Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Make the garnish while the glaze is reduc­
ing. Bring the water to a boil in a medium
saucepan. Add the peas, mint, sugar, and salt.
Reduce the heat and simmer for 3–5 minutes
until the peas are tender but still bright green.
Discard the mint sprigs.
Arrange a bed of peas on each plate. Place a
tart wedge on top of the peas. Spoon the rose­
mary glaze over the tart.

Per serving : 367 calories, 4 g fat, 4 g saturated fat,
(10% calories from saturated fat), 57 g carbohydrate,
16 g protein, 10 g dietary fiber, 491 mg sodium.
Exchanges: 3 Starch, 2 Vegetable, 1 Fat

BELLA BELLA BEANS

Beautiful, beautiful beans named for the beau­
tiful, beautiful town of Bella Bella on the coast
of British Columbia, which we once sailed to.
SERVE 6

For the Beans
1 teaspoon nonaromatic olive oil
1 cup chopped onion
2 garlic cloves, bashed and chopped
2 cups low-sodium vegetable stock (see page
288)
1 (15.5-ounce) can low-sodium chickpeas,
rinsed and drained
6 cups trimmed and torn kale
1 (15.5-ounce) can low-sodium red kidney
beans, rinsed and drained
⅓ cup freshly grated Parmesan cheese

For the Garnish

½ cup fresh oregano leaves

2 limes, cut in quarters

Dried crushed chili pepper flakes to taste

½ cup chopped onion

To make the beans, heat the oil in a Dutch oven

over medium-high. Sauté the onion 2 minutes,

add the garlic, and cook 1 more minute. Pour

in the stock and bring to a boil. Add the chick­

peas, kale, and kidney beans. Bring back to a

boil, reduce the heat, and simmer 5 minutes.

Stir in the Parmesan cheese and serve in

bowls. Pass the oregano leaves, limes, pepper

flakes, and raw onions in individual bowls.

Per serving : 192 calories, 3 g fat, 1 g saturated fat (5%

calories from saturated fat), 31 g carbohydrate, 1 g

protein, 7 g dietary fiber, 183 mg sodium. Exchanges:

2 Starch, 2 Vegetable, ½ Fat

ONION • 201