Miso Pasta e Fagioli
Chef Jake White share’s his signature Miso Pasta e Fagioli recipe inspired by his Italian Great grandmother. Get the Cane Bay Kitchen Italian themed produce box to get started making the recipe!
Miso Pasta e Fagioli
Yield: 6-8 servings
I dedicate this recipe to Great Grandma Annie. For so many years, she made sure our big, crazy, Italian family made time for each other. We bonded over an inherited love of food and embellished storytelling, but most importantly - our love for one another. This is my version of a dish that is at the core of those memories, created by Grandma Annie. Mangia! Mangia!
Ingredients:
1.5 cups Ditalini pasta
2-3 cans (15.5 oz) cannellini beans, drained
3 medium tomatoes, diced
½ yellow onion, diced
4 cloves garlic, minced
2 celery stalks, peeled and diced
1 medium carrot, peeled and diced
1 cup white wine
2 cups kale, chopped
32 oz. (1 box) vegetable broth
2 cups water
6 tbsp Extra Virgin Olive Oil
1 tsp dried oregano
½ tablespoon salt
½ tablespoon white miso
½ tablespoon black pepper
½ fresh lemon, juiced
Red pepper flakes to taste
Optional: Italian parsley and parmesan for garnish
Directions:
Heat oil in a deep pot.
Sauté onion until translucent. Add carrot and celery.
Once your vegetables begin to soften add garlic, oregano, chili flakes, salt, and pepper.
When spices are fragrant, add white wine and let reduce by HALF.
Add vegetable stock and diced tomato. Bring to a gentle boil.
Add ditalini pasta, return to simmer, and cook to HALF the manufacturer suggested cooking time.
PRO TIP: Instead of cooking the pasta in the stock, cook the pasta separately and add it to the dish when needed. This will ensure the pasta lasts longer and won’t absorb all the broth in your fridge.
Add kale and let wilt.
Add 2-3 cans of cannellini beans (based on preference) and let reduce to desired consistency.
Remove from heat. Garnish with lemon juice, parsley, and parmesan.
Adjust salt and pepper to taste.
For a limited time, Cane Bay Kitchen is teaming up with Rainbow Packaging to bring you an Italian themed produce box inspired by this recipe. Visit their website here to order the Cane Bay Kitchen box or other boxes like it.
Get the Facts on Green Tea
Coming at ya with another infographic on a healthy green superfood. It can come in the form of loose leaf tea, tea bags, or in a powder ground up form. Turns out, this stuff packs a lot of nutritional power!
Hey guys,
Coming at ya with another infographic on a healthy green superfood. If you haven’t figured it out yet, we’re talking about Green Tea. Green tea can come in the form of loose leaf tea, tea bags, or in a powder ground up form called matcha. Turns out, this stuff packs a lot of nutritional power! Research shows that adding green tea to your diet helps with a wide range of heart related issues and has also been shown to decrease cancerous tumor growth! Read below about more benefits of drinking green tea!
PRO TIP: Brew some green tea at home using hot water. Sweeten with honey or agave, to taste and allow the beverage to cool. Once it comes to room temperature or lower, fill a tall glass with ice cubes, pour in your sweet green tea, garnish with lemon, and enjoy!
Keep spreading love, good people!
Best,
Chef Jake
Spaghetti Squash & Turkey Meatball Recipe
This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor. Follow along for a healthy spin on spaghetti & meatballs.
Hey friends,
Fall is here! That means squash of all varieties can be found in grocery stores across America. Today, we’re going to talk about a type of squash you’ve probably already heard of before. Spaghetti Squash. This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor.
For our recipe, we took an Italian staple, “Spaghetti & Meatballs”, and lightened it up a bit for a feel good alternative to a carb heavy classic. Just follow these easy steps below to make this delicious dish!
Yields: 4-6 Servings
Ingredients:
1 Spaghetti Squash
1 Package of Ground Turkey
1 Can Crushed Tomatoes
2 Tbsp. Tomato Paste
1 Sweet Onion
2 Tbsp. Minced Garlic
1 Tbsp. Lemon Juice
2 Tbsp. Honey
3 Tbsp. Salt
2 Tbsp. Pepper
Red Pepper Flakes, to taste
Bonus: 2 Tbsp. Calabrian Chili Pepper Powder, if you have it
For the sauce:
Dice half of the onion. Reserve other half for turkey meatballs
Place onions in lightly oiled pot on medium high heat. Sweat onion
Add the can of crushed tomatoes, tomato paste, minced garlic, honey, half the salt and pepper, and Calabrian chili powder, if you have it. Mix together and taste. Adjust seasoning to taste.
Once sauce begins to bubble, adjust the heat and bring sauce to a very gentle simmer. Allow to cook, stirring occasionally so sauce doesn’t burn the bottom of the pot.
When ready to eat, add lemon juice and mix in.
For the meatballs:
Preheat oven to 375 Degrees Fahrenheit.
Grate other 1/2 onion into a bowl.
Mix ground turkey with 1/2 the salt, pepper, and grated onion. Add any additional seasonings to taste.
Make approximately 3 oz. meatballs. Rolling in your hand, then placing on a sprayed cookie sheet.
Place cookie sheet in oven and cook for 15-20 minutes.
Once the meatballs have browned, remove from the oven and add to the sauce to finish cooking.
Turn pot up to medium and cook while spaghetti squash finishes cooking
For the squash:
Preheat oven to 425 Degrees Fahrenheit.
Cut Spaghetti squash in half. Scoop out the seeds and season with EVOO, pinch of salt & pepper.
Place squash in a baking dish cut side up. Wrap the dish in aluminum foil and place in the oven for 20 minutes. Then remove foil and cook for additional 30 minutes.
Remove from oven and allow to cool enough to handle.
Once cooled, grab a fork and scrap the spaghetti-like inside of the squash into a bowl.
Assemble all of your ingredients, top with parmesan and/or red chili flakes and enjoy!
