Tuscan Beans with Kale, Bell Pepper and Sage

For the last ten days, I've been on a healthy kick.  I decided to cut all sugars out of my life.  Probably a month long of birthday celebrations drove me to a wanting-to-be-healthier state of mind.  My body just had enough too.  I know this too shall pass but in the meantime, I have to say that it has been fun cooking for myself for a change and trying new ingredients and techniques.

First of all, I pulled out my electric pressure cooker and started to soak beans.  Not that I really have to when I cook them under pressure but it does make them more digestible.  At least that's what my friend Lisa Soto tells me and I have to say she's right and she also knows a lot more!  Cooking them like this too, they are so much better than out of a can!  You should try it sometimes...

So here is one of the dish I've made with great northern beans also know as cannellini beans.  I used some fresh kale and sage from my friend Patty's garden and it turned out great!  You may have it by itself or along grilled pesto chicken or poached lemon salmon.  At least, that's how I've been eating it so far...

Tuscan Beans wit Kale, Bell Pepper and Sage
Serves 6 as a side dish

2 tablespoons extra-virgin olive oil

½ brown onion, chopped

1 red bell pepper, stemmed, seeded and chopped

1 bunch Tuscan kale, stemmed and coarsely chopped

1 cup water or chicken broth

4 cups cooked great northern beans

1 large yellow tomato, chopped

1/3 cup sage leaves

Salt and freshly ground black pepper to taste

            In a 3-quart sauté pan, heat the olive oil over medium heat.  Add the onion and bell pepper and sauté until softened, about 8 minutes, stirring often.  Add the kale and water,  cover and cook for 5 minutes.  Add the beans, tomato, sage, salt and pepper.  Stir well, cover and cook for another 5 minutes or until heated through.

Heirloom Tomatoes and Cucumber Salad with a Lemon-Tahini Dressing

After a trip to the farmers market on Sunday morning and only 15 minutes to make a dish to bring to a potluck, this beautiful healthy salad came about.  It will also be a good addition to your 4th of July table along with the expected potato or macaroni salad and coleslaw!

I hope you have a great sunny and safe holiday!  Happy 4th of July!

4 yellow, green and red Heirloom tomatoes, cut into 1/4-inch slices
1 Persian cucumber, cut into 1/8-inch slices
1/4 cup chopped fresh parsley
1/4 cup julienned basil
2 teaspoons tahini (toasted sesame paste)
1 small garlic clove, pressed
The zest and juice of 1 lemon
4 to 5 tablespoons extra-virgin olive oil
A dash of cayenne pepper and cumin
Salt and freshly ground black pepper to taste

Arrange the tomato slices on a platter.  Top with the cucumber slices, parsley and basil.

In a small bowl, combine the tahini, garlic and lemon zest.  Whisk in the olive oil and adjust seasonings with cayenne, cumin, salt and pepper.

Drizzle the dressing over the salad and serve.

Serves 6-8