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© Fredrika Stjärne

Haricots Verts (thin French green beans) and White Beans with Shallot Vinaigrette

This recipe combines creamy white beans with crispy haricot verts and a tangy vinaigrette. Best served room temperature, make it ahead so the beans have some time to marinate. BTW – this shallot vinaigrette recipe stands on its own. I imagine it’s delicious on boiled red potatoes, grilled vegetables or mixed greens…yummy.

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In the News: Santa Barbara’s Public Market Takes Shape

Have you heard the news? Flagstone Pantry will be opening a retail location later this year in the new Santa Barbara Public Market, currently under construction at the corner of West Victoria and Chapala Streets. We’ll offer all sorts of freshly prepared soups, stews, entrées, sides, dips and salads for you to enjoy in good health – along with our baked goods (of course!). We’ll keep you posted on all the latest news, starting with this from The Independent…

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Black Bean Soup with a Hint of Orange

For Valentine’s Day, my husband gave me the Sunday Soup cookbook and a Le Creuset soup pot. Oh, heart be still…

This version of black bean soup has a great combination of tang and heat from interesting ingredients ~ chorizo and fresh orange juice. It’s delicious, different and totally on your list of soups to try. I used canned beans. The original recipe called for dried beans, but I am committed to using ingredients in my pantry before buying new, so I changed it up a bit – with great results! I hope you like it too.

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Like the Italians, use a rind of Parmesan cheese to give this soup a great boost of flavor. A nice dollop of pesto on top adds a splash of color and a burst of flavor. Delicious! It makes a lot, so freeze it and treat yourself at a later date. It just gets better with time…

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Lemon-Almond Pesto

Yield: 1 cup These days, the backyard basil patch lives only in my dreams. This “pesto” is a great way to brighten up winter and make the most of lemon season. Bright and tangy, it’s delicious on grilled chicken or fish and makes a lively topping for vegetables and pasta. Ingredients: 1 lemon 1/2 shallot, […]

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Flageolet Beans with Rosemary and Thyme (slow cooker)

French flageolet beans are buttery and smooth – and can be hard to find. You may substitute navy beans, but try to find the flageolet. The first night, I served this as a side dish. The next day, I sautéed sliced cooked chicken sausage and added it to the leftovers for a hearty main dish. Using the slow cooker means you don’t have to pre-soak the beans.

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Spinach Puffs

Easy, quick, elegant – and a bit indulgent. These puffs are addictive, so watch it! For this recipe, use a standard muffin pan. I imagine these could also be made using a mini tart pan for bite-size appetizer puffs. Either way, they are delicious. I served them with stew as a vegetable and roll in one. They would also make a nice meal on their own with mixed grens or other fresh vegetable side. These puffs can be assembled, wrapped in plastic wrap and then frozen before baking. Simply add a few minutes to the baking time if you bake them from frozen. For recipes, read more…

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Lentil Meatballs (no meat!)

These vegetarian meatballs are super hardy and delicious! They taste great dipped in tomato sauce or pesto. They are also great on the run and they make a perfect lunch. For me, they fall into the same “triple threat” category occupied by the Quinoa Patties – simply satisfying super foods! To cook green lentils for this […]

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Spicy Thai Basil Chicken

This recipe for Spicy Thai Basil Chicken is like comfort food. It’s great served as a lettuce wrap (and Paleo!). It’s also tasty served in big bowls over quinoa. Ingredients like fish sauce, soy sauce and hot sauce are good pantry staples to keep around for big flavor across a variety of dishes. Double it if you want any leftovers!

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