A line from a song keeps running in my head - "Don't let this fading summer pass you by."
Hello, old friends, I'm back to blogging this month! There are so many recipes I've made that I haven't posted, and while I'm going to Iceland in just THREE (!) days, I still haven't even written about Vermont yet. But, I'm back. Back to a messy kitchen and a flour-covered camera. Back to cakes, back to breads. I'm trying my hand at savory more, as you've probably seen the last 3 recipes on here.
I needed the time away. Sometimes I get gripped by the inextricable need to be a quitter, a runaway. I don't think it's a fault of mine, but it makes it hard to stick around long enough to see something blossom into success. I get bored. I get discouraged. I burn out. This summer, my priorities shifted a bit since we're back in Pennsylvania at our own house now. I'm doing more with Nolan's family, like weddings, showers, and christenings. I'm busier with housework, farm work, and my full-time job. So I didn't document what I ate as much lately. I haven't really been active on instagram. I haven't let the fading summer pass me by just yet.
With so many weekends away and trips to plan, we've been making more meals that are thrown together, roasted or sauteed for flavor, and all in one pan. The below is no different. In fact, it's the best kind of cookery that I enjoy the most. Easy, comforting, quick to keep the kitchen cool when it's muggy outside. In just weeks it will be cool and I'll want to have the oven on all the time. But for now, with the windows open and a breeze rustling the hair the nape of Elsa's neck, nothing is better than a quick meal so I have more time for connecting with the home I built and love so much.
Quick (and adaptable!) Cannellini Dinner!
- 4 slices of bacon, roughly chopped
- 15-20 green beans
- 2 cups kale, chopped with stems removed
- 2 cans 16 oz cannellini beans, drained
- 1 clove garlic, diced
- Salt and pepper to taste (about 1 teaspoon of each for me!)
- 1 or 2 hardboiled eggs
- Juice of 1/2 a lemon
- In a large skillet, add bacon and begin to cook
- When browned and crisp around the edges, add your green beans and begin to cook down
- As the green beans cook, they will crisp around the tips and turn a vibrant green, turn heat to medium-low
- Next, add your kale and allow to wilt
- Add cannellini beans and stir constantly to warm
- Finally, add your garlic, salt and pepper
- Transfer to a bowl, add your egg and a squeeze of lemon and enjoy!
Note: You can really use any vegetables or meat for this, just follow the basic recipe to mix it up however you want!