Tuscan Beans and Greens

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small onion, thinly sliced crosswise into half-moons
• 1 tablespoon minced garlic (about 2 cloves)
• 1 head escarole, washed well and stems trimmed
• 1 1/2 cups chicken stock
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
• Grated Parmesan cheese, for garnish

Bean-and-Veggie Sliders

Recipe courtesy of Martha Stewart

Prep Time: 20 minutes
Total Time: 25 minutes
Yield: Makes 12

Ingredients

• 2 cups cooked kidney beans
• 1 cup steamed jasmine or basmati rice
• 1/2 cup shredded carrot
• 1/3 cup shredded broccoli
• 2 tablespoons grated ginger
• 2 tablespoons finely chopped fresh cilantro
• 1/2 recipe flavor base
• 1 tablespoon vegetable oil
• 12 small whole-wheat rolls, split
• Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Pot of Beans

Recipe courtesy of Martha Stewart

Prep Time: 10 minutes
Total Time: 2 hours 10 minutes (or overnight)
Yield: Makes 6 cups

Ingredients

Beans

• 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
• 8 to 10 cups water, plus more for soaking

Flavor Base

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 fresh chile, chopped
• Coarse salt
• Optional flavor add-ins (see below)

Falafel

Recipe courtesy of Martha Stewart

Ingredients

• 1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
• 2 garlic cloves, smashed
• 1 small yellow onion, cut into 1-inch pieces
• 1/4 cup chopped parsley
• 2 tablespoons chopped mint
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• Juice of 1 lemon
• 1 egg, lightly beaten
• 3 tablespoons sesame seeds, toasted
• 1/2 cup safflower or canola oil

For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Braised String Beans and Chickpeas

Recipe courtesy Martha Stewart

Ingredients

• Extra-virgin olive oil
• 1 large shallot, thinly sliced crosswise
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 pound green beans, trimmed and washed, water left clinging to beans
• 1 15 1/2 ounce can chickpeas, drained
• 1 sprig basil
• 1/2 lemon