Harvest Fresh Spinach, Roasted Sweet Nantes Carrots & Cipolline Onions with Roasted rack of lamb, served with Harvest Fresh Baking Potatoes

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Servings 6

Prep. Time 10 mins

Cooking Time 60 mins

Ingredients
    • 1½ cups dried cannellini (white kidney) beans, soaked overnight and drained
    • 1 head of Harvest Fresh Gourmet Garlic halved crosswise; plus 2 garlic cloves, crushed
    • 3 sage leaves
    • 6 tbsp olive oil, divided, plus more for serving
    • Kosher salt
    • ½ tsp crushed red pepper flakes
    • 2 of 284g bags of Harvest Fresh Spinach
    • 1 tbsp finely grated lemon zest
    • 2 tbsp fresh lemon juice

    Roasted Nantes Carrots and Cipolline Onions

    Seasoned Potatoes

    • 1 ½ pounds of Harvest Fresh Baking Potatoes
    • 1 tbs of Kosher salt
    • 1/4 cup olive oil
    • 6 oz of Pecorino cheese, finely grated, divided
    • 2 tbs coarsely ground black pepper, divided
Directions
    If using dried beans. Bring beans, head of garlic, sage, 3 tbsp of oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.


    Heat 3 tbsp of oil in a large skillet over medium heat. Cook crushed Harvest Fresh Gourmet garlic and red pepper flakes, stirring, just until garlic is golden, about 1 min. Working in batches, add Harvest Fresh spinach, letting it wilt slightly before adding more. Cook and toss often, until leaves are just wilted, about 5 mins. Season with salt.


    Using a slotted spoon, transfer beans to a skillet with spinach. Cook and toss gently, until beans are warmed through. Add lemon zest, lemon juice, and ¼ cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

    FOR ROASTED SWEET NANTES CARROTS AND CIPOLLINE ONIONS. Pre-heat oven to 400 degrees. Scrub clean 1 tray of Harvest Fresh Sweet Nantes carrots, place on baking sheet. Peel and halve large Harvest Fresh Cipolline onions, place on baking sheet with carrots. Next, drizzle some olive oil and season with salt and pepper. Roast for approx 30 mins, tossing occasionally until soft and onions are caramelized

    FOR SEASONED POTATOES. Cook Harvest Fresh Baking potatoes in a large pot of boiling salted water until tender, 15–20 mins. Drain potatoes and transfer back to pot. Add oil, ¼ cup Pecorino cheese, and 1 tbsp of pepper and toss until cheese is melted and potatoes are coated; season with salt.
 Transfer potatoes to a platter; top with remaining Pecorino and 1 tbsp of pepper.







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