Cannellini Beans, Roasted Tomatoes and Cipollini Onions (With Optional Egg On Top)

A round white bowl on a red background filled with cannellini beans, roasted tomatoes and pearl onions, a thick gravy, and topped with a crisp egg and crostini.

I know, I know. I really, truly know. “Put an egg on it!” has become the mantra of millennial home cooks everywhere (hey, we had to eventually move past putting a bird on it, okay?). Leftover pizza? Put an egg on it! (Actually do this, it’s really good). Have some plain, cooked oats kicking around? Honestly, put an egg on it. This thick, ultra-savoury cannellini bean, tomato, and cipollini onion concoction? Definitely put an egg on it. I first started making this recipe (courtesy of my much-used and very dog-eared copy of The Smitten Kitchen Cookbook) near the beginning of the summer. One evening, a few hours before hosting a dinner party that hadn’t gotten out of the planning stages yet (as my dinner parties are wont to do), I revisited this gorgeous little recipe. As expected, the recipe was simple to prepare and a huge hit with my guests (thanks, Deb!). Over the course of the summer I’ve done some tinkering with the recipe, nothing too over-the-top, but a few subtle changes have been made. I like to add a good glug of white vermouth or a super-dry white wine, I think it enhances the bright flavours of the tomatoes and adds complexity to the earthy cannellini beans and cipollini onions. I also like to add several sprigs of fresh thyme and oregano, I just leave them whole and remove the woody sprigs before serving. And speaking of serving, I like this dish best when it’s piled into a large, shallow serving bowl and accompanied by olive oil-brushed, thinly sliced crostini. The egg is used to revive any leftovers, although the way this lovely stew-like concoction disappears when placed in front of guests leaves me with no choice but to recommend a) sneakily hiding some away right in the back of your fridge off the bat or b) doubling the recipe.

cannellini beans, roasted tomatoes and cipollini onions (with optional egg on top):

1 bag (or 1 lb.) cipollini onions

1 15-ounce tin cannellini beans, drained

1 1/2 lb. tomatoes (Roma, cherry, heirloom, whatever you’ve got!)

1 head of garlic, left whole but with the top part cut off so that the cloves are just visible

1/4 cup olive oil

1/4 cup white vermouth or dry white wine

1 Tbsp. sugar*

Kosher or sea salt and freshly cracked pepper, to taste

A few sprigs each of fresh thyme and oregano

Olive oil-brushed crostini

Eggs

*If using fabulous, in-season tomatoes you may not need the sugar.

  1. Prepare the cipollini onions by boiling a large pot of water. Slice off the tips of the onions and plunge them into the boiling water. Boil for 1 minute and then drain, rinsing the onions with cool water so that you can handle them without burning yourself. When they’re cool enough to handle, slip the cipollini peppers out of their skins and set aside.
  2. Preheat the oven to 425°F.
  3. On a large, rimmed backing sheet or roasting pan, spread the tomatoes (leave whole and pierce with a sharp knife if they’re quite small or halve if using large tomatoes). Add the cipollini onions, cannelini beans, and the head of garlic (leave intact while roasting).
  4. Generously coat the vegetables and beans with the olive oil, white vermouth or white wine, and sugar, using your hands to make sure the ingredients are thoroughly covered. Season generously with salt and pepper, topping with the fresh herbs.
  5. Roast everything for about an hour, using a spatula or wooden spoon to stir every 20 minutes or so. The ingredients should be blackened in spots and fork-tender, meltingly soft. The pan juices are what makes this dish, so be sure to save them.
  6. Remove the baking sheet or roasting pan from the oven and let the contents come to room temperature. Squeeze the roasted garlic out of its skin and mix in with the other ingredients. Stir in the cannellini beans and allow to sit until the mixture comes to room temperature, about 30 minutes. Serve the roasted vegetables and beans piled onto a serving bowl with thinly-sliced crostini.
  7. Reheat the next day and add a crispy or poached egg, the yolk should be soft enough that it thickens the leftover tomato sauce as they melt together.

This song is tight as a wire, epic in scope, and vibrating with gigantic, bursting emotion. Interestingly, Perfume Genius is one of the few bands with vocals I can listen to when I’m writing (I usually find lyrics too distracting when I work). And of course, when I’m cooking (which is often part of work, anyway). If Perfume Genius is new to you (in which case I’m very jealous you can hear everything for the time), think PJ Harvey, Tori Amos, Wild Beasts, Kate Bush, and a tiny hint of Hawksley Workman without his annoying Canadian celebrity bravado.

Perfume Genius – Slip Away

 

Cannellini Bean, Wild Rice, and Grapefruit Salad with Fresh Mint and Parsley

Cannellini bean salad in a round white bowl on a batik-print tablecloth with yellow cloth napkin.

Are you ever in need of virtuous food? After a weekend spent drinking Rosé-Aperol Spritzes (thank you Bon Appetit a million times over for this super simple, not overwhelmingly boozy cocktail!) and eating about a hundred za’atar-spiked chicken thighs, massive amounts of cheese, and birthday cake? No? Just me? Okay well in that case here’s a totally delicious, totally portable, and totally great salad to have sitting in your fridge for a few days. Made from creamy white cannellini beans, wild rice (or any other grain you have handy) this unique salad is punctuated with an entire bunch of thinly sliced flat-leaf parsley, fresh mint, and the juice and flesh of a pink grapefruit. I like to serve this substantial salad on a bed of arugula, its peppery bite is the perfect foil to the wonderful blandness of the beans and the bittersweetness of the grapefruit but it could also be served with chicken, shrimp, or a piece of poached or grilled fish. Cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley is also an ideal bean salad for school and workweek meals and you’ll find that this recipe can be easily pre-portioned into containers or jars for a full week’s worth of lunches. Feel free to halve this recipe if desired, I tend to make it for bigger crowds and have gradually adjusted the amounts needed to compensate for larger numbers.

cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley:

2×425 gram/15 ounce cans white cannellini beans

1 cup wild rice, cooked and cooled (or any other grain you prefer)

1 large bunch flat-leaf parsley, washed and thinly sliced

1 bunch scallions, white and green parts thinly sliced

1 bunch fresh mint, thinly sliced

1 grapefruit, cut in half and flesh removed with a paring knife (reserve all juice)

1/4 cup olive oil

2 Tbsp. white wine vinegar

1/4 tsp. allspice

Kosher or sea salt, to taste

Freshly cracked black pepper, to taste

  1. Drain and rinse the cannellini beans in a colander, let them sit as you prepare the rest of the salad ingredients.
  2. In a large bowl or shallow serving platter, gently combine the rinsed cannellini beans, wild rice, parsley, scallions, and mint. Set aside.
  3. Whisk together the grapefruit flesh and juice, olive oil, white wine vinegar, allspice, salt, and black pepper to taste. Taste and adjust the seasoning if needed.
  4. Pour the grapefruit juice dressing over the cannellini bean mixture and use a large spoon or tongs to coat the salad ingredients.
  5. Let the salad sit for 30 minutes at room temperature before serving or store in the fridge, covered, for up to 5 days.

Part of me is like, YES! THE RETURN OF HOPELESSLY AUTUMNAL MUSIC IS HERE! And then part of me is like, NO ASHLEY, YA GOTTA HOLD ONTO TO THOSE GOOD SUMMER VIBES. I’ve been listening to lots and lots of the sweetly twee, surf rock-beachy-lo-fi wonderfulness of Fazerdaze lately and I feel like it’s extending summer if only for just a little bit (the very much-needed rainfall here in Vancouver is imminent, a sort of “will she or won’t she?” situation.) I’ll look to the title of this song for a good reminder to take it slow because we haven’t quite reached the dark months yet.

Fazerdaze – Take It Slow

Warm Eggplant and Zucchini Salad

Cooked eggplant and zucchini salad topped with beetroot hummus, Greek yogurt and chilies. The salad is in a large white bowl, garnished with a sprig of mint, and laid out on a black and white striped tablecloth.

This gorgeous summery recipe is the very definition of food flexibility; it can be a warm, silky soft salad or a rustic, satisfyingly chunky dip. Eggplant and zucchini are sliced into fat rounds and pan-fried in a hot cast iron pan or, for all my lucky readers who have access to a barbecue, grilled outdoors. Add plenty of fresh herbs, pickled red onions, capers, and a zesty red wine vinegar dressing and the result you’re left with is a dish that’s equally perfect for lazily eating at a beach picnic or for picking away at while anxiously watching Sharp Objects in the dark (literally to prevent bugs from flying into my apartment and metaphorically, just how is this show going to wrap up without any loose ends?) What this recipe does require is time; time to let the vegetables reach the warmish side of room temperature, time to let the flavours mingle, and time to decide what you’re going to serve with this salad. In the picture above I’m leaning towards a more salad-like interpretation of the recipe, serving it with a generous dollop of Greek yogurt and beetroot hummus. If you’re planning on using this recipe as a warm eggplant and zucchini dip I gently (but fervently) urge you to buy the freshest pita bread you can find (or make your own if you’re a fan of homemade baking projects) to use for scooping up big piles of the stuff.

warm eggplant and zucchini salad:

1/4 cup (plus a little bit more) olive oil

1 Japanese eggplant, sliced into 1/2″ rounds on the diagonal*

2 zucchini, sliced into 1/2″ rounds on the diagonal*

1/2 large red onion, cut into thin half-moon slices

1/4 cup red wine vinegar

1/2 cup fresh mint, loosely torn

1/2 cup fresh basil, loosely torn

2 Tbsp. capers, roughly chopped

1 clove garlic, minced

Pinch dried red chili flakes

Kosher or Maldon salt, to taste

Freshly cracked pepper, to taste

*Slicing the vegetables on the diagonal will create more surface area for them to cook.

  1. Add 1/4 cup of olive oil to a large cast-iron or stainless steel skillet. Warm over medium-high heat until the oil just begins to sizzle.
  2. Working in batches, pan-fry the sliced eggplant and zucchini until golden brown on each side. The eggplant will soak up a lot of oil, so you may need to add extra in between batches. Don’t crowd the skillet, the eggplant and zucchini pieces shouldn’t touch each other. Remove the vegetables from the hot oil and drain on pieces of paper towel.
  3. In a large bowl, toss together the red onion slices and red wine vinegar. Set aside.
  4. When the eggplant and zucchini are cool enough to handle, cut them into a rough dice. Add them to the red onion and red wine vinegar mixture.
  5. Gently fold in the rest of the ingredients, tasting for seasoning before and after the salad has had a chance to sit. Let the salad marinate for at least 20 minutes and up to 24 hours before eating.

So we went to see Beach House on Sunday night at The Orpheum (my favourite concert venue in town!) and I’m SO glad we got there early enough to catch the opener, Sound of Ceres. In fact, I think I preferred the Sound of Ceres show out of the two performances; the visuals, the sound, and the vibe were 100 percent gorgeous. They reminded me of so many of my loves: Broadcast, Slowdive, Elizabeth Fraser, The Ruby Suns, and Royksöpp. If you love ethereal, space-aged dream pop then give everything else they’ve made a listen, it’s a total pleasure and a treat.

Sound of Ceres – Ember Age

Super Creamy Cashew Butter Stir-Fry Sauce

White bowl on an orange and blue-flowered tablecloth full of vegetable stir fry topped with cashew butter sauce, chopped fresh basil and cilantro, sambal oelek, and crushed cashews.

When people find out you have a peanut allergy this is what they always say: “You mean you’ve never had a Reese’s Peanut Butter Cup? Man, you are missing out!” It’s never any other candy, it’s never a peanut butter sandwich, it’s always Reese’s Peanut Butter Cups (which, c’mon guys, are they really that great? Wait, don’t tell me). I don’t have much of a sweet tooth, however, so I’ll tell you what I always think I’m missing: Peanut stir-fry sauce topped with plenty of crushed, salty peanuts (my sister assures me that I’m correct, peanut stir-fry sauce is actually incredible). So I took it upon myself to make something close using cashew butter (although you could use something entirely nut-free like SunButter if all nuts are off the table). I’ve made several versions of this sauce, each feeling a bit like trial-and-error, especially when you consider the fact that I’ve never had the original to compare it with. This is the version I’ve been making lately, it’s rich and creamy yet tangy and vibrant, all at the same time. I like to make it in my blender because it turns the cashew butter stir-fry sauce-making into a 2 minutes-or-less type of activity, but you could use an immersion blender or even a whisk to incorporate all of the ingredients together. This recipe is for a vegetable stir fry but feel free to add the protein of your choice, I like to carefully fold in small cubes of creamy tofu towards the end of the cooking time with the vegetables.

super-creamy cashew butter stir-fry sauce:

1/2 cup smooth cashew butter

Juice of 1/2 lime (about 1 Tbsp. lime juice, total)

2 Tbsp. soy sauce

2 Tbsp. mirin

1 Tbsp. rice wine vinegar

2 Tbsp. brown sugar

1 Tbsp. chopped ginger (use store-bought pre-prepped ginger if desired)

1-2 Tbsp. sambal oelek (garlic chili paste)

1/3 cup warm water

Place all of the ingredients in a blender and blitz until smooth, adding more water to thin if necessary.

vegetable stir-fry:

1 Tbsp. grapeseed oil

4 cups of your favourite vegetables, thinly sliced (I’ve been on a real sweet pepper, carrot, baby bok choy, and scallion kick lately)

2 cups spiralized zucchini

1 cup basmati rice, steamed

1/2 cup fresh basil, loosely chopped

1/2 cup cilantro, loosely chopped

1/3 cup roasted and salted cashews, crushed (I like to put a handful of cashews into a resealable bag and whack them with the flat-side of kitchen mallet)

Extra sambal oelek and lime slices, for serving

  1. Add the grapeseed oil to a large cast iron or stainless steel skillet and heat until very hot over medium-high heat (the oil will start to look shimmery once it’s hot enough).
  2. Carefully add the vegetables and stir-fry until tender-crisp, stirring frequently. A minute or so before you think the vegetables are done, add the spiralized zucchini and keep cooking until they begin to soften.
  3. Turn the heat down to low and pour the cashew butter stir-fry sauce over the vegetable mixture. The cashew butter will thicken quickly, keep stirring to prevent the sauce from burning or sticking to the bottom of the skillet.
  4. Serve the stir-fried cashew butter vegetables with a scoop of rice, plenty of fresh basil and cilantro, a generous sprinkling of crushed cashews, a dollop of sambal oelek, and a lime wedge.

It’s kind of funny that The War on Drugs always makes me think of my dad, considering the fact that it’s highly unlikely he’s ever heard them. They remind me of Neil Young, which reminds me of some of his first “single dad” apartments (children of divorce, you know what I mean). Staying at those apartments every other weekend as a little kid was surreal, in retrospect. Not quite comfortable with just doing nothing with my sister and I, as we would be at my mom’s house, we would always have planned activities to keep everyone from feeling well, under the pressure. We did a lot of painting (my dad loves to paint), I remember once time we tried to make a papier-mâché horse using taped up newspaper and old Penny Savers. My dad’s visiting me in Vancouver for the first time in a couple of years next month and I’ll finally have to play him a War on Drugs album and see if he remembers the oddity of that time in my life the same way that I do.

The War on Drugs – Under the Pressure

Big Crunchy Winter Salad with a Maple Balsamic Dressing

Big crunchy winter salad on a square white plate with maple dressing.I can’t stop eating crunchy things lately. The other night I had a late-night dinner of barely roasted green beans and sea salt and the following day I was eyeing all the crunchy ingredients in my fridge, wondering how I could combine them all into one ultra-crunchy meal. This big crunchy winter salad is the result of all that wondering; composed of red cabbage, raw kale, broccoli stalks, apple slices, pomegranate seeds, celery, and toasted almonds this salad really lives up to its name. I know fruit in salad is highly contested, but I love the combination and ended up topping the salad with a maple balsamic dressing and a sprinkling of chunky sea salt. Ordinarily I would have used dried apricots in this salad, but I had a bright orange apricot and almond cheese plate add-on that I forgot to use so I chopped it into thin strips and used that instead. This salad will keep with its dressing on for several hours in the fridge so feel free to periodically nibble away on it until it’s totally gone.

big crunchy winter salad:

About 1 1/2 cups of thinly sliced or grated red cabbage

About 1 cup of very thinly sliced kale, ribs removed (give them a good massage with some olive oil and lemon juice if they’re particularly tough)

3 celery ribs, very thinly sliced on a diagonal

1 broccoli stalk, peeled and julienned (I used my handy-dandy julienne peeler for this)

1/2 an apple, very thinly sliced (dip in lemon juice to prevent browning if the salad will be sitting out for any length of time)

1/2 cup of toasted almond slivers or slices

5-6 dried apricots, cut into matchsticks

1/3 cup pomegranate seeds

Layer all of the salad ingredients on a large serving platter or in a salad bowl. Drizzle with the maple balsamic dressing and add a sprinkling of chunky sea salt such as fleur de sel on top of the salad before eating.

maple balsamic dressing:

1 Tbsp, maple syrup

2 Tbsp. balsamic vinegar

3 Tbsp. olive oil

Kosher or sea salt and freshly cracked pepper, to taste

Whisk together the maple syrup and balsamic vinegar before slowly drizzling in the olive oil. Add salt and pepper to taste.

Big crunchy winter salad on a white plate.

As a writer I find myself alone a LOT of the time during the day, which means I seek out audiobooks and podcasts when I’m not doing work that requires constant attention to order and word arrangement. There are also times when I’m by myself and I need to listen to something that will pump me up, usually in the form of a one-person dance party in my kitchen – and this is a good example of music that keeps me going when I’m feeling lonely. The Knife can be pretty inaccessible but damn, when they’re on they’re on!

The Knife – Silent Shout

Warm Roasted Potato Salad with a Crispy Egg

 

Warm roasted potato salad topped with a crispy egg on a square green plate with a purple background.

I love potato salad and I’m not snobby about it. I’ll eat deli-style mayo-based potato salads any day, and I’ll certainly eat a warm potato salad with a tangy sweet dressing like the one. I think that roasted potato salads are notably more autumnal than their creamy counterparts and this recipe is living proof (in that, I have been eating it frequently ever since the first tinge of fall crept into the air). Many potato salad recipes, of the warm sort or otherwise, contain a couple of hard-boiled eggs to lend a creamy texture to the finished product. The truth is that I hate peeling eggs and will do almost anything to avoid doing it and as a result I’ve decided that topping a roasted potato salad with a crispy egg is the next best thing, especially if you fry them in any hypothetical bacon fat you might have lying around in your freezer. As with many of the recipes I post, you can consider this recipe a jumping off point. In the past I’ve had great success with the addition of finely diced cornichon, crumbled feta cheese, pancetta, and niçoises olives (so, basically anything salty). You can even use leftover roasted potatoes and skip the first step altogether, just let them sit out of the fridge for an hour or two so that they come to room temperature.

warm roasted potato salad with a crispy egg:

16-20 new potatoes, scrubbed and halved

2 Tbsp. olive oil

Kosher salt

6 radishes, halved and very thinly sliced into half moons

2 ribs of celery, very thinly sliced

1 bunch of scallions, white and green parts thinly sliced

1 Tbsp. capers, roughly chopped

Big handful of fresh dill and parsley, roughly chopped

2 Tbsp. red wine vinegar

1 tsp. paprika

2 tsp. white sugar or 1 Tbsp. honey

1 Tbsp. Dijon mustard

Kosher salt and plenty of freshly cracked pepper to taste

1/4 cup olive oil

1 egg per person

Small amount of bacon fat (if you have it), or any other type of fat that the eggs can be cooked in

  1. Preheat the oven to 425 degrees. Toss the halved potatoes with the olive oil and kosher salt before spreading them in a single layer on a parchment paper-lined baking sheet. Roast for 45 minutes, flipping the potato halves over with tongs a couple of times to ensure even roasting. Remove from oven and transfer to a large bowl.
  2. In a small saucepan warm the vinegar, paprika, white sugar or honey, mustard, and salt and pepper to taste over low heat. Pour the olive oil into the saucepan in a thin stream, whisking constantly so that the dressing emulsifies.
  3. Add the radishes, celery, scallions, capers, and fresh herbs to the warm potatoes. Drizzle the also-warm dressing over the salad, using a spatula to gently combine the ingredients. Taste to see if the seasonings need to be adjusted.
  4. Heat a small amount of bacon fat over medium-high heat in a lidded skillet. Fry the eggs for a minute or two, covering with a lid so that the whites will cook. Carefully remove the eggs and place on top of the plated warm potato salad, adding an extra scattering of fresh herbs before serving.

Small white ramekin with thinly sliced red radishes on a purple background.

Pretty little Beach Boys-inspired song that I forgot about until my sister came over and started playing random music off of my computer. She’s the biggest AC/Panda Bear/Avey Tare fan I’ve ever met and I don’t think I’d listened to Panda Bear’s Person Pitch in several years; thank you Gabrielle!

Panda Bear – Ponytail

Zucchini, Caper, and Parmesan Naan Pizza

A naan pizza on parchment paper covered in thinly sliced zucchini, capers, parmesan cheese, and parsley.

I always keep a bag of naan in my freezer for those times where I’m cooking for one and I want a personal pizza or flatbread in under 20 minutes. I don’t have to worry about the annoying process of stretching out pizza dough (I know, I know, it’s supposed to be fun but I have very little patience with anything dough-related) and naan is the perfect size for a pizza meant for one person. This zucchini version comes together quickly, especially if you have a mandolin for the slicing, and the tanginess of the capers, the nuttiness of the parmesan, and the garlicky olive oil blend together effortlessly to form a naan pizza with big flavour and a very short list of ingredients.

zucchini, caper, and parmesan naan pizza:

Naan bread

2 Tbsp. extra virgin olive oil

2-3 cloves of garlic, finely minced

A small handful of parsley, chopped into tiny pieces

Kosher salt and freshly cracked pepper

Very thinly sliced zucchini, enough to cover the naan with some overlap

1 tsp. pickled capers, chopped

Parmigiano-Reggiano or other very firm and flavourful cheese, finely grated

  1. Preheat the oven to 350 degrees.
  2. In a small bowl combine the olive oil, garlic, parsley, and a a generous pinch of kosher salt and freshly cracked black pepper.
  3. Using a pastry brush, coat the naan with a generous amount of the oil and garlic mixture making sure to leave some for the brushing on top of the zucchini.
  4. Place the oil-brushed naan on a parchment-lined baking tray and warm in the oven for about 5-6 minutes or until the naan is just starting to crisp up. Remove from oven.
  5. Layer the zucchini slices on the naan with a slight overlap and brush with the remaining garlic and parsley oil. Scatter the chopped capers over the zucchini and top with a fine layer of parmesan.
  6. Broil the zucchini naan pizza for a couple of minutes, making sure the edges don’t brown too much and the cheese begins to melt. Slice into three pieces with a pizza cutter and enjoy while hot or at room temperature.

Close-up photo of olive oil with parsley and garlic.

When my sister told me about this album I didn’t believe it existed, which is ridiculous in retrospect because why wouldn’t this be a real thing? This is the first remix on the album and in my opinion it’s the best one. I mean, I already listen to Enya without shame on my own but the combination of Enya as well as Dntel results in an ethereal layering of voices and warmth that makes for a beautiful listening experience.

Dntel – After Ventus (Enya Mixes)