vegan, gluten-free, + a raw beet salad
The mild cranberry beans I’ve called for are great at soaking up sage and garlic flavors – any mild bean would work well here (e.g., Great Northern, Cannellini). After cooking, they are dressed in lots of your best olive oil and seasoned with sea salt and pepper. A simple salad of julienned beets dressed in olive oil and lemon accent the beans with an earthy, tangy crunch. It’s a lovely fall meal and one of those meals that after you’ve made it once, you’ll make a million versions of it for easy dinners and take-to-work lunches. Pick your favorite herb, your favorite beans, your favorite crunchy vegetable and dress with olive oil and lemon, salt and pepper, and you’ve a delicious, fulfilling meal.