My proclamation of having a vegetarian January is totally on track, you guys.

There was definitely no short ribs on New Years Day or pelmeni party over the weekend. I certainly didn’t finish the leftover meatballs from that other dinner either. Nope, been doing great over here with my vegetables and legumes. Totally great.

Brothy Bean and Feta Soup | Things I Made TodayBut seriously, I’m back on the wagon (as I think you’re supposed to say) this week, the highlight of which has been this super restorative soup. Jason may have referred to the broth as “aggressive” but I personally find it punchy in all the good ways.

Brothy Bean and Feta Soup | Things I Made Today

It’s almost creamy without having any cream added—the feta melts into the broth and adds some lovely substance. I recommend serving it with a few pieces of extra crusty bread. Still loving my carbs.

Brothy Bean and Feta Soup | Things I Made Today

Brothy Bean and Feta Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoons olive oil
  • 4 of garlic, cloves chopped
  • ½ medium onion, chopped
  • 1 small fennel bulb, chopped
  • Kosher salt
  • 1½ teaspoon lemon zest
  • 1 teaspoons fresh rosemary, chopped
  • Pinch of red pepper flakes
  • 4 ounces feta, in brine, brine reserved, cheese crumbled
  • 1 bay leaf
  • 1 15 oz can cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 large sprigs basil, chopped
  • ½ bunch kale, stems removed and leaves coarsely chopped
  • 1 - 1½ tablespoons fresh lemon juice
  1. Heat olive oil in a heavy bottomed sauce pan over medium heat. Add garlic and onions and cook until onion softens. Add fennel and salt cook, stirring occasionally, until nicely browned, about 8 minutes. Stir in lemon zest, rosemary, and red pepper flakes. Cook for an additional 1-2 minutes.
  2. Pour in ½ cup reserved feta brine. Add bay leaf, cannellini beans, and vegetable broth. Bring to a boil, reduce heat and cover, and simmer for 20 minutes.
  3. Stir in basil, kale, and 1 tablespoon lemon juice. Stir until kale is wilted. Remove from heat. Stir in about ¾ of the feta, letting it melt into the broth of the soup. Serve with remaining feta crumbled on top.

Adapted from December 2016 issue of Bon Appetit.

I had my reservations about making dinner out of all purple vegetables.

I had a feeling that the red cabbage that was sitting at the bottom of the vegetable drawer for over two weeks and was looking a bit sad and wilted didn’t have much oomph left in it. That all it was going to do was leech out purple and stain the rest of dinner. And it did, a bit, but it didn’t matter because everything was already purple anyways.

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These weeks before the holidays are supposed to be all low stress and calm, no?

I should be drinking egg nog or vin chaud all day and relaxing in my cozy sweaters and matching slippers, right? Reality is that my brain feels like mush at the end of every day and I can’t bring myself to make anything beyond a 5 minute dinner and then open a bottle of wine. On top of it all, Theo got me sick this past week and I still feel like I haven’t returned to 100% human levels.

Spicy Roasted Beauty Heart Radishes and Carrots with Tahini | Things I Made Today read the rest »