vegetarian bolognese

once upon a time, i used to make bolognese with chicken livers. i also experimented with pork, veal, and even lamb. they were all delicious, but these days, i make it completely without meat. and you know what? i don’t miss it, and neither will you.

many italian recipes like bolognese include 2 or 3 kinds of meat, and the differences between them add a depth of flavour and richness that i thought would be difficult to achieve if i left out the meat. i’m happy to say i was very wrong, and this recipe, perfected over time has become one of my fail-proof stand-bys.

this recipe takes some time, so i’ve made the recipe large so you can freeze half.

vegetarian bolognese

2 cans san marzano tomatoes, crushed (i use my hands)
2 cups red wine
2 cups half and half
2 onions, minced*
4 ribs celery, minced*
4 carrots, minced*
8 cloves garlic, minced*
½ cup olive oil
1 package vegetarian ground round (i use Yves)
2 tsp. dried basil leaves
1 tsp. thyme leaves
4 bay leaves
1 tsp crushed dried chilis
1 tsp salt
½ tsp fresh ground pepper

*i use a food processor to mince everything nice and fine

in a large pan, heat the olive oil over medium heat. add the onion, celery, carrots, and garlic and cook, stirring very often, for 5 minutes or until the vegetables start to get slightly caramelized. add the veggie ground round, breaking it up and mixing well with the vegetables. add the wine. raise heat to high. bring to a boil and cook until the liquid is nearly evaporated. add the cream and cook until almost evaporated. add the tomatoes, basil, thyme, bay leaves, and chilis. season with salt and pepper. reduce heat to a low simmer and cook stirring often, for 30 minutes, or until thickened.

serve with really good spaghetti or a thick, tubular pasta like rigatoni rigate and shaved parmesan or pecorino romano cheese.

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torta di risotto bambini

torta di risotto bambini

for years i have been moulding risotto into various shapes, and serving slices of the resulting torta on buffets and summer party tables. i love to eat and serve risotto, and this allows us to enjoy it in a completely different, make-ahead kind of way.

these little rice babies are so adorable and perfect for a dinner party and especially for your vegetarian guests. if you know you’re having vegetarians over for dinner, make risotto a few nights before and do up some individuals. you can reheat them in just 20 minutes and serve a special dinner without any fuss.

feel free to experiment with vegetables too. rounds of roasted yellow and green courgettes or a fat slab of grilled eggplant would be divine in the bottom of the mould. and your risotto can change with the seasons as well.

torta di risotto bambini

torta di risotto bambini

1 pint little tomatoes, halved
2 tbsp. olive oil
1/4 cup olive oil
1/4 cup butter
1 large onion, finely diced
2 cloves garlic, minced
2 cups mushrooms, thinly sliced
2 cups arborio rice
1 cup white wine
6 cups water or vegetable stock
salt and pepper
2 cups grated parmegiano reggiano
aged balsamic vinegar
white truffle oil

preheat oven to 450f. toss the little tomatoes with the olive oil and sprinkle with salt and pepper. roast on a parchment lined tray for 15-20 minutes, or until starting to colour and shrivel. set aside.

heat the water or stock to simmering. in a large pan, heat the 1/2 cup olive oil with half of the butter over medium heat. add the onion and garlic and cook stirring for 4 minutes. increase heat to high and add the mushrooms and some salt and pepper, stirring and cooking until mushrooms have released their water and have begun to colour, about 6 minutes. add the rice and stir to coat with the oil and butter. after drinking half the wine, re-measure, and pour it in the pan (you know you do this!) bring to a boil and stir until the liquid is almost gone. start adding hot water or stock to the pan, a couple of ladle-fuls at a time, stirring and cooking in typical risotto-making fashion. i taste throughout the process and stop adding water when the ice has some bite, and the rice is still rather soupy. it will thicken and cook further as it stands. add the cheese and remaining 2 tbsp. of butter. add a few drizzles of balsamic and some truffle oil. stir a few more times and then allow it to cool until the risotto has become less saucy and firmer. taste again and season as needed adding salt, pepper, or more truffle oil or balsamic or cheese.

line 6-8 single-serve vessels with plastic wrap and leave an overhang. i use ramekins, or stoneware timbale molds, or indian dahl bowls, whatever i have on hand. arrange the little tomatoes in the bottom, then spoon over the rice, right to the top. fold over the plastic, then chill until firm. overnight is best.

when ready to serve, preheat oven to 400f and line a baking pan with parchment. turn out the tortas and remove the plastic wrap. bake for 20 minutes, or until the little bambinis are hot and the bottom are sizzling and turning golden brown. serve hot with a nice salad, or some tomato sauce on the side.

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scrambled rice breakfast bowl

scrambled rice breakfast bowl

i’ve always thought there is a very good reason that a slice of cold pizza or a slab of leftover lasagna tastes so good for breakfast. i am a fan of fresh fruit and smoothies, or a good grain bowl, but i also love something savoury and comforting in the morning. let’s face it, after a sad breakup, or a night of heavy drinking, you know what you can do with your smoothie, know what i’m saying?

a lot of my recipes come about from the necessity of making something when there isn’t much in the fridge, or trying to use up what i have on hand and this scrambled egg/fried rice hybrid breakfast bowl made from leftover rice is no exception. my special brit friend is half japanese, and fills me in on all the sometimes weird (natto, anyone?) and wonderful things his family eats for breakfast. i was especially intrigued by the japanese rice and raw egg dish called tamago kake gohan, but…one thing i can’t seem to get past is the idea of eating raw eggs. so for this version of a rice breakfast bowl, the eggs are still stirred in at the end, but they go into very hot rice, resulting in a creamy, softly scrambled egg enveloping each grain of rice, almost like a sauce. sometimes i cook it a bit further to almost scramble the egg. either way you prepare it, it’s a protein-rich, slightly spicy and satisfying breakfast that everyone loves and takes only 15 minutes to make. for ease in the morning, chop up the vegetables the night before.

scrambled rice breakfast bowl

scrambled rice breakfast bowl

2 tbsp. vegetable oil
1 small carrot, shredded
1/2 red pepper, diced
1 stalk celery, diced
1 tsp. chinese 5-spice powder
2 cups cold cooked white or brown rice, any variety
1 tbsp. tamari or soy sauce
1 tsp. sriracha hot sauce
1 tsp. sesame oil
1 green onion, thinly sliced
1 tsp. sesame seeds plus a few more for sprinkling
4 eggs, cracked into a bowl and lightly beaten
1/2 avocado, sliced

in a large non stick pan, heat the oil over medium-high heat. when the oil is shimmering, add the carrot, red pepper, and celery. cook for 4 minutes, then sprinkle on the 5-spice powder and cook for 15 seconds or so, just until the spices are lightly toasted. increase heat to high. add the rice, and cook, turning and stirring for 3-4 minutes, or until hot and starting to get a bit crispy. stir in the tamari, sriracha, sesame oil, green onions, and sesame seeds, and mix well to coat the rice. remove pan from heat, and immediately add the beaten eggs, stirring to evenly distribute the eggs into the rice, and cook until the eggs are cooked through but still soft.

load rice into bowls and top with a sprinkling of sesame seeds and the sliced avocado. serve right away.

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scotch egg arancini

arancini scotch egg

weirdly, i have never eaten a scotch egg. a proper, classic scotch egg, covered in sausage meat and deep-fried. i had been a vegetarian on and off for years before ceasing all meat consumption several years ago, so any opportunities i had to make them or eat them just never happened.

arancini on the other hand, i eat whenever i get the chance. they are those adorable little balls of leftover risotto, filled with cheese or tomato, covered in crumbs and fried to golden perfection. in france, deep-fried balls of leftover anything are called croquettes, and other cultures have different versions using lentils or potatoes. arancini are a great way to use up leftover risotto.

so in my usual fashion i’ve come up with a vegetarian alternative, and also mashed-up two classics: arancini, and scotch eggs. instead of cloaking a boiled egg in sausage meat, (or worse, fake sausage meat!) i’ve done these up with risotto, and voila, scotch egg arancini.

i get my eggs from a local farm gate, and before that, i raised my own. the yolk colour in the picture says it all, don’t you think? the chickens roam free and happily dine on grass and bugs.

i love to serve these as a first course for a casual dinner party, with some homemade roasted tomato ketchup, or my great-grandmother’s chili sauce. for cocktails, i’ll use teeny quail eggs, also from a local farm. the scotch egg arancini can be fried ahead and reheated just before serving.

here i’ve used a mushroom and white truffle risotto, but any kind will do. if you prefer a softer egg, do not bring the water back to the boil after adding the eggs, but i like them just like this, slightly soft but completely cooked through.

arancini scotch eggs

scotch egg arancini

8 small eggs, at room temperature (from free-ranging chicken, if you can)
4 cups leftover risotto, cooled
1/2 cup flour
1 egg, beaten with 1 tbsp. water
1 1/2 cup italian seasoned breadcrumbs
1/4 cup freshly chopped parsley
vegetable oil for frying

bring a medium pot of water to the boil. slowly lower the eggs into the water. using rom-temperature eggs helps with cracking, but what i do is use a slotted spoon and raise and lower the eggs a few times into the hot water to warm them before plunging them in completely. when all eggs are in the water, bring back up to the boil for just an instant. remove from heat and allow eggs to stand in the water until cool enough to handle. peel eggs and place on a paper towel. place a sheet of parchment on a small baking sheet.

place the flour, beaten egg, and breadcrumbs into three separate dishes. in the biz we call this creating a breading station! add the parsley to the flour and mix to combine. roll an egg into the flour and shake of excess. using a 1/2 cup measure, scoop out the risotto and put in your hand. made an indentation in the middle, and place the egg into it. press the rice around the egg to coat completely with the risotto, pressing to cover all of the egg. place on the baking sheet and repeat with remaining eggs. chill 10 minutes. roll each egg in flour, then the egg, then the breadcrumbs. return to the baking sheet and chill until very cold, 1 hour. replace the parchment on your baking sheet with a double layer of paper towels.

fill a deep pot with 3″ of oil, or use a deep-fryer. heat oil to 350f. if you don’t have a deep-fry thermometer, use a cube of bread to test the oil. toss it in and see if it sizzles and browns right away. if not, heat a little more.

fry the arancini a few at a time, until the outside is golden brown and crispy, about 3 1/2 minutes. remove with a slotted spoon to your paper towel lined tray. allow to stand for 5 minutes, then serve hot with a tomato-ey accoutrement, such as marinara sauce, roasted tomato ketchup or chili sauce.

can be made ahead and reheated by baking at 400F for 7-10 minutes.

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crispy buttermilk-fried cauliflower

crispy buttermilk-fried cauliflower

i don’t miss meat, but man do i miss the idea of something crispy and southern-fried! that initial crunch yielding to something tender and juicy inside, hot and crisp with a bit of salt and spice. this crispy buttermilk-fried cauliflower recipe came from those dark, evil food-craving places we all have, and my basic desire to make something fried.

cauliflower is the perfect candidate for the southern-fried treatment. it’s got all those little hills and valleys to cradle the crispy batter, it cooks quickly, and it comes out juicy and flavourful. i can also say with certainty, this is perfect with a little ranch dip or spicy-sweet barbecue sauce for dipping. you could also use smaller pieces and make this as a little appetizer (popcorn cauliflower?)

make it this weekend, and let me know how it goes by leaving a comment, or better yet, show me your results on instagram and tag me.

crispy buttermilk-fried cauliflower

crispy buttermilk-fried cauliflower

1 head cauliflower, broken up into 3-inch rough pieces
1 cup well-shaken buttermilk
1 cup all-purpose flour
2 tsp. salt
1 tsp. pepper
2 tsp. paprika
1/4 tsp. dried thyme
1 tsp. dried basil
1/8 tsp cayenne pepper
vegetable oil for shallow frying

place buttermilk in a medium bowl. in a large bowl, mix together the flour, salt, pepper, paprika, thyme, basil, and cayenne.

line one baking sheet with parchment paper, and another with a double thickness of paper towelling. (a layer of newspaper underneath will keep your tray clean). dip the cauliflower pieces in the buttermilk, then toss in the flour mixture to fully coat. repeat, then place the pieces on the parchment lined tray. in a large skillet with straight sides, heat 1″ of vegetable oil to 350F. without crowding the pan, cook the cauliflower pieces in two to three batches, for 8 minutes, turning a few times during cooking to brown all sides. when evenly browned and crispy, place cauliflower on the paper towel lined sheet to drain for a few minutes, then serve.

to make ahead, fry all cauliflower, and place on a rack over a baking sheet. reheat by baking at 400F for 15 minutes, or until hot and crisp.

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rainbow ratatouille

this pretty version of ratatouille is called confit byaldi, made famous by that chef of beautiful masterpieces, thomas keller. here, my version, maybe a bit less impressive but still quite edible! thinly sliced vegetables are layered in a spiral pattern over super-easy oven-roasted tomato sauce, and slowly baked. i finished mine with chopped garlic and fresh thyme, both sprinkled on top before baking.

the result is meltingly delicious, and despite it’s complicated appearance, the only skill needed is to slice the vegetables thinly. i bought my plastic mandoline for $29.99 at my local asian grocery 8 years ago. It’s still razor sharp. you can also use a sharp knife or the slicing attachment on your food processor.

i made this up in a large, straight-sided stainless steel pan. this way, i could bake it up, then put it over a flame to reduce the juices, which I found a little too thin for my liking at the end. i finished it with a little vinaigrette made with some of the sauce mixed with olive oil and vinegar, which added a nice acidic hit.

ratatouille is essentially a peasant dish, so don’t be too finicky about the presentation (unless you want to be). i would also think it would be delicious to finish the plate with a bit of gremolata or a drizzle of pistou sauce.  Next time.
we ate this up with some sage/garlic buttered baguette, loaded with some good mozzarella and broiled until crispy, and ate it on a cloudy sunday. and despite the fact it wasn’t baked in a lovely aga, it was pretty perfect!

rainbow ratatouille

rainbow ratatouille

1 recipe oven roasted tomato sauce
1 large green zucchini
1 large yellow summer squash
1 large eggplant
3 tomatoes (i used a mixture of green, orange, and red from the garden)
2 garlic cloves, finely minced
2 tbsp olive oil
1 tsp chopped fresh thyme
Sea salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar

make up the sauce, or pull a jar you’ve already made. heat oven to 450f. using a mandoline, thinly slice the zucchini, yellow squash, eggplant, and use a sharp knife to thinly slice the tomatoes. spoon sauce into a large, straight sided stovetop and oven-safe pan, and arrange the vegetables in concentric circles, making sure they are tightly fitted, and standing up straight, leaving only about 1/8 inch of each slice exposed. sprinkle chopped garlic and thyme over the vegetables, and drizzle with the 2 tbsp. of olive oil. bake for 20 minutes. reduce oven to 350F, and cover pan. bake 1 hour longer, or until vegetables are tender. uncover and bake for 30 minutes more.transfer pan to stovetop and bring to a boil. reduce liquid until it nicely coats the back of a spoon. remove 2 tbsp of the sauce from the ratatouille and place in a small bowl. whisk in oil and vinegar and season with salt and pepper. to serve, remove nice stacks of the vegetables and arrange in a pasta bowl. drizzle vinaigrette around plate.

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orzo verde

orzo verde

when the beginnings of spring tease at your psyche, there’s an instinctive longing to forego the heavy, stew-y dishes of winter and make something light and fresh and green. orzo verde is teeny, elongated egg-shaped pasta (israeli couscous is also an option) toasted until golden then all tossed up with lovely green things, olive oil, and lemon. perfect on it’s own, or maybe you’re feeling adventuresome and have ventured out to the barbecue grill. in that case, it makes a lovely side dish for something grilled. i like to make tofu skewers on the grill, or serve this with a nice vegetarian burger.

orzo verde

orzo verde

2 cups orzo pasta
3 tbsp. olive oil, plus a little extra for drizzling
1 large onion, finely diced
3 cloves garlic, minced
4 cups vegetable broth or stock
1 tsp. salt
1/2 tsp. freshly ground pepper
juice and zest of 2 lemons
4 cups arugula packed arugula leaves, finely chopped (you’ll end up with about 1 1/2 cups)
2 cups packed baby spinach, finely chopped (you’ll end up with about 3/4 cup)
2 cups fresh or frozen green peas
2 tbsp. capers, coarsely chopped
1 cup crumbled feta cheese
2 tbsp. toasted pine nuts
1/4 cup freshly chopped parsley

in a large frying pan with a lid, heat the 3 tbsp. olive oil over high heat. add the orzo and cook, stirring constantly, until most of the grains are a light golden brown and some are turning a deeper golden, about 4 minutes. add the onion and garlic and cook for 1 minute. pour in the stock, and add the salt, pepper, and lemon zest and juice. bring to a boil, reduce heat to a low simmer, and cover. cook for 15 minutes, stirring very frequently (orzo is sticky stuff) until orzo are nearly tender and the liquid has been nearly absorbed. stir in arugula, spinach, peas, and capers. if mixture seems too thick, add a 1/4 more water to loosen it up. stir over low heat for 2 minutes, or until peas are hot. stir in 3/4 of the feta. serve hot, and top with a light drizzle of olive oil, the remaining feta, pine nuts, and parsley.

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breakfast labneh

labneh with apricots and breakfast crackers

good morning, and happy tuesday to you.

it seems i’m getting into a habit of making tuesdays’ posts about breakfast. which is good, since it will hopefully give you some ideas of what to feed yourself and your tribe as you all head out into the world this week. the day has to be good when you’ve started it off with a lovely and civilized breakfast together!

yogurt is a breakfast natural, and this recipe really shakes it up. labneh is a middle-eastern dish, and is essentially yogurt that has been allowed to drain. it’s most often served in a savoury fashion, scattered with spices and a drizzle of olive oil, but it cries out to be eaten with fruit and cheese for breakfast! when choosing yogurt to make the labneh, make sure you choose natural, plain, full-fat yogurt, free of gelatin and starchy stabilizers. anything from 3% milk fat all the way up to 10% works fine.

it’s a fairly well-known that balsamic vinegar pairs really beautifully with fruit. something else i discovered a long time ago is that if you reduce white balsamic vinegar, it becomes a luscious, amber-coloured nectar, with a perfectly balanced sweet and tangy flavour. that’s how we made the apricots for this. trust me people, you’re going to love this!

to tie is all together, i’ve made some breakfast crackers, full of almonds, flaxseeds, and cranberries. this recipe makes a lot, so you’ll have some left over for snacks. they’re not too sweet, and perfect for scooping up the labneh and those succulent apricots. they are made by baking a batter into a loaf, cooling and slicing it thin, then baking the slices a second time to make them crisp. if you happen to have a little terrine pan or a pullman pan, it’s perfect for this. if not, use a regular loaf pan, but cut each slice into 2 pieces before baking a second time, so they’re not too big. if you happen to have access to a meat slicer, perfect! but a bread knife works just fine to make the thin slices.

this recipe is meant to be made ahead of time, so you have all the components ready to go in the morning. with a breakfast like this to start the day, only good things can happen. xx

breakfast crackers

labneh with star anise apricots + breakfast crackers

1 750g container of plain, full-fat natural yogurt
1 500ml bottle white balsamic vinegar
1 cup dried apricots, sliced in half (or fresh, if they are in season)
4 whole star anise
1 cinnamon stick, broken in half

for the breakfast crackers:

1 1/2 cups buttermilk
2 cups flour
1 tbsp. baking soda
1/4 cup brown sugar
2 tbsp. sesame seeds
1 tsp. salt
1/2 cup flax seeds
1/2 cup sliced almonds
2/3 cup dried cranberries or cherries

line a non-reactive strainer with a double layer of cheesecloth and place over a bowl. dump in the yogurt, put the whole thing in the fridge, and allow it to drain for 6-8 hours or overnight. transfer the drained yogurt to a bowl, discarding the liquid, and stir the labneh to make it smooth.

gather your ingredients for the breakfast crackers. preheat oven to 375f and grease and line a terrine pan or loaf pan with parchment. mix together all the dry ingredients in a big bowl. make a well in the centre and pour in the buttermik. give the mixture a few good stirs to combine, but don’t overmix. scrape into the prepared pan and bake for 45 minutes, or until a cake tester comes out clean. cool completely on a rack.

when cool, use a serrated knife to slice as thinly as you can. lay the slices on a rack and bake in a 350f oven for 10 minutes, or until they are almost crisp (they will crisp more as they cool). cool completely and store in a covered container in a dry place.

empty the white balsamic vinegar into a medium saucepan and bring to a boil. add the anise and cinnamon stick and boil down until reduced by half. add the apricots, reduce heat to medium, and cook until juices are syrupy. cool in the syrup, and keep in the fridge. remove anise and cinnamon before serving.

serve the labneh with a spoonful of the apricots and the breakfast crackers on the side. serves 4, with a generous amount of crisps left over for snacking.

**the crackers, (and also the apricots) would enjoy a frolic with some soft, brie-like cheese, or any type of blue cheese on a cheese plate, too.

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almondos

almondos

happy monday all!

kicking off #bakingmonday with this easy raw cookie recipe i call almondos, and a bit of a backstory.

at one point i had nine laying hens who provided more eggs than we needed, and a friend of mine knew someone who was looking for fresh, organic and uncaged hen eggs. i happy happy to share our surplus, so every week or so, liz would stop by and pick up a dozen fresh eggs, and every time she came she would bring something lovely in return! one day she brought these wonderful little cookies. at that time, raw cookies were not something i had really given a fair try, but they were an instant hit. i’ve adapted it a bit, and now this recipe has become a standby around here. this is one of things i love about food, how it naturally bridges gaps and builds community and fosters friendships and sharing.

these super-crunchy, gluten-free, vegan and egg free (!) cookies are the perfect protein-packed snack on the go and i always keep one or two in my bag. they are best kept well-chilled.

sometimes i make them a bit bigger to have with some fruit for breakfast. feel free to change up the nuts and nut butter to your liking.

almondos

almondos

2 1/4 cups raw unblanched almonds
1 cup almond butter
1/4 cup raw, organic coconut flakes
3 tbsp. honey
1/4 tsp. almond extract
1/4 cup chocolate chips
1/4 cup hemp hearts

set aside 24 almonds, and place the rest on the bowl of a food processor. pulse to chop very coarsely. add almond butter, coconut flakes, honey, and almond extract, and pulse until the mixture comes together, but the almonds are still nicely chunky.

scoop out 2 tbsp portions and roll into a ball, then form into a small disc, and roll the edges in the hemp hearts. press a whole almond and 3-4 chocolate chips into the top of each cookie. chill until firm. makes 24.

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giant lima beans with crispy crumbs

giant lima bean ragout

gigantes, or giant lima beans, are very different beans from their little green cousins. i actually love all lima beans, but if you are one of those who declares they hate limas, may i gently suggest you give these a try? gigantes are fat and meaty, with an almost creamy texture and pair up with a flavourful sauce like nobody’s business. cooked up in this zingy ragout, they turn rich and satisfying.

this is a fast and delicious vegan meal which is on heavy rotation around here, a) because it’s really good and b) it only takes 30 minutes to make. it starts with humble ingredients (corn and beans) which are elevated by a few sophisticated ingredient additions. fennel seeds add a lovely licorice note to the saucy tomato broth, and the simple breadcrumb topping gets extra flavour and crunch from using panko crumbs and a few toasted pine nuts. i’ve thrown in some moroccan olives at the end for a smoky, salty kick. the ragout gets even better after a day or so and makes a great next-day lunch. we love it paired with some simple crusty bread and a side of wilted rapini or a kale salad.

giant lima bean ragout

giant lima ragout with crispy pine nut crumbs

1/4 cup olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 19-oz cans giant lima beans, undrained
or
4 cups cooked dried limas +1 1/2 cups reserved cooking liquid
3 cups fresh or frozen corn kernels
1 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. whole fennel seed
1/2 tsp. freshly ground black pepper
pinch red chili flakes
1 cup passata (tomato puree)
juice of 1 lemon
1/2 cup moroccan oil-cured olives, pitted and roughly chopped

crumbs:
4 tbsp. olive oil
3 tbsp. pine nuts, roughly chopped
2 green onions, thinly sliced
1 cup panko crumbs
1/4 tsp. salt
grated zest of 1 lemon

in a large pan, heat the 1/4 cup olive oil to medium. add the onion and garlic and cook for 4 minutes, stirring here and there, until softened and fragrant. increase heat to high. add lima beans and reserved liquid, corn, basil, marjoram, fennel seed, pepper, chili flakes, passata, and lemon juice. Bring to a boil, reduce heat to a healthy simmer, and cook for 15 minutes, stirring frequently, until sauce is just thick enough to lightly coat a spoon. taste and add salt if needed, which you may not if you used canned beans. stir in olives.

meanwhile, in a small frying pan, heat the 4 tbsp. olive oil over medium-high heat. add the pine nuts and green onion, then the panko and the salt. reduce heat to medium, and toss the mixture until the crumbs are light golden brown. remove from heat, dump into a small heat-proof bowl, and stir in the lemon zest.

serve ragout in a shallow bowl, and top with a generous sprinkling of the crispy crumbs.

serves 4-6

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