“2 Minutes to Dinner” gives students tools to craft a personal kitchen system of economy and efficiency for delicious, improvisational meals.
The dishes shared in this blog rely on pantry essentials, the recipes for which will be archived soon. Additionally, some items will be available for purchase, in the future, as part of our line of provisions.
An excerpt, below:
Pot of Merguez and Butter Beans
a few links Sauteed Merguez Sausage
1/2 cup Vinegared Red Onions
2 tablespoons Sherry Raisin Reduction
2 cups Recycled-Chicken Chicken Stock
1 1/2 cups Braised Butter Beans
1 bunch dandelion greens, washed well and trimmed
In a medium pot, combine sausage, red onions, and raisins with chicken stock. Heat through, stirring. Add beans to heat through. Add dandelion greens and cook for 30 seconds to wilt. Serve hot.
a bowlful (photo)