Chicken Sausage, White Beans and Kale

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Last week I was going to share with you a great weeknight recipe I came up with involving chicken sausage from Trader Joe’s (the garlic and herb flavor), mirepoix–that’s carrots, onions and celery for you amateurs–and white beans. That was it. Then, a week later, I made it again, only this time I added kale and suddenly a super casual dinner took on some oomph. This was a dinner that people might really want to make on a weeknight, that’s tasty but also healthy and surprisingly flavorful with the addition of a secret ingredient at the end which I won’t tell you about until after the jump. Ok fine, I’ll tell you: it’s lemon juice. And it works wonders.

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Four-Hour Lamb Shoulder with White Beans and Olive Tapenade

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Hold your ears, short ribs, and hide your eyes pork butt: lamb shoulder is quickly becoming my favorite cut of meat to cook at home. I’ve sung its praises before here on the blog, but lately I’ve been on a real lamb shoulder kick. I made April Bloomfield’s version for a crowd recently and they all went nuts for it (hers has anchovies in the mix, which show up in today’s version in the olive tapenade; anchovies and lamb make a surprisingly good match) but even the simplest version–today’s comes from my friend Clotilde–can still wow. And now that it’s spring, it’s a perfect thing to serve along with white beans (traditionally flageolets) and a zesty olive tapenade.

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