If you’ve ever found yourself staring into your pantry, eyes glazed over and clueless about what to make for dinner, this post is for you. For about the same price as a dinner out, you can upgrade your condiment repertoire while embarking on a culinary adventure, discovering new recipes and honing a craft from your very own kitchen.
The Fare Trade is a masterfully minded company that takes it upon itself to finely curate a box of choice goods for you every month. On your doorstep you’ll receive not only a selection of hand-crafted products put together by a Featured Chef, but the step-by-step process to take those items and produce a fabulous meal from start to finish. Featured Chefs are regularly rotated to ensure no two months are ever the same, while also keeping you regularly exposed to a plethora of different artisan vendors. This will make both your tastebuds happy and leave your guests impressed.
As a treat for Darling readers, The Fare Trade is offering 20% off your first three boxes with the code “Darling“.
Just enter it here when you checkout!
Additionally, we’re pleased to share an exclusive recipe from this month’s Ingredient Showdown. Brought to you by Adrianna Adarme, blogger of A Cozy Kitchen and author of PANCAKES, she leaves you with just a taste of all that your Fare Trade box can do.
The Fare Trade is my new favorite subscription box. Each month they send me a cute box, filled with a few new-to-me artisanal food products; amongst boring bills, catalogs I swear I didn’t sign up for, receiving a Fare Trade basket brings a bit of fun to my mailbox! My recent favorite product is this bag of Rancho Gordo Ayocote Bianco Beans that arrived on my doorstep a few weeks ago. I happen to love cooking with dried beans (versus beans from the can). While more time consuming, you can control the flavor, the salt content, which is important, and they generally taste fresher.
Rancho Gordo, out of Napa, California, grows their beans using only heirloom varieties; resulting in some of the best beans I’ve ever had the joy of cooking. Many bags of dried beans that you find in your local grocery store can be years old, but not these. Since cooking beans can be a bit time consuming, I wanted to make the recipe really simple and fresh tasting. This is the kind of salad you can make for yourself at the beginning of the week, keep it in the fridge and add it to all sorts of things: atop a bed or arugula or spooned over a piece of bread or even to a bowl of piping hot chicken stock.
Lemon Rosemary Bean Salad
8 ounces Rancho Gordo Ayocote Bianco beans
2 sprigs of rosemary
rind 1 lemon
1 teaspoon sherry vinegar
1 tablespoon olive oil
1/2 red onion, diced
1 tablespoon grated Parmesan-Reggiano
1 handful of Italian parsley
1 can or bottle of tuna in olive oil
French Baguette, for serving
1. Place beans in a bowl and cover with about an inch of water. Cover the bowl with plastic wrap and allow the beans to soak for at least 12 hours, ideally overnight.
2. Drain the beans, discarding the used water. To a stock pot or medium-sized dutch oven, add the beans, sprigs of rosemary, Parmesan-Reggiano rind and piece of lemon peel. Cover the beans with about an inch or two of water. Bring mixture to a simmer, turning the heat down to medium-low, covering the pot, and allowing the beans to cook for 2 to 3 hours and until the beans are tender, adding more water as needed.
3. When the beans are done, drain and discard the aromatics, Parmesan rind and lemon peel. Transfer the beans to a mixing bowl and allow to cool.
4. In a small bowl, mix together the juice from the lemon, sherry vinegar, olive oil and salt and pepper. When the beans are cool, add the diced onion, the grated Parmesan-Reggiano and minced flat leaf parsley. Gently mix in the tuna and serve with toasted bread.
Images via Darling Magazine and Jake Ahles