Ragout is an easy weeknight, comfort food dinner. Today, I’ll be sharing two recipes. One for Sausage White Bean Ragout, and a delicious Chocolate berry dessert dip, too.
Pack the Pantries with #FreshThyme
Join me at the Fresh Thyme Farmers Market (4225 E. 82nd St.) on Tuesday, December 2, 2014 from 10-2 when we Pack the Pantries! FTFM is joining The City of Indianapolis in this initiative. To learn more about how YOU can help click HERE.
I will cooking from 11-2 that day and sharing tips on how to maximize what YOU may already have in your pantry with just a few additional fresh ingredients.
There will be live entertainment, in store sampling, radio remotes, Cricket Wireless/Givelify onsite, media coverage and local personalities (like me) encouraging people to come in to donate to Pack the Pantries (either monetarily or food-based).
***You can also be entered to win prizes from Fresh Thyme just by taking a “selfie” in front of a collection box and tagging @FreshThymeFM on Twitter, Fresh Thyme Farmers Market on Facebook or @freshthyme on Instagram and using hashtag #IPackedThePantries
I’ll be making two recipes at the cooking demo: a sausage white bean ragout, and a delicious chocolate berry dessert dip!
If you visited with me at Fresh Thyme during this event- please let me know below!
Sausage White Bean Ragout (Get a printable version HERE
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 pound lean ground beef
- 3-4 spicy Italian sausages, casings removed
- 2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil-I used Red Gold
- 2 14-ounce cans low-salt chicken broth or stock
- 1 15-ounce can cannellini (white kidney beans), rinsed and drained
- 1 1/2 C chopped fresh basil, reserve 1/2 C for garnish
- 2 tsp dried oregano
- 1/4 tsp dried crushed red pepper
- 1/2 C small elbow macaroni
- 1 6-ounce bag baby spinach leaves
- 1/3 cup grated Romano cheese
- Additional grated Romano cheese for serving
- Heat oil in heavy large pot over medium-high heat.
- Add onion and garlic and sauté 6 minutes.
- Add beef and sausage and sauté until brown, breaking up meats with back of a wooden spoon, about 5 minutes.
- Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
- Simmer 15 minutes to blend flavors, stirring occasionally.
- Add pasta and cook until tender but still firm to bite, about 15 more minutes.
- Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
- If you would like the spinach to remain uncooked, then add a layer of it to your serving bowls, then ladle the ragout over it.
- Mix in 1/3 cup cheese.
- Season with salt and pepper.
- Garnish with cheese and basil.
Creamy Chocolate Chip Berry Dessert Dip (get a printable version HERE)
- 32 oz of vanilla Greek yogurt
- 1 small box of vanilla instant pudding
- 8 oz of whipped cream (whip your own, it’s easy!)
- 3 C of frozen raspberries, slightly thawed
- 1 1/2 C of mini chocolate chips- semi sweet
- In a large serving bowl blend all ingredients except raspberries.
- Gently fold in raspberries.
- Chill for 2 hours.
- Serve with dipables