Sausage White Bean Ragout AND Chocolate Chip Berry Dip

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

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion and garlic and sauté 6 minutes.
3. Add beef and sausage and sauté until brown, breaking up meats with back of a wooden spoon, about 5 minutes.
4. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
5. Simmer 15 minutes to blend flavors, stirring occasionally.
6. Add pasta and cook until tender but still firm to bite, about 15 more minutes.
7. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
8. 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.
9. Mix in 1/3 cup cheese.
10. Season with salt and pepper.
11. 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

1. In a large serving bowl blend all ingredients except raspberries.
2. Gently fold in raspberries.
3. Chill for 2 hours.
4. Serve with dipables