coconut black beans

serve with plantain chips

and hot sauce to compliment

the rich, salty beans

source, 4 servings

2 cans black beans — 1 can rinsed and drained, 2 T oil, 2 T cumin, 1 T ginger, 1 can coconut milk, kosher salt & pepper, juice of 1 lime; topping: 1/2 c unsweetened coconut flakes + zest of 1 lime + kosher salt & pepper

heat oil and spices, add beans and milk, simmer 15 mins, add juice of 1 lime; serve with topping, plantain chips, hot sauce

saffron coconut rice

one can coconut

milk and one can of water

for two cups of rice

source, 4 servings

2 c rice, 2 T oil, whites of 1 scallion, cut up; 1 t turmeric, kosher salt & pepper, 1 can coconut milk, 1 pinch saffron, 1 lb greens; toppings: 1/2 c unsweetened coconut flakes toasted with 1 T sesame seeds + zest of 1 lime, kosher salt & pepper, greens of 1 scallion, cut up; lime wedges. 

heat oil, scallion white, spices, add rice, milk, 1 can of water, simmer 10 minutes without stirring, covered; put greens on top, sprinkle with kosher salt, cook without stirring, covered, until rice is done, stir; add toppings and hot sauce

baked feta and veggies

a run through the field

yields garlic mustard and mint

scents on pants and socks

source, 4 servings

2 c small tomatoes, halved, 1/2 c chopped olives, 1 t minced garlic, 1 small red onion, sliced, 2 T italian parsley, 1 t oregano, 1 t olive oil. salt & pepper, 10 oz feta, sliced in half lengthwise, for serving: flatbread and more parsley

combine everything but feta, place feta in a well-oiled baking dish, cover with veggies, 400 F, 15 minutes

mint chip ice cream

the ice cream maker

sits in quarantine throughout

the long, cold winter

6 servings, 402 calories

1 can coconut milk, 1 can coconut cream, 1/2 c sugar, 1/4 c maple syrup, 55 g shaved bittersweet chocolate, 3 T vanilla, 3 sprigs mint

heat mint in milk, cream, sugar, syrup; add vanilla, chill, remove mint, add chocolate, churn, freeze