Easter Hangover

White Beans and Greens

• 1/2 onion

• Two cans of cannelini beans

• A handful of cherry tomatoes

• Fresh greens - Spinach, arugula, kale - your choice!

• 1 tsp - Better than Boullion vegetable paste

• 1 c water

• Squeeze of lemon

Chop the onion and throw into a saute pan over medium heat. Cook until translucent. While those are cooking, strain and rinse the cannelini beans. A little bit of bean juice is OK. When the onions are ready, add the beans to the pan and let cook. Season to taste. Add the boullion and water and continue to cook the beans down about 20 minutes. The beans should be soft and mashy.

Add the greens and tomatoes until just wilted and serve in a bowl. Finish with a squeeze of lemon.

Want to add an extra yummy element? Grill or toast baguette and dip.

As promised, the story comes last here.

I was lucky enough to visit with my best friend's family over Easter this year. A small family gathering there counts upwards of 50 people. As you can imagine, a simple brunch or meal for that many people is hardly simple. After eating 6 different egg dishes and smoked ham and "resurrection potatoes" and homemade cinnamon rolls, I needed a serious nap. There may have been a glass or two of champagne, too.

As a side note, my friend and I conquered the annual family Lamb Cake. That will have to come in another blog post soon. But picture it, a lemon lavender lamb cake with an Italian meringue butter cream frosting. After many years of failed attempts, we succeeded. See photos for proof.

That night, after some quality rest and silliness, we needed to eat a little something that wasn't frosted or relegated to breakfast. A little creativity and a peruse through the pantry resulted in this yummy dish. It was simple, but hearty and satisfying. Over do it on the greens and tomatoes for extra freshness.