greens, beans, and shrimp

you know how i was complaining about the frigid, frigid cold last week? well today it was 55 degrees. in wisconsin. in january. walking outside this morning i was thinking that i’ll never get to use my cross country skis again, but don’t fear – it’ll drop down to the negatives by thursday. and there are people who don’t believe in global warming? is this real life?


anyways, this meal was inspired mainly by the beautiful rainbow chard at the grocery store this weekend. then add the beans, and the shrimp, and you’ve got something worth eating in 55 degrees in january.


makes 2-3 servings

  • 2 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 large bunch rainbow chard (or just swiss chard), stems removed and chopped coarsely
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cannelloni beans, soaked overnight and drained (or you can use canned)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 15-20 shrimp, shelled and deveined
  • juice from 1/2 a lemon
  • 1 teaspoon rice vinegar

in a large pot, heat 1 tablespoon olive oil. cook onions and garlic until translucent. add in greens, salt, and pepper and stir until chard has wilted. remove from pot.

heat remaining tablespoon of olive oil. add beans, cumin, and paprika and stir. turn heat up high, then cook beans without stirring so they fry (but do not burn) on one side, about 5 minutes. remove beans from heat and mix with chard mixture.

lastly, cook shrimp in same dish. add lemon juice, rice vinegar, and salt and pepper to taste. once shrimp have turned pink, pour vegetable mixture back into pan and mix to combine.



cabbage, mushroom, and shrimp slaw

we were gifted the most enormous head of cabbage i’ve ever seen in my life from the farm or a family friend up in northern wisconsin. it was time to start using it (i’m mad at myself for not taking a photo of it, but i was ready too ready to chop that baby up).

makes 3-4 servings

  • 1/4 (if it’s enormous) or 1/2 (regular size) cabbage shredded
  • 1 lb of bok choy, greens chopped and whites discarded
  • 2 large garlic cloves, diced
  • 2 tablespoons grated ginger
  • 3-4 cups roughly cut shiitake and/or oyster mushrooms
  • 25 uncooked shrimps
  • lots of salt
  • lots of pepper
  • 1/8 cup olive oil
  • 2 teaspoons wasabi powder or 1 tablespoon wasabi paste
  • 1 garlic clove, minced
  • 1/4 cup mayonaise

preheat oven to 450. in a bowl mix together cabbage, bok choy, garlic, ginger, mushrooms, shrimp, salt and pepper. add in olive oil and mix thoroughly. the vegetables should be wet, but not drenched in olive oil (add more if you need to). spread mixture out on a baking dish so it’s pretty thinly layered. bake for about 12-15 minutes, stirring the concoction at least once while it cooks.

while it’s cooking, combine wasabi powder and 1 tablespoon of water (or use wasabi paste), garlic clove, and mayonaise. let everyone decide how much wasabi sauce they want. it’s pretty heat-intense. but i really love it.