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Escarole and Beans
FROM THE SEASONED SAGE Escarole and Beans
STORY & PHOTOS BY PRIYA HUTNER
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EST. 1982 Authentic M exican made from scratch daily Kings Beach
Indoor & Patio Dining
12:00pm-8:00pm Full Bar
CLOSED ON MONDAYS
(530) 546-4539 - 8345 North Lake Blvd. - Across from the State Beach in Kings Beach
This is one of my favorite dinners, espe cially on chilly night. I love adding ditalini pasta to this dish. Enjoy it all with a loaf of warm, crusty garlic bread.
Find more from The Seasoned Sage at TheTahoeWeekly.com
Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary restrictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com. OPEN DAILY 12-9PM Lakeview Dining
FEATURING: Slow-Roasted Prime Rib | Baby Back Ribs || Baby Back Ribs Full Bar Steaks | Seafood | Pasta | Gourmet Hamburgers | Kid’s Menu
jasonsbeachsidegrille.com • (530) 546-3315
8338 NORTH LAKE BLVD., KINGS BEACH, CA
Escarole and Beans
From the kitchen of: Priya Hutner · Serves 2-4
3 T olive oil 6 cloves of garlic, minced 3 heads of escarole, washed & chopped 1 can organic cannelloni beans ½ C parmesan cheese 1 t salt Fresh ground pepper to taste 2 C Ditalini pasta, cooked (optional)
In a large pot add olive oil and garlic. Sauté for 3 minutes. Add escarole and cook until wilted. Add white beans and heat through. Salt and pepper to taste. Add parmesan cheese before serving. Mix in ditalini pasta if desired.
