So, how are you faring with the first blast of winter?
Turns out my furnace was not up to the increased stress and stopped working. Twice. For the past two nights, we have woken up to a fairly frigid home. At least we have warm blankets, so you don’t really notice until you escape for breakfast.
It reminded me of the time we were in Houston, in May during the first heat wave. It was at that time we noticed our air conditioner was broken. Eventually our home was a few degrees shy of the sweltering outside and we knew we had to contact our landlord. Accessing the air conditioner was another challenge, as it was difficult to find a safe ladder to span 4 storeys and jockey around the lightning and rain.
This time, I keep telling myself: at least we’re not in Buffalo. Did you catch the video of the snow blanket being lifting from the lake?
I thought, perhaps my salad days were over, too. But this is a delightful salad warm or cold. A bunch of leeks are caramelized and added to creamy flageolet beans and coated in a simple lemon-mustard sauce.
Another winner from Gena!
Caramelized Leek and Flageolet Bean Salad
Adapted from Choosing Raw
1 tbsp coconut oil (or your favourite oil)
3 leeks, white and light green parts, washed and thinly sliced
1.5 cups cooked flageolet beans (I used Rancho Gordo‘s flageolet beans but pick your favourite white bean; I like the small size and creamy firmness from flageolet beans)
juice from 1/2 lemon (2-3 tbsp)
1 tbsp Dijon mustard
Salt and pepper to taste
1. Make your caramelized leeks. In a non-stick skillet over medium heat, heat oil. Once hot, add leeks and sprinkle with salt. Reduce heat to low, stirring infrequently, and cook until golden brown, around 30 minutes.
2. Stir in the beans and heat until warmed, around 5 minutes. Stir in fresh lemon juice and mustard. Season to taste.