I recently signed up for one of those grocery subscription boxes—you know, the service that mails you perfectly portioned ingredients and the recipes to cook 3 meals per week. It’s a luxury for sure when one plastic-wrapped garlic clove and the smallest bottle of olive oil you’ve ever seen arrive on your doorstep every week. I justified the cost of the service as a trial to be inspired by ingredients and dishes I wouldn’t otherwise spend money on at the grocery store or at a restaurant to try. I opted into the vegetarian subscription service—not because I’m vegetarian—but because I entertain a few vegetarian friends, and in my own attempt to eat a little less meat, I wanted to explore some heartier, non-meat sources of protein. It’s been a few months now, and so far, so good! I’ve discovered I actually like mushrooms and tofu (gasp!), and there are a TON of high-protein grains I never knew about, which is a huge relief for my pasta addiction, like bulgar, red quinoa, and fregula sarda (see below). However, I usually deviate from the recipes that the service provides and make my own creations, often adding other ingredients I already have on hand and subtracting some of the ingredients that don’t fit with the flavors I’m going for. So last week, I ended up with a few odds and ends that haven’t made it into any of my dishes. Wondering what to do with these mismatched ingredients, it dawned on me: wait, this looks familiar… it’s Chopped! This long-winded story was my way of sharing the inspiration behind this “whatever’s on hand” dish that turned out surprisingly wonderful! Nutty pasta, earthy mushrooms, both buttery and crispy beans, and a touch of lemon juice and grated cheese bring it all together into a light dinner or a savory side dish. I hope this recipe inspires you to star in your own personal episode of Chopped!
Fregula Sarda with Mushrooms and Butter Beans