Pasta with Cranberry Beans & Artichokes Recipe

By Joanne Bruno | August 13, 2012

cranberry beans

While I try to be super PC about most things in my life, I have a confession to make: I occasionally judge my beans by their pod color. (Oops.)

But when they are just so vibrantly magenta and pretty-in-pink, can you really blame me? I didn’t think so. Fresh cranberry beans are just too pretty to pass up, and the good news is that their beauty is not only skin deep…they are delicious as well. They taste largely like white beans, but with a little less mushiness to them, and happen to meld perfectly with artichokes and zucchini in this pasta dish. Unfortunately the beans lose their color after cooking, making the finished dish seem a little ho-hum in comparison to its starting ingredients, but I can promise you that what it lacks in color, it makes up for in flavor.

Photos: Joanne Bruno


Baby Artichoke Linguine Recipe

By Matt Essert | August 18, 2011

This is a very easy recipe that is both light and flavorful. Make sure you cook the artichokes for a while so that they become nice and tender. The added lemon zest and juice add a great freshness to the dish that you’ll love.

Photo: madichan

Pasta is one of my favorite things to cook. It’s extremely versatile and can be flavored all sorts of different ways depending on what you’re craving, what you have in your pantry, or what time of year it is. During the summer, a nice light pasta is a great thing to have a on a hot day. Not only will the minimal cooking time keep you away from too much heat, but the smooth and light flavors won’t weigh you down. Read More


Artichokes with Capers and Lemon Recipe

By Madeleine Ignon | April 4, 2011



The Casual Vegetarian By Madeleine Ignon

Artichokes are effort. Or at least, eating them is: dunking the bases of the leaves in a delicious dip made of butter and/or mayonnaise, scraping a little bit of meat off each with your bottom teeth, slowly making your way to the glorious heart, Read More

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