Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • New Potatoes

    New Potatoes

  • Carrot

    Carrot

  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

  • Garlic

    Garlic

  • Mint

    Mint

  • White Beans

    White Beans

  • Kale

    Kale

  • Ground Fennel Seed

    Ground Fennel Seed

METHOD

1
Fill a medium saucepan half full with about 6 cups water. Add bouillon cubes and 1/2 teaspoon French Picnic salt, and place over high heat.
2
While waiting for water to boil, prepare your mise en place: Cut new potatoes into quarters. Thinly slice carrot on the diagonal. Rinse and drain white beans. Thinly slice kale. Peel and chop garlic. Pick and finely mince mint leaves.
3
When water boils, add potatoes, carrot and fennel seed, and reduce heat to medium high. Cook until potatoes are just softened, 8-9 minutes.
4
Add white beans to the potatoes, and cook 2 minutes. Stir in kale, and cook 1 minute.
5
While potatoes cook, in a small bowl combine yogurt, garlic and mint. Set aside
6
Drain the vegetables through a colander, and divide between 2 bowls. Sprinkle with black pepper. Taste and adjust seasoning as desired with French Picnic salt.
7
Drizzle each bowl with the yogurt mixture, and pass the rest at the table. Enjoy!