About the Dish

Per Serving
Calories 410
Total Fat 19 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 550 mg
Total Carbohydrates 49 g
Dietary Fiber 15 g
Sugar 13 g
Protein 17 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Pinot Gris, Waipara, New Zealand

Pinot Gris from New Zealand is set to become the next ‘it’ grape, next to Sauvignon Blanc. They produce a very floral style, intensely flavored with citrus and orchard fruits. The waxy honeyed texture will go well with the sweetness of butterbeans.

METHOD

1
MISE EN PLACE • Peel and chop onion. • Peel and chop garlic. • Discard tough kale stems. Chop leaves.
2
Place a saucepan over medium heat. Add 2 tablespoons olive oil. When oil is warm, add onion and garlic. Cook, stirring occasionally, 2-3 minutes.
3
Add Italian herb blend and 1/4 teaspoon PeachDish Salt. Cook, stirring, until fragrant, about 1 minute.
4
• Stir in tomato, 2 cups water and bouillon cube. • When mixture simmers, stir in butter beans. Simmer until almost tender, about 15 minutes.
5
Stir in kale. Simmer until kale is tender, about 5 minutes.
6
• Fold vinegar into stew. Taste and adjust seasoning as desired with PeachDish Salt. • Divide stew between 2 bowls. • Top with vegan pecan ‘cheese,’ and enjoy!

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