DANIELLE BEAN RECIPES

Steps:

• Place the beans in a colander and rinse well. Transfer to a bowl and cover with at least 4 cups of water. Let the beans soak overnight, or for about 8 hours.
• Heat a large pot over medium heat. Add a drizzle of cooking oil and sweat the onions. When they’re soft and translucent, add the carrots and celery. Cook for another 3 to 5 minutes, then add the garlic. Cook for one more minute, or until fragrant.
• Deglaze the pot with white wine, unsalted chicken broth, and water. Scrape up the bits of fond at the bottom. Season with the Herbs de Provence and add in the venison ham hocks. Refrain from seasoning with salt because the ham hocks are already salty.
• Bring to a simmer, then reduce the heat to low so that it gently bubbles. Simmer for 2 hours with the lid ajar so that it slightly reduces.
• Rinse the soaked beans after soaking, then add them to the pot. Cover and cook for 2 to 3 more hours, or until the beans and the venison are both very tender. The meat should fall off the bone. As the soup cooks, add more water if needed. Taste and season with extra salt and black pepper, if needed.
• Drop the collard greens in during the last phase of cooking. Serve hot.
• You can also make this recipe in a slow cooker. Follow the first three steps and then transfer everything to a crockpot. Stir in the beans and let it cook undisturbed for several hours until tender. Add the collard greens during the last 5 minutes just before serving.

Steps:

• Start the salmon salad: Bring a medium pot of water to a boil. Add a large pinch of salt.
• Make sure the crisping tray is in the air fryer drawer and preheat it to 390 degrees F for 3 minutes.
• Meanwhile, sprinkle the salmon with the 1 teaspoon seafood seasoning, a large pinch of salt and 1/4 teaspoon pepper. Place the salmon, skin side up, in the air fryer and cook for 9 minutes. Check the salmon and, if desired, cook for up to 3 more minutes to your desired doneness.
• While the salmon cooks, prepare the beans. If the green and wax beans are roughly the same size you can cook them together, otherwise cook separately. Cook the beans in the boiling water until tender, 3 to 4 minutes. Remove the beans from the water with a spider or slotted spoon, transfer to a medium bowl, and set aside.
• Heat the olive oil in a medium skillet over medium-high heat. Add the corn, remaining 1/4 teaspoon seafood seasoning, and a pinch of salt. Cook, stirring occasionally, until the corn starts to brown, about 3 minutes. Transfer to a small bowl and set aside.
• For the vinaigrette: Combine the vinegar, shallot, lemon zest, lemon juice, Dijon, salt and pepper in a blender. Slowly turn on high for a few seconds until the shallot pieces are quite small and the mixture looks homogeneous. Turn the blender down to low, and slowly drizzle in the olive oil and avocado oil, and blend until smooth. Add all the herbs and pulse a few times to blend in the herbs. Pour into a liquid measuring cup.
• Finish the salmon salad: Toss the salad greens with 1/4 cup of the vinaigrette in a large bowl. Season with salt and black pepper. Taste the greens and add more vinaigrette, if needed. Start composing each salad by plating the greens, then sprinkle each with the corn, radishes, and beans. Top each salad with 1 of the salmon fillets, skin side up, so it remains crispy.