beans & greens & garlic toast

and the powerlifting suspense is over!

Hi! If you’re new here, on Tuesdays I devote my newsletter to “I Love Lunch” and include an easy lunch recipe for paid subscribers. To me, lunch recipes are especially simple to make and simple to clean-up. Of course you can make the recipe for any mealtime that you’d like! I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).

Want today’s recipe + long list of helpful notes?? Become a paid subscriber today!

But first…

Thanks all for your warm response to my most recent newsletter “it’s okay to want it.” And for those wondering, I nailed my heavy squat at the competition this past weekend! It felt really cool to get it and I definitely felt the community support. What a buoy! I also got a new bench PR (my favorite lift!) and managed to deadlift a huge amount but it didn’t quite count because of a technicality — oh well!

Any new achievements you’d like to share? I want to know!!

Thanks again for all of your kind words and big, big thank you to my coach Matt who, besides Grace, I have seen more in person than anyone in my life over the last three years. He’s off to a big new chapter and I’m just so grateful for his years of coaching and friendship. I’m going to miss lifting with him!

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Back to lunch…

Okay, back to regularly scheduled programming. Today I’m excited to share something I cook and eat allllll of the time: beans & greens with garlic toast. This is a simple, affordable, quick, nourishing meal that has endless variations.

It’s also beautiful!

Beans & greens is also a chance to showcase gorgeous greens from my pals at Long Season Farm.

And if you’re in the Hudson Valley and you already buy their amazing vegetables (Saturdays at the Kingston farmers market / Sundays at the Beacon farmers market), consider participating in their new pre-paid vegetable program. This helps the farm by reducing the amount of money they need to borrow and pay interest on. I think it’s a brilliant idea and a great way to support my absolute favorite farm. Makes for an amazing gift! Here are their notes/instructions:

• Click on this link and choose what dollar amount of vegetables you would like to pre-buy. You can purchase any amount over $250. If you prefer to pay with cash or check, you can do that in person at the market.

• You can purchase for yourself, or for someone else. MAKES FOR AN AMAZING GIFT!!!!!!!!!!!!!

• After entering your information and payment, you'll get an email or text with your eGift card.

• When you come to the farmers market you can pay with your eGift card number, or LSF can look up the phone number or email associated with the card. Note that LSF is asking people to hold off on spending your eGift card until June.

• No matter how you pay for your prepaid vegetables, you will save 3% on your purchase because you'll be charged the Cash Price, and your purchase will be deducted from your eGift card balance.

• You take your vegetables home to enjoy.

THANKS FOR SUPPORTING MY FAVORITE LOCAL FARM + THE LOCAL FARMS WHERE YOU LIVE!!

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Back to the actual recipe…

Want to see the recipe in action? I shared this fun little reel on IG yesterday that you can view here:

turshen

A post shared by @turshen

And below for paid subscribers:

• The fully written out recipe with amounts, instructions, etc.

• Spin-off ideas including:

  • how to add even more protein

  • how to turn this into soup

  • how to turn this into “white pizza-style” greens

  • how to turn this into tacos

  • how to turn this into an easy pasta dish

  • how to turn this into a delicious baked pasta

  • how to turn this into a one-pot rice dish

  • more serving ideas for my favorite food of all time: GARLIC TOAST

• And all of the above available as a PDF if you want to save and/or print out the recipe separate from the entire newsletter

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Beans + Greens with Garlic Toast

Serves about 2 - 4 depending on appetites and the amount of toast!