Disclosure: I proudly serve as an ambassador for the Arkansas Soybean Promotion Board by highlighting stories surrounding Arkansas’s largest row crop – soybeans! #themiraclebean #ARSoyStory #ARSoySupper
I’m a big fan of classics. Pearl earrings. Black high-heeled pumps. Olive oil and balsamic vinegar. Oh yes, classics are the items you can always count on. Keep them simple and you never feel under-dressed, whether you are talking about a smart wardrobe or food prepared for the dinner table. I’m also a big fan of classics with a twist. Fresh-water pearl earrings. Shiny patent leather high-heeled pumps. First cold press olive oil and highly concentrated grape-must balsamic vinegar. Oh yes, I like classics with an extra oomph.
The Hive restaurant in downtown Bentonville has added an extra oomph to one of their classic signature dishes, the Ricotta Cavatelli, by adding… soybeans!
As part of the Arkansas Soybean Promotion Board’s monthly Kitchen|Fields Table Tour, The Hive has added edamame soybeans, shitake and Parmesan to their Ricotta Cavatelli pasta dish. In support for Arkansas soybean producers, the featured addition of fresh edamame adds a full flavored protein addition that works wonderfully with roasted shitake mushrooms. The brothy herb-flaked sauce warms the finely grated Parmesan cheese so what you end up with is a plate of steaming and delicious comfort food.
“The Kitchen|Fields Table Tour program speaks so much to The Hive’s desire to source local food,” says The Hive’s Executive Chef Matt McClure. “We are always looking to support the farms in our region which serves our ingredient-driven approach to cooking. I want The Hive’s menu to reflect the Arkansas food story, and soybeans are an integral part of Arkansas’ culinary identity.”
Have you ever eaten (or made) ricotta cavatelli? This Italian-style pasta is made with ricotta cheese, eggs, and flour. See? There’s another twist to a classic with the addition of ricotta cheese! Its shape is often referred to as tiny little hotdog buns, but I think they look like a larger size of the Mike and Ike candies. Without the myriad of colors, of course!
The Ricotta Cavatelli with soybeans, shitake and Parmesan is $12 for a single plate or $25 for family style. I ordered the single plate along with a side order of Mixed Lettuce with spiced black walnuts and sorghum vinaigrette ($6). I’m still remembering The Hive’s Arkansas Trail Mix with the delicious soybeans and black walnuts. Once I saw that those black walnuts were a part of the salad, I was sold.
Okay, raise of hands… Who is ready to order the Ricotta Cavatelli the next time you visit The Hive in Bentonville? Why not enjoy a delicious meal AND feel good about supporting Arkansas farmers at the same time?
Happy munching.
Eat well, my friends. Eat well.
Lyndi
