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Cheesy Bean Bake

by Ivy Stark

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Chef Ivy puts her own spin on a viral favorite with this hearty, Mediterranean-inspired bake. Creamy white beans, garlicky sausage, and wilted kale are simmered with tomato paste and warming spices, then blanketed in sharp cheese and baked until golden and bubbling. It’s served with crusty French bread and a sprinkle of fresh parsley.

Nutritional facts

Protein

43g

Carbs

66g

Calories

780

Fat

38g

Ingredients

Rosemary, Baguette, Oregano, Tomato Paste, Garlic, Fennel Seed, Mozzarella Cheese, Sweet Paprika, Onion, Canned Cannelini Beans, Ground Italian Sausage, Kale, Crushed Red Pepper, Italian Parsley

Reviews

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I was unsure about this meal, yet intrigued which is why I picked it, and 10/10 best meal I’ve had out of a meal subscription yet!

helen · 06/23/25

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About Ivy Stark

As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.

Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.

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