Green Bean and Tomato Salad

 

Green Bean & Tomato Salad

I found this recipe on Smitten Kitchen’s website, and with both beans and tomatoes at the market it was a quick and easy side dish – loved it!

Serves 6

1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.

Sesame Miso Vinaigrette

I decided to do a play on Roger Mooking’s cooking show – with an obedient ingredient ….. Miso! Our halibut is marinating in a miso based dressing, and this seemed the perfect accompaniment.

Miso Sesame Vinaigrette

1/2 tsp chile flakes (to your taste of course – depending on how spicy you like it)
1/4 cup peanut oil
2 tbsp fresh squeezed lime juice
2 tbsp white miso
1 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 1/2 tsp toasted sesame oil
1 tsp sesame seeds
1/2 tsp minced fresh ginger

Combine all ingredients in a jar, and shake well. Delicious served over steamed vegetables or a bowl of crispy greens.

Tabouli Salad

This tabouli salad is made with quinoa, so a complete meal for a vegetarian option, or serve alongside a grilled chicken breast …. or tonight’s choice – chicken wings with a Pomegranate Molasses Barbecue Sauce …. yumminess.

Tabouli Salad

1 cup quinoa – rinse well
kosher salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh basil, torn in rustic pieces
1 small bunch kale, very finely chopped (remove stem)
1/2 English cucumber, cut into fine quarters
1 cup finely chopped assorted colored sweet peppers
1/2 small red onion, thinly sliced (pickling instructions below)

1/2 cup extra virgin olive oil
1 tsp lemon zest and juice of 2 lemons
1 tsp orange zest and 2 tbsp fresh orange juice

Pickling red onions: Thinly slice red onions and pour boiling water over for 10 seconds – drain off, and cover with fresh squeezed lime juice and a sprinkle of kosher salt. They turn such a great color.

Tabouli
Place the rinsed quinoa in a medium sauce pain, ccover with 1 3/4 cup cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until water is absorbed and the quinoa is tender, 18-20 minutes. Remove the lid, fluff with a fork and let it cool.

In a large bowl toss all prepared vegetables and the cooled quinoa.

Dressing
Combine zest and fruit juices, drizzle oil slowly in to incorporate. Season with salt and pepper to taste.

Toss with prepared Tabouli Salad and taste …season with more salt and pepper if needed.

Tonight tabouli salad was also made with some grilled zucchini and served on a fresh bed of spinach

Tonight tabouli salad was also made with some grilled zucchini and served on a fresh bed of spinach

Roasted Butternut Squash & Onions

Roasted Butternut Squash with Onions

Peel butternut squash and cut into 1″ cubes

Slice sweet onion thickly (or try red onion!)

Turn squash onto baking sheet (I like a clay sheet) drizzle lightly with olive oil, dust with salt and pepper.

Roast at 425 until just fork tender – 30-45 minutes.

Remove from roasting pan, drizzle a very little bit of extra good quality olive oil, season to taste with salt and pepper. 

Horseradish Beets

This beet dish is great as a side dish for so many different meals – one of our favorites!

Beets with Horseradish mustard & lemon

Pretty simple:

cooked beets (I prefer roasted but steamed or boiled work well too)

equal portions horseradish and dijon mustard

squeeze of lemon juice

salt and pepper to taste

garnish with thinly sliced green onions and parsley

I don’t usually peel the beets unless the skins are really tough – just give them a good wash and either roast or boil.

Once cooked, combine all ingredients – this can be quite spicy if you use a lot of horseradish and dijon – try it out and see how much you like it!

Jalapeno Roasted Broccoli

Roasted broccoli gets such nice crispy bits on the florets, and really intensifies the flavor with it’s crunch.  Love it!

In a ziplock bag, or well sealed bowl blend:

1/2 minced jalapeno (seeds if you like it spicy)

1/2 garlic clove, minced

2 tbsp red wine vinegar

1 tsp dry mustard powder

2 tbsp olive oil

salt and pepper to taste

Taste this marinade and adjust seasonings to your preference.  Add enough broccoli florets to feed 4.  

Toss well and allow to sit at room temperature – the longer the better but it works well if you don’t have time to do much more than toss and roast!

Put on rimmed baking sheet and roast in a hot oven (425) just until florets get crispy bits and are nice and crunchy.

Chinese Chow Mein

This is great served as a side dish for Kung Pao chicken or on it’s own as a full meal by adding stir fried chicken, pork, beef or shrimp.

Chow Mein

8 oz steamed chow mein noodles

1 tbsp finely minced ginger

3 garlic cloves, finely minced

1/2 cup finely shredded cabbage

1/2 cup finely sliced celery

1/2 cup snow peas

Steam chow mein noodles until tender, or soak in cool water until tender.  Be careful not to leave them in water too long or they will get soggy.  :o(

SAUCE

1 tsp corn starch

2 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp sugar

2 tbsp water

 

cooking oil

scallions

toasted sesame seeds

In a small mixing bowl mix sauce ingredients and set aside.

Heat wok, add cooking oil and lightly saute cabbage and celery – add ginger and garlic.

Remove from wok to a bowl – add sauce to bowl and bring to a boil, allowing it to thicken and become glossy.  Add noodles and stir fry quickly just allowing them to soften and absorb the flavor of the sauce.  Return sauted vegetables to wok and quickly stir through.

Garnish with scallions and sesame seeds.

If you want to make a meal in one – stir fry any type of protein you choose in the wok and add it to the chow mein – so versatile with any number of vegetables.  Go ahead and experiment – let me know what you try and how you like it!