Tag Archives: green beans

CSA Week 4: Two Bean Salad with Lemony Vinaigrette

I’m still working my way through my week four basket, although I picked up week five this morning. I’m in the weeds…literally. For dinner last night I whipped up this quick and bright bean salad. Perfect for a summer evening. I’ve had so much lettuce and kale on hand lately that I was really craving a salad that had no greens.

If you don’t have fava beans, substitute another bean of your choice or just use all green beans. This one is even better after it sits a while.

Two Bean Salad with Lemony Vinaigrette

Two Bean Salad with Lemony Vinaigrette

Two Bean Salad with Lemony Vinaigrette

2 cups fresh green beans
1 cup shelled fava beans
Juice and zest of one lemon
2 tbsp. olive oil
Salt & pepper
1 tsp. chives
1 tsp. parsley
1 tsp. dijon
Parmesan or feta (optional)

Bring a pot of salted water to a boil. Shell fava beans and add them to the water. Cook 2-3 minutes. Fish them out with a slotted spoon and rinse in cold water to cool. Pinch off outer skins and set the beans aside.

Add green beans to water and cook for 3-5 minutes, until tender but still crisp. Drain and rinse with cold water to cool. Set aside.

In a large bowl, whisk together lemon juice and zest, olive oil, dijon, herbs and seasonings. Add beans and toss. If desired, top with parmesan or feta.

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Dinner on a Cookie Sheet

After a day of doing chores and running errands I did not want to do dishes.  And I didn’t want take out.  I had good food to cook but I was interested in minimal effort.  And so I went to my cookie sheet solution.  I do this from time to time when I have nice ingredients but nothing fancy in mind.  Everything on one cookie sheet, lined with foil.  Zero dishes.  Maximum taste.  Good, simple food.

You could really use whatever ingredients you want for this.  Have fish instead?  No problem.  Different veggies? No problem!  Just spread them out like so and it will be just perfect. Adjust quantities to match the number of people you’re feeding.

Want another dinner on a cookie sheet?  Here’s a different option.

Honey Mustard Chicken Breasts with Smashed Potatoes and Green Beans

Honey Mustard Chicken Breasts with Smashed Potatoes and Green Beans

Dinner on a Cookie Sheet – Honey Mustard Chicken with Smashed Potatoes and Green Beans

Chicken breasts
1 tsp. honey
1 tbsp. coarse dijon mustard
Small red potatoes
Green beans
Mushrooms
Salt & pepper
Olive oil

In a small saucepan, boil whole potatoes until fork tender.  Preheat oven to 400˚.  Line a cookie sheet with foil.  Spray with cooking spray.  Mix honey and mustard and smear all over chicken.  Place on the cookie sheet.  Place potatoes on cookie sheet and use the flat surface of a spatula or the flat of a knife to smash.  Spread out the green beans.  Scatter a few mushrooms about.  Sprinkle everything with salt & pepper and drizzle with olive oil.  Bake for 20-25 minutes, flipping once halfway through.

One cookie sheet, everything you need for dinner.

One cookie sheet, everything you need for dinner. Wad up the foil and call the dishes done.

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Easy Roasted Shrimp & Green Beans

Green beans are my favorite vegetable.  Fun to eat, crunchy and good.  This time of year, farmer’s market has them by the bucket so I picked some up last time I went. Roasting is my preferred method to cook just about any vegetable, and the only thing easier is to go ahead and throw the other ingredients for dinner on the pan with it.

This dish has all the yumminess of shrimp scampi (without the gobs of butter) plus the crunchiness of the roasted green beans.  Serve with some simple couscous for an easy, delicious dinner that’s actually good for you.  If you don’t like mushrooms, leave them out.  Same goes with the crushed red pepper. This is one that is very easy to adapt to your own tastes.

Easy Roasted Shrimp & Green Beans

Easy Roasted Shrimp & Green Beans

1 pound of fresh green beans
1 pound peeled shrimp
A handful of small mushrooms, if you like them
5 cloves garlic, sliced
1/2 tsp. crushed red pepper (add more or less to adjust spiciness to your taste)
2 lemons
Salt & pepper
1 tbsp. olive oil

Preheat oven to 400˚. Line large baking sheet with foil or parchment (this is mostly for easy clean up, you don’t have to do it if you don’t want to).  Combine shrimp, green beans, garlic, crushed red pepper and zest from both lemons.  Spread out in pan.  Sprinkle with salt & pepper.  Squeeze juice of one lemon over the top.  Drizzle the whole thing with a bit of olive oil (you don’t need much).  Bake for 20 minutes until green beans are tender but still have a bite and shrimp are cooked through.  Cut the other lemon into wedges for garnish and to squeeze over the top of both the shrimp and couscous if desired.  Serves 4.

Fresh out of the oven. Yum!

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Awesome Salad Meets So-So Casserole. Is It Love?

While I like to pretend I’m a creative genius when it comes to making up recipes, more often than not, they are happy accidents from playing with whatever happens to be in my fridge.  If it turns out good, I write it down.  If it’s just so-so, I forget it ever happened.  My goals for this recipe were to come up with something crunchy and colorful to brighten up a somewhat boring casserole.  For this dinner, the casserole was fine and dandy, but the real star of the plate was the side dish.  I wrote this one down.

Orange & Carrot Salad

Orange & Carrot Salad

1 1/2 cups baby carrots, quartered length-wise into matchsticks
1 large can (or two small ones) mandarin oranges, drained
2 tbsp. pomegranate infused red wine vinegar (or raspberry)
2 tsp. sugar
Pinch of salt
1 tbsp. olive oil
1/4 cup chopped fresh parsley

In a bowl, whisk together the vinegar, sugar, salt and oil until well blended.  Add carrots, orange and parsley and toss to coat.

Green & White Bean Gratin with Orange & Carrot Salad

Oh, and what was the underwhelming casserole, you ask?  Green & White Bean Gratin.  I found it in my Moosewood Cookbook and was intrigued.  Now, don’t get me wrong.  It tasted good.  I actually liked it quite a lot. But.  You heard that “but” coming, didn’t you?  This casserole had a definite “side dish” vibe.  Sometimes when I make vegetarian meals, I look at my plate and think, “where are the pork chops?”  I think part of the problem is adjusting my thinking a bit, and what I think of as a complete meal sometimes still includes meat.  But part of the problem is that this main dish needs help!

So it tasted good, and was filling.  But it’s still kind of lacking as a main dish.  I just couldn’t help but feel like something was missing.  And I’m not sure what.  Maybe it needed more crunch?  Maybe more veggie variety or color?  Spice?  Meat?  I’m not sure.  Any suggestions?  Or should this just be relegated to my “tasty side dish” recipe box?

Green & White Bean Gratin

Green & White Bean Gratin
(from Moosewood Restaurant Simple Suppers)

2 cups frozen (thawed) or fresh green beans
2 – 15 oz. cans white beans
4 garlic cloves, chopped
2 tsp. dried rosemary, sage or thyme
1/4 tsp. salt
pinch of black pepper
1 cup grated Cheddar, Fontina, or Gruyere cheese
1 cup bread crumbs
1 cup grated Parmesan cheese
2 tbsp. melted butter

Preheat oven to 375˚.  Butter an 8 inch square baking dish.  Spread green beans to cover the bottom of the baking dish.  In a blender, whirl one can of white beans, undrained, with the garlic, herbs, salt and pepper until smooth.  Pour over the green beans in the baking dish and sprinkle with the cheddar cheese.  Drain the second can of white beans and spread the beans on top.

In a small bowl combine the bread crumbs, Parmesan, and melted butter.  Sprinkle over the top of the gratin.  Bake covered for 25 minutes.  Uncover and bake until golden and bubbling, about 10 minutes more.

This made a good pairing with Orange & Carrot Salad.  But I still missed that pork chop.

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