We all know the nicer weather is coming and this will help you get ready for it. We all need new and different salads on hand and this one will help you out.
- 1 tbsp. fresh orange juice
- 1 1/2 tsp. fresh lemon juice
- 1 1/2 tsp. soy sauce
- pinch of ground coriander
- 1/2 tsp. minced fresh ginger
- 1/2 tsp. honey
- 1 1/2 tbsp. vegetable oil
- pinch of salt and pepper
- 1/4 lb. green beans, stem ends removed
- 3 ripe tomatoes
- 1 small bunch baby spinach, stems removed and cut the leaves in half.
In a small bowl, mix together the fruit juices, soy sauce, coriander, ginger and honey until combined. Whisk in the vegetable oil and season with the salt and pepper.
Bring a pot of water to the boil, add the beans and cook until tender (about 2-3 minutes). Drain and place in ice water to stop the cooking process.
Cut the tomatoes into thick chunks. Drain the beans really well and pat dry with a paper towel. Place all in a bowl and toss with the dressing.
Arrange on 4 salad plates or simply leave in the bowl and let everyone help themselves, if it is to be a side portion.
Green Beans With A Cranberry/Pistachio Dressing
After another trip to Penticton yesterday, it was too late to post a recipe. I’m back now so today,I think this one may be a wonderful addition to the Easter Dinner, coming up soon, so you should be prepared.
- 1 1/2 lbs. fresh green beans
- 2 tbsp. olive oil
- 1/2 cup pistachios, chopped
- 2 tbsp. pumpkin seeds
- 1/3 cup dried cranberries
- 1 garlic clove, thinly sliced
- 1/4 cup white balsamic vinegar
- 1 tbsp. parsley
- salt and pepper to taste
Bring a large pot of water to a boil. Trim stem end from beans, wash before putting into the pot and blanch until tender crisp (about 8 minutes). Drain and put into a bowl of ice water to stop cooking further. Drain and arrange on a small serving platter.
Mix the pistachios, cranberries, pumpkin seeds, garlic and a pinch of salt together. Heat a fry pan with olive oil, add the nuts and cook, stirring constantly until the pistachios are heated through (2 minutes).
Remove from heat and add the vinegar and parsley. Spoon dressing over the beans and serve immediately.
Great addition to your dinner.
Nutty Ramen Salad With Awesome Dressing
This is a beautiful Spring salad to enjoy with family and friends.
- 4 eggs
- 2 pkgs. ramen noodles (100 g pkgs.)
- 125 g green beans, trimmed
- 3 mini cucumbers, sliced diagonally
- 125 g heirloom cherry tomatoes, halved
Boil eggs in water as you would normally, but for 4 minutes. Scoop out and transfer to a bowl of ice water.
Cook noodles in the same pot, following directions, but not using the seasoning packets. Transfer to a colander and rinse well, under cold running water. Drain well.
Again, in the same pot, cook the beans, cooking for about 4 minutes, until tender crisp. Drain and rinse in cold water. Drain well.
Dressing
- 2 tsp. brown sugar
- 1/4 cup warm water
- 1/4 cup natural peanut butter
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 tsp. sriracha sauce
Dissolve the sugar in water in a medium bowl. Whisk in the peanut butter, lime juice, fish sauce and sriracha.
Assemble
Peel eggs. Divide ramen noodles equally on 4 plates. Layer on the tomatoes, cucumbers, beans and eggs. Drizzle the dressing over. Add a warm dinner roll and a lovely chilled glass of bubbly.
Green Bean and Radish Saute
Who would have thought ‘radish saute’ was something you would love. This is light, fresh in flavour and really easy to put together.
- 1 lb. fresh green beans. trimmed
- 6 radishes, trimmed, sliced thin
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 1 tbsp. sherry vinegar
- 2 tsp. freshly squeezed lime juice
- 3 tbsp. toasted pecans
In a pot of lightly salted, boiling water, cook the beans for about 3 mins until crisp-tender. Drain.
In a skillet on medium heat, saute the garlic and radishes for about 2 minutes. Stir occasionally. The radishes should be crisp tender.
Add the beans and lime juice, and cook for 1 minute until heated through. Season with salt and pepper. Arrange on a platter and sprinkle with the toasted pecans.
Light, fresh and delightful.
Sesame Crusted Cod
What a nice way to serve cod fish fillets. The sesame seeds make it special.
- 1 lb. cod fillets, 3/4 inch thick
- 2 tbsp. sesame seeds
- 3 tbsp. butter
- 1 lb. fresh young green beans, trimmed
- 1 orange, halved and sliced
- 2 cloves garlic, thinly sliced
Preheat broiler. Rinse cod and pat dry. Cut into 4 portions, place on a rack in broiler pan. Sprinkle with salt and lemon pepper.
Stir the seeds into the butter and set aside 1 tbsp. butter for the beans.
Brush the cod with the butter mixture. Broil 6 inches from the heat for 4 minutes. turn the pieces over. Brush with the remaining butter mixture and broil for about 5-6 minutes longer until it flakes easily.
In a skillet with the reserved butter, add the beans and orange slices . Cover and cook for 3 minutes. Uncover, add the garlic and cook for 6 minutes longer, tossing the beans occasionally. When tender, serve with the cod. SDimply add a salad and you have a quick and easy dinner.
Enjoy!
Don’s Special Green Beans
I absolutely turned my nose up at this recipe, but believe me, once eaten (and shared at a dinner), there is no other way to eat them. We had skinny beans, not the bigger, fatter ones, and they are awesome.
- large handful of beans (enough for however many people serving)
- 2 tbsp. smooth peanut butter
- 1 tsp. olive oil
- 1 tsp. soy sauce
- 1 garlic clove, sliced thin- then mashed
- 1 tp. butter
- 1 tsp. olive oil
- 2 oz. cashews
Par-boil the beans for 2 minutes in hard boiling water, drain and let cool.
Whisk the peanut butter, olive oil and soy sauce until smooth.
In a frypan, saute the garlic in the butter and olive oil for about 30 seconds at a very hot temperature . Add the beans, cashews, dressing and toss to coat well.
Serve…OMG! these are absolutely awesome. Hmmm…is that all we made?
Green Beans With Shitake Mushrooms
The secret to this humble bean is to blanche it ahead of time and chill. When ready to serve, saute it quickly.
- 1 lb. green beans, trimmed
- pinch of salt
- 1/2 cup hazelnuts, sliced
- 1 tbsp. butter
- 1 tbsp. avocado oil
- 4 oz. shitake mushrooms, stems removed, and caps sliced
- freshly ground pepper
- 1/4-1/3 cup white wine
Melt the butter and avocado oil together, add the hazelnuts, mushrooms, and wine and heat through. Add the beans and cook for another minute, to heat through. The beans should still be tender-crisp and keeping its vibrant colour.
The wine to accompany this would be a perfectly chilled Pinot Gris.
Who said vegetables had to be boring? Not me!