GREEN BEAN POTATO SALAD

Friends know how much I enjoy cooking and are always sending me links to recipes. Recently a friend was cleaning out her kitchen in anticipation of a move and gave me a box of cookbooks. Score! I was especially interested in this 1997 cookbook focusing on using produce from the local farmers’ markets.

 

Filled with great ideas!

I had a small bag of green beans in the refrigerator that I needed to use, so I zeroed in on a recipe for a cold green bean potato salad. It sounded like something we’d like on these hot summer days!

WHAT YOU NEED:

1 lb. green beans, cut and steamed

4 large potatoes, diced and boiled

2 scallions

 DRESSING:

2 Tbl. oil

2 Tbl. vinegar

1 clove garlic, crushed

1 small onion, sliced

½ tsp. oregano

Pepper to taste

 WHAT YOU DO:

Prepare the dressing first so the ingredients have time to blend together. I put everything in a jar and shook it up.

dressing ingredients

Wash and de-stem green beans. Since my bag was just under half of a pound, I halved the recipe which worked out nicely.

just under half of a pound

Break into small bite-size pieces and steam. I used a microwave steamer; you could steam on the stove-top in a covered skillet with a little bit of water. Don’t over-steam the green beans; you don’t want a mushy mess!

a microwave steamer basket

Chop the potatoes. My fruit/vegetable chopper made quick work of this task and gave me uniform pieces which makes for even boiling.

a handy kitchen tool!

When tender, drain potatoes. Chop the scallions and combine with the green beans and potatoes in a medium bowl.

Combine potatoes, green beans, and scallions.

Add the dressing and toss gently to mix the ingredients well.

Cover the salad and refrigerate for several hours or overnight.

Cold green bean potato salad!

This is definitely a twist on potato salad! The dressing with oregano gives it an Italian flavor. I don’t think it will replace my regular mayo-rich potato salad, but it is a nice way to use up a small dab of green beans.

 

 

 

 

 

 

 

 

 

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BOK CHOY WITH SAUTEED MUSHROOMS

Bok Choy, a member of the cabbage family

I don’t have too much experience with this vegetable. I’ve eaten it in Chinese food, but I don’t have variations in my recipe box to whip out and whip up. Last year I made this recipe. When I was looking for another variation, I read that this veggie goes by many names: Bok choy, bak choi, paak choi, Chinese chard cabbage and Chinese mustard cabbage. It resembles celery although it is actually a member of the cabbage family. It has thick, white stalks and dark green leaves that have a round shape.

Cooks are embracing it because of its nutritional value. One half cup of raw bok choy contains only 10 calories. It contains no fat or cholesterol, is a good source of calcium, is low in sodium and high in vitamins C and A. Because both bok choy’s stalks and leaves can be used in salads, it also provides a delicious and healthy meal for those who are on a diet.

And it’s easy to prepare!  You need only wash and chop it and then quickly steam or braise with your favorite seasonings. I found this recipe which seemed easy enough, so I chopped up my bok choy and got after it!

WHAT YOU NEED:

2 teaspoons canola or olive oil

8-ounce package sliced mushrooms

2 shallots, minced

1 garlic clove, minced

1 1/2 pounds bok choy, rinsed and chopped into 1-inch pieces

2 teaspoons “lite” soy sauce

1 teaspoon lemon zest

Freshly ground pepper to taste

WHAT YOU DO:

Wash bok choy and chop.

Chopping!

In a large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about 5 minutes. (I used a red onion and onion tops from Rose Creek Farms since that is what I had on hand.)

Sauté-ing!

Add bok choy and stir-fry for about 8 to 10 minutes until tender.

Add bok choy to sautéed ingredients.

Flavor enhancers!

Sprinkle with soy sauce, lemon zest and pepper, to taste.
 

Lemon zest adds brightness!

I served this as a side dish with our supper of meat loaf and potatoes. It would pair very nicely with  some brown rice.

Mushrooms add a meatiness to bok choy.

 

 

 

 

 

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SUMMER SQUASH SQUARES

I am always on the lookout for new ways to cook up our CSA veggies, so when I saw this recipe in the newest Penzeys catalog, I ripped it right out. Our grandchildren (ages 5 and 3) were with us the next day, so I whipped up a pan for lunch. They gobbled them right up and declared the recipe to be a keeper!

Summer Squash Squares: cheesy goodness!

WHAT YOU NEED:

1/4 Cup oil

1 small onion, minced

1 clove garlic, minced

4 small shredded squash (about 4 Cups)

6 eggs, lightly beaten

1/2 Cup fine bread crumbs

1/2 tsp. salt

1/2 tsp. basil

1/2 tsp. oregano

1/4 tsp. black pepper

3 Cups shredded cheddar cheese

1/2 Cup shredded Parmesan cheese

1/4 Cup sesame seeds

1/2 tsp. sweet paprika, optional

WHAT YOU DO:

Preheat oven to 325°. Grease a 9×13 pan and set aside.

Shred the squash. I used zucchini since that is what I had on hand.

Quick tool, but a hand-held grater works as well.

Heat the oil (I used grapeseed) in a skillet over medium heat. Add the onion and cook until softened, stirring often, (about 5 minutes). Add the garlic and squash and cook until tender, 5-7 minutes.

Grated squash is sautéed with onion and garlic.

In a large bowl, combine the eggs, bread crumbs, salt, basil, oregano, pepper, and cheddar cheese. Mix well. Add to the squash mixture and stir.

Combine cheese and squash mixtures.

Spread in the pan and sprinkle with the Parmesan cheese and sesame seeds. If desired, sprinkle with paprika. I wasn’t sure the little ones would like sesame seeds and paprika, so I added them to one half of the pan. After tasting both sides, we all agreed that the side WITH the sesame seeds and paprika looked and tasted better!

Half with paprika/sesame seeds and half without.

Bake at 325° until set, about 30 minutes. Let cool for 15 minutes and then slice into squares. Serve warm or at room temperature.

Golden, cheesy goodness!

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