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Posts Tagged ‘Vinegar’

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.

 

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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.

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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.

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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!

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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.

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a handy kitchen tool!

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

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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.

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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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It is such a shame to use the beets and not enjoy to delicious and nutrient dense beet greens! They have a rich earthy flavor.  Letting it marry together with a simple dressing enhances its unique flavor.  I like to mix all of my other CSA lettuces with this salad too. This salad is ideal for the vegetarian or anyone else looking for meals high in iron.

I love the simplicity of this combination, so you are able to experience all the flavors of the full beet plant. The is no need to add too many ingredients to naturally flavorful foods. Also, it makes for an easier meal with less preparation which is always a plus!

Goat cheese or feta cheese are a perfect pairing with beets, so that’s why I add a sprinkle.  I always opt for goats cheese, since I have a cow’s milk allergy, but either is yummy.  The capers are a nice added touch of flavor as well. This Mediterranean dish is not only healthy, but something new and different from your usual salad.

Ingredients:

  • Beets and their greens
  • additional CSA lettuces (optional)
  • 1/2 c  goat or feta cheese crumbles
  • 2T drained capers
  • 3/4 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • 3 garlic cloves pressed
  • salt and pepper to taste

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Preheat oven to 450

Cut the beets from their greens, wash, rub with oil, and wrap in foil.  Bake for 40-45 mins and while still warm pinch of skin. Cover and chill in the refrigerator.

Remove the stems from the beet greens and wash the greens thoroughly. Dry them well and chop the leaves.

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Combine the red wine vinegar, garlic, and salt and pepper in a bowl. Whisk the olive oil into the vinegar mixture.  Place your chopped greens in a bowl and pour as a much of the dressing as you desire, combine, and let marry for a bit.

Thinly slice the beets and arrange on salad plate. Add the greens around the beets and sprinkle with goat cheese and capers.

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Radish salad

As it gets warmer out I love doing a big refreshing salad as a dinner entree. The CSA lettuce and radishes help to make up this springtime salad. Adding fried goat cheese medallions gives us a healthy protein and makes this dinner complete. And, yes, a fried medallion CAN be healthy!! Instead of the traditional frying method using unhealthy oils and refined flours, I use grape seed oil (which is ideal for high heats), almond flour, and chopped walnuts. Grape seed oil is rich in good fats that our bodies need to thrive, and also a great source of vitamin E.

Ingredients

dressing:

Goat cheese medallions:

  • 1 log of goat cheese frozen for 1 hour
  • 1/4 C grape seed oil
  • 1 egg
  • 1/2 C almond meal
  • 1/2 C finely chopped walnuts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 2 tsp parsley
  • 1/2 tsp red pepper flakes

Salad:

  • CSA lettuces washed and dried
  • 1 sliced yellow or orange bell pepper (lightly roasted if desired)
  • CSA radishes thinly sliced

Radish goat cheese salad

 

Prepare your dressing first by adding the oil, vinegar, garlic, and seasonings. I usually use a jar and then shake well to blend the ingredients. Set the dressing aside.

Next, in a skillet, heat the grape seed oil over medium high heat. In three separate bowls, place the almond meal (mixed with all the seasonings), the whisked egg, and the chopped walnuts. I usually eyeball all the spices when I season the almond flour, so you can just use these measurements as a suggestion, and feel free to add more or less of the seasonings.  Slice the goat cheese log into 1/2 inch medallions. Dip each medallion (fully coating) in the almond flour mixture first, then the egg, and then into the walnuts. Once the medallion is fully coated with all three, place it into the skillet. Let each side fry until golden brown, about 3 minutes per side. Using a slotted spatula remove the medallions and place onto a paper towel covered plate to absorb the excess oils.

Chop your lettuce and add your sliced radishes and sliced pepper. Top with your goat cheese, drizzle the dressing over the salad, and enjoy eating a guilt free fried food!!

 

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