Romano Beans with Mustard Vinaigrette and Walnuts

Another new recipe! This one came from Bon Appetit’s May Issue. The first one I have tried (several others on the list) is the Romano Beans with Mustard Vinaigrette and Walnuts. One thing I’m glad I noticed before getting started is that the recipe serves 8. I cut it in half because I was making it for 2.

Ingredients

1 cup walnuts
3 lb. Romano beans or green beans, trimmed — used a bag of the frozen green beans from Trader Joe’s
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
½ lemon
¾ cup very coarsely chopped parsley
Freshly ground black pepper

Recipe Preparation

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop. — I always just do this in a small frying pan on the stove, so much faster

Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.

Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.

Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

What I loved about this recipe is that pretty much all of it can be prepped. Then you can toss everything together 5 minutes before it’s ready to be served. I cooked my beans in the afternoon and toasted my walnuts while that was happening. I mixed the ‘dressing’ in a jar and just let that sit. Then I served everything as a salad vs on a platter.

It needed a bit more lemon ‘zest’ than what the recipe calls for, so I added some juice to the leftovers. This was served with the Turmeric and Coriander Chicken. Another great summer recipe.

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Shaved Fennel Salad with Croutons and Walnuts

More cooking magazine flipping for recipes. This one from a few months ago in the April issue of Bon Appetit. Just sounded too good. Love fennel, love bread, throw in some nuts and cheese. Bring it on! This is another one where I find ways to make substitutes if I can enjoy the majority of the ingredients. So I used Manchego for the parm. The sharp taste was perfect!

Ingredients

2 cups coarsely torn sourdough bread
½ cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
¾ cup torn mint leaves
½ lemon
2 oz. Parmesan, shaved (used Manchego)

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Directions

  • Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts. **I usually just toast my walnuts (or any nut) on the stove in a pan, CAREFULLY watching them, tossing them occasionally. Because they go from not done, not done, close to done, BURNT if you’re not paying attention.**

 

  • Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
  • Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
  • Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
  • Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

I tossed all of it together as a salad; I didn’t get fancy with the presentation as it mentions. This salad was delicious. With the fennel and lemon, you get so much tang. Then the crunch from the fennel and walnuts. And with the cheese that extra tang. This one is staying high on my list.

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Marinated Beans with Celery and Ricotta Salata*

Recent cooking magazines have had so many great spring salad recipes in them.

Even if the title doesn’t sound like something I can totally eat or the quick glance of ingredients doesn’t seem right because of my lactose intolerance, I always see how I can alter it. So many times olive oil can be substituted for butter, or there is only a splash of cream that can be nixed.

This one sounded so good, and was so quick and easy! And in this one, for instance, it calls for Ricotta Salata. I thought of ways to change that content. I have, in less than a week, made this recipe twice. Once with no cheese, and once with goat (or Chevre) cheese. Both were awesome!

So, this recipe is Marinated Beans with Celery and Ricotta Salata from the May issue for Bon Appetit.

Note: the recipe is for 8 servings, and it’s a hefty 8

Ingredients

  • 4 15-oz. cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
  • 4 celery stalks, thinly sliced
  • 2/3 cup extra-virgin olive oil
  • 6 Tbsp. white wine vinegar
  • 1 Tbsp. coarsely chopped thyme, plus more for serving
  • Kosher salt
  • 4 oz. ricotta salata (salted dry ricotta), crumbled (used Chevre from
    Trader Joe’s)
  • Freshly ground black pepper

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Preparation

  • Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
  • Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
  • Do Ahead: Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.

Non-Cheese:

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Cheese:

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Definitely keeping this recipe around and will make it several times this summer. Just so delicious. I also nearly doubled the amount of celery to add more veggie content.

 

Seconds Favorites

You love it, you make it. Even it’s seconds. So I was cruising around the Farmer’s Market (yes, this is a few months back based on the ingredients) and trying to decide what to make for a Supper Club dinner coming up. I realized that a couple of my favorites were in high quantity because of the season — (beefsteak) tomatoes and peaches/nectarines. Now, while I love supporting the locals, sometimes those produce items can get up to $4-6/lb. And those beefsteaks can weight 1lb+ each!

So I noticed somebody who worked for one of the stands I usually buy from tossing stuff to the side and I asked her what they were and what was wrong with them. She said they were just a bit bruised, had torn/broken skin, etc, so couldn’t be sold a regular price. They all cost $1/lb! Just takes a little digging to find the one they aren’t totally bad, which isn’t hard. SOLD!

So, while digging, I came up with a good combo idea of tomatoes and peaches then remembered I had some Hearts of Palm at home.

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I just cubed all of them, added some spices (I think it was garlic, S&P) and tossed them together. Heaven! The only thing I had to do was drain it a bit because of the juiciness. Leftovers = zero. Too bad I didn’t get seconds from the seconds.

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Simple Salad

Any salad (or dish) that you can throw together quickly is great. And when it’s with some ingredients you love it’s even better. Fennel and hearts of palm are two veggies (? — are they both considered that) I could eat every day.

A salad I recently made because of the warm temps had two of those in there — fennel, hearts of palm and then some oranges.

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Use the ratio of whatever you’d like on all of them. Slice them. Toss them with a little of olive oil, S&P and you’re good to go. Delicious!

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The Ides of March/Shrimp & Radicchio Salad

I have been part of a Supper Club for over a decade and we have slowed down the past couple years. But, we are coming back to life! So last month we were able to catch up with a very fun theme – the Ides of March. How did this come about? Somebody RSVP’d on this day, so why not make that the theme, even though the event didn’t take place on that day.  So, anything you brought had to have an ‘I’ in it – black bean dip, skirt steak, pizza. You get the drift.

It was funny, because I thought awhile on this, because so many things I was thinking about didn’t have the letter ‘I’ in them. I was out running on the Sunday morning of the dinner with a friend who cooks a lot and we were talking about this and I was bouncing ideas off of her. I’m making this sound like I’m making a major life decision! She told me come the end of this 12 mile run – ok, worst case scenario, it’s ‘Mel’s Recipe’.  Thanks, score!

Well, I ended finding a great one – Shrimp and Radicchio Salad. I think I was pretty covered there. It was so simple. I also happened to have all the ingredients already, too, except for the radicchio. I had both raw and precooked shrimp and I opted for the precooked, which made it so much easier. Made it a no-cook meal. The tang in the dressing/marinade was awesome. And that’s what was great. You just marinade the shrimp and then toss them all together with the salad.

Ingredients

1⁄2 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 shallot, minced
1 teaspoon Dijon mustard
1⁄2 lb small shrimp, cooked and drained
1 head leaves lettuce, shredded (used a big of mixed greens)
1 head radicchio, shredded
1 cup cherry tomatoes

Directions

Combine first five ingredients (olive oil – mustard) in a bowl.  Stir in shrimp ***I just put all those ingredients in a ziploc and then added the shrimp. Cover and refrigerate 30 minutes. In a large salad bowl combine lettuce and radicchio, pour shrimp and dressing on top. Toss add tomatoes and toss again.

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Also, at the dinner, we had pizza, dips (both appetizers and desserts) and quinoa. And of course some wine.

Brassicas Bowls

When I make birthday dinners for friends I always aim for new recipes. I was flipping through a Bon Appetit and there was a recipe at the very beginning that was from a chef or that somebody had submitted. It just sounded great and was definitely up my friend’s alley based on ingredients — you can’t go wrong with stuff like hummus, kale, Brussels sprouts, avocado (a lot of green here) and more… It was Brassicas Bowl.

Ingredients
4 Servings

4 large eggs (I didn’t use these as I opted to serve the dish with pan seared tuna)
1 bunch broccolini, trimmed
5 tablespoons olive oil, divided
Kosher salt
1 small shallot, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
½ bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
8 ounces Brussels sprouts, trimmed, thinly sliced lengthwise
Freshly ground black pepper
½ cup unsalted, roasted sunflower seeds, divided (great to grab them from salad bars if you don’t want a whole bunch)
½ cup hummus
1 avocado, quartered lengthwise
2 tablespoons finely chopped chives
1 tablespoon toasted sesame seeds
Crushed red pepper flakes (for serving)

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Preparation

Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.

Preheat oven to 500°. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8–10 minutes. Let cool, then coarsely chop.

Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl (large bowl is key because of all the other ingredients you’re going to add — I had to change the bowl several times because of the volume of greens!) until emulsified; season with salt. Add kale and Brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.

Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.

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This salad was delicious. So many flavors and very hearty. The tuna on top was great, so much more flavor than an egg! Will definitely be making this again. And it was enjoyed with a bubbly red (one of my favorite types of wines, and hard to find sometimes). It was the I Quercioli Dolce Reggiano Lambrusco DOC.  Some nice bubbles, not overly sweet and some nice fruit notes.

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Kale and Cucumber Salad with Roasted Ginger Dressing

Does the name of the recipe not say enough? This was from a recent issue of Bon Appetit. Kale, love it, cukes, well, I will say I don’t absolutely love them solo (not as much as tomatoes), but when with other stuff, bring them on, and I love ginger. And, I’d never roasted it.

Ingredients

Dressing
8 ounces fresh ginger
1 green or red Thai chile (I used a couple dashes of tabasco b.c of my low heat tolerance)
1 garlic clove
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons vegetable oil (I used olive oil)

Salad
1 bunch small Red Russian kale, ribs and stems removed, leaves torn into bite-size pieces (ended up using baby kale)
1 English hothouse cucumber, very thinly sliced
3 Persian cucumbers, very thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lime juice
2 teaspoons sugar
Kosher salt
1 bunch cilantro, coarsely chopped (love cilantro)
¼ cup store-bought fried onions (nixed these)

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Preparation

-Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40–50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).

*This really does take this long, and I had a smaller piece. I would highly recommend putting it on foil on your baking sheet as it can ‘scar’ the thing — make major black marks. I’m not saying cookie sheets are all about looks, but it does leave evidence of what was there. Come the end, the skin of the ginger is very crackly and also bulbous, is the best way to say it. Quite cool! Forgot to take a picture.

-Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Assembly

-Toss kale and ¼ cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.

-Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.

-Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.

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This was a very nice salad — very fresh! Can definitely be paired with a variety of food. It’s fairly light and has a great flavor. And fun to make since the roasted ginger isn’t your everyday affair. And a side note, it was enjoyed with the wild boar burgers highlighted in another post.

Throw it together

I got handed all this stuff from friends from various farmers’ markets (not the stuff I had) and had to put it together.  So I also had all the fresh veggies I purchased that I (still) needed to use.  What did I make?  Delicious salad!

Ingredients:

-(Huge) tomatoes
-Peaches
-Avocados
-Red onion
-Garlic Salt (some form of garlic belongs in near everything)
-Pepper
-Lemon juice

So fresh, so good.  I’m surprised I have leftovers. That’s what I’m eating tonight.

 

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Chayote Salad

As it’s been so hot recently, wanted to make a refreshing salad that pairs with Mexican food.  Remembered a great one from a Mexican cookbook I have, Mexico The Beautiful Cookbook: Authentic Recipes from the Regions of Mexico. It’s with chayote squash and pretty simple.  The hardest part is peeling the squash.

Ingredients

2 lb (1 kg) chayotes (vegetable pears/chokos)
salt
6 tablespoons oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried oregano
1/2 red onion, thinly sliced and separated into rings

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Directions

-Place the chayotes, unpeeled, in a large saucepan. Cover with water, add a pinch of salt and cook, covered, for 30-40 minutes or until they can easily be pierced with a fork. Drain and let cool for 5 minutes. Peel the chayotes, cut in half, then cut each half into 3 or 4 strips. Chill.
-Combine the oil, vinegar, salt, pepper and oregano. Stir well and correct the seasonings.
-Before serving, mix the chayotes with the dressing, top with the onion and sprinkle with more oregano if desired. Let stand for 5 minutes before serving.

Very refreshing, easy to make and pairs well with tuna steaks, salsa and guac, too!  Oh, and margaritas, of course.

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