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Archive for the ‘Green/Yellow Beans’ Category

Makes 12 servings

Vinaigrette Dressing

  • 1/4 cup minced shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1/4 cup champagne vinegar
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup walnut oil

Salad

  • 1 1/2 cups shelled walnuts
  • 2 lb green beans, trimmed
  • 1 small head cauliflower, cut into small florets (4 cups)
  • 2 cups shredded carrots
  • 1 large red bell pepper, seeded, cut into thin strips
  • 1 large yellow bell pepper, seeded, cut into thin strips
  • 1 small red onion, halved, thinly sliced
  • 1 head radicchio (6 oz), coarsely shredded
  1. Dressing: In small bowl, whisk all ingredients except oil until mixed.  Gradually add oil, whisking until dressing is emulsified. 
  2. Salad: Heat oven to 350°F.  toast walnuts on baking sheet 10 minutes or until fragrant; cool.  In large pot of boiling, salted water, cook green beans and cauliflower together, 5-7 minutes, stirring once or twice, until crisp-tender.  Drain in colander; rinse under cold running water until cool; drain again.  Pat dry with paper towel; transfer to a bowl. 
  3. Add remaining salad ingredients and toasted walnuts.  Re-whisk dressing a pour over salad; toss gently to coat.  Transfer to a salad bowl.  Serve at room temperature. 
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Makes 6 servings

  • 1/2 cup olive oil
  • 2 tbsp blackened steak seasoning
  • 2 tsp garlic powder
  • 1 large onion, thinly sliced
  • 6 boneless pork loin chops, cut 1″ thick
  • Corn-Mango Salsa (recipe follows)
  • steamed green and yellow beans (optional)
  1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well.  Add onion; mix well.  Add chops; seal bag and turn to coat chops.  Marinate in the refrigerator for 12 hours or overnight. 
  2. Drain chops; discard marinade.  For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14-18 minutes or until done (160°F), turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chops on grill rack over heat.  Cover; grill as above.  Serve chops with Corn-Mango salsa and, if desired, green and yellow beans. 

Corn-Mango Salsa:

  • 2 ears fresh sweet corn
  • olive oil
  • 1 medium mango, seeded, peeled and finely chopped
  • 1/2 cup finely chopped red sweet peppers
  • 1/4 cup chopped sweet onion
  • 1/4 cup fresh lemon juice
  • 2 tbsp cooking oil
  • 2 tbsp snipped fresh mint
  • 1 tbsp snipped fresh cilantro
  • 1/4 tsp salt
  1. Husk corn and brush with olive oil, coating all sides.  Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. 
  2. Remove from grill; cool.  Cut kernels from ears.  In a bowl, combine corn kernels, mango, red sweet pepper, sweet onion, lemon juice, cooking oil, fresh mint, fresh cilantro and salt.  Toss gently to mix. 

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Serves 4

  • 1 (16 oz) package frozen cheese ravioli
  • 1/4 cup unsalted butter or margarine
  • 1/2 cup thawed frozen peas
  • 1/2 cup cut green beans
  • 1/2 cup sliced mushrooms
  • 1/2 cup fresh asparagus spears, chopped
  • 1 large tomato, chopped
  • 1 cup half-and-half
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup grated Parmesan cheese
  1. Cook ravioli according to package directions; drain. 
  2. Meanwhile, melt butter in a large skillet over high heat.  Add peas, green beans, mushrooms, asparagus and tomato to skillet; sauté until tender.  Reduce heat.  Add half-and-half, salt and pepper and simmer, stirring frequently, until sauce is slightly thickened, about 5 minutes. 
  3. Place ravioli in a serving bowl, pour the sauce over pasta and toss to coat.  Sprinkl with Parmesan and serve. 

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Makes 6 servings

  • 1 pkg (7.5 oz) macaroni & cheese dinner
  • 1 lb boneless skinless chicken breasts, cut into chunks
  • 1 tsp dried oregano leaves
  • 1 can (14.5 oz) Italian-style stewed tomatoes, undrained
  • 1 pkg (10 oz) frozen green beens
  • 1/2 cup shredded mozzarella cheese
  1. Prepare Dinner as directed on package, using the light preparation directions. 
  2. Meanwhile, spray large nonstick skillet with cooking spray.  Add chicken and oregano; cook and stir on medium heat 3 minutes.  Stir in tomatoes with their liquid and beans.  Cook 5 minutes or until chicken is cooked through and mixture is heated through. 
  3. Combine prepared Dinner and chicken mixture; sprinkle with cheese. 

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Makes 6 servings

  • 1 lb whole frozen or fresh green beans, ends trimmed
  • 1 red pepper, cut into thin strips
  • 1 yellow pepper, cut into thin strips
  • 1 large onion, cut into thin strips
  • 1/2 cup balsamic vinaigrette dressing
  • 1/2 cup shredded Mozzarella cheese
  1. Preheat oven to 400°F.  Toss vegetables with the dressing in large roasting pan.
  2. Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
  3. Sprinkle with cheese.  Bake an additional 2-3 minutes or until cheese is melted.

Substitute: To switch up the flavor, try Zesty Italian dressing instead of the Balsamic Vinaigrette Dressing. 

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Makes 2 servings

  • 1/4 cup Italian dressing, divided
  • 1/2 lb sea scallops (about 6 large)
  • 1/2 lb fresh or frozen green beans
  • 1 tbsp lemon juice
  • 1/4 tsp dill weed
  • 2 tbsp sliced almonds, toasted
  1. Pour 2 tbsp of the dressing over scallops in large resealable plastic bag.  Seal bag; turn over to evenly coat scallops with the dressing.  Refrigerate 30 minutes to marinate.
  2. Cook beans in remaining 1 tbsp dressing in large skillet on medium-high heat 5 minutes or until beans are crisp-tender, stirring occasionally.  Add lemon juice and dill; toss to coat.  Cook 1 minute, stirring frequently.  Sprinkle with almonds.  Remove from heat; cover to keep warm.
  3. Remove scallops from marinade; discard marinade.  Preheat large nonstick skillet on medium heat.  Add scallops; cook 4 minutes on each side or until opaque and lightly browned.  Serve with the green beans.

Variation: Prepare as directed, substituting 2 skinless salmon fillets (4 oz each) or 1/2 lb cleaned raw large shrimp (21 to 30 count) for the scallops.

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