Lettuce Eat Salads

When I attended culinary school one of the things I loved learning about was the history of food and how it evolved.  I couldn't seem to get enough information and was always fascinated to learn how a recipe came about or culinary history.  You wouldn't think too much could be said about the salad, but if you thought that you would be wrong.  Food historians say the Babylonians and Romans were the first to eat greens with dressings of vinegar and oil almost 2,000 years ago.  I guess the Romans were quite enthusiastic eaters of salads too.  Although the ancient Greeks and Romans did not use the word "salad" they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil and fresh herbs. The medical practitioners, Hippocrates and Galen believed that raw vegetables easily slipped through the system and did not create obstructions therefore they should be served first - very smart in their thinking.  Others reported that vinegar in the dressing destroyed the taste of wine, therefore they should be served last.  When Rome fell, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days as medicinal correctives.  The term salade derived from the Vulgar Roman herba salata, which translates to "salted herb"  It remained a feature of Byzantine cookery and reentered the European menu via medieval Spain and Renaissance Italy. At first salad referred to various kinds of greens pickled in vinegar or salt.  The word salade later referred to fresh cooked greens of raw vegetables prepared in the Roman manner.

"It takes four men to dress a salad; a wise man for the salt, a madman for the pepper, 

a miser for the vinegar and a spendthrift for the oil" - anonymous

In 1699 John Evelyn was a Brit who published the green salads recipe book called "Acetaria: A Discourse on Sallets.:"  Royalty also experimented with salad and Scottish queen Mary ate salad made from celery roots, hard-boiled eggs, chervil, truffles and mustard dressing.  Sounds quite delicious to me!

During the 19th century the above salad became popular in the United States.  In the 20th century, the salad became the favorite dish of the whole world, including fast food chains.  Of course today there is every type of salad imaginable, just use your imagination and you can create exciting salads.  This is one area I thrive in, the creation of recipes really excites me.

By the end of the decade, a salad called the Candle Salad was being promoted as a time honored tradition on part with Santa and his reindeer.  In December 18, 1921 in the Los Angeles Times, the recipe for a decorative Christmas Salad made it's debut and as the years progressed the salad gets more complicated.  The recipes states place half of a small banana in the center of a ring of pineapple and add some red cherries.  By 1923 the salad is; 6 pieces of lettuce, 6 slices of pineapple, 3 bananas, 6 red cherries, 6 strips of green pepper and 1/2 cup of mayonnaise.  Arrange lettuce leaves on salad plates.  Place a slice of pineapple on each serving.  Insert half of a banana upright to represent the candle.  Top with a red cherry and place some mayonnaise on the side to represent dripping candle grease.  Arrange the strips of green peppers on the sides of pineapple to form handles to the candle stick.

Salad dishes are very popular throughout the world.  They usually include raw vegetables and fruits.  Most types of common salads are; vegetable salad usually made with tomatoes, onions, avocados, celery, cucumbers, mushrooms, carrots, radishes and peppers.  Many also include hard-boiled eggs, palm hearts, green beans, cheese, seafood, olives, artichoke hearts, bell peppers, croutons and meats.

Green salads also known as the garden salad.  Made up of green leafy vegetables like spinach and varieties of lettuces.  This salad is also known as the tossed salad because of all the vegetables tossed together to make this salad.  Bound salads - these comprise of mayonnaise based tossed ingredients; such as; potato salad, egg salad, chicken, pasta, and tuna are just a few of the bound salads.  They usually have a creamy consistency and often hold their form when placed on the plate.  They are also commonly used for sandwich fillings.  These salads are a favorite for picnic and barbecues.  Dessert salads - are the sweetest variety of salads.  They usually don't contain green vegetables.  They are usually composed of whipped cream and gelatin.  Some varieties are pistachio salad, ambrosia, rice and jello salad.  These types of salads are more popular in the United States than other areas of the world.  Fruit salads; contain all combinations of fruits, some dressed in a sweet dressing, other just eaten tossed together without dressing.  And finally entree salads; salads that contain seafood or pieces of grilled or poached meats, such as chicken, beef, turkey, shrimp, salmon, etc.  Some of the entree salads are; Chef salads, Greek salad, Cobb salad, Caesar salad and many pasta salads.

"If you have a complete set of salad bowls and they all say Cool Whip on the side, 

you might be a redneck." - Jeff Foxworthy

There is a salad dressing many of you might not be familiar with called the Mayfair salad dressing.  This dressing is an anchovy based salad dressing (some consider similar to the Caesar salad dressing) created at the downtown Mayfair Hotel in St Louis, Missouri.  The location was the first five-star restaurant in Missouri.  The Mayfair Room which featured an Elizabethan inspired decor and Chef Fred Bangerter is believed to have created this dressing in 1935.

Mayfair Salad Dressing

2 garlic cloves
1 rib celery, chopped - remove celery strings (either us a vegetable peeler or just peel them off)
1/2 medium onion
1 (2 oz.) can anchovies
3 whole eggs
1 Tbl. coarse ground black pepper
3/4 Tbl. prepared horseradish
2 cups oil
1/2 cup champagne

Into a blender all all ingredients except oil.  When well blended slowly add oil. Serve over romaine greens and sliced vegetables tossed with dressing.

When I taught at a college in the culinary arts department one of the things I wanted my students to learn was the art of making amazing salads and perfect from scratch dressings/vinaigrette's.  After all salads can be a money maker in your restaurant or catering company.

"The West wasn't won on salad." - North Dakota Beef Council

Years ago I used to own the perfect large wooden salad bowl along with the large wooden    servers that accompanied it.  I loved tossing my salads, especially the perfect Caesar salad at the table in front of my guests.  Somewhere along the way, my wooden salad bowl got misplaced and I never purchased a new one.  Back when I was growing up all the "fancy" restaurants came to your table and with a lavish show of display creating lovely salads to be served from the wooden salad bowl which seems to be passé now.

I hope you enjoy the recipes listed below and enjoy your salads they are good for you!  Note; make sure you always rinse your lettuces in cold water and either spin dry or use paper towels, even if you purchase bagged lettuces.

Greens and Fresh Peaches

6 cups mixed baby greens
3 ripe juicy fresh peaches, peeled, seeded and rough chopped
1 cup pecans, lightly toasted
1/2 red onion, thinly sliced
1 cup goat cheese, crumbled
1/2 cup fresh parsley, rough chopped
Poached chicken, shredded (optional)
Dressing
3 Tbl. fresh orange juice
2 Tbl. red wine vinegar
2 tsp. honey
1 tsp. Dijon
salt and freshly ground black pepper

Dressing; into a blender add half of chopped peaches, half of pecans, orange juice, vinegar, mustard, salt and pepper, cover and process until smooth and with blender running add oil slowly to combine.  Add greens to a platter, top with peaches, onions, cheese, parsley, chicken if desired and pecans and pour over dressing.

Mediterranean Style Potato Salad

2 lbs. small red potatoes, quartered
1/2 lb. fresh Haricot verts, trimmed and sliced on diagonal in half
2 Tbl. capers, drained and rinsed
4 hard boiled eggs, peeled and cut into wedges
1 cup grape tomatoes, sliced in half
1/2 red onion, thinly shaved
1 large roasted red bell pepper, sliced into strips
1/2 cup large pimento stuffed green olives
1/4 cup fresh basil leaves, chiffonade cut
1/4 cup fresh Italian parsley, chopped
salt and freshly ground black pepper
Dressing
1/3 cup olive oil
1 tsp. fresh thyme, chopped
3 Tbl. fresh lemon juice
2 tsp. lemon zest
2 tsp. anchovy paste
2 garlic cloves, finely minced
salt and freshly ground black pepper

Steam the potatoes and beans (beans should be crisp/tender).  Place potatoes and beans into a large bowl drizzle with a touch of olive oil and let cool.  Dressing; into a jar with a lid add dressing ingredients and shake to combine, taste and adjust flavorings to your liking. Add some of the dressing to the bowl with potatoes and beans tossing to combine.  Place the beans and potatoes onto a serving platter and add remaining ingredients artfully to platter.  Shake dressing again and drizzle dressing over salad, garnish with extra parsley.

"A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands." - Lord Byron (1788-1824)
  (oh my Lord Byron you were so pompous, although 
I do love lobster salad and Champagne - Julia")

Apple and Rice Salad

3 cups crisp/sweet apples, cored and diced medium size (you can peel or leave peal on)

3 Tbl. pineapple juice

3 cups white rice, cooked and cooled

4 celery stalks, chopped

1 cup walnuts, chopped (lightly toasted) or use pecans

1/2 cup raisins

1/4 cup shredded carrots

1/2 cup red seedless grapes, sliced in half

Dressing

1/2 cup mayonnaise

2 Tbl. sour cream

1/4 cup plain Greek yogurt

1 tsp. fresh lime juice

1/2 tsp. lime zest

2 Tbl. honey

salt 

Into a bowl add pineapple juice and apples, stir to combine.  Add rice, celery, nuts, raisins, carrots and grapes stirring to combine.  In another bowl, add mayonnaise, sour cream, yogurt, lime juice, zest and salt, stir well and taste.  Add more salt if desired.  Stir some of the mayonnaise into salad, add more dressing as desired.   Sometimes I like to add crumbled blue cheese (Maytag is my favorite) to this salad.

Strawberry, Spinach and Beet Salad

2 cups fresh roasted beets,  cooled
2 cups fresh baby spinach
2 cups romaine lettuce, torn or cut into pieces
2 cups baby arugula
2 1/2 cups poached chicken, shredded
1 1/2 cups fresh strawberries, sliced
3 scallions, sliced on diagonal including green part
1 cup feta cheese, crumbled
1/2 cup hazelnuts, rough chopped and lightly toasted
croutons, if desired (homemade are best)
Strawberry Vinaigrette
1 cup fresh strawberries, sliced or you can use frozen
1 Tbl. champagne vinegar
2 Tbl. strawberry preserves (I like using the natural version sweetened with fruit juice)
salt and freshly ground black pepper
3 Tbl. canola oil

Cut roasted and cooled beets into wedges.  Place greens onto a serving platter, arrange beets, chicken, strawberries, scallions, feta, and nuts, drizzle over dressing and add croutons if desired.  Dressing; place ingredients into a blender except oil and process until smooth.  Slowly add oil and process to combine.

Simple, Sweet and Lovely Fresh Citrus Salad

2 large ruby red grapefruits
4 navel oranges
4 blood oranges
1/2 red onion, julienned thinly
1 cup walnuts, halved and lightly toasted
1/4 to 1/2 cup blue cheese (I like Maytag)
Dressing
1/2 cup canola oil
1 fresh orange, juiced
1 fresh lemon, juiced
2 Tbl. honey
1 Tbl. poppy seeds
pinch of salt
pinch of paprika

Dressing; into a jar with lid combine all ingredients and shake well, taste and adjust seasonings.  Peel all the fruit, removing skin and pith.  With a sharp knife, slice about 1/4-inch thick.  Artfully arrange slices on a platter including onions, top with walnuts and blue cheese.  Drizzle over dressing.  Note:  I've added thinly sliced Haas avocados before.

Easy Kidney Bean and Summer Tomato Salad - love this

2 cups small cherry tomatoes
1/2 red onion, thinly sliced
3 (14 oz.) cans red kidney beans, drained and rinsed
1/4 cup fresh parsley, chopped
pinch of red pepper flakes
2 Tbl. extra virgin olive oil
2 Tbl. red wine vinegar
salt and freshly ground black pepper

In bowl combine, onions and vinegar, let stand for about 2 hours.  Halve the tomatoes and place into bowl, sprinkle with salt and pepper.  Add drained and rinsed beans, parsley, red pepper flakes, onion mixture (including vinegar) and oil, toss to combine.  Taste and adjust flavorings if desired.  

Panzanella Salad - one of my all time favorites, this salad is great using summer fresh vegetables and works well for a summer potluck or picnic

4 slices of 1-inch thick crusty Italian bread
1/4 lb. fresh green beans, trimmed and sliced on diagonal in 2-inch pieces
3 large ruby red summer tomatoes, peeled and cut into 1-inch chunks
1 English cucumber, peeled, halved and sliced 1/2-inch thick on diagonal
1 large red bell pepper, seeded and roasted and cut into strips
1 small red onion, thinly sliced
1/2 cup pitted Kalamata olives, halved
1/2 cup fresh basil leaves, torn
1/4 cup fresh Italian parsley, rough chopped
Dressing
1/4 cup olive oil
3 Tbl. red wine vinegar
2 tsp. Dijon
2 garlic cloves, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes

Into a large saucepan of boiling salted water add beans and boil about 3 minutes.  Drain well and place into an ice bath to cool, drain well again and pat dry with paper towels. Brush bread with 2 Tbl. of olive oil and place onto a grill, turning to get golden brown and grill marks.  Cool slightly and tear into 1-inch pieces.  Into a large serving bowl or onto a large platter (I like platters best) add beans, bread, tomatoes, cucumber, peppers, red onion, olives, basil and parsley.  Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings in desired.  Pour half of the dressing over bean mixture and toss to combine, then pour over remaining dressing.  Cover with plastic wrap and let stand for 30 minutes.  To serve; toss again before serving.

Cherry Slaw - this is so good and refreshing you will love it.  I also like it on grilled pork burgers

1/2 cup dried cherries
1 Granny Smith apple, cored and coarse chop
1 cup watercress, stems removed
2 cups baby spinach
4 cups red cabbage, shredded
2 scallions, thinly sliced on diagonal including green part
1/3 cup pecans, lightly toasted and chopped
1 carrot, peeled and shredded
Dressing
1/3 cup vegetable oil
3 Tbl. white wine vinegar
3 Tbl. orange juice
1 Tbl. honey
2 tsp. Dijon
pinch of freshly ground nutmeg
salt

Dressing; place ingredients into a jar with lid and shake well, taste and adjust flavorings.  Salad; into a large bowl combine ingredients and toss with some dressing, toss again and sprinkle with nuts.  Serve immediately.

"To make a good salad is to be a brilliant diplomatist - the problem is 

entirely the same in both cases.  To know how much oil one must mix with one's vinegar" - Oscar Wilde (1854-1900)

Chicken Avocado Salad

2 1/2 cups poached chicken breasts, chopped (or you can use prepared deli roasted chicken)
3 celery stalks thinly sliced on diagonal including leaves
1/4 cup fresh parsley, chopped
4 scallions, thinly sliced including green part
1 large Haas avocado, seeded and chopped (spritz with fresh lemon juice)
1/4 cup fresh Parmesan cheese, shredded
Dressing
1/2 cup mayonnaise
2 Tbl. fresh lemon juice
2 tsp. lemon zest
salt and freshly ground black pepper
1 garlic clove, finely minced
OR - another dressing I like on this salad
1/2 cup mayonnaise
3 Tbl. sour cream
3 Tbl. honey
2 Tbl. apple cider vinegar
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper

Into a bowl add chicken, celery, Parmesan, scallions, parsley, salt and pepper.  Into a small bowl, combine mayonnaise, lemon juice, zest, garlic, salt and pepper, mix to combine, taste and adjust flavorings.  Pour dressing into chicken mixture and mix to combine.  Gently add in avocado and gently mix.  Place into a pretty serving bowl or onto a platter lined with red leaf lettuce.

Simple Romaine Salad with Lemon Buttermilk Dressing

2 heads of hearts of romaine, torn
1 bunch red radishes, thinly sliced
2 Tbl. fresh chives, chopped
1/2 cup pear tomatoes, sliced in half
Dressing
1 garlic clove, finely minced
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/4 cup buttermilk
2 Tbl. extra virgin olive oil

Onto a platter, add torn lettuce, top with radishes, tomatoes and chives.  Dressing; into a bowl whisk the lemon juice, garlic, salt, pepper, olive oil and buttermilk, taste and adjust seasonings.  Drizzle over salad.

Italian Rice Salad

3 cups cooked, white or basmati rice
1/2 cup red bell pepper, seeded and chopped
1/2 cup yellow bell pepper, seeded and chopped
1 can artichoke hearts, drained and chopped (don't use the marinated ones)
1/2 cup red onion, chopped
1/4 cup golden raisins
1/4 cup pine nuts, lightly toasted
1/4 cup fresh parsley, chopped
1 cup garbanzo beans, drained and rinsed
2 Tbl. capers, drained, rinsed and rough chopped
Vinaigrette
1/2 cup canola oil
1/4 cup white wine vinegar
3 Tbl. fresh dill, snipped
salt and freshly ground black pepper
2 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
2 garlic cloves, finely minced

Into a bowl add salad ingredients and stir in some of the vinaigrette to combine.  Cover and chill for about 1 hour.  Vinaigrette; into a jar with lid add ingredients and shake well, taste and adjust flavorings.  To serve; remove salad from refrigerator, add some more dressing and stir to combine.  Garnish with whole fresh basil leaves.

Easy Wedge Salad - I have always loved wedge salads and I remember back as a kid on vacation there was a place in Nebraska that served them

1 large head of iceberg lettuce, rinsed in cold water and patted dry
2 1/2 cups poached chicken breast, chopped
5 slices thick bacon, sliced
3 celery stalks, thinly sliced on diagonal
3 scallions, thinly sliced on diagonal including green part
1 cup blue cheese, crumbled (I love Maytag)
1/4 cup fresh parsley, chopped
1/2 cup ranch dressing
1/4 cup buffalo hot sauce (as you would use on wings)
Croutons, homemade are best

Slice the iceberg into four to six wedges and remove core, make sure wedges are patted dry with paper towels so no water is left from rinsing them.  Place onto salad plates.  Into a saute pan, add bacon and cook until browned and crisp.  Remove to paper towels to drain.  Into a bowl mix ranch dressing and hot sauce to combine.  Onto each lettuce wedge, add some chicken and letting some of it fall to sides of lettuce, add bacon, celery, scallions and drizzle with dressing.  Garnish with parsley and croutons.

"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." - 

George Ellwanger (1848-1906) "Pleasures of the Table": - 1902

Fresh Shrimp Salad With Remoulade Dressing

2 lbs. fresh large to jumbo shrimp, cleaned and tails left on

1 bay leaf

1 sprig fresh thyme

1 lemon, halved

salt and freshly ground black pepper

6 hard boiled eggs, chilled and sliced into quarters
4 scallions, thinly sliced on diagonal including green part
4 stalks celery, sliced on diagonal including leafy green part

2 fresh lemons, quartered (garnish)

Fresh watercress, rinsed, spun dry

Dressing

1 cup creme fraiche

2 Tbl. Dijon

1/4 tsp. cayenne

3 Tbl. prepared horseradish

1 Tbl. capers, rough chopped

1 Tbl. fresh tarragon, chopped

3 Tbl. fresh parsley, chopped

1 Tbl. fresh dill, chopped

1 fresh lemon, halved and juiced

Into a pot of boiling salted water, add bay leaf, thyme, half lemon and black pepper, turn to a simmer and add shrimp and cook about 2 or 3 minutes or until the shrimp turn a pinkish color. Remove shrimp to an ice bath and let chill, drain well and pat dry.  Dressing; whisk together the creme fraiche, mustard, cayenne, horseradish and capers.  Add some salt, pepper, tarragon, parsley and dill, stir to combine and refrigerate about 1 hour and just before pouring over salad stir in lemon juice (halved lemon).   To serve;  place watercress onto platter and arrange shrimp on top and around platter, arrange hard boiled eggs and lemon wedges.  Pour over dressing and serve.  Note;  this can also be served as an appetizer, you can add dressing into a small pretty bowl, place in center of platter and dip shrimp into dressing.  

Pasta Corn Salad

1 lb. package bow tie pasta
4 ears of fresh corn, husks and silk removed
3 to 4 cups medium sized fresh cooked cleaned shrimp
2 large summer ruby red tomatoes, seeded and chopped
3 scallions, sliced on diagonal including green part
1 large yellow bell pepper, seeded and thinly sliced
3 celery stalks, sliced on diagonal including leaves
1/2 cup fresh basil, sliced into chiffonade
Dressing
1/4 cup olive oil
3 Tbl. white wine vinegar
3 Tbl. fresh pesto
salt and freshly ground black pepper
pinch of red pepper flakes
3 Tbl. fresh Parmesan cheese, grated

Into a pot of boiling salted water, add pasta and cook al dente about 3 minutes before pasta is done add ears of corn, drain well and refresh corn and pasta in ice cold water, drain again and pat dry with paper towels.  Place pasta into large bowl and toss with a touch of olive oil.  With a sharp knife remove kernels from corn and place into bowl with pasta.  Add shrimp, tomatoes, bell pepper, scallions, celery to bowl with pasta and corn.  For dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings.  Pour dressing over pasta and toss to combine.  Cover bowl and chill for about 2 hours.  To serve; remove and see if pasta salad needs more dressing, if so add and toss, pour onto serving platter and garnish with Parmesan and fresh basil.

"Salad is never more appetizing than when served in a large wooden bowl." - 

Dorothy Draper, "Entertaining is Fun" - 1941

Delicious Watermelon, Cantaloupe, Honeydew and Avocado Salad - We really enjoy this salad

2 cups seedless watermelon, cubed
2 cups cantaloupe, peeled, seeded and cubed
1 cup honeydew melon, peeled, seeded and cubed
2 large Haas avocados, peeled, seeded and cubed
1 large lime juiced
salt and freshly ground black pepper
pinch of red pepper flakes
1/4 cup fresh cilantro, finely chopped

Into a bowl, add watermelon, cantaloupe, honeydew, add lime juice, salt, pepper, pepper flakes and cilantro, mix to combine, add avocados and gently mix.  Turn out onto serving platter.  

Southern Corn Bread Salad - this is very good

1 (8x8) pan of prepared cornbread - use your favorite recipe, cool it down after taking out of oven and cut into small pieces.  I also like adding corn and cheese to the cornbread.
2 cups sharp Cheddar cheese, shredded
2 (15 1/2 oz.) cans kidney beans, drained and rinsed
2 cups frozen corn, thawed and patted dry with paper towels
10 slices thick cut bacon, sliced into pieces
2 cups pear tomatoes, sliced in half
1/2 cup large black olives, sliced in half
1 red bell pepper, seeded and chopped
4 scallions, sliced thinly on diagonal including green part
1/4 cup fresh parsley, chopped
Dressing
1 cup mayonnaise
2 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
1/2 cup sour cream
1 (1 oz.) package dry ranch salad dressing mix
Tabasco - I like a lot

Dressing; into a bowl combine dressing ingredients and mix well.  Into a saute pan, add bacon and cook until brown and crisp.  Remove to paper towels.  Into a large glass salad bowl, add a 1/2 of the corn bread and 1 cup of cheese, scattering of scallions, add some of the dressing.  Next layer beans, corn, olives, scallions, some parsley, remaining cheese, remaining corn bread, bacon, tomatoes, and bell pepper, then add more dressing.  Or layer however you want to layer it.  Cover and refrigerate for about 4 hours, remove and add remaining parsley.

Asian Salad

2 lbs. baby bok choy
2 1/2 cups fresh pineapple, small dice
2 carrots, peeled, sliced in half lengthwise and thinly sliced on diagonal
1 English cucumber, sliced lengthwise and thinly sliced on diagonal
1 cup fresh cilantro, rough chopped
1/2 cup salted cashews
4 scallions, thinly sliced on diagonal including green part
1 lb. ground pork
Dressing
1/4 cup smooth peanut butter
2 Tbl. fresh lime juice
2 Tbl. soy sauce
2 tsp. dark brown sugar
2 tsp. fish sauce
1 garlic clove, finely minced
2 tsp. chili garlic paste
2 Tbl. toasted sesame oil
pinch of red pepper flakes

Into a saute pan, add pork season with salt and pepper and brown, remove to paper towels to drain and cool.  For dressing; place ingredients except oil into blender and blend on high until smooth, with motor running add oil in slow stream, remove to a bowl.  Salad;  cut the bok choy in half lengthwise, rinse in cold water and pat dry with paper towels.  Cut the leaves into 1-inch wide strips.  Add to a large bowl and add remaining ingredients.  Pour over dressing and toss to combine.  Place the mixture onto a serving platter and garnish with extra scallions.

Blueberry Salad

8 cups mixed salad greens
2 1/2 cups fresh blueberries
1/3 cup Gorgonzola cheese, crumbled
1/4 cup lightly toasted walnuts, rough chopped
Blueberry Vinaigrette
1/4 cup canola oil
1/4 cup blueberry preserves (I like using the type that has not sugar added, but is fruit juice sweetened)
2 Tbl. pure maple syrup
2 Tbl. balsamic vinegar
1/4 tsp. dry mustard (such as Coleman's)
salt and freshly ground black pepper

Onto a platter add greens, top with berries, cheese and nuts.  Dressing; into a jar with lid add dressing ingredients and shake well, taste and adjust flavorings.  Pour over salad.

Easy Refreshing Red Salad

3 cups fresh raspberries 
1 container, fresh strawberries, hulled and sliced
3 cups Bing or Rainier cherries, pitted and sliced (Rainier cherries, a little bit of heaven in each bite!)
1 1/2 Tbl. fresh basil, chopped
2 Tbl. sugar
1 large lemon, juiced

Into a large serving platter add berries and cherries.  Into a bowl combine basil, sugar and lemon juice, mix to combine and drizzle over fruit and gently mix to combine.  

"What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration." - Alexis Soyer, 19th century French chef

Bacon, Chicken, Tomato, Avocado and Pasta Salad

1 lb. large elbow macaroni or shells
8 slices thick cut apple smoked bacon, sliced
2 1/2 cups poached chicken breast, chopped
1/2 cup red onion, chopped
1/2 cup pear tomatoes, halved
3 celery stalks, thinly sliced on diagonal
1/4 cup fresh parsley, chopped
2 large Haas avocados, peeled, seeded and chopped - spritzed with some fresh lemon juice
Dressing
1/2 cup mayonnaise
1/4 cup sour cream
1/2 tsp. garlic powder
juice of 1/2 lemon
salt and freshly ground black pepper

Dressing; into a bowl, whisk ingredients and taste.  Into a pot of boiling salted water, add pasta and cook al dente, drain well and refresh in cold water, drain again and pat dry with paper towels.  Add to large bowl, drizzle with a touch of oil and toss.  Into a saute pan, add bacon and cook until brown and crisp, remove to paper towels to drain.  To bowl, add cooked chicken, onion, tomatoes, celery and parsley.  Mix in dressing, taste and season with salt and pepper. Gently mix in avocados.

Corn and Fresh Tomato Salad

3 cups fresh corn or you can use frozen, thawed and patted dry with paper towels
4 ruby red Roma tomatoes, seeded and diced
2 cups jicama, diced
1 or 2 jalapenos, seeded and chopped
4 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
Dressing
1 large Haas avocado, peeled, seeded and flesh scooped out
1/4 cup cold water
2 limes, juiced
3 Tbl. vegetable oil
3 tsp. chipotles in adobo sauce
1 garlic clove

Dressing; into a blender add the dressing ingredients and blend until smooth and pourable, remove to a bowl.  Salad; add ingredients to a large bowl and season with salt and pepper.  Pour over some of the dressing and toss to coat.  Either place into a serving bowl or onto a platter lined with green leaf lettuce and garnish with extra scallions and cilantro leaves.

Summer Pea Salad

4 cups fresh or frozen peas, if using fresh cook just for a couple of minutes then refresh in cold water, drain and pat with paper towels
7 strips of bacon, sliced
1 1/2 cups Pepper Jack cheese, shredded
1 (8 oz) can water chestnuts, sliced
1 red bell pepper, seeded and finely chopped
1 small red onion, finely chopped
3 celery stalks, finely chopped
4 scallions, thinly sliced on diagonal including green part
fresh dill, chopped
salt and freshly ground black pepper
fresh whole chives, for garnish
Dressing
1/4 cup sour cream
1/2 cup mayonnaise
2 Tbl. chopped fresh dill
splash of rice wine vinegar
Tabasco, to taste
salt and freshly ground black pepper

Dressing; into a bowl whisk ingredients and taste.  Salad; into a saute pan, add bacon and cook until brown and crisp, remove to paper towels.  Into a large bowl, add salad ingredients and fold in dressing, taste and adjust seasonings.  Cover and chill for about 2 hours. To serve; either place onto a serving platter or into pretty serving bowl and garnish with fresh whole chives.

Fresh Fruit with Honey Lime Dressing

2 cups cubed seedless watermelon
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 cup fresh raspberries
2 large fresh sweet peaches, peeled, pitted and sliced
Dressing
1/3 cup honey - I place in microwave for just a minute to melt
1/4 cup fresh lime juice

Dressing; into a bowl whisk honey and lime juice.  Into a bowl add fruit and drizzle with dressing, gently mix to combine.

Bon Appétit

"The mountains and the hills shall break forth into singing before you, and all the trees of the field shall clap their hands." - Isaiah 55:12  When sin is pardoned, our greatest sorrow ends, and our truest pleasure begins.  Such is the joy that the Lord bestows upon His reconciled ones that it overflows and fills all nature with delight.

"He shall cover you with His feathers, and under His wings you shall take refuge; His truth shall be your shield and buckler." - Psalm 91:4

"If anyone serves Me, let him follow Me; and where I am, there My servant will be also.  If anyone serves Me, him My Father will honor." - John 12:26

Snappy Green Beans

Have you ever picked fresh green beans, ran into the house and steamed a potful of them?  When they are crispy and tender place them into a bowl with a touch of butter, drizzle of olive oil, freshly ground back pepper, sprinkling of salt then topped with freshly shaved Parmesan cheese. Or drizzling them with some toasted sesame oil, adding  a touch of fresh ginger and some lightly toasted sesame seeds….delicious!  There are many things that are simple and delicious, but these are at the top. 

Green beans are also known as string bean and snap bean in northwestern and western United States.  Haricot verts, French for green beans also known as French beans are a variety of green bean that is longer, thinner, crisp, tender and is one of my favorite beans to purchase. The green bean is found in two major groups; bush beans and pole beans.  Bush beans are short plants, growing about 2 feet in height, without requiring supports.  They usually reach maturity and produce all their fruit in a fairly short time period, then cease to produce, although you can grow more than one crop of bush beans in a season.  Pole beans climb and produce a twisting vine, similar to a runner bean species.

Did you know there are over 130 varieties of green beans that are known of?  I discovered that the top producing country for green beans is China, followed by Indonesia, India and Turkey.  Pod colors for beans can be green, purple, red or streaked.  The first stringless bean was bred in 1894 by Calvin Keeney, of Le Roy, NY and he was called the "father of the stringless beans."  All I know is both my husband and I love eating green beans, but then again Jerry enjoys eating any type of beans.

Here is a quote I found quite amusing and it sounds like something my dear mother-in-law, Vesta would have done.  If she invited Jerry and me to dinner and was serving green beans she would call us at 8:00 a.m. and say she was putting the beans on for 5:00 p.m. dinner.  Jerry would say; NO mom, just wait until Julia gets there and she will make them.  This quote is from Sarah Josepha Hale, "The Good Housekeeper" (1839)  "Green beans, or string beans as they are usually called, must be done (boiled) until very tender....it takes nearly all day."  I personally don't like my beans cooked to death!

"Each fairy breath of summer, as it blows with loveliness, inspires the blushing rose." - Author Unknown

Simmered Green Beans - here is my version of beans and they only take a few minutes to prepare.  My mother-in-law would always say, Julia these beans are so much better than mine.  Hmmm, I wonder why!

1 lb. green beans, trimmed
4 slices thick cut smoked bacon, sliced
1 large yellow onion, julienned
3 cloves garlic, minced
1/3 cup chicken stock (good quality)
salt and freshly ground black pepper
1 Tbl. butter
Olive oil
Fresh lemon juice
Fresh parsley, chopped (garnish)

In a large saute pan, add bacon and cook until nicely browned and just crispy.  Remove from pan to paper towels to drain.  Remove most of the bacon fat from pan and add onions and garlic cooking for about 5 minutes or until softened.  Add the green beans and just cover with a little chicken stock, cover pan and cook for a few minutes or until beans are just crisp/tender.  If any chicken stock remains, drain it, but keep the onions and garlic in pan and add beans back to pan with bacon, fresh squeeze of lemon juice, salt, pepper and mix to combine.  Pour beans onto serving platter and garnish with parsley.

Green Bean Asian Pasta Salad - I made this dish frequently when catering, but usually a much larger version

1 lb. linguine
1/2 lb. fresh green beans, cleaned and sliced in half on diagonal
2 cups celery, sliced on diagonal
1 red bell pepper, seeded and sliced thinly
1 yellow bell pepper, seeded and sliced thinly
5 scallions, sliced thinly on diagonal including green part
1 can water chestnuts, rinsed, drained and sliced
1/3 cup fresh cilantro, rough chopped
1 large carrot, peeled and julienned
2 cups purple cabbage, thinly sliced
2 cups Napa cabbage, thinly sliced
1 cup bean sprouts
1 English cucumber, sliced in half lengthwise and sliced again on diagonal
1 cup whole cashews
3 cups poached shredded chicken
Dressing
1/4 cup seasoned rice vinegar
1/4 cup soy sauce
8 Tbl. vegetable oil
1 Tbl. Hoisin sauce
3 Tbl. toasted sesame oil
2 Tbl. fresh ginger, grated
2 tsp. brown sugar
2 cloves garlic, finely minced
1 jalapeno, seeded and finely minced
1 fresh lime, juiced
2 tsp. Siracha sauce

In a pot of boiling salted water cook pasta until al dente, drain well and place into a large bowl drizzled with a little sesame oil, toss to combine.  While pasta is cooking steam beans until crisp/tender then rinse in a ice bath to stop cooking.  Drain beans well.  Add remaining ingredients to bowl. For dressing; into a jar with a lid add ingredients and shake well, taste and adjust seasonings.  Pour over salad and toss.  You can then refrigerate covered a little while to chill or serve immediately.  

Green Beans with Black Bean Sauce

1 lb. green beans, sliced into 2-inch pieces on diagonal
1 small white onion, sliced thinly
1 garlic clove, finely minced
1 Tbl. fresh ginger, minced
2 chili peppers, seeded and sliced
2 Tbl. vegetable oil
1 tsp. toasted sesame oil
Chicken
1 lb. chicken breast, cut into 1-inch cubes
2 tsp. soy sauce
1 tsp. sherry
2 tsp. cornstarch
1 Tbl. vegetable oil
Sauce
1 cup chicken stock (good quality, I like Kitchen Basics)
1 Tbl. soy sauce
3 Tbl. black bean sauce with garlic
1 Tbl. sugar
1 Tbl. toasted sesame oil
2 tsp .cornstarch added to 1 Tbl. water, whisked
2 scallions, sliced thinly on diagonal including green part (garnish)
2 Tbl. toasted sesame seeds (garnish)

In a bowl combine chicken cubes, soy sauce sherry, cornstarch and vegetable oil.  Mix to coat chicken.  Set aside in refrigerator for about 30 minutes.  Combine the sauce ingredients into a bowl and whisk, except cornstarch/water mixture.  Place a wok or deep sided pan over high heat and add 1 Tbl. oil when wok is very hot add green beans and stir fry for 2 minutes.  Add chili peppers, onion and garlic stir frying for about 2 minutes.  Transfer to a large bowl and set aside.  Return wok over high heat add 1 Tbl. veg oil when wok is hot add chicken and stir fry until chicken is opaque. Push chicken to side of pan.  Add sauce and bring to a boil, push back chicken and add green bean mixture, onion mixture into sauce and let boil.  Whisk the cornstarch water mixture again and add to hot pan, bring to a boil until sauce thickens.  To serve; Place cooked rice on a large platter and pour over chicken green bean mixture, garnish with scallions and sesame seeds.

"In summer, the song sings itself." - William Carlos Williams

Cajun Green Beans

1 lb. green beans, trimmed
3 slices bacon, sliced
1 small onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
3 celery stalks, sliced on diagonal including leafy part
1 (14 oz.) can diced tomatoes, including half of the juice (I like Cento brand)
salt and freshly ground black pepper
Tabasco
Fresh parsley, chopped (garnish)

Into a saute pan add bacon and cook until browned and crisp, remove to paper towels to drain.  Remove most of bacon fat from pan and add onion, garlic, green pepper and celery cooking about 4 minutes, add tomatoes, Tabasco, salt and pepper simmering for about 5 minutes.  Stir in green beans and simmer about 5 minutes.  Pour onto a serving platter or into a bowl and add bacon and parsley.

Middle Eastern Green Beans

1 lb. green beans, trimmed
3 cups fresh tomatoes, diced
salt and freshly ground black pepper
1/3 cup water
1/2 tsp. ground cinnamon
2 Tbl. fresh mint, chopped (divided)
1 yellow onion, julienned
olive oil

Heat 1 Tbl. of olive oil in large saute pan over medium.  Add onion and cook stirring until tender about 5 minutes.  Add 1 Tbl. mint, cinnamon, salt and pepper and cook stirring until fragrant.  Add tomatoes and water and increase heat to high.  Cook until tomatoes begin to break down about 3 minutes.  Stir in green beans, reduce heat to medium, cover and cook stirring occasionally until beans are tender about 6 minutes.  Remove to a serving bowl and top with remaining mint.  

Green Beans and Blue Cheese

1 lb. green beans, trimmed
1/4 cup water
2 tsp. olive oil
salt and freshly ground black pepper
1/3 cup blue cheese, crumbled (I like Maytag)
1/3 cup walnuts, lightly toasted and rough chopped

Bring beans and water to a boil in large saute pan.  Reduce heat to simmer covered cooking about 3 minutes.  Uncover and continue cooking until water has evaporated about 3 minutes, if all of water has not evaporated drain water out of pan.  Add oil, salt and pepper and cook stirring 1 minute.  Transfer green beans to serving platter, top with half of the blue cheese and toss.  Add remaining blue cheese and walnuts to garnish.

Green Beans and Peppers

1 Tbl. balsamic vinegar
2 Tbl. olive oil
2 tsp. Dijon
2 tsp. pure maple syrup
2 garlic cloves, finely minced
salt and freshly ground black pepper
1 lb. green beans, trimmed
2 red bell peppers, seeded and thinly sliced
1/4 cup pine nuts, lightly toasted

In a large saute pan, add some water and beans, cooking until crisp/tender about 5 minutes.  Drain water and set beans aside.  Into large saute pan add olive oil, garlic and peppers cooking until tender.  Add beans back to pan.  In a small bowl whisk maple syrup and Dijon pour over beans and peppers, cooking just a minute or so.  Remove beans and peppers from pan to serving platter, pour over sauce, and drizzle with vinegar.  Sprinkle on pine nuts.  Note:  you can also saute up some sliced kielbasa sausage and add to this dish.

Mexican Style Green Bean Salad

1 lb. fresh green beans, trimmed and sliced on diagonal into 2-inch pieces
1/4 white onion, finely chopped
2 Tbl. fresh lime juice
1 Tbl. olive oil
salt and freshly ground black pepper
1/2 tsp. oregano
3/4 cup fresh cilantro, chopped
1/3 cup canned pickled jalapeno, sliced
1/3 cup red onion, chopped
1/2 cup Cotija cheese, crumbled 
1 Haas avocado, peeled, pitted and sliced
1 cup of pear tomatoes, halved

In a pot of salted water to a boil and add beans cooking about 5 minutes.  Drain well and refresh in ice cold water, drain again. Pat beans dry with some paper towels and place beans into a large bowl you plan on serving them in.  Dressing; in a small bowl whisk together lime juice, olive oil, salt, pepper, oregano then add white onions, and cilantro pour over beans in bowl, toss gently to combine and set aside for about 30 minutes.  To serve; into the bowl mix in red onion, jalapeño and cheese into the beans, then garnish with avocados and tomatoes. 

Summer Fresh Green Beans  

1 1/2 lbs. Haricot verts, trimmed
1 Walla Walla sweet onion, julienned 
1 Tbl. brown sugar
1/4 cup fresh lemon juice
2 large ruby red tomatoes, sliced
olive oil
1 red bell pepper, seeded and julienned
3 scallions, sliced on diagonal including green part (reserve a little for garnish)
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
1/2 cup feta cheese, crumbled

In a large saute pan add olive oil, onions including scallions and red pepper for about 3 minutes.  Add beans, brown sugar, lemon juice and tomatoes; stir in salt, pepper and thyme.  Cover and cook about 5 minutes.  Remove to serving platter and sprinkle on feta cheese and sliced scallions. 

"Then followed that beautiful season.....Summer.....filled was the air with 

a dreamy and magical light; and the landscape lay as if new 

created in all the freshness of childhood." - Henry Wadsworth Longfellow 

Creamy Green Beans

1 1/2 lbs. Haricot verts
1 box of fresh mushrooms, sliced
1/2 white onion, finely chopped
1/4 cup butter
1/2 cup water
salt and freshly ground black pepper
Tabasco, to taste
1/2 cup heavy whipping cream
3 oz. cream cheese, cut into small pieces
1/4 cup freshly grated Parmesan cheese (garnish)
3 Tbl. fresh parsley, chopped (garnish)

In a large deep sided saute pan, add butter to melt, add onions and mushrooms sauteing for a few minutes to lightly brown the mushrooms, add green beans, water, salt and pepper, bring to a boil; reduce heat and cover simmering until tender, drain any water left in pan.  Stir in whipping cream, Tabasco and cream cheese and heat through, but do not boil.  Taste and adjust seasonings.  Pour into a serving bowl or platter and top with Parmesan cheese and parsley.  Note:  you can also place these into a baking dish and top with bread crumbs, then the Parmesan cheese and place under broiler to get lightly browned and bubbly.  Remove and top with parsley.  

Green Bean Casserole, Julia's Way - note; sometimes I use the cream of celery soup and sometimes I make a cream based sauce with celery included (depends on how busy I am)

1 1/2 lbs. Haricot verts
1 cup celery, sliced thinly on diagonal
freshly ground black pepper (you might not want any salt if using the soup)
1/2 cup sour cream
1 can cream of celery soup
2 Tbl. sherry 
1 1/2 cups frozen sweet corn, thawed
1 cup green pepper, seeded and chopped
2/3 cup sharp Cheddar cheese, grated
Topping
1 cup Ritz crackers, crushed
3 Tbl. melted butter
3 Tbl. fresh parsley, chopped
fresh chives, snipped (garnish)

Preheat oven to 350 degrees.  In a bowl, mix the sour cream, black pepper, sherry and cream of celery soup together.  Place into a large buttered baking dish the beans, celery, corn, green pepper and cheese and pour over the sour cream mixture, mixing gently to combine.   In a bowl, combine topping mixture and toss to combine; set aside. Bake the beans covered for about 45 minutes, remove foil and sprinkle on topping mixture and continue baking until topping is lightly golden brown.  Remove from oven and sprinkle on chives.  

Easy Green Beans with Ground Pork - needless to say I love Asian food and there are a number of Asian dishes on this post

1 1/2 lbs. Haricot verts, trimmed
4 cloves garlic, minced
1 Tbl. fresh ginger, minced
4 scallions, minced including green part
1 lb. ground pork
3 Tbl. chili garlic sauce
1/4 cup chicken stock
1 Tbl. soy sauce
1 Tbl. cornstarch
3 Tbl. cold water
3 cups vegetable oil
Fresh cilantro, chopped (garnish)
Cooked rice (for service)

Heat the vegetable oil in a large Dutch oven to 375 degrees.  Carefully add the green beans to hot oil and fry stirring occasionally, about 4 minutes.  Remove beans from hot oil with a strainer.  Into a wok, add 1 Tbl. of oil and heat over medium stirring in garlic, ginger and scallions.  Cook about 30 seconds and stir in ground pork.  Cook and stir pork breaking up until browned and no longer pink.  Stir in chili garlic sauce, chicken stock and soy sauce, bringing to a boil.  In a small bowl, add cornstarch and mix in water.  Stir into pork mixture and simmer about 2 minutes or until thickened.  Gently stir in green beans.  To serve; place onto a platter and serve with rice. Garnish beans with fresh chopped cilantro.

Green Bean Greek Salad

1 1/4 lbs. Haricot verts
1 shallot, minced
3 Tbl. red wine vinegar
1/4 cup olive oil
1 tsp. fresh oregano, chopped
salt and freshly ground black pepper
1 cup cherry tomatoes, sliced in half
1/2 red onion, julienned
1/2 yellow bell pepper, julienned
1/4 cup fresh basil, chiffonade
1/2 cup feta cheese, crumbled
1/4 cup pine nuts, lightly toasted

In a pot of boiling salted water add beans and cook about 4 minutes, drain and refresh in ice water, drain well again and pat dry with paper towels.  Dressing; in a bowl whisk shallot, vinegar, oregano, olive oil, season with salt and pepper, taste and adjust flavorings if need be.  Into a large bowl add beans, tomatoes, onion, bell pepper and basil, toss with dressing and pour onto a serving platter top with cheese and pine nuts. 

Fresh Citrus Green Beans

2 lbs. Haricot verts
2 oranges, peeled and sectioned (no white part)
Dressing
1 shallot, finely diced
3/4 cup olive oil
1 Tbl. orange zest
salt and freshly ground black pepper
4 Tbl. honey, (I place honey in a small bowl in microwave for just a few seconds to melt) 
1/3 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup pecans, lightly toasted and chopped (garnish)

Dressing; in a bowl, whisk shallot, olive oil, zest, orange juice, lemon juice and honey, taste and season with salt and freshly ground black pepper.  In a pot of boiling salted water add beans and cover, cooking for about 4 minutes.  Drain well and refresh in an ice bath, drain again well.  Pat beans dry with paper towels.  Place beans into a large plastic container with a lid, add orange segments and toss with the vinaigrette, mixing gently.  Place in refrigerator for about 2 hours, stirring occasionally.  Remove to serving platter and top with pecans. 

Thai Style Green Beans

1 1/2 lbs. fresh green beans, trimmed (Chinese long beans are great for this dish)
2 1/2 Tbl. vegetable oil
1 tsp. sugar
1/2 lb. ground turkey
3 garlic cloves, minced
3 tsp. Sambal Oelek (Asian chili paste)
1 cup chicken stock (good quality)
2 Tbl. soy sauce
1 Tbl. sherry
2 tsp. cornstarch
Cooked white rice, such as basmati or just plain white rice is fine
3 scallions, thinly sliced on diagonal including green part
3 Tbl. fresh cilantro, rough chopped

Preheat your broiler on oven.  Onto a rimmed baking sheet add beans, 1 1/2 Tbl. of oil and sugar and toss to combine.  Broil beans, stirring once cooking beans about 8 minutes or until lightly charred.  Into a wok or deep sided saute pan, add 1  Tbl. oil over high heat, add turkey and cook breaking up until browned.  Add the garlic and chili paste and cook about 3 more minutes.  Into a bowl whisk chicken stock, soy sauce, sherry and cornstarch.  Add the green beans to the turkey mixture and cook stirring about 1 minute.  Add the soy mixture and cook stirring about 3 minutes or until sauce is thickened.  Onto a platter add cooked rice and pour over green bean/turkey mixture.  Top with scallions and cilantro.

Italian Green Bean and Tuna Salad

1 1/2 lbs. Haricot verts, trimmed
salt and freshly ground black pepper
3 large red potatoes, large dice
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped (extra for garnish)
2 large cans albacore tuna, drained
1/4 cup fresh Parmesan cheese, grated
Dressing
1/3 cup fresh lemon juice
1 tsp. Dijon
2 garlic cloves, minced
1 small shallot, finely minced
1/3 cup olive oil
1 tsp. dried oregano

Into a pot of boiling salted water add beans and cook about 4 minutes.  Remove beans  from water with tongs and drain well and refresh in ice water, drain well again and pat dry with paper towels.  Into the pot of water you cooked the beans in, bring back to a boil add potatoes and cook about 10 minutes or until tender.  Drain cooked potatoes place into a bowl and put in refrigerator to cool down.  Dressing; into a small bowl; whisk lemon juice, garlic, shallot, Dijon, olive oil, oregano, salt and freshly ground black pepper.  Into a large bowl, add tomatoes, basil, parsley, tuna and toss gently to combine.  Add green beans and potatoes, toss gently to combine and gently mix in dressing.  Place salad onto a serving platter and garnish with extra parsley and Parmesan cheese.

Green Bean Buttermilk Salad - this is really a good salad

1 lb. Haricot verts, trimmed
1 lb. small red potatoes
1 small red onion, julienned
4 hard boiled eggs
2 large ruby red tomatoes, halved and thinly sliced
6 cups mixed greens
4 celery stalks, sliced on diagonal 
6 slices thick cut bacon, sliced
3 scallions, sliced on diagonal including green part
1/4 cup fresh parsley, rough chopped (garnish)
Croutons, homemade
Dressing
1/2 cup goat cheese
1/4 cup buttermilk
2 Tbl. apple cider vinegar
1 Tbl. olive oil
1 Tbl. prepared horseradish
2 tsp. grainy mustard

Into a pot of boiling salted water add potatoes and cook about 18 minutes, drain and pat dry with paper towel, let cool a bit and slice into thick slices.  Add green beans to a pot of boiling salted water and cook about 4 minutes, drain well and refresh in cold water, pat dry with paper towels.  In a small saute pan, add bacon and cook until browned and crisp, drain well on paper towels.  Peel and slice the hard boiled eggs.  Dressing; into a blender add; goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, salt and pepper blending to smooth.  Into a large bowl add salad greens, green beans, celery, half of red onion slices, half of scallions and half of dressing, toss to coat. Pour this mixture onto a large serving platter and top with sliced potatoes, remaining red onion slices, tomatoes, hard boiled eggs and bacon, drizzle with more dressing and sprinkle on parsley, remaining scallions and croutons.

Green Bean and Chicken Fried Rice (you can substitute the chicken for beef or pork)

3 Tbl. vegetable oil
4 eggs, lightly beaten
6 scallions, sliced on diagonal including green part
3 garlic cloves, minced
1 red bell pepper, seeded and diced
1 lb. Haricot verts, trimmed and sliced on diagonal in half
2 cups cooked chicken breasts, chopped
4 cups cooked white rice
1/3 cup soy sauce
4 tsp. Asian chili garlic sauce (this should be a staple in everyone's refrigerator)
1 Tbl. Hoisin sauce
1/2 cup whole cashews, rough chopped
1/4 cup fresh cilantro, chopped

Into a large wok or deep sided saute pan, add 3 Tbl. oil over medium high and add bell pepper and green beans stirring about 4 minutes, add garlic and scallions cooking about 2 minutes.  Add chicken and stir fry about 2 minutes, add rice, soy sauce, Hoisin sauce and chili garlic sauce, stir frying about 3 minutes, push to the side and add eggs, stirring to scramble and then incorporate with the other ingredients in pan.  Remove to serving platter and garnish with nuts and cilantro.

Green Bean and Chicken Casserole

4 boneless skinless chicken breasts
2 onions, one halved and one chopped
1 bay leaf
3 Tbl. butter
2 large Russet potatoes, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch pieces
1 cup frozen peas
2 garlic cloves, minced
4 celery stalks, sliced thinly including leafy parts
1 box button mushrooms, sliced 
1/2 lb. haricot verts, trimmed and sliced on diagonal in half
salt and freshly ground black pepper
1 tsp. poultry seasoning
1 tsp. thyme
2 Tbl. all purpose flour
1/2 cup dry white wine
1 1/2 cups chicken stock (good quality)
2 Tbl. Dijon
1/3 cup heavy whipping cream
1/4 cup fresh parsley, chopped
**Homemade biscuits - see serving suggestions below

In a large Dutch oven, add cold water covering chicken and add the halved onion and bay leaf.  Cook simmering about 20 minutes or until cooked through.  Transfer chicken to cutting board and shred when cooled.  Clean out the Dutch oven and add butter and a drizzle of olive oil over medium heat. Add the chopped onions, potato, carrots, celery, garlic and mushrooms.  Cook stirring for about 7 minutes.  Add the green beans and season with salt, pepper, poultry seasoning and thyme.  Sprinkle in the flour and stir for about 1 minute to remove flour taste.  Stir in wine, scraping up browned bits on bottom of pan and cook about 1 minute.  Stir in chicken stock and bring to a simmer.  Stir in peas and mustard and cook for about 5 minutes.  Add cooked shredded chicken to pan and stir in whipping cream heating through about 5 minutes, taste and adjust seasonings.  To serve; you can now either add **uncooked biscuits to top of chicken mixture in Dutch oven and place into oven (350 degrees) for about 15 minutes or until biscuits are browned on top OR serve chicken mixture from Dutch oven with hot homemade biscuits on the side, and a tossed green salad.  Garnish with parsley.

Green Bean and Turkey Meatballs in a Peanut Sauce - this is good!

Meatballs
2 1/2 lbs. ground turkey
2 carrots, grated
2 Tbl. fresh cilantro, chopped
4 garlic cloves, minced
2 eggs, beaten
2 tsp. fresh ginger, grated
3 scallions, finely minced including green part
freshly ground black pepper
2 tsp. Sriracha sauce
4 Tbl. soy sauce
1 cup Panko breadcrumbs
Green Beans
1 lb. fresh Haricot verts, trimmed
1 Tbl. toasted sesame oil
1 Tbl. soy sauce
Peanut Sauce
1/4 cup creamy peanut butter
2 Tbl. soy sauce
3 tsp. Sriracha
1 tsp. toasted sesame oil
3 tsp. hot water
1/2 tsp. brown sugar
Garnish
Scallions, thinly sliced on diagonal
Peanuts

Preheat oven to 375 degrees.  Into a large bowl add turkey, carrots, cilantro, garlic, beaten eggs, ginger, scallions, pepper, soy, Sriracha and panko, mix beat to  combine and roll into about 1 1/2-inch balls.  Place on foil lined baking sheet and bake about 20 minutes or until cooked through.  In a large saute pan or wok over medium add sesame oil and green beans, add soy sauce and cook about 6 minutes or until beans are crisp tender.  Sauce;  into a small saucepan, add ingredients over medium heat and cook until heated through, you want the sauce pourable so you might need to add extra hot water to thin it down.  To serve;  get a large serving platter and place green beans on platter, top with some of the  meatballs and pour over sauce.  Garnish with scallions and peanuts.  Note:  you will have made a number of meatballs, so you won't use all of them.  I like to use them in an Asian style sandwich on a French baguette, with pickled vegetables, fresh cilantro and sauce, similar to a Vietnamese Banh Mi sandwich.  I take some of the leftover sauce and mix with a little mayonnaise, smear on bread, slice meatballs in half, place on bread and add thinly sliced seeded jalapeno, beans, pickled vegetables, and fresh cilantro - soooo very good!

Bon Appetit

"My dear brothers and sisters, be stong and immovable.  Always work 

enthusiastically for the Lord, for you know that nothing you do for 

the Lord is ever useless." - 1 Corinthians 15:58

"The rain and snow come down from the heavens and stay on the ground to water the earth.  They cause the grain to grow, producing seed for the farmer and bread for the hungry.  It is the same with my word.  I send it out, and it always produces fruit.   It will accomplish all I want it to, and it will prosper everywhere I send it." - Isaiah 55:10-11