Vegetarian

Green Bean and Cherry Tomato Salad

I don’t know what it is about cherry tomatoes but I’ve become slightly obsessed with them.  This seems crazy to me considering I didn’t even start eating raw tomatoes until I was in college.  They taste so sweet and fresh plus they are just so darn cute!  I’ve been holding on to this recipe for Green Bean and Cherry Tomato Salad for a very long time.  The reason I know this is because everytime I look at my vegetable recipes, I always come across this one, am struck by the vibrant colors, and wonder why I haven’t made it yet.  With both green beans and cherry tomatoes being on sale this past weekend, I knew this was the time to get it done.  Well, let me tell you, it didn’t disappoint.  Green beans are cooked until perfectly green, mixed with sweet cherry tomatoes, then coated in a light vinaigrette of oregano, shallots, red wine vinegar, and olive oil.  I used dried oregano and white wine vinegar (because I had no idea that I didn’t have red wine vinegar in my cabinet) so use what you have.  This salad is best served nice and cold, right out of the fridge, and makes for a nice side to your meal or even a light meal by itself.

The ingredients:

Cook the green beans either in the microwave (according to package directions) or in boiling water until bright green and tender (approximately 7 minutes on the stove).  While beans cook, quarter the cherry tomatoes.

Place cooked beans in a bowl with quartered tomatoes and fresh oregano.  (Since I used dried oregano, I didn’t add it here but with the vinaigrette instead).

Combine shallots and vinegar (and dried oregano) with a whisk and allow to sit for 10 minutes.  Add salt and pepper.

Pour the vinaigrette over the bean mixture and toss.  Serve cold.

Additions:  None

Omissions:  None

Substitutions:

  • Dried oregano
  • White Wine Vinegar

Overall Rating:  Like It

Source:  Cooking Light Magazine

Spinach-Pesto Dip

A friend of mine came to visit a couple weekends ago and when I was at the grocery store buying food for the week, I realized I didn’t have anything to offer her to snack on other than veggies or chicken. I remembered a page in the latest Real Simple magazine about different dips to make with Greek yogurt and the next thing I know, I was scouring the check-out lanes for the latest issue to look up the ingredients. This Spinach-Pesto Dip appealed to me since I’m not only a big spinach fan but I would eat pesto on top of just about anything if it wasn’t so fattening. I wasn’t thrilled about buying store-bought pesto with it’s inch-thick layer of olive oil sitting at the top of the jar but I didn’t want to have to buy all of the ingredients to make my own. I ended up dumping most of that olive oil once I opened the jar before stirring the pesto and I didn’t miss any of the extra oil. This was such a simple dip to make what with it only having three ingredients and it’s a pleasant change from the regular old spinach dip. This made for a perfect last minute appetizer to have with wine when my guests came over. I served it with carrots and pretzel chips (is anyone else as addicted to these things as I am?!) but this dip will taste great with any of your favorite veggies or chips.

The ingredients:

Cook the frozen spinach as per the package instructions. Once the spinach is cool enough, press or squeeze out as much excess water as you can.

In a small bowl, combine Greek yogurt and pesto.

Add in the spinach and stir until incorporated.

Serve with your favorite vegetables or chips.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Real Simple Magazine

Chipotle-Garlic Edamame

The first time I ate edamame was about five years ago at a cute sushi place in the middle of Mandalay Bay Casino in Las Vegas. I’m not much of a sushi person so when my friends would pony up to the counter for what could easily become our only meal of the day, I typically would get a bowl of white sticky rice with soy sauce. After seeing how my friends would devour the edamame, I tried it. And now I think it’s just as addicting as potato chips yet so much better for you! If you’ve been reading my blog for a while, you know that I don’t mind my mouth being on fire after eating a meal on occasion. This Chipotle-Garlic Edamame is hot, spicy, and completely addictive. Normally I eat edamame with a little sea salt or soy sauce so this addition of chipotle and garlic is wonderfully different. Minced chipotle peppers and garlic are cooked in a little olive oil with cumin, giving the oil an immensely smoky flavor which coats the edamame. Be prepared to lick your fingers with these and keep a drink of something cold nearby!

The ingredients:

Prepare the edamame according to package directions (either in the microwave or in boiling water). Meanwhile, heat the olive oil in a large pan with the minced chipotle pepper, garlic and ground cumin.

Add cooked edamame to the pan and cook until the garlic has softened and the pods are coated.

Sprinkle with sea salt and black pepper before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food and Wine Magazine

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