Green Beans and Other Stuff

Yet another recipe found on pinterest. This one included all items already on hand, so it went right to the top of the list
Balsamic Green Bean Salad

Ingredients

• 1 lb. green beans
• 1 cup cherry tomatoes
• 1/2 small red onion
• Feta cheese

{For the dressing}

• 2 Tbsp. balsamic vinegar
• 2 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 1-2 cloves garlic, minced
• Salt/pepper

DirectionsMake the dressing: in a small bowl, whisk together all dressing ingredients.Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking, then pat dry. Cut green beans into 1 to 2 inch pieces.Dice red onion and halve cherry tomatoes.Place onion and green beans in a bowl. Drizzle dressing over top and toss to coat.Cover and refrigerate for at least an hour to marinate.When ready to serve, add in tomatoes and feta and lightly toss.

Why do I feel like I did a really bad job of "trimming" the ends of the green beans? I have childhood memories of snapping off the ends, but I think it would have been wiser to use a knife in this case. A little too much waste down the drain.

Just a few ingredients made up the very yummy dressing. Although I have to admit that we did not have fresh garlic, so I was going to use the jar in the fridge. BUT I was unable to open it. Cursed weak hands!

I loved the colors of this, and the overall easiness of getting it together. All in all, I would make this again. BUT it did seem to be yet another side dish. I really need to figure out some main courses here.

Side Note: I used the left overs Monday night as the topping / dressing on lettuce for my dinner. The recipe stated that this should be eaten within the day, but it seemed to be fine for me two days later. It was a yum again. 

Pinterest Mediocore (?)

If you have ever been on Pinterest, you have seen the zucchini post.  You know the one. It's looking all cheesy,  gooey and yummy...

you know, this one

Well, I really wanted to try this with my zucchini,  so I did. "Cause that's how I roll. It was pretty easy, and something I would make again (if I ever find zucchini in the market)

scooped out and ready to get stuffed

all loaded up

I might have been a little heavy handed with the cheese.
But who doesn't love cheese?

I had this as my dinner during the week. This would definitely make a better side dish.

All in all, not a Pinterest win, and not a Pinterest fail. A Pinterest Mediocrity!

#workingmom

I had a lovely dinner tonight. Unfortunately, it was at 10pm. I really need to figure this out. BUT it was yummy!

I used the Yellow Summer Squash to make these (found this recipe on Facebook maybe? I just copied and pasted it to Pinterest so I would have for later.)

1 lb. zucchini or squash 1/4 cup shredded Parmesan 1/4 cup breadcrumbs 1 tablespoon olive oil 1/4 salt & pepper to taste *Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray*Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil*In bowl combine dry ingredients* Place rounds in mixture, coating both, pressing to adhere *Place rounds in a single layer on baking sheets *Bake for about 22 to 27 minutes, until golden brown.

The one squash was probably a little less the one pound. I sliced a littler thinner too.

Oven shot

For the rest of my meal, I used the remainder of the tomato along with mozzarella and prosciutto (which I determined is really just the lazy man's bacon) I bought over the weekend. Mixed in a bowl with Olive Oil and Balsamic Vinaigrette, and I was in heaven.

Now I just need to figure out how to get this all done a little earlier. I did make lunches for Stella and myself at the same time, so I guess it was not all wasted time. (Salad with the fixings for me - using up the cucumbers and scallions!)

Asparagus!

Well, I seem to be finally trying to get my act together and have created a for-reals blog (tumblr does not count). Running with the big kids!

This year I have signed up for a food coop. I am not a good cook. Just last year was the first time I ever cooked a vegetable outside of the microwave (and it wasn't frozen). I want to be a better example for my daughter - who luckily will eat anything. So, I signed up for 1 small (baby steps, people) vegetable share with Farm Direct Coop. You can find out more info on them here.

The season goes from mid June to October. You pick up your items once a week at a central pick-up location. The one for this particular coop is right down the street from us, about three blocks away. This is one of the main reasons for deciding to try it out. It is so convenient! On Thursday afternoons, Stella and I can head there on our way home from work / daycare. Also convenient, my sister uses the same coop, but a different town, and a Tuesday pick up. So, on Wednesdays, so has been emailing me a heads-up of what to expect, which is very helpful!

Since fresh, local veggies are a foreign concept to me, I want to start noting what I have tried, what worked (or so far, didn't work) and a place to store all the awesome pictures that I am getting. Like my asparagus:

Before the season officially started, there were a few opportunities for some 'pre-season' purchases. One of them was local asparagus. One bundle of asparagus was $5 and I picked it up one Friday after work at the local organizers home (My friend Amanda also took advantage of this the week before, snagging some local eggs along with the asparagus). This was the LONGEST asparagus I have ever seen. I had to trim it a little just to get it to fit in the veggie drawer in the fridge (but just a little, since it was all green and edible).

Asparagus I have done before. The next evening, I roasted it in a pan in the oven, with a little olive oil, garlic and salt and pepper (with a little google-ing to see how long it should cook for) Thankfully (?) it has been a very chilly spring, so having the oven on in May has actually been a good thing. I had the asparagus alongside some Mac & Cheese for dinner. Stella had the same thing for dinner (although hers was cut up just a little more). It was very yummy. If the season goes like this, it will be a success!

Here is the full recipe I worked with (minus the shallots, and straight lemon juice versus fresh lemons)

Ingredients

• 1 bunch asparagus, washed

• 1 tbl extra-virgin olive oil

• 1 tsp minced garlic

• 1 shallot, thinly sliced

• 1 pinch salt

• ½ tsp ground black pepper

• ½ lemon, quartered

Instructions

1. Preheat the oven to 475 degrees Fahrenheit. Break off the bottoms of the asparagus. Toss with the olive oil, garlic, shallot, salt and ground black pepper.

1. Line a baking sheet with aluminum foil. Place the asparagus one spear deep.

1. Insert the sheet into the oven and bake for 6 to 9 minutes, until it has reached the desired tenderness – leave it in longer if wanting it softer. Serve with a squeeze of lemon.