My green beans are coming on strong! So in addition to canning and freezing them, we’re eating them fresh every way we can imagine.
I’ll be adding my favorite recipes as time permits.
Here’s the first one:
Green Bean Salad 4 to 6 servings
Cook about 3 cups of green beans cut to your liking.
Steam, boil, stir fry or dip in tempura batter and deep fat fry.
Drain well and toss while warm in freshly made French Vinaigrette Dressing or Lorenzo Dressing.
Basic French Vinaigrette Dressing
4 parts Virgin Olive Oil to 1 part vinegar, lemon, dry red wine or lime juice (if using wine, reduce oil to lower calories)
Salt and pepper to taste and add ¼ to ½ tsp prepared mustard
Herbs and garlic minced or whole—as much as you like.
Other possibilities: Worcestershire sauce, chili sauce, chutney, Roquefort cheese, etc. to your liking.
Place ingredients in a jar with a lid. Shake well until blended.
If made in advance of use, refrigerate and shake well before and during use.
Lorenzo Dressing
To the French Vinaigrette (above) add 3 tablespoons each of Chili Sauce and chopped watercress.Chill thoroughly then add
Chopped or grated onions, chives or pearl onions
Garnish with sliced ripe tomatoes topped with finely chopped fresh basil, capers and soft cheese (optional)
Serve over a bed of lettuce leaves.
By Charles
I am an Indie Author/Publisher authoring many of and sponsoring many other books in "The Well Fed Gardener" , (a branded book series ((like Chicken Soup for The Soul))) published by Earthway Publishing (of which I am Publisher). The Series is about gardening and lifestyle design.
Gardening is one of my many passions. Gardening is a creative art form just like music, art, theatre, writing, philosophy, architecture or any other positive life experienced and expressed. I'm passionate about vegetable gardening especially because simplistically:
1. I like to eat tasty high quality home grown food,
2. I prefer to avoid chemicals that may be toxic,
3. I believe it is unconscionable to transport food more than 1,500 miles before it reaches our plate which, according to World Watch, is what we're doing now.
To transport our food over those distances requires geneticically engineered plant varieties aimed at withstanding the rigors of handling and jostling of travel while maintaining an attractive appearance for the ultimate consumer after reaching the super market. Flavor and nutritional value are secondary considerations.
Additionally, the infrastructure (roads and highways), tools, equipment, (machinery, trucks, ships planes,etc.), labor, government regulation and intervention all add to the atrocious cost to our planet.
I believe that anyone can grow much if not all of what they eat right in their own backyard, community garden or patio container garden while enjoying the beauty of their designs and creations, the wonderful family and community camaraderie experiences and--all in concert with the self-satisfaction that you're living the very best life you can imagine.
If you're a writer (or a wannabe writer) and feel you have a book or an article in this genre, contact: Publisher@earthwaypublishing.com for publishing guidelines.
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