Haricot Verts with Feta, Cranberries & Pistachios {Cookbook Giveaway Week}

For today's Cookbook Week recipe, I'm sharing this Haricot Vert with Feta, Cranberries & Pistachios salad. Haricot vert is French for “green beans” and are longer and thinner than the American variety of green beans. I like to use these instead of regular green beans on occasion; however, the American green bean would also work just as well in this recipe. 

Green Bean & Peach Salad in a Maple Pecan Vinaigrette

I know I'm a little late with this one as August was National Peach Month, but at least I made it under the wire. Besides, you can still get fresh, juicy peaches through the end of September. I really enjoyed this salad as it had the perfect mix of crunchy and sweet.

Green Bean & Peach Salad in a Maple Pecan Vinaigrette
Total Time:  20 minutes  Servings: 4

Ingredients
For the Green Bean & Peach Salad

• 1 lb. Fresh Green Beans
• 1 Peach, pitted and chopped
• Prepared Maple Pecan Vinaigrette

For the Maple Pecan Vinaigrette

• 2 tbsp. Maple Syrup
• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Canola Oil
• 1 tsp. Fresh Rosemary, chopped
• 1/4 c. Chopped Pecans

Directions
For the Green Bean & Peach Salad

1. Trim the ends of the green beans, then place in a steamer pot. Fill the bottom portion of the pot with about 3" of water, cover pot and bring to a boil. Allow to steam until the beans are cooked, but still slightly crisp. Remove from the pot and rinse under cold water. 
2. Add the beans, peaches and Maple Pecan Vinaigrette to a bowl and mix well. 

For the Maple Pecan Vinaigrette

1. Whisk together all ingredients in bowl. 

Enjoy!

Nutrition Facts

Calories 250, Carbs 20.1g, Fat 19g, Protein 2.9g, Fiber 4.9, Sugar 11.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Green Bean & Peach Salad Shopping List

On another note...
I'll be taking the next week off from the blog to spend the last week of summer with my family and get the kids ready for back to school. I'll still be around posting on Facebook, Twitter, and Instagram so follow along to see what I'm up to. I'll be back with a new blog post September 9th as well as a new and improved Monthly Newsletter.

Enjoy the rest of your summer!

Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Today is Day 2 of Salad Week here at CEK and I couldn't wait to share this Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette with you. Especially since in a short time, all of those fresh garden vegetables you planted will be coming to fruition. 

I've mentioned before that I hail from the Garden State and one of our most famous crops are tomatoes. I love all types of tomatoes, but my absolute favorite would have to be the Heirloom variety. They come in a multitude of colors and are so sweet and hearty, I could eat them all by themselves. For this salad, I combined my favorite Heirloom tomatoes with some hearty Beefsteak tomatoes, shallots and fresh green beans; then tossed them in a light ginger-wasabi vinaigrette to give my salad a little zesty Asian flair. This salad was incredibly tasty and would make a perfect accompaniment to any picnic or as a stand alone meal; especially on a warm summer day. 

Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Prep Time: 20 minutes                                       Yield: 10

Cook Time: 10 minutes                                       Serving: 1/2 cup

Total Time: 30 minutes

Ingredients
For the Green Bean & Tomato Salad

• 2 c. Fresh Green Beans or Haricot Verts, steamed al dente
• 3 c. Tomatoes (I used Heirloom and Beefsteak tomatoes), sliced
• 1 Shallot, thinly sliced
• Prepared Ginger-Wasabi Vinaigrette, see below

For the Ginger-Wasabi Vinaigrette

• 2 1/2 tbsp. Rice Wine Vinegar
• 1 tsp. Wasabi Paste
• 1 tsp. Sesame Oil
• 1/4 c. Canola Oil
• 1/2 tsp. Fresh Ginger, grated
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Kosher Salt

Directions
For the Green Bean & Tomato Salad

1. Add the green beans, tomatoes and shallots to a large bowl; then add the prepared ginger-wasabi vinaigrette. 
2. Mix well and keep refrigerated until ready to serve. 

For the Ginger-Wasabi Vinaigrette

1. Whisk all ingredients together in a small bowl. Makes 1/2 cup. 

Nutrition Facts

Calories 74 , Carbs 4.8g, Fat 6.3g, Protein .9g, Fiber 1.3g, Sugar .6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Mediterranean Garbanzo and Green Bean Salad

I generally don't like to eat a large lunch as I tend to eat my main meal late afternoon. Well at least I did for the last several months because we were so busy running around during dinnertime and it was hard to eat and drive! 

So instead, I like to make salads like this Mediterranean Garbanzo and Green Bean Salad for those occasions when I do like to eat a little something as it's very filling, tasty and healthy too. Not to mention colorful! 

I try to make a few different things to blog about on one day and the kids can't wait to come home to see what the new choices are. This particular salad I made last week and when Rachael came home from school she went right to the refrigerator. This salad automatically popped out at her and she couldn't wait to try it, the little one couldn't be bothered as it didn't have some sort of chocolate in it!  

I didn't eat many recipes with chick peas growing up, but over the last ten years or so, I've been incorporating them more and more into my diet.  According to Canadian Living, garbanzo beans, a.k.a. chick peas:

• Controls Hunger: Chickpeas are high in fiber and protein, and have a low glycemic index; which can also help control your weight. Eating a 1/2 cup of chickpeas per day can keep you feeling full and help you to consume fewer calories.

• Reduces Cholesterol: Eating 3/4 cup of chickpeas in your diet each day can help lower LDL (bad) cholesterol levels, which reduces the risk of heart disease.

• Versatile: Chickpeas can be used in salads, soups, curries, chilis and stews. Or consider roasting them with your favourite savoury spices. (See more recipe ideas below).

Rachael and the Hubby loved it as much as I did and I can't wait to add this salad to our summer salad repertoire! 

Mediterranean Garbanzo and Green Bean Salad
1-15oz. Can Garbanzo Beans (chick peas), rinsed and drained
2 c. Fresh Green Beans, trimmed
1/2 c. Sun Dried Tomatoes, chopped
3 tbsp. Extra Virgin Olive Oil
1 Lemon, juice only
1/2 tsp. Dried Oregano
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper

Directions:
1. Steam the green beans over a double boiler until they are bright green and al dente. Cool; then cut in half. 
2. Add all of the ingredients to a bowl and mix well. Makes 4 cups. 

*Nutritional Information per Cup: Calories 165, Carbs 31.8g, Fat 1.3g, Protein 7.3g, Fiber 8.1g, Sugar 2.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Looking for more chick pea recipes? 

Here are a few more I've made:

Whole Grain Spaghetti with Sauteed Chick Peas and Fresh Spinach

Mediterranean Chick Pea Salad

Chick Pea Salad with Artichokes and Sun Dried Tomatoes

Roasted Chick Pea and Leek Hummus

Chick Pea, Pumpkin and Cilantro Fritters

Roasted Chick Peas in a Pomegranate Balsamic Vinaigrette

Three Bean Salad with Feta

Roasted Fennel and Three Bean Chili

Enjoy! 

Roasted Grape Tomato & Green Bean Salad in a Lemon Basil Vinaigrette

I'm getting closer to "D" Day or in my world Kitchen Demo Day and I'm trying to use up all of the items in my kitchen so that I don't have to pack them up or give them away. I created this recipe because I didn't have enough green beans to make as a side dish with a meal, so making a salad to have for lunch or to go along with a meal seemed like the next best thing. My love for roasting everything and anything continues as these little grape tomatoes were bursting with flavor...literally! And the lemon vinaigrette combined with the fresh ingredients was superbly light and refreshing. Not to mention how pretty and colorful it was!  

Roasted Grape Tomato & Green Bean Salad in a Lemon Basil Vinaigrette
1/2 lb. Fresh Green Beans, trimmed and steamed al dente
1 c. Grape Tomatoes
1 c. Sunburst Golden Yellow Grape Tomatoes
1 Clove Garlic, minced
1/2 Leek, chopped (white part only)
Extra Virgin Olive Oil

In a bowl, mix together both tomatoes, garlic and leeks. Add mixture to a baking sheet and sprinkle with the oil. Bake at 400 degrees for 10-15 minutes until the tomatoes start to burst. Remove from oven and let cool. While the tomatoes are roasting, steam your green beans and cool, then add them to a bowl. Add in your cooled tomato mixture and the vinaigrette and mix well. Refrigerate for at least one hour. Makes 4-1/2 cup servings. 


Lemon Basil Vinaigrette
1 tbsp. Fresh Lemon Juice
1 tbsp. Fresh Basil, chopped
2 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Pepper, to taste


Whisk all ingredients together until emulsified. 




Shared at Amee's Savory Dish~Fit and Fabulous Fridays 6/22/12
Shared on Weekend Potluck~The Country Cook 7/27/12

Sautéed French Green Beans with Mushrooms

Looking for a quick, nutritious vegetable the kids will love? These have been a family favorite for as long as I can remember. Simply defrost some frozen French cut green beans (these are the ones that have been cut in half lengthwise), and add some mushrooms. Now that's what I call E.A.S.Y. and they're done in under 15 minutes!

Sautéed French Green Beans with Mushrooms
10oz. Package Frozen French Cut Green Beans, defrosted and drained
8 White Button Mushrooms, washed and sliced
1 tsp. Butter
1/2 tsp. Garlic Powder
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


In a large sauté pan, melt the butter then add in the mushrooms. Cook until the mushrooms start to soften, approximately 5-7 minutes, then add the green beans and garlic powder. Mix well and season with salt and pepper. Serves 4. 


Enjoy! 

Soy Sauce Roasted Green Beans

I do like to have themes when I make dinner, or at least similar flavors, so when I made those Lemon-Ginger Grilled Pork Chops, I also made these Soy Sauce Roasted Green Beans. These were so flavorful and went great with our meal. 

Soy Sauce Roasted Green Beans
1 lb. Green Beans (I used fresh and trimmed the edges, approx. 3 cups)
1 Clove Garlic, chopped
2 tbsp. Low-Sodium Soy Sauce
2 tbsp. Canola Oil
1/4 tsp. Fresh Ground Pepper


Rinse green beans and add them to a bowl. Add in the garlic, soy sauce, oil and pepper and mix well. Place on a baking sheet and bake at 425 for 15-20 minutes (depending on how crispy you like them). Serves 4.


*Nutritional Information: Calories 93.6, Carbs 6.6g, Fat 7.1g, Protein 2g, Fiber 2.8g

Enjoy!

*Calculations based on ingredients entered into Sparkpeople and may not be 100% accurate.

Roasted Fennel Green Beans & Cookbook Production Timeline

First, I just wanted to let you know that I got the official word that my Cookbook (yet to be titled) has started production and will be in in the Copy Editing Phase for the next month. Here is the timeline the publishing company gave me and I'll keep you updated as to what Phase I'm in and when the book will be ready for purchase. I'm extremely excited but as you can see, it is a very long process. :)

And now for the recipe...


I LOVE fresh green beans but until the other night, I've never tried roasting them. Nor did I think to add fennel but I think I found a new way to eat them because these were so good! This recipe was so simple to make and only took 20 minutes from start to finish. I only made these as a side dish to go with my Fennel & Apple Stuffed Pork Chops but I wish I had more. I could have eaten the entire bowl! See, I told you...I even have to organize my dinner by food categories so everything matches. ;)

Roasted Fennel Green Beans
1 lb. Fresh Green Beans, trimmed and rinsed (you can also cut them in half if they're too long)
1 Fennel bulb, white part only, chopped
2 Cloves Garlic
3 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Mix all ingredients together in a bowl. Place on a baking sheet and bake at 425 degrees for 15 minutes. Serves 4. 


Points+=4pts.


Enjoy!