Roasted Green Beans with Almonds and Onions

Roasted Green Beans

This is a really simple way to do green beans and a favorite in our house. Until I was in my twenties, I had never had a crunchy-ish green bean—always the soft and soupy kind. I still like the soft ones now and then, but roasting is my go-to way to cook them, and the garlic, onions, almonds, and vinegar give this dish lots of flavor.

When I roast the beans and onions, I keep the onions all to one side of the pan so they can be easily separated. The kids won’t touch anything with a visible onion attached to it. They don’t eat the almonds, either. More for the grown-ups, right? The kids do like the flavor the finishing vinegar gives, though, and even my six-year-old, by far the pickiest, asked for seconds when I served this dish.

The Mollie Katzen recipe, from The New Moosewood Cookbook, is here. I just substituted sliced almonds for pine nuts, since I always have almonds on hand and pine nuts are crazy expensive.

For more of my cooking adventures, click here.

Grilled Squash with Basil Puree

Grilled Squash with Basil Puree

I often feel compelled to buy summer squash even though none of us are huge fans of it. It looks so cute! So versatile! But then I get home and have to scheme to get anyone to eat it.

Truth be told, I still love the deep-fried squash I grew up with in South Carolina. Ilios Noche, a local restaurant, serves a fantastic updated Greek version of fried squash—with tzatziki!

But I may be onto something here with the basil puree. It definitely gave the squash a nice punch. And it was way easier than making pesto. Don’t get me wrong, I love pesto, but I hardly ever make it.

The basil puree from Mark Bittman’s How to Cook Everything Vegetarian is super simple, basically basil in the food processor with olive oil, lemon juice, a tiny bit of garlic, plus salt and pepper. I can see it with roasted veggies, potatoes, chicken, pasta…lots of possibilities. So glad we planted basil seeds. I had no idea it was so easy to grow from scratch, and now we have an overabundance.

What are your summer squash (and garden veggie) go-to dishes? I’ve also found that soaking the slices in Italian dressing before grilling is pretty yummy.

Mediterranean Chickpea Salad

Chickpea SaladThis is really more of a suggestion than a recipe. As I may have mentioned, I’m not doing wheat these days (long story), and in general I’m trying to eat more veggies and fewer grains. I miss my tabbouleh, though (usually made with bulghur wheat).

So, I changed up Mark Bittman’s tabbouleh recipe from How to Cook Everything Vegetarian. Instead of bulghur wheat, I used a can of rinsed chickpeas, then added chopped cucumber and tomato as well. If you do dairy, you could add feta. Mmmmm…

As usual, the full-of-fresh-herbs dressing is the key ingredient, and it tied everything together nicely. Even got a thumbs up from the hubs. I planted a whole hedge of parsley this year and have been so, so happy to have it for salads like this. It’s really easy to grow from seed (basil, too).

For more of my recipes and cooking posts, click here. You’ll notice I seem to have a thing for chickpeas.

What about you? Made any interesting salads lately? My new herb garden is keeping me inspired.

Roasted Cauliflower Salad with Herby Green Dressing

Roasted Cauliflower Salad

I was craving a rice salad, but without the rice. Something that’s all about soaking up a good sauce. Roasted cauliflower has been my recent go-to sauce-soaker-upper, and I was really happy with what I came up with. Here’s the skinny:

Olive Oil

1 head Cauliflower, finely chopped

2 or 3 handfuls Grape or Cherry Tomatoes

Dressing:

2 cloves Garlic

Olive Oil

Red Wine Vinegar

1 T Dijon Mustard

tiny drip of Honey (or something else if you’re vegan)

Lemon Juice

a few tablespoons or more Minced Chives

a few tablespoons or more fresh Oregano, chopped (basil or parsley would be good, too)

1 T Capers

Salt and Pepper to taste

Chopped Walnuts (optional)

Oil a baking sheet and throw the cauliflower on it with a couple of garlic cloves. Roast at 375F, for about 20 minutes. Halve the tomatoes and roast them for about 20-30 minutes as well. This brings out their flavor like crazy.

I’m not really a measuring kind of person when it comes to dressing (or, let’s be honest, for a lot of things). If you really want measurements, you could use a basic vinaigrette and add the extras. I think I’d add even more herbs next time. I really wanted something that was so green it would color the cauliflower, but my herb garden wasn’t quite in full swing when I made this.

Chop up the roasted garlic and whisk it together with the other dressing ingredients.

Toss the cauliflower with the dressing and tomatoes. Add walnuts. Yum. I realized later that the dressing flavors were inspired by the broccoli gribiche recipe from Heidi Swanson’s Super Natural Every Day.

What are you cooking this summer? I’m always on the lookout for interesting salads. Hope you had a great weekend and a happy Father’s Day.

Roasted Cauliflower with Olives, Capers, and Red Wine Vinaigrette

Roasted Cauliflower

I’m on a cauliflower kick, what can I say? I seem to be eating a lot of it, roasted, with various toppings. I think it’s because my friend Laurel mentioned it, then it was in the paper (something about a cauliflower trend—yes I still read a paper paper) and then I just couldn’t get it out of my head.

Besides cutting out wheat, I’m avoiding large servings of grains in general, so the idea of something mild  and non-grain that takes flavors very well —–a sauce depository, if you will—-is very appealing. I was never a huge fan of cauliflower in the past, but I think, as with many veggies, I just had to find my favorite cooking method. Roasting wins.

Roasted Cauliflower

First, preheat the oven to 375F. Slice the cauliflower into pieces about 1/4 inch to 1/3 inch thick, brush with olive oil and roast for about 20 minutes (just like the broccoli here). If you’re going to make the vinaigrette below, throw in a clove or two of garlic and roast them while you’re at it.

When the cauliflower is tender but still firm, with browning on the edges, it’s done. At least, that’s the done-ness I like.

At this point you could serve it with any number of sauces or toppings: peanut sauce? bread crumb/ nut topping? curry?

I made this vinaigrette in homage to a bread dipping sauce from a favorite restaurant, Passion8 Bistro in Fort Mill. Charlotte area friends, seriously, you MUST go there. It’s this funky little farm-to-fork place in the middle of nowhere. Besides great food, it has loads of character.

But I digress.

The vinaigrette is a loose combination of:

Olive Oil

Roasted Garlic, minced

Chopped Olives (I used green ones but kalamata would be excellent)

a spoonful of Capers

a judicious amount of red pepper flakes (I’m addicted)

Red Wine Vinegar

1/2 tsp or more Ground Mustard (optional)

Salt and Pepper to taste

I usually do a little more olive oil than vinegar and just add however much I like of the rest of the stuff, to taste.

Charlotte friends, I feel compelled to mention a couple of places we’ve eaten recently that, in addition to Passion8 Bistro, were just outstanding.

  • The King’s Kitchen (which is owned by the same guy that owns Roosters, which I also love) is fantastic—-sort of re-imagined upscale meat and three, and btw it’s non-profit, which is totally fascinating and you should read about it on their website. I had the hangar steak. Yum!
  • Doan’s Vietnamese Restaurant: try the hotpots!! It’s like a Vietnamese broth fondue. So excellent and fun. Best tomyum broth I’ve ever had.
  • And one more: Zeitouni’s Mediterranean Grill at Toringdon in Ballantyne. Seriously, how did I not get a clue about this place earlier? The falafel is TO DIE FOR!

Okay, that’s a lot of exclamation points, but really, it’s been good dining lately. What about you? What’s got you inspired in the kitchen/ out to eat lately?

Potato-Broccoli-Egg Salad

Broccoli Gribiche

This is Heidi Swanson’s recipe (Broccoli Gribiche) from Super Natural Every Day. But it’s basically a potato salad with more stuff plus a delicious dressing. Check out the recipe here if you don’t have the book.

I’m sure mine would’ve been even better if I’d had the fresh herbs—this was just before we put in our new herb garden. I added roasted cherry tomatoes, and for the dressing, I cooked the shallots on low to soften them up a bit before adding them. I’m sure this cranked down the flavor a bit, but we just don’t do raw onion relatives around here very well.

Anyway, if I make it again, and I probably will, I’ll definitely do the fresh herbs and maybe add a wee bit more vinegar….or a squeeze of lemon.

But the basic idea (roasted veggies and eggs with dressing) is pretty simple and really effective. Also very filling. If you couldn’t tell, I’m really into roasted vegetable salads right now. For more of my posts on less-meatarian cooking, click here.

Hope you have a great weekend! So sorry, friends in northern climates, about the weather. I hope spring will make its way to you very soon. I hear you could use it.

Quick Black Bean and Polenta Casserole

Black Bean and Polenta Casserole

I threw this together the other night when I needed something pretty quick and had to use what I had on hand. It was a perfect easy supper.

It’s inspired by Rachael Ray’s Calabacitas Casserole, which is yummy but more involved, with no beans. I once had it at my sister-in-law’s house, and was immediately sold.

My casserole is based on three main ingredients: black beans, salsa, and pre-cooked polenta. Anything else is icing on the cake.

Quick Black Bean and Polenta Casserole

Measurements are approximated. What you want is enough salsa to give the beans plenty of flavor.

2-3 cups canned or pre-cooked black beans, drained (I used up leftovers I had cooked the day before)

1/2 to 1 jar chunky salsa (I used Herdez salsa, which was great, but would’ve been better semi-drained. I think semi-drained Ro-tel would also be excellent, and maybe even Mexican-style stewed tomatoes)

1 tube prepared polenta, sliced into 1/3 inch rounds (you could also cook your own, then chill and slice)

Olive oil

Optional add-ins: diced scallions, cilantro, chopped veggies, spinach, cheese

Preheat oven to 375 F. I made a smaller version of this (since it was just for me) and cooked it in the toaster oven.

Place the beans in an oiled casserole dish (maybe 8 x 8), and add enough salsa to suit your taste. You want a little less salsa than beans, but enough salsa to add lots of flavor. Lay the polenta rounds on top and brush them with a little olive oil.

Bake for 35 minutes or so at 375 F, then add, if you feel like it, a handful of spinach and chopped scallions, and turn up the heat to 400 F. When the spinach is wilted, the polenta is getting crispy, and the beans are bubbling, it’s done.

The polenta adds structure and has such a great creamy/ crispy texture that I really didn’t miss having cheese. This one will definitely go on my repeat list. I think I’ll add more spinach next time and maybe cilantro. Hmmm…what about sweet potato?

For more of my recipes and recipe trials, click here.

You have less than a day left to join the giveaway for a gorgeous Dawn Hanna print. Details here. All you have to do is comment about which print is your favorite—-you won’t be added to a mailing list. Just enjoy!