Fresh Green Bean Salad

My daughter gave me a bag of fresh green beans the last time I visited. Lucky me! I feel like if I have home grown green beans I should do something a little different with them. And, since it's summer, why not something cold? This marinated tomato and bean salad was just right and so easy to make. Make it early in the day to let all the flavors have time to blend together and soak in. Hubby loved it!  He said he'd eat it any time I made it. That's a pretty good recommendation. Here's what you'll need:

  • 1 lb fresh green beans, ends trimmed
  • 1 pint cherry tomatoes, halved
  • 1 shallot, minced
  • 1 clove garlic, grated
  • 1/2 C freshly grated Parmesan
  • 6 TBL olive oil
  • 2 TBL wine vinegar
  • 1 tsp Dijaon Mustard
  • 1/4 tsp cracked pepper
  • salt to taste

Start by cooking the green beans in boiling, salted water. You just want to cook them until they begin to soften, but not too much because you want them to stay crisp. Drain them and shock them in cold water to stop the cooking process. Set aside.


In a large bowl, make the dressing by combining the oil, vinegar,  Dijon, pepper, shallot, garlic, and parmesan and mixing well.

Add the cooked green beans and the halved cherry tomatoes and toss to coat. It might look a little thick, but once you pour it over the beans and add the tomatoes it's just right. Refrigerate for several hours before serving.

Enjoy!

Lynn

            Fresh Green Bean Salad

 

  • 1 lb fresh green beans, ends trimmed
  • 1 pint cherry tomatoes, halved
  • 1 shallot, minced
  • 1 clove garlic, grated
  • 1/2 C freshly grated Parmesan
  • 6 TBL olive oil
  • 2 TBL wine vinegar
  • 1 tsp Dijaon Mustard
  • 1/4 tsp cracked pepper
  • salt to taste

Cook the green beans in salted, boiling water until crisp/tender, about 5-7 minutes. Drain and add to ice water to stop cooking process.

In a large bowl, add the oil, vinegar, and Dijon and whisk to combine. Add the shallot and garlic and stir together. Add the parmesan and season with salt and pepper. 

Once the green beans are cool, add them to the dressing and toss to coat. Add the halved cherry tomatoes and toss.

Refrigerate.

Crab Salad

It's that time of year when I start looking for much lighter meals for dinner. Even though we've had a mild summer so far, I still don't feel like sitting down to a heavy dinner. The only problem I have is that if it's too light, I'll want to eat again before bed. Not good. This crab salad is cool and refreshing and it fills me up. Tonight I served it on a layer of sliced avocado, but it's great with crackers. made into a sandwich, or a bed of lettuce. And really, what says summer more than a big pile of lump crab meat? Here's what you'll need:

  • 1 lb lump crab, picked over to remove any bits of shell
  • 2 TBL finely chopped shallot
  • 4 TBL finely chopped fresh cilantro
  • 1/2 TBL fresh lime juice
  • zest of 1 lime, about 1 tsp
  • 1 tsp horseradish sauce
  • 1 TBL Dijon mustard
  • 1/2 tsp Old Bay Seasoning
  • 2 TBL mayonnaise
  • pepper to taste

In a large bowl, combine the shallots, cilantro, lime zest and lime juice.

Now add the horseradish sauce, dijon mustard, mayonnaise and Old Bay, stirring until well incorporated.

Drain the crab meat and gently fold it into the dressing mixture until all the meat is coated. Season with freshly ground pepper. Because of the natural saltiness of the crab, I don't ad any extra salt, but this is the time to taste it and adjust the seasonings to your personal preference.

Today I served this crab salad over sliced avocado. Cut an avocado in half and remove the seed. Make thin slices while still in the skin, then scoop out the sliced flesh and place it on your serving platter. Season the avocado with salt and pepper and top with the crab salad.

Light, delicious, healthy & pretty!

Enjoy!

Lynn

Crab Salad

  • 1 lb lump crab, picked over to remove any bits of shell
  • 2 TBL finely chopped shallot
  • 4 TBL finely chopped fresh cilantro
  • 1/2 TBL fresh lime juice
  • zest of 1 lime, about 1 tsp
  • 1 tsp horseradish sauce
  • 1 TBL Dijon mustard
  • 1/2 tsp Old Bay Seasoning
  • 2 TBL mayonnaise
  • pepper to taste

Combine the shallot, cilantro, lime juice, lime zest, horseradish sauce, Dijon mustard, Old Bay Seasoning, and mayonnaise in a bowl, stirring until well combined.

Drain the crab and gently fold into the dressing. Season with pepper.

Serve over sliced avocado or a bed of lettuce, with crackers, or in a sandwich.

Baked Cinnamon Pecan French Toast

This is another great make ahead breakfast that's good enough for a special occasion. I made it for a brunch and it was devoured. I love any recipe that can be prepared in advance and baked just before it's served. I doubled it without any problem at all. Here's what you'll need:

  • 1 loaf day old sourdough or French bread
  •         8 eggs
  •         2 C milk
  •         1/2 C whipping cream
  •         1/2 C sugar
  •         1/2 C dark brown sugar
  •         2 TBL vanilla 
  •         pinch of salt

Topping

  •         1/2 C flour
  •         1/2 C dark brown sugar, packed
  •         1 tsp cinnamon
  •         1/4 tsp Salt
  •         1/2 tsp fresh nutmeg, grated
  •         1 stick cold butter
  •         1 C chopped pecans

 

Start by tearing the bread into chunks and putting the chunks into a greased casserole dish.

In a large bowl, add the eggs, milk, and whipping cream and beat until well combined.

Add the sugars, vanilla, and salt and mix well.

Pour this mixture over the bread chunks, pressing the bread down and making sure that all the bread gets covered with the liquid. Cover and refrigerate over night.

In a separate bowl, stir together the flour, brown sugar, cinnamon, salt, and nutmeg until combined.

Cut the cold butter into cubes and mix it into the flour mixture, until it’s a coarse, crumbly mixture. Cover and refrigerate.

Add the chopped pecans and mix. Cover and refrigerate.

Remove the casserole from the refrigerator and let it come to room temperature.

Sprinkle the topping to cover the bread mixture. Bake at 350 degrees for 45-60 minutes. 

Serve with maple syrup and berries.

I think they like it!

Enjoy!

Lynn

Baked French Toast

  •  1 loaf day old sourdough or French bread
  •         8 eggs
  •         2 C milk
  •         1/2 C whipping cream
  •         1/2 C sugar
  •         1/2 C dark brown sugar
  •         2 TBL vanilla 
  •         pinch of salt
  •         

Topping

  •         1/2 C flour
  •         1/2 C dark brown sugar, packed
  •         1 tsp cinnamon
  •         1/4 tsp Salt
  •         1/2 tsp fresh nutmeg, grated
  •         1 stick cold butter
  •         1 C chopped pecans

Start by tearing the bread into chunks and putting the chunks into a greased casserole dish.

In a large bowl, add the eggs, milk, and whipping cream and beat until well combined. Add the sugars, vanilla, and salt and mix well. Pour this mixture over the bread chunks, pressing the bread down and making sure that all the bread gets covered with the liquid. Cover and refrigerate over night.

In a separate bowl, stir together the flour, brown sugar, cinnamon, salt, and nutmeg until combined. Cut the cold butter into cubes and mix it into the flour mixture, until it’s a coarse, crumbly mixture. Add the chopped pecans and mix. Cover and refrigerate.

Remove the casserole from the refrigerator and let it come to room temperature.

Sprinkle the topping to cover the bread mixture. Bake at 350 degrees for 45-60 minutes. 

Serve with maple syrup and berries.