What's for Dinner?
This week's great garden dinners?
Green Bean and Feta Salad
Plus charcoal-grilled flank steak from Tendercrop. This is a pretty summery dinner for October, but it was in perfect keeping with the amazing weather we'd been having. I cannot take credit for this recipe — that goes to my friend Carrie, who first made it for our group of friends at Wake during some evening we thought cooking would be fun. It's a life-changing recipe.
Steam or blanch a pound of fresh green beans. Blanching takes 3 minutes; steaming might take a little longer depending on how thick the beans are. Don't overcook them, because they should be still a smudge crisp — not soft or mushy. Whisk together 2 tablespoons olive oil (I like extra virgin), 1 tablespoon red wine vinegar, and 1 teaspoon dijon mustard. Pour this dressing over the beans in a serving dish and toss in one package of feta cheese crumbles. You can add pepper and/or thyme to taste.
It's soooooo good. I could eat it all summer. And next year, I hope to have enough beans to do just that!
Pesto Pasta and Caesar Salad
I don't think anyone needs recipes for these, right? But simple food is so much better with excellent ingredients, so this dinner was easy and awesome. For the salad we chopped up a head of Romaine from the garden and just added grated parmesan, caesar dressing, and croutons. The lettuce is so flavorful that it's all you need.
The pasta was made with a cube of pesto we put up the other day. Just pop it out and let it melt as you toss it in with the box of cooked angel hair. We, by the way, prefer whole wheat pasta because it has a lot more flavor, and again, the intense garden pesto can take it.
Green Bean and Feta Salad
Plus charcoal-grilled flank steak from Tendercrop. This is a pretty summery dinner for October, but it was in perfect keeping with the amazing weather we'd been having. I cannot take credit for this recipe — that goes to my friend Carrie, who first made it for our group of friends at Wake during some evening we thought cooking would be fun. It's a life-changing recipe.
Steam or blanch a pound of fresh green beans. Blanching takes 3 minutes; steaming might take a little longer depending on how thick the beans are. Don't overcook them, because they should be still a smudge crisp — not soft or mushy. Whisk together 2 tablespoons olive oil (I like extra virgin), 1 tablespoon red wine vinegar, and 1 teaspoon dijon mustard. Pour this dressing over the beans in a serving dish and toss in one package of feta cheese crumbles. You can add pepper and/or thyme to taste.
It's soooooo good. I could eat it all summer. And next year, I hope to have enough beans to do just that!
Pesto Pasta and Caesar Salad
I don't think anyone needs recipes for these, right? But simple food is so much better with excellent ingredients, so this dinner was easy and awesome. For the salad we chopped up a head of Romaine from the garden and just added grated parmesan, caesar dressing, and croutons. The lettuce is so flavorful that it's all you need.
The pasta was made with a cube of pesto we put up the other day. Just pop it out and let it melt as you toss it in with the box of cooked angel hair. We, by the way, prefer whole wheat pasta because it has a lot more flavor, and again, the intense garden pesto can take it.
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