The E.V T.V Show

…the food I make, the plants I grow, and the items I create.


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Green Bean and Tomato Salad with Tarragon Dressing

I have a revolving front door. People come and go regularly. And when they come, they come hungry. To stay ahead of the game, I prepare a few salads that can either be eaten as a side dish or by themselves.

tarragon tomato salad with fields of fire

Preparing these salads in the beginning of the week, gives me versatility when it comes to feeding others as well as myself. As I dash around the house in the morning, it takes only a few additional moments to pack my lunch.

tarragon tomato salad with new jersey blush wine

This salad uses tarragon, an herb that I rarely cook with. Tarragon tastes similar to anise or black licorice with the essence of sweetness. I enjoyed this for lunch and then decided to take it on a picnic – what a hit!

tarragon tomato salad with new jersey blush wine

GREEN BEAN AND TOMATO SALAD WITH TARRAGON DRESSING

total time: 30 minutes    yield: 4 servings

ingredients

  • 2 lbs green beans (mixed colors if you can) trimmed and cut diagonally into bite size pieces
  • ¼ cup olive oil
  • 2 medium shallots
  • 2 tbsp chopped tarragon
  • 1 pint cherry tomatoes
  • salt and pepper to taste
  • 2 tbsp lemon juice

 directions

  1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
  2. In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.
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Quinoa Tabbouleh Salad

Quinoa Tabbouleh

Quinoa Tabbouleh

I find eating local seasonal food to be a fun challenge. The summer is filled with fresh ingredients that inspire me to explore new recipes. The winter presents its own obstacle; keeping meals interesting with a limited ingredient list.

These past months, however, have felt long and more difficult than fun.  So, I decided to cheat and sneak a little green into my diet.

Tabbouleh with Fresh Herbs

Tabbouleh with Fresh Herbs

These light salads, filled with complex grains, beans, fresh herbs, and raw vegetables have become my lifeline. I eat heaping mounds on top of simple greens to balance the acorn squash soup or beef stew.

My tabbouleh salad tends to packs a punch. I am pretty heavy handed with the  amount of garlic and lemon juice/zest I use. Modify the recipe if you like a milder or wilder salad.

Use fresh lemon juice and garlic for extra flavor

Use fresh lemon juice and garlic for extra flavor

 

ingredients

total time: 30 mins    yield: 6 servings
  • zest of 1 lemon
  • juice of 3 lemons
  • 4 cloves of garlic, minced
  • 1 small red onion, minced
  • 1 cup of dry quinoa
  • 1 pint of cherry tomatoes, quartered
  • 1 large cucumber, peeled and diced
  • ⅔ cup of chopped flat leaf parsley
  • ½ cup of chopped mint
  • ½ cup of olive oil
  • salt and pepper to taste

directions

  • cook quinoa – bring quinoa, ¼ tsp salt, and 1 ¼ cup of water to a boil over medium high heat to a boil. Lower heat to low and cover. Cook for about 10 minutes or until all of the water has been absorbed. Drizzle with 1 tbsp of olive oil and fluff with a fork. Set aside to cook.
  • Meanwhile chop the vegetables and herbs and add to a medium mixing bowl.
  • When the quinoa is cooled add it to the mixing bowl.
  • Combine lemon juice, zest, garlic, salt and pepper, and olive oil. Whisk until the olive oil is fully incorporated.
  • Pour dressing over the salad and mix well.
  • Store in a airtight container in the fridge. The longer the salad sits, the better the flavors will be!