Even on a rainy day...can't keep me away! Some photos from a recent trip to the market. Hope they inspire you to get to your local market too ;-)
My mom would make bean salad often in the spring and summer. This salad is definitely a picnic staple for me. The only “problem” was we never had access to fresh wax beans (aka white string beans). We always prepared this salad with canned green beans, canned wax beans, canned red kidney beans and fresh sliced vidalia onion. This version is delicious… However, I’ve now started making bean salad during that wonderful time of year when green string beans AND white string beans are both available at farmers’ markets! Using fresh beans requires just two additional steps: snapping the ends of the beans and blanching the beans. Otherwise I prepare the salad as I normally would.
MOM’S BEAN SALAD:
1 can cut green beans
1 can cut wax beans
1 can red kidney beans
1/2 vidalia onion, thinly sliced
FRESH BEAN SALAD:
½ lb each white and green string beans
½ vidalia or red onion, thinly sliced
equal amounts (roughly ½ cup)
mild oil (canola, grapeseed, veggie)
(NOTE: I have since modified the dressing using a little less than ¼ cup sugar and about ¼ cup oil. Both versions of this salad have been enjoyed by all.)
HARD BOILED EGGS & SEARED ASPARAGUS
Just wanted to pass along one of my latest lean and clean snack ideas! It’s very light and satisfying: 1-2 hard boiled eggs with 2-3 spears of seared asparagus.
EGGS: I swear by the boil and turn off the heat method for hard boiled eggs. Basically place the eggs (gently) in a pot. Fill the pot with enough water to just cover the eggs. Turn the heat to high. Bring to a rolling boil. Turn off the burner and let the covered pot sit for 10 full minutes. Drain and rinse under cold water. Run the eggs under cold water to help ease the peeling. Season with fresh cracked pepper.
ASPARAGUS: Trim the bottoms of the asparagus. Toss them with olive, some granulated garlic and sear on a medium-high heat. Give them a quick cook leaving the spears crisp and slightly browned.
This dish speaks for itself!
For the Fish
Preheat your oven to 375°. Line a baking sheet with parchment paper and place the flounder fillets "skin side" down. Sprinkle with a little panko, grated pecorino, some lemon zest and just a dash of fresh cracked pink himalayan salt & pepper. Top it off with a drizzle of olive oil.
Bake for 10-15 mins. I took it out at 12 mins...so keep an eye on it!
For the Salad
I chose to combine frisée and radicchio. They both hold up well and have a bright and refreshing flavor. Toss your chopped lettuces with a little olive oil, lemon juice salt & pepper.
Let "marinate" while the fish cooks. You can obviously play around with the dressing, but do keep it on the lighter side.
Once the fish is cooked, plate immediately and top with the salad. Enjoy!
Strawberry Rhubarb Pie
2 cups sliced strawberries
2 cups chopped rhubarb (1/2" thick slices)
a little under 1/3 c flour
1/4 c sugar (if you like sweet pies, add up to 1 cup)
1 tbsp butter, to dot throughout the filling
1 egg yolk mixed with 1 tsp water (for glaze)
I used Oronoque Orchards Organic Deep Dish frozen pie shells...and I'm not ashamed about this! :-)
Bake at 425° for 15 mins. Reduce heat to 375° and continue to bake for 30-45 mins, or until the pie is golden and the juices are bubbling.
Let cool completely on a wire rack…let the juices gel.
...because how can you not make tomato, mozzarella and basil salad when you just got some fresh sungold cherry tomatoes at the farmers' market. Made for a perfect lunch!
sungold cherry tomatoes, halved
red grape tomatoes, halved
mini bocconcini balls
good quality olive oil
fresh cracked pink himalayan salt and pepper
Combine all ingredients to your taste. Let the salad sit for at least 30 minutes so the flavors can marinate. Buon Appetito!
Farmers' Markets are a bustlin...Go Go Go!!
pictured below (top to bottom, left to right): ramps, breakfast radishes, fiddelhead ferns, lilacs, rhubarb,
sungoldherry tomatoes, apple blossoms
Cauliflower is so versatile, light and tasty! I've been experiment with a few different recipes. Here is my take on a cauliflower soup...and I think it came out pretty good! I finished off my serving with a little truffle oil. This added a little decadence to this light soup.
half a head of cauliflower, chopped
1 large garlic clove, sliced
½ white onion, diced
optional: truffle salt, truffle oil
Steam the cauliflower until tender, not too mushy. Sauté the sliced onion in a little olive oil on a medium heat for a few minutes. Add the garlic. Continue to sauté until fragrant. Put everything in a blender. Add water or your favorite vegetable stock until desired consistency (not too thick!) Season with fresh cracked pepper and himalayan pink salt. Return the cauliflower mixture to the pot and simmer the for 15-20 minutes, I added some truffle salt to my portion and topped it off with a little truffle oil for good measure. Garnish with fresh chopped parsley (or chive, or scallions) to add some color and more fresh flavors. DELICIOUS!