I get a lot of inspiration from cooking magazines and this is an adapted version of a recipe found in Eating Well. I should let you know that when I looked at it, I decided to make a vinaigrette to toss the dish in as I thought there was no way this would taste good enough or have the right texture but I was VERY pleasantly surprised. The ‘milk’ from the corn and the white beans give it an amazing texture and the spices give it an amazing taste. We had this for dinner last night and gobbled up all the left overs for lunch today. It was phenomenal for both and it looks quite pretty as well….
From the recipes on this site, you guys know I love sweet potatoes but I received some red potatoes in my Full Circle box last week so needed to get creative. Aside from the fact that you get fresh local veggies delivered to your doorstep (which is awesome!), I also love getting these CSA boxes because they present me with challenges. I knew I didn’t just want to roast the potatoes so I searched around and came across this recipe in Super Natural Everyday, Heidi Swanson’s cookbook. It is a very easy dish and a different take on the traditional potato salad. Scott and I have been using the leftovers on top of salad all week for lunch and I imagine this would be a great additional to a summer potluck!
- 4 small pink or red skinned potatoes, unpeeled and quartered
- 2 cups of green beans, trimmed and sliced into 1 inch pieces
- ¼ cup whole grain mustard
- ¼ cup red wine vinegar
- ¼ cup EVOO
- Sea salt
- ¼ cup chopped dill
- 1 leek, trimmed and chopped
- 6 stalks celery, trimmed and diced
- 1 small cucumber, unpeeled and cut into tiny cubes
- 1 Tbsp chopped chives
- Bring a pot of water to a rolling boil. Salt generously, add the potatoes and cook until tender but not falling apart (approx 10 minutes). One minute before potatoes are done, add in the green beans. Drain potatoes and beans and set aside.
- In a large skillet, sautee the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek and saute until golden and slightly crispy (about 4-5 minutes).
- In the meantime, make the dressing by whisking together mustard, vinegar, oil and salt. Taste and adjust as needed.
- In a large bowl, gently toss the potatoes, green beans, celery, cucumber, chives and leek with the dressing. Salt to taste. Serve room temperature or chilled.
Photo credit: Hello There Home.
I apologize for the hiatus, I was doing some research abroad… I traveled all the way to Thailand to seek out some Thai recipes to share with you all :)! We took an incredible cooking class that I would highly recommend to anyone visiting Chiang Mai in the North of Thailand. It is called Siam Rice Thai Cookery and Pot, the founder takes you to the local market, then welcomes you into his home which is also a cooking school. These were some of the best dishes I ate the whole time we were out there. I’ll start with the classic Thai dish, Pad Thai… but don’t worry there will be plenty more to come.
Visiting the local market
- 4 tbsp cooking oil of your choice (we used palm oil due to the high heat of the cooking – you can use canola, sunflower or peanut oil as well)
- 3 Tbsp garlic, smashed
- 1 (12oz) package tofu, diced into ¼ inch cubes
- 3 eggs
- ¾ cup water
- ¼ cup oyster sauce (oyster flavored sauce for vegetarian)
- 3 Tbsp fish sauce (fish flavored sauce for vegetarian)
- 2 Tbsp sugar (palm sugar is what is used in traditional Thai cooking)
- 1 Tbsp soy sauce
- 1 Tbsp black soy sauce (just use additional soy sauce if you cannot find this version)
- 1 package (12 oz) rice noodles – if they are dried instead of fresh, you may have to soak in cold water for about 30 min
- 2 cups bean sprouts
- 1 cup green beans
- 1 bunch chives, chopped
- Ground peanuts, chili powder and lime (preferably kaffir lime) for garnish
- Add the cooking oil to wok, keeping high heat. Add garlic and tofu and cook until fragrant.
- Crack in eggs and cook until egg is fully cooked.
- Add water, fish sauce, oyster sauce, sugar and soy sauces.
- Add noodles. Stir until the noodles are soft and then add bean sprouts, green beans and chives. Cook for one more minute and then remove from heat.
- Garnish with ground peanuts, chili powder and lime.
The finished product – and a well deserved Chang beer!
Who knew green beans could be so flavorful? I received a copy of Heidi Swanson’s cookbook for my birthday (thanks Nic and Britt), and never have I earmarked so many different recipes to try in one book. This was the first one I made and it was absolutely delicious and tasted so fresh. Honestly, you have to try it. It seems too simple to be true but the combo of the leeks and dill is incredible. Her book gives the option to add some items to make it more of an entree which I tried but below is what I’d suggest as the dish so flavorful that I personally think you don’t want to add much more to it to dilute the flavors. You can check out her blog here. I’m looking forward to trying many more of her recipes and then sharing with you all!
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- 2 Tbsp extra-virgin olive oil
- fine-grain sea salt
- 4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into ½-inch segments (see here)
- ⅓ cup fresh dill, well chopped
- ¾ pound green beans, tops and tails trimmed and cut into 1-inch segments
- 4 Tbsp water
- 2½ cups or 1 can (15 oz) white beans
- In a large skillet of medium-high heat add olive oil, a pinch of salt and the leeks. Stir until the leeks are browned and glossy, roughly 7 – 10 minutes.
- Add the dill, the green beans and 4 Tbsp water. Cook for a couple more minutes then add the white beans and cook until the green beans brighten up and lose that raw bite (you may need to cover to cook the green beans thoroughly).
- Serve immediately and enjoy!
Serving Suggestion: Top with some roasted sliced almonds for an added crunch.