Herby Bean Salad (4)

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Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.

1 can of cannellini beans – rinsed and drained

1 heaped tbsp. red onion – finely chopped

1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

In a large bowl place beans, red onion and herbs and mix together.

Then add the vinegar, oil and seasoning and mix again.

Leave to stand for some 30 minutes before serving.

 

 

Sweet Summer Fruits (4)

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The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.

Pre-heat oven to 350 degrees

2 ripe apricots – sliced

1 large, ripe nectarine – sliced

1 large peach – sliced

Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.

Kate’s Parslied Potatoes (4)

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A new twist on new potatoes.

1 pound new potatoes

2 tbsp. olive oil

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Boil the new potatoes for 10 minutes or so until tender, drain and crush slightly with a potato masher before placing in a serving dish.

Drizzle over the olive oil, sprinkle chopped parsley over the potatoes and season with slat and pepper and, finally, mix well together.

 

Tomato-Based Salad (4)

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This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato.  If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.

1 large, ripe beefsteak tomato

4 oz. frozen peas

4 oz. edamame beans

4 oz. asparagus (take the tips and an equal amount of the asparagus stem)

1 cooked chicken breast

Cut the tomato into 4 slices and place on a serving dish.

Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.

Cut cooked chicken breast into small pieces.

Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.

Place a good serving of veg/chicken mixture on each slice of tomato

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp apple cider vinegar

3 tbsp. olive oil

Whisk mustard and apple cider vinegar together until smooth.

Whisk in the olive oil until mixture is emulsified

 

 

 

Greens and New Potatoes (4)

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Why serve one or two vegetables when you can a whole lot of veg. that complement each other nicely –  green vegetables with potatoes added into the mix and raw chopped shallot to add a bit of a bite with lemon butter mixed in. When I say butter I don’t mean the real thing as it contains lactose but there is a good vegan alternative – Earth Balance brand – which I have recently discovered. It is best to cook all the vegetables until just ‘al dente’. This dish goes equally well with meat or fish and would also be a good vegetarian/vegan meal.

8 oz. new potatoes – halved or quartered depending on size of potatoes

8 oz. thin asparagus – cut into 2″ pieces

8 oz. broccoli florets

8 oz. frozen edamame beans

8 oz. peas – fresh if possible, otherwise frozen

1 shallot – finely chopped

Juice of 1 lemon – Meyer variety if possible (less acidic)

1 good tbsp. butter alternative

Salt and freshly ground black pepper

Cook all vegetables individually in the order given, draining each one and placing in a warmed serving dish, then cooking the next vegetable in the retained water, etc, etc. until all the veg. are cooked.

Add the chopped shallot.

Pour over the lemon/butter alternative and mix well until butter alternative is melted.

Season with salt and freshly ground black pepper and serve immediately.

Bean, Avocado and Radish Salad (4)

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I love this so much I have eaten it for lunch 3 days in a row! It is simple and quick to make and quite substantial. I toss it in an apple cider vinaigrette and sprinkle microgreens over the top.

1 X 15 oz can of cannellini beans

1 avocado – diced

1 largish red radish

1 tbsp. red onion – finely chopped (or more, if you like)

Small handful of microgreens

Place first four ingredients in a bowl, toss with apple cider vinaigrette (1 tsp. Dijon mustard, 1 tbsp. apple cider vinegar – dissolve mustard in the vinegar – and 3 tbsp. olive oil).

Sprinkle microgreens over the top.

Egg and Bean Salad with Apple Cider Vinaigrette (4)

Originally this was an eat up what is in the fridge salad and I had no intention of writing about it but it tasted good – so nice in fact that it was gone before I thought about taking a photo! I had a head of romaine lettuce which needed using and some left over cannellini beans. There were a couple of hard-boiled eggs as there often are in the fridge and I had part of a red onion. My apple cider vinaigrette is a little softer and sweeter than a regular dressing and apple cider has health benefits and is now my go-to dressing.

I head of romaine lettuce – chopped

2 hard boiled eggs – sliced and chopped

1 can of cannellini beans – rinsed and drained

1/8 to 1/4 of a red onion (depending on how much you like raw onion) – finely chopped

Compose a salad with the above ingredients and toss with apple cider vinaigrette (below)

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. olive oil

Whisk together the mustard and vinegar until smooth.

Add oil and whisk until dressing is emulsified

Pour over salad and toss,