One of the Captain’s favorite veggies is the green bean!
Yep! although he loves corn, peas and carrots….he would be happy if I served him green beans every day. So, I am always searching out new recipes for mixin’ it up a bit with green beans.
Our Farmer’s Markets never let me down as they always have fresh green beans loaded up and spilling off the wooden tables.
There is just something about fresh home grown veggies and fruits. Just look at these mangos! Have you ever eaten a juicy mango all by themselves or made into a fruit salad? Just sayin’!
These tomatoes are so delicious that the vendor cuts up pieces of tomato and hands you a salt shaker if needed.
You can’t get asparagus this fresh in your supermarket…I used these in my grilled chicken recipe yesterday. Broccoli anyone?
And how about these enormous radishes? Some are the size of a 50 cent piece. Golly, do they even make 50 cent pieces anymore? 🙂
Artisan breads…it doesn’t get any better than this for this Kansas girl from the wheat-fields of Kansas.
And I never leave the Farmer’s Market without fresh flowers….it just makes my home a bit more homey and they make me smile.
Below is a green bean recipe from an old farmers cookbook that I have had in my library. It has been tweaked a bit…and feel free to tweak it to your liking.
Have a great and wonderful day.
- 1 cup light olive oil or salad oil (canola, vegetable, sunflower, safflower)
- 1/4 cup apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 4 teaspoons Creole mustard
- 2 tablespoons granulated sugar
- 1/2 teaspoon Creole or Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon of freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound green beans
- 1 cup minced red onion
- 1/4 cup minced celery
- 1/4 cup chopped red pepper or pimentos
- 1 (4 ounce) can sliced mushrooms, optional
- 1 cup halved grape or cherry tomatoes (optional, but pretty)
- In a small saucepan, whisk together the dressing ingredients; then heat to dissolve sugar, set aside to cool.
- Trim the stem ends off the green beans and blanch them by boiling for 2 minutes, then plunge into a bowl of ice water.
- Drain the beans and give a quick pat with paper towel, then add the dressing and gently toss into the green beans. Do not add the tomatoes at this time. Cover and refrigerate for several hours or overnight.
- Just before serving, bring the beans to room temperature, add the tomatoes and stir to coat before serving