Three Bean Salad
Makes 8 servings
Ingredients
Kosher salt and pepper
1 lb. green beans, trimmed
1 tbsp. olive oil
1 small clove garlic, finely grated
1 pt. cherry tomatoes
2 tsp. orange zest (from 1 orange)
2 tbsp. orange juice (from 1 orange)
1 tbsp. white wine vinegar
2 tsp. toasted sesame oil
1 tbsp. toasted sesame seeds
1 15-oz. can chickpeas, rinsed
1 15-oz. can cannellini beans, rinsed
2 scallions, sliced
Instructions
Bring a large pot of water to boil. Add 1 tsp. salt, then green beans, and simmer until crisp-tender, 3 to 4 minutes. Immediately transfer to a bowl of ice water to cool, about 5 minutes. Drain and pat dry.
Meanwhile, heat oil in a medium skillet on medium. Add garlic and cook, stirring, until just beginning to brown, about 1 minute. Stir in tomatoes and cook, tossing occasionally, until just beginning to split, 3 to 4 minutes. Remove skillet from heat and toss with orange juice, vinegar, and sesame oil, then sesame seeds and orange zest.
In a large bowl, toss green beens with chickpeas, cannellini beans, and scallions. Just before serving, toss beans with tomato mixture and 1/2 tsp. each salt and pepper.
Recipe from Woman’s Day
Special Roasted Potatoes
Makes 4-6 servings
Ingredients
-
2 pounds yellow potatoes, halved
-
3 sprigs fresh rosemary
-
2 tablespoons salt
-
3 cloves garlic, whole, peeled, bruised
-
2 bay leaves
-
2 tablespoons olive oil
-
1 pinch cayenne pepper
-
1 pinch kosher salt
Instructions
Place potatoes in a large pot and cover with water by 1 inch. Bruise rosemary with the dull side of a knife blade; add to potatoes in the pot. Add salt, garlic, and bay leaves; bring to a boil. Reduce heat and simmer for 5 minutes. Drain and allow potatoes to air dry.
Preheat the oven to 375 degrees F.
When potatoes are thoroughly dry, return them to the pot. Drizzle with olive oil and season with cayenne pepper and kosher salt; stir to coat well. Transfer potatoes to a rimmed sheet pan.
Bake in the preheated oven until potatoes are golden brown and crusty and flesh is creamy and soft, 35 to 45 minutes.
Recipe from All Recipes
Stir-fried Cauliflower & Tomato Sauce
Makes 2 servings
Ingredients
- 1/2 head cauliflower
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tomato , diced
- 2 cloves garlic , sliced
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1/2 teaspoon salt (or to taste)
Instructions
Prepare a large bowl of water and set aside.
Bring a large pot of water to a boil. Add cauliflower and boil for 2 minutes, until the stem is half cooked, without getting too tender.
Turn off heat and immediately transfer cauliflower to the bowl of water to cool down. This will stop the cauliflower from continuing to cook and help it stay crisp. Drain the cauliflower thoroughly.
Heat oil in a large skillet over medium-high heat until hot. Add the garlic, stir a few times until fragrant.
Add the tomato. Stir and cook until the tomatoes are very softened, 4 to 5 minutes. Add tomato paste and mix well. Add sugar accordingly to adjust flavor of sauce.
Add cauliflower back into the skillet and sprinkle with the salt. Carefully use a spatula to mix everything together, until the cauliflower is fully covered with the tomato sauce and the cauliflower has reached the desired doneness. Adjust the seasoning by adding more salt or sugar if needed. Transfer everything to a plate and serve hot.
Recipe from Omnivore’s Cookbook