Ginger Soy Glazed Beans & Peppers
- 1 bag green beans
- 1 Tbsp olive oil
- 1 cubanelle pepper, sliced thin
- 1 vidalia onion, sliced
- 1/4 cup reduced-sodium soy sauce
- 2 Tbsp sweet chili sauce
- 1 Tbsp Bee Friends honey
- 1 Tbsp grated ginger
- 2 cloves garlic, minced
- Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water until bright green and tender, about 2 to 3 minutes. Drain and immediately put the green beans in a bowl of ice water to stop the cooking process.
- Meanwhile, heat a large skillet over medium heat and drizzle olive oil. Sauté the red bell pepper and onion, about 2 minutes, then add in the green beans. Sauté the green beans with the peppers and onions about 5 more minutes or until green beans start to soften and blister.
- In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, and garlic and pour sauce over top of veggies in the skillet. Cook an additional 2 minutes making sure everything is coated, remove from heat and sprinkle with sesame seeds, if desired. Serve and enjoy!
Summer Squash Carpaccio
- 1 patty pan squash
- 1 small zucchini
- fresh chopped parsley
- arugula, optional
- shaved parmesan
- salt and pepper
- Lemon zest
- fresh lemon and olive oil dressing
- Slice the tops off of the patty pan squash with a knife, set aside.
- Slice tops off of the zucchini, discard.
- Thinly slice remaining squash & zucchini with a mandolin if possible, slices should be thin.
- Add sliced squash, plus the tops of the patty pan squash into a bowl and add parsley, zest, shaved parmesan, arugula, use as much as you want, to taste.
- Whisk together a fresh lemon and olive oil dressing then pour over the squash and toss very gently.
Peach & Spinach Salad
- 1 bag fresh baby spinach
- 2 tablespoons white-wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon finely chopped vidalia onion
- 2 teaspoons water
- 1 teaspoon honey mustard
- ⅛ teaspoon salt
- 2 peaches, pitted and thinly sliced
- 3 tablespoons crumbled reduced-fat feta cheese
- 1 tablespoon pine nuts, toasted
- Place rinsed spinach in a large bowl; set aside.
- Combine vinegar, olive oil, onion, water, honey mustard, and salt in a screw-top jar. Cover and shake well. Add to spinach and toss well.
- Divide spinach among 2-3 salad plates. Top with peach slices, feta cheese, and pine nuts.