Magnificent Garden Greens: BEANS!
The doorbell rang this morning and when the door was opened, there stood the FOOD FAIRY, big as life! She had two grocery bags, one in each hand and a big smile on her face! There was a bag FULL of zucchinis-she must have read about the zukes ‘n curry from the other day? She also had a generous bag of green beans. There’s no telling how she knew Mother Connie and The Normanator have been jonesing for fresh green beans.
As great good fortune would have it, there was a delightful offering from The Washington Post that will help us “road test” the green beans. It’s a little high end so I am adapting it so it will be good for the Club Members:
Green Bean and Tater Salad for Picnics
Vegetable oil for your baking sheet + 2 tablespoons to drizzle over the veg
1# potatoes, peeled and sliced on the diagonal
1/2 # green beans, trimmed and cut on the diagonal
*This diagonal business is just for show; the Kitchen Police will never know if you are not “into” diagonals…
1 medium onion, thinly sliced
2 tablespoons of honey
1/4 cup lemon juice
*I’d use bottled juice cuz fresh lemons are not always available where I shop. I’ve never had anyone from the Kitchen Police object to this practice.
1/4 cup coarsely chopped flat leaf parsley
*If I don’t have access to lemons, what are the chances I’ll have parsley? I do have some in a bottle…Those Kitchen Police should have better things to do than peek into my kitchen!
Apply veg oil generously to a large baking sheet. Place it into your oven and preheat at 400*.
Combine the potatoes, beans and onion in a big bowl. Add the 2 tablespoons of oil, season with salt and pepper. Give it a taste test to make sure you like the seasoning. Toss everything to coat it well. Spread the mixture out evenly on your preheated baking sheet. Return the goods to the oven and roast for 35 to 45 minutes or until the veggies are browned nicely. Stir once in awhile.
When they are well roasted but still warm, dribble the honey and lemon juice over everything. Run another taste test; add salt and pepper if needed.
You may serve this as a warm salad at room temp or you may chill it. If you opt to chill it, do add a bit more seasoning just before serving, because flavors tend to dull in the fridge.
***What a great dish to tote to a picnic or carry-in meal! ~Mother Connie
*The adaptation of the above recipe is offered with Mother Connie’s apologies to Virginia Willis, chef and cookbook author.
If you are sweating bullets because the end of June looms large but your budget’s tight and your cupboard is emptying out faster than tummies are filling this food idea may be just the ticket to help you get by.
You might be one of the many new Club Members we are so happy to welcome to the Club House. You could be a user of an EBT card for SNAP or WIC…you might even be a user of food commodities, food pantries or you could possibly be one of the army of folks who just need to S T R E T C H their food budgets. No matter where you sit, we do hope you are getting some concrete help in making healthy meals on a shoestring.
There are a great many blogs out there on the web, most of them are classier than we are. We are not about glamor; we are into helping people do the best they can with whatever they have. We offer what we can with love and truth and caring from hearts who understand we are not living in a perfect world.
Speaking of glamor and blogs, Carol, our #1 cheerleader has made a great find on the web: Creative Savv. You might want to cruise by there and check out what she has going on. I find it fascinating how every blog takes on the personality of the blogger.
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PS/Soon there will be news here about business that may trip your trigger, so stay tuned.
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