Salads Recipes

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Simple Green Bean Salad with Toasted Sliced Almonds and Pomegranate Vinaigrette Recipe

Green bean salad is probably the simplest, healthiest dish you can make. I usually serve it as a first course or as a side dish accompanying a roasted chicken or any other white meat.

As with other easy dishes, the key is to use good, fresh ingredients. I got some crisp haricots verts fins from the local market. Haricots verts fins literally means thin string beans in French; they are much more tender than regular green beans.

For an added contrast of texture, I added some toasted, sliced almonds and some coarsely chopped sun dried tomatoes to bring a tart, acidic flavor. 

What I love about this dish is that you can mix and match green beans with anything, such as wax beans (called haricots beurres in French). Just select an ingredient that will create an appealing color contrast: nuts, capers, feta cheese or even anchovies all work well.


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How to make an Italian Insalata Caprese Recipe
It is officially tomato season at our house. Lulu planted 5 varieties of cherry tomatoes in February and I was finally able to gather a large bowl of them today. They are perfectly ripe, so sweet and definitely organic. While picking the fruits, it was obvious what I was going to make: a Caprese Salad. There is really no specific recipe. Just gather some sweet basil, mozzarella and tomato. Drizzle with balsamic vinegar and a good quality olive oil.
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Roasted Blue-Cheese and Walnut Stuffed Figs  Recipe

I'm so excited we finally were able to get some fresh figs from our garden. The girls started stuffing themselves with a lot of the figs but I managed to save a few to make this little starter for dinner.

The concept is so easy, a kid could make it! Just caramelize the figs in the oven, stuff them with any kind of soft cheese and sprinkle some nuts. Ta-da!

 


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Tarragon-flavored Grilled Vegetable Party Platter Recipe

Tarragon is a wonderful perennial herb. Last year, I was telling Lulu my wish to add tarragon to our herb garden. We were clueless about how to plant it. First, we made a big mistake when we bought Russian tarragon, which is very weak in flavor. The best is the French variety, but of course it is . It has a nice anise, "licorice-y" flavor. Anyway, now we have 4 beautiful French tarragon plants that are very vivacious. We have so much that I came up with a recipe for grilling summer vegetables that uses tarragon in two ways; first on the grill while I'm grilling the vegetables, and second as a tarragon-flavored vinaigrette. The result was, surprisingly, very nice.

I need some more ideas on how to use all the tarragon left I have. I'm open to any suggestions. I'll try to make your recipe and post a picture.


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Roules d'Aubergines au Chevre (Goat Cheese Eggplant Rollups) Recipe

I had half a tray of ice cubes left of my pistachio pesto and 2 beautiful eggplants. We had a very nice sunny day today in Northern California. I wanted to make something light and fresh. The roulés d'aubergines au chèvre are a good starter course.


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