Beans with Avocado Green Goddess Dressing
I am a sucker for a colorful veggie, and when I saw these vibrant purple string beans at a farm stand on the way home from work, I was smitten! With a wacky color-scheme in mind, I paired the quickly steamed beans with dollops of lime-hued green goddess dressing, made creamier and healthier by the addition of avocado instead of mayonnaise. Avocado Green Goddess Dressing is my take on the retro 70's classic. This cheerful side dish is ready in 10 minutes, and adaptable to whatever produce you have on hand.
Ingredients:
- 1 pound green beans (or purple, as the case may be!)
- 1/4 cup cherry tomatoes, halved
Avocado Green Goddess Dressing
- 1/4 cup parsley
- 1 avocado
- 1/2 cup sour cream
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/4 cup basil
- 1 tablespoon fresh tarragon
- 1 garlic clove, crushed
- 3 stalks green onions
- 1/2 teaspoon Worcestershire sauce
Steps:
- Steam or blanch the beans for 1 minute (just cooked through). I will warn you that purple string beans turn green when heated, so if you want to preserve the color, opt to eat your beans raw.
- Place all the dressing ingredients in a blender and puree until smooth.
- Toss the beans with the green goddess dressing and cherry tomatoes. Serve immediately.
Herb Potato Salad
I am mad for potatoes and have found myself, on more than one occasion, defensively sputtering to Paul that 'of course I absolutely NEED to bring back that bag of potatoes in my suitcase!' In contrast to my gung-ho consumption of potatoes, I would consider Paul to be more of a casual appreciator of the humble spud, but we both love this Herb Potato Salad. It is a light and vivacious, mayonnaise-free potato salad, with a snappy garlic-mustard vinaigrette lavished with herbs. Think of this recipe as an an outline that will easily adjust to different amounts and types of herbs and alternative vinegars and oils.
Chilled Cucumber Avocado Soup
While my future husband was happily scarfing fry bread tacos in Colorado, I was sweating my 7th grade Home Economics class further north in Canada. To set the scene of my distress, it was the last month of the class and I had just managed to fail my sewing test; a wobbly threaded testament to my poor hand-eye coordination and impatience. My home budgeting project took a financial downturn when my teacher noted that my incorrect math had rendered my fictitious future self seriously overdrawn and facing financial ruin. Next up was the nutrition segment of the class. And it was cook or die. Knowing I had some serious ground to make up, I marshaled my resources and consulted with my Mother. With her menu guidance, I plotted a path to home ec redemption with a meal I hoped would awe my teacher and pass the class. Since my cooking expertise to that point had been largely limited to toast, it was a painful two-day introduction to cooking resulting in an jumbled menu of chilled cucumber soup, shepherd's pie, and dark chocolate mousse. I don't remember the meal being particularly yummy to my picky teenage palate, but the chilled cucumber soup had my teacher in raptures and won my respite from the shame of failing home ec.
Chilled cucumber avocado soup is my grown up rendition of that home ec redemption soup. In this summery soup, the avocado and yogurt provide a silky texture to highlight the light vegetal qualities of cucumber. This soup is a refreshing dish and can be ready in a flash for a starter or a light meal on its own.
Summer Corn Sauté with Herbs
It’s labor day, and we are devouring corn and tomatoes in these beautiful late summer days like they're going out of style. Truthfully, I have a bit of an obsession with sweet corn, and have been known to personally eat 6 cobs in a meal. It’s officially September now, and as the season changes, so too does our cooking. Instead of boiling or grilling our corn, we are firing up my Grandmother's trusty skillet for our delicious and simple Summer Corn Sauté with Herbs, a dish that will have you coming back for seconds. The sweetness of fresh corn is highlighted by the rich and nutty background of butter, onions, cumin, and garlic, garnished with heaps of herbs and tomatoes. I have learned my lesson making this dish over the years, just go ahead and double it the first time, it’s the best way to avoid complaints!
Kale Cobb Salad with Avocado Green Goddess
Kale Cobb Salad with Avocado Green Goddess is Paul's favorite salad. Let me back up a step to highlight the significance of this statement. To say Paul is not 'saladly inclined,' is to put it mildly. In fact, the one time I saw Paul order a salad in a restaurant, to my slack-jawed amazement, it turned out he was sick. But Paul's disinclination to eat raw leafy greens has not stopped me in my quest to make a salad that he will love. A few years ago I whipped up this cobb salad, and to my delight, Paul liked it... so much that he requests it for his birthday menu each year. Kale Cobb Salad with Avocado Green Goddess is not a traditional cobb salad, but uses our favorite elements, greens, tomatoes, cucumber, bacon and eggs, and adds avocado and a punchy green dressing loaded with herbs.
Ginger Sesame Green Beans
We celebrated Labor Day in Connecticut with Paul's brother and sister-in-law with lots of amazing vegetarian food. We left salty breezes behind and arrived back to the hot, humid jungly hills of Pittsburgh last night to a barren fridge yielding a dinner of either hotdogs or green beans. We opted to continue the vegetarian theme of the weekend, and whipped up a batch of these Ginger Sesame Green Beans we have been loving all summer. Spicy, tangy and gingery, these green beans are addictive! Check out our summer bounty round-up for other ideas for summer vegetables.
