Eating in Season – Cranberry Beans

Cranberry Beans, aka Roman Beans or Speckled Sugar Beans are in the legume family, a powerhouse, nutrient dense protein food group. Legumes are one of the most underrated foods on the planet.  Not only are they delicious, they are also highly nutritious packed with dietary fiber, protein, iron, along with many important vitamins and minerals. Cranberry… Read More »

Pan-Grilled Tomato Salad with Lemon Dressing

5 tablespoons olive oil 3 tablespoons fresh lemon juice 1 tablespoon capers 1 tablespoon chopped fresh parsley 1 pound green beans, trimmed 1 8-ounce piece of Feta cheese (not crumbled) 2 large beefsteak tomatoes, sliced 1/2-inch thick 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme Kosher salt and black pepper 1/4 cup dry… Read More »

Clean Eating Roasted Shrimp and Green Beans

For the beans: 1 lb. green beans trimmed and cut into bite-sized pieces 1 tbsp extra virgin olive oil 1/2 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp kosher salt 1/2 tsp fresh ground black pepper 1/8 tsp Cayenne pepper For the shrimp: 1 lb. medium-large raw shrimp (thawed if frozen), peeled 1 tbsp.… Read More »

Green bean and Cucumber Salad

This is a refreshing summer salad that my grandmother and then my mother always prepared. It is one of my favorites. From your share: Green beans Cucumber From your garden: Summer Savory, basil or oregano From your kitchen: Red onion Black olives Red wine vinegar Olive oil Wash and trim the green beans, place in… Read More »

Borlotti Bean Hummus

Crimson-spotted Borlotti (sometimes called cranberry beans) are incredibly nutty, flavorful beans. Pureed into a dip, they’re delicious and rich. The everyday hummus gets a makeover with these savory beans. * 3 cups of shelled beans * 1 clove of garlic * 3 anchovies * 1½ tablespoons of lemon juice * ¼ cup of olive oil… Read More »

Arugula Salad with Beans

1 cup diced tomato 1 15 ounce can of cannelini beans drained and rinsed 6 cups torn arugula ½ cup thinly sliced red onion 2 tablespoons shredded Parmesan cheese ½ cup thinly sliced basil 1 teaspoon grated lemon rind 1 ½ tablespoon lemon juice ½ teaspoon fennel seeds, toasted and crushed Vinaigrette: 2 tablespoon extra-virgin… Read More »

Green Bean and Garbanzo Salad

8-ounce trimmed green beans halved crosswise 1 15- to 16-ounce cans garbanzo beans, rinsed, drained 1/2 cup chopped red onion 4 tablespoons olive oil, divided 1 teaspoons finely grated lemon peel 2 T chopped cilantro or parsley Cook green beans in large nonstick skillet of boiling salted water until crisp-tender,5 minutes. Drain. Transfer to large… Read More »