Green Bean Salad
After my delicious pizza earlier this week it was time to get healthy again, and with that back to the basics. I’ve never been too big on salads, they are the easy option for vegetarians and vegans which is why most restaurants think they can saw they have vegetarian entrees if they have salads on the menu. However salads can be more than just greens and random wilted vegetables or in this case have no lettuce in them. Beans are always on my must have list and with that something I always have in my pantry. This salad was the perfect excuse to clean out the pantry of some beans since I tend to open multiple bags and forget about them. The only thing I had to add to my grocery list were the green beans which are always in abundance thanks to a local hothouse, gotta love easy dinners!
1 lb green beans, tips cut and halved
1 1/2 cups garbanzo beans, soaked overnight and rinsed (or one can)
1 1/2 cups cannelloni beans, soaked overnight and rinsed (or one can)
1 green pepper, minced
1 small red onion, diced
- Bring a pot of water to a boil and drop in the green beans, cook for 5 minutes then remove and rinse in cold water.
- Pour the beans, pepper, and onion in a large bowl. Add 1/4 cup of the Garlic Feta dressing (or any other creamy dressing) and toss well. Serve chilled!
by AmandaE at dancingveggies.com
For the dressing I decided to use some of the leftover garlic feta dip from my Downton Abbey Viewing party, but any Greek Yogurt based dressing would go great with these beans. To add more healthy and delicious stuff to the salad serve over a bed of kale or spinach or wrapped up in cabbage.
Slow Cooker Vegetables
Things have been a little insane lately, with classes, certifications, and only one car. So I have been leaning heavily on my slow cooker to insure that there is something delicious for dinner, with little effort (or time) on my part. I have been going back to my old faithfuls but have also been testing some new combinations to add to my list. Essentially my testing consists of just throwing a bunch of veggies or beans in the slow cooker with some type of liquid and seeing what happens. While one recipe was a massive fail, the rest were a huge hit. As an added bonus I tried to incorporate as many local and seasonal ingredients in order to stay on track with my goals. In doing so I think I found a new Top Squash: Delicata Squash. Yum!
1 tbsp olive oil
4 cloves garlic
1 medium onion, diced
1 lb delicata Squash, seeded and cubed
1/2 lb carrot, cut into 2in pieces
1/2 cup frozen corn
1 can diced tomatoes
2 medium sized heirloom tomatoes (I used some funky pink ridged ones)
1 can garbanzo beans, rinsed and drained
2 cups vegetable stock
6 basil leaves
1 tsp chili powder
1/2 tsp black pepper
1/2 tbsp dried oregano
pinch of smoked paprika
pinch of salt
Parmesan Cheese (optional)
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and onion and cook about 7minutes, until golden, then add to slow cooker.
- Add the remaining ingredients to the slow cooker. Cook on low for 8 hrs or high for 3hrs. Taste and add seasonings if needed.
- Serve over rice, couscous, or egg noodles and enjoy!
by AmandaE at dancingveggies.com
I had some Parmesan Cheese left over from a dish earlier in the week so decided to use the last of it as a topping, which worked perfectly for us. Greek yogurt would also be a great topping, but the vegetables could easily go naked. I served it over garlic couscous but yellow rice, egg noodles, or simple brown rice would also work great.