Appetizer · Home Cooking · Quick Weeknight Recipes

Bee Yourself

Green Bean Salad

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!

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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 · Vegan

Go-Go

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!

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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.