GREENS BEAN ALMONDINE

GREENS BEAN ALMONDINE

• 1 lb green beans
• 1 cup almond slivers
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Bring water to boil in a large pot. Make sure to salt your water. Blanch to green beans to your liking, I like them al dente. Heat the oil with almonds until they become golden in colour, set aside. Drain your beans, toss with oil and almonds. Season with salt and pepper. I love green beans with almost ant meal. Try it and let me know what you think!

Roasted Yukon Gold Potatoes with Pesto

Roasted Yukon Gold Potatoes with Pesto

• 1 lb rinsed and diced Yukon potatoes
• 1/4 cup extra virgin olive oil
• salt and pepper to taste
• 1/2 cup your favorite pesto sauce

Preheat oven to 375. Toss potatoes with olive oil, season with salt and pepper. Place on sheet pan and roast on top rack for 20 minutes or until tender to the touch. Toss with pesto and serve immediately. For a little twist you can add pine nuts, diced Roma tomatoes, or field greens.

Fresh Fennel and Baby Spinach Salad

Fresh Fennel and Baby Spinach Salad

• 1 fennel bulb sliced thin
• 1 lb baby spinach
• 1/2 red onion sliced thin
• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• salt and pepper to taste

In a large bowl mix onion, olive oil, and vinegar. Let marinade for 10 minutes. Mix with spinach, fennel, salt, and pepper. This salad can be served immediately or let it marinade for 24 hours so that the flavors infuse together. Make sure to let the onions sit with dressing. This will mellow out the strong raw onion flavor and also turn onions a bright red color. Great for hot summer BBQ!

Grilled Portobello Mushroom and Asparagus Salad

This salad has the best of both worlds. There's a level of fresh salad taste along with warming grilled flavors. The caramelized red onions and grumbled goat cheese bring it all together. You'll be the talk of the town with this one. Try it and let me know what you think.

Grilled Portobello and Asparagus Salad

• 1 bunch grilled asparagus chopped into 2 inch pieces
• 3 grilled portobello mushrooms sliced thin
• 1 lg caramelized red onion
• 1 cup crumbled goat cheese
• 1 4oz bag organic spring mix
• 1/2 cup your favorite balsamic dressing

Toss all the asparagus, portobello, onion, spring mix, and balsamic dressing together in a large bowl. Top with goat cheese. Can be served with your favorite crusty bread or grilled pita bread. I've made this salad with the veggies still warm and cold and both ways worked out fantastic. This is definitely one of my favorite salads. You can substitute feta or fresh mozzarella for the goat cheese. Let me know how it worked out for you.

Golden Beet Salad

This recipe is easy, quick, and so tasty. Awesome for a BBQ side dish or as a refreshing snack. You can make this a day ahead so that the flavors have time to blend together.

Golden Beet Salad

• 5 golden beets peeled and shredded
• 1/2 red onion thinly sliced
• 1/4 cup chopped flat leaf parsley
• 1/2 cup honey
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 cup peeled and shredded carrots
• salt and pepper to taste

In a large bowl toss all the ingredients together. Season with salt and pepper to taste. For best results serve cold or room temperature. You can substitute red beets if golden are not available. Bon appetite!