Green Bean Heaven Salad

Following the recipes and inspiration of others is the way to go when trying a new dish or combination of flavors, but when you feel like you’ve mastered something, it’s fun to let the creativity run wild. That’s exactly what I did when I was in a salad mood but hadn’t been to the store recently — I opened the fridge and threw a bunch of complimentary flavors and textures together. The result was phenomenal! Feel free to experiment as you please.

Green Bean Heaven Salad

Ingredients:

> 1 cup French green beans, steamed
> 1 cup arugula
> 1/2 cup red quinoa, cooked
> 1/2 cup cherry tomatoes, cut in half
> 1/4 cup slivered almonds, roasted
> 1 tablespoon yellow mustard
> 1 tablespoon balsamic vinegar
> 1/2 tablespoon honey
> salt and pepper

Instructions:

Combine green beans, arugula, quinoa and tomatoes in a bowl. In a small bowl, whisk together mustard, vinegar and honey. Season with salt and pepper.

Toss salad ingredients in dressing, and top with slivered almonds.

Makes 1 serving.

Original recipe.

 

Curried Veggies

Green beans, carrots and spinach — what makes a filling meal packed with flavor? Yearning for Indian food, I cooked up a curry from those fresh veggies. Since I’m a weakling when it comes to spice, curry is great for clearing my sinuses for when I’m sick, but also is great for its warmth in both flavor and temperature.

Curry Veggies 2

Ingredients:

> 1 teaspoon cumin
> 1 teaspoon curry powder
> ground pepper, to taste
> garlic salt. to taste
> 1/4 cup baby carrots, cut in bite-size pieces
> 2 cups green beans, cut in half
> 3 generous handfuls of spinach
> 1 cup canned chickpeas
> 6 tablespoons water
> 1 tablespoon olive oil

Instructions:

Stir cumin, curry powder, ground pepper and garlic salt together in a small bowl. Set aside.

Heat olive oil in a large skillet over medium heat. Cook baby carrots, green beans and spinach for 3 minutes, or until spinach begins to wilt. Add spice mixture and water. Cook for 5 minutes, or until vegetables are cooked well through. Stir in chickpeas and cook 2 minutes.

Serve as main dish alone or with a grain — couscous, brown rice or quinoa.

Makes 4 servings.

Curry Veggies