yesterday lunch
Jun. 22nd, 2007 10:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyYesterday I made a veggie salad with ingredients from our farm share and others that we just happened to have in the house.
Initially, I started by thinking about some green bean salads I made last year. Mine are light and tasty, not loaded with dressing.
1 lb green beans
1 small onion, or half a large one
1 bunch red Swiss Chard
2 Tbsp apple cider vinegar
1/4 c tamari almonds
half a red pepper
asiago cheese
1 Tbsp olive oil
salt to taste
Start by slicing your onion thinly. Continue by washing your chard and separating the stems from the body. Dice the stems and coarsely chop the leaves. Wash your green beans and chop them into one-and-a-half inch pieces.
Warm olive oil in a large sautee pan over medium heat. Add the onion. Stir to keep from burning. Continue until the onion starts to become translucent. Then put in the stems. Continue to cook. A few minutes later, add green beans and salt.
While the ingredients are heating, slice your cheese into thin squares and finely chop your red pepper. When the green beans are no longer crunchy, add chard leaves and vinegar. Continue cooking until chard leaves have shrunk, then remove from heat. Let stand until close to room temperature. Then add the cheese, pepper, and almonds. Serve slightly warm.
Today, I'm planning a green salad, and summer squash will be sauteed in my near future, too.
Initially, I started by thinking about some green bean salads I made last year. Mine are light and tasty, not loaded with dressing.
1 lb green beans
1 small onion, or half a large one
1 bunch red Swiss Chard
2 Tbsp apple cider vinegar
1/4 c tamari almonds
half a red pepper
asiago cheese
1 Tbsp olive oil
salt to taste
Start by slicing your onion thinly. Continue by washing your chard and separating the stems from the body. Dice the stems and coarsely chop the leaves. Wash your green beans and chop them into one-and-a-half inch pieces.
Warm olive oil in a large sautee pan over medium heat. Add the onion. Stir to keep from burning. Continue until the onion starts to become translucent. Then put in the stems. Continue to cook. A few minutes later, add green beans and salt.
While the ingredients are heating, slice your cheese into thin squares and finely chop your red pepper. When the green beans are no longer crunchy, add chard leaves and vinegar. Continue cooking until chard leaves have shrunk, then remove from heat. Let stand until close to room temperature. Then add the cheese, pepper, and almonds. Serve slightly warm.
Today, I'm planning a green salad, and summer squash will be sauteed in my near future, too.