Filed under Vegetables + Salads · Print This Post
A very nutritious and green salad that children may hate.
Ingredients:
2 pounds of fresh green beans, ends snapped
1 small box of frozen lima beans
2 tbsps fresh tarragon, finely chopped, plus more for garnish
1 bunch of flat-leaf parsley, finely chopped
1/4 cup of white wine vinegar
3 tbsps Dijon mustard
1 shallot, finely chopped
salt, pepper, olive oil
1. Cook all the beans in boiling salted water, about 5 minutes. Transfer to an ice bath to stop the cooking.
2. Make vinaigrette. In a medium bowl, combine vinegar, mustard and shallots. Add salt and pepper to taste. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley. Toss beans in a large bowl until well coated with vinaigrette. Garnish with remaining tarragon and parsley.
Related post/s:
So you have too much Dijon mustard?
Filed under Beef, Lamb + Veal, Pork · Print This Post
This is my basic recipe for making meatballs at home using either ground pork, beef or lamb. Depending on the dish I am using the meatballs for, I add breadcrumbs and an egg to make sure they remain intact when added. For more tagine and stew dishes, I skip both, substitute the nutmeg for cumin and usually add some mint.
Ingredients:
1 pound lean ground meat
1/4 cup of parsley, finely chopped
2 garlic cloves, minced
1 tbsp plain dried breadcrumbs
1 large egg
1/8 tsp ground nutmeg
salt, pepper
1. Combine and mix all the ingredients in a large bowl. Form golf-sized balls with your hands using some breadcrumbs to help them stick together.
2. Arrange on a baking sheet and freeze for an hour. Once frozen, transfer to a re-sealable bag.
Related post/s:
Swedish meatballs
Meatballs with pomegranate molasses
