Tuna Nicoise Salad


I just love a good salad.  It leaves you feeling like you just did a great thing for your body.  Because a good salad is full of variety.  Variety of colors, nutrients, textures, and of course flavors.  And this salad is just that, a little bit of everything to satisfy your appetite.


Tuna Nicoise Salad
1/4 c extra virgin olive oil
1/4 c apple cider vinegar
2 tbs dijon mustard
2 tbs shallot, chopped
1 tsp tarragon, chopped
salt and pepper
1/2 pint grape tomatoes, halved
4 medium size red skinned potatoes, sliced 1/3 inch thick
10 ounces haricot vert, trimmed
4 large eggs
6 ounces, mixed greens
8 ounces tuna packed in olive oil, drained

To make the dressing: Whisk the olive oil, vinegar, shallot, mustard, tarragon, salt, and pepper to taste in a bowl.  Add tomatoes to marinate while preparing the rest

Put the potatoes in a saucepan; cover with cold water and bring to a simmer over; cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the a little dressing.

Bring a separate saucepan of water to a boil. Add the haricots verts to the boiling water; cook until crisp-tender, about 4 minutes. Drain and fill saucepan with cold water and ice until ready to use.

Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer, then cover and remove from the heat and let stand for 10 minutes. Drain, then run under cold water to cool. Peel under cold running water then slice.

Divide the mixed greens among 4 plates. Arrange the potatoes, haricots verts, hard-boiled eggs and tuna on top. Add the tomatoes then drizzle the rest of the dressing over the salad.


Dijon Maple Green Beans


Now that the holidays are over it’s time to get back on track and eat healthy.  These green beans provide a sense of decadence without the guilt, which makes them perfect for those new year’s resolutions.  Enjoy them on the side of some chicken, fish, pork, or even beef, because this dish is a year-round dinner side favorite.


Dijon Maple Green Beans
1 lb green beans, trimmed
1 tbs olive oil
1 shallot, chopped
2 garlic cloves, minced
1/2 tsp maple syrup
1 tsp dijon mustard
1 tsp apple cider vinegar
salt and pepper
1/4 c pecans, chopped

Add green beans to a large saute pan and add water until just covered.  Bring mixture to a boil over high heat then reduce to a simmer for 10 minutes.  Drain green beans and set aside.  Add olive oil, shallot and garlic to pan over medium heat.  Saute until shallots soften, about 5 minutes.  Meanwhile in a small bowl, whisk the maple syrup, dijon mustard, apple cider and salt and pepper to taste.  Add green beans and dijon maple sauce to shallot mixture.  Continue to saute until green beans have reached desired tenderness.  Garnish with pecans.

Szechuan Green Beans


The other day I was making dinner and was looking for a way to make something out of green beans and the ingredients in my pantry.  I could have made sauteed green beans with onions and garlic or green beans with bacon, but I wanted something a bit more exciting with some spice.  These szechuan green beans were the answer.  When you have a well stocked pantry the possibilities are endless.

Food 125

Szechuan Green Beans
1 lb green beans, trimmed and chopped
1 tbs canola oil
1 tbs ginger, minced
1 tbs garlic, minced
3 scallions, chopped
1/2 tsp chili paste
1 tbs rice wine vinegar
1 tbs honey
salt and pepper
2 tsp toasted sesame oil

Place green beans in a large saute pan and fill with water until just covered, place over high heat and cover pan with lid.  Bring mixture to a boil then reduce to a simmer, let cook for 5 minutes. Drain water and remove beans from pan, set aside.  Reduce heat to medium high and add canola oil, ginger, garlic and scallions, cook until fragrant, about 1 minute.  Add chili paste, rice wine vinegar, honey, and season with salt and pepper.  Add green beans back to the pan and stir to combine, cook for another 5 minutes.  Turn off the heat and add toasted sesame oil to finish.