I was horrified to discover, on Monday evening, that they had been selling fresh asparagus all day at the farm and I didn't know. They apparently had lots. I plan to dash over there first thing in the morning. I got hold of the farmer and they still have lots. I was originally told they would be picking Friday and that would be it, but apparently they have now cleared the field and had a lot of asparagus as well as rhubarb and strawberries. I've been bemoaning the end of season when it wasn't quite here yet. I need to go and return before I have to pick up my groceries in the afternoon. Funny, I wish I had know earlier because I have spent most of today twiddling my thumbs. Bored out of my tiny cotton pickin' mind. I am reading a book of course, but that can only take up so much of one's day.
I mentioned the other day that my toaster oven had gone kaput and that it was being replaced. However, I used it every day and really miss it. But I have an air fryer, whooppee. I can make toasted crumpets and toast my lunchtime bun without any problem. Did the crumpet today and it turned out a tad overcooked but still tasted good. I think I will try some fried chicken soon too, sounds simple.
My shopping list is rather huge this week as there are several dishes I want to try. The one I am posting today will have to wait a bit. I mainly have ordered things for Spring Rolls but also an Avocado for the Hasselback Tex-Mex Avocado recipe which I really thought sounded great. I will definitely be trying this Seven Bean Salad soon too, not quite sure how Snow Peas fit into a bean salad, but it looks great.
Seven Bean Salad
While a three bean salads are fine and five bean salads are swell, there’s nothing as spectacularly
simple and delicious as this (Lucky) Seven Bean Salad. This quick, easy and healthy salad, a combination of tasty beans tossed in a tangy Lemon Dijon dressing, is guaranteed to become a staple at your table.
Lemon Dijon Dressing
6 Tbs olive oil
3 Tbs champagne vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp mustard seeds
½ tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepper
Seven Bean Salad
2 cups fresh green beans, ends snipped
1 ½ cups frozen edamame, thawed
2 cups snow peas
1 cup fresh green peas
1 ½ cups canned chickpeas, rinsed and drained
1 ½ cups baby lima beans, rinsed and drained
1 ½ cups white (cannellini) beans, rinsed and drained
1 Tbs chopped fresh flat-leaf parsley
2 tsp fresh thyme
1 tsp lemon zest
¼ tsp kosher salt, or more to taste
1. For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.
2. For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.
Servings: 8
Yield: Serves 8-10
Have a great day
I mentioned the other day that my toaster oven had gone kaput and that it was being replaced. However, I used it every day and really miss it. But I have an air fryer, whooppee. I can make toasted crumpets and toast my lunchtime bun without any problem. Did the crumpet today and it turned out a tad overcooked but still tasted good. I think I will try some fried chicken soon too, sounds simple.
My shopping list is rather huge this week as there are several dishes I want to try. The one I am posting today will have to wait a bit. I mainly have ordered things for Spring Rolls but also an Avocado for the Hasselback Tex-Mex Avocado recipe which I really thought sounded great. I will definitely be trying this Seven Bean Salad soon too, not quite sure how Snow Peas fit into a bean salad, but it looks great.
Seven Bean Salad
While a three bean salads are fine and five bean salads are swell, there’s nothing as spectacularly
Lemon Dijon Dressing
6 Tbs olive oil
3 Tbs champagne vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp mustard seeds
½ tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepper
Seven Bean Salad
2 cups fresh green beans, ends snipped
1 ½ cups frozen edamame, thawed
2 cups snow peas
1 cup fresh green peas
1 ½ cups canned chickpeas, rinsed and drained
1 ½ cups baby lima beans, rinsed and drained
1 ½ cups white (cannellini) beans, rinsed and drained
1 Tbs chopped fresh flat-leaf parsley
2 tsp fresh thyme
1 tsp lemon zest
¼ tsp kosher salt, or more to taste
1. For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.
2. For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.
Servings: 8
Yield: Serves 8-10
Have a great day
