Category: Recipes

Green Bean and Tomato Summer Salad

Slightly revised from Kalyn’s Kitchen

Makes 6 servings

Per serving with 4 teaspoons of dressing

2 vegetables

2 fats

2 ¼ condiments

 

Ingredients:

1 lb. thin French-style green beans or fresh garden beans

¼ cup sweet onion, cut into thin slivers (We used Vidalia onion.)

2 ½ cups cherry tomatoes, cut in half

generous amount thinly-sliced fresh basil (We used about 1/3 cup, but next time I’d use more if I had plenty of basil in the garden.)

¼ teaspoon salt

½ tsp fresh-ground black pepper to taste

Dressing Ingredients:

3 T extra-virgin olive oil (Use an oil with good flavor.)

2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice.)

2 tsp. finely minced fresh garlic

1/2 tsp. dried oregano

1/2 tsp. sea salt

Start water boiling in a pot or steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long. 

When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water.  Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink.

While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing. Wash fresh basil leaves and spin dry or dry with paper towels, then cut the basil into thin strips. 

Remove drained beans from the colander into a bowl large enough to toss ingredients together. Add the cherry tomatoes and onions and toss ingredients together. Toss with desired amount of dressing and then gently mix in the sliced basil. Season salad to taste with salt and fresh-ground black pepper and serve.

This is best when it’s freshly made, but can also be eaten after refrigerated.

Tomato & Zucchini Tian

Makes 6 servings

Per serving

1/3 protein serving

1 vegetable

3 condiments

1 fat

1 tablespoon butter

1 tablespoon plus one teaspoon extra virgin olive oil

¼ cup onion, quartered lengthwise, cut in ¼-inch slices crosswise

1 large garlic clove, very thin slices

1 cup plum tomatoes, ¼-inch slices

¾ pound zucchini, each about 7 inches long, ¼-inch slices on diagonal

1 garlic clove, minced

1 teaspoon fresh rosemary, minced

1 teaspoon fresh thyme, minced

¼ cup (8 half tablespoons) Parmigiano Reggiano

2 cups shredded cheese, of choice, I used ½ low fat Monterey Jack, ½ low fat cheddar

1/3 cup Parmigiano Reggiano

¼ tsp Kosher salt

½ tsp Freshly ground black pepper

1. Preheat oven to 375 degrees F.

2. Melt butter and olive oil in sauté pan big enough to hold sliced onions. Cook on medium low until softened and starting to brown. May take 30-45 minutes. Add garlic slices and cook for 2 more minutes, stirring frequently.

3. Spread onions on bottom of 8×8-inch glass baking dish. Dust with Kosher salt and 2 tablespoons Parmigiano.

4. Mix minced garlic, rosemary and thyme together in a small bowl.

5. Holding the dish at a 45 degree angle, higher end near you, and starting at the far side of the dish, create a row of slightly overlapping zucchini slices that are standing on edge. Sprinkle row with about 1 teaspoon of minced garlic mixture and ½ tablespoon Parmigiano. Lightly dust with salt and pepper.

6. Add a row of slightly overlapping tomato slices, sprinkle with garlic mixture and Parmigiano. Continue adding alternating rows of zucchini and tomatoes in this manner until dish is full. Try to end with a tomato row. I ended up with 8 rows.

7. Cover dish tightly with aluminum foil and bake in the center of oven for 40 minutes.

8. Remove aluminum foil and sprinkle shredded cheeses evenly over rows. Sprinkle 1/3 cup Parmigiano over shredded cheese. Bake uncovered for additional 30 minutes until shredded cheese is melted and golden.

Note: Recipe may be doubled to fit in a 9×13 dish.

Minty Cucumber Salad with Lime Dressing

Makes 4 servings
Per serving
2 vegetables
2.5 condiments
¾ fat serving
½ optional snack
Ingredients
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 packet Splenda or Stevia
• ¼ teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons finely chopped red onion
• 3/4 pound seedless peeled and sliced
• ½ red bell pepper, thinly sliced
• ¼ cup cilantro leaves
• ¼ cup chopped mint leaves
• 1 ounce shelled, roasted, unsalted peanuts
Instructions
1. In a small bowl or a jar with a tightly fitting lid, combine lime juice, rice vinegar, sweetener, and salt. Add olive oil and whisk or shake vigorously until well combined.
2. Add red onion and set aside for 15 to 30 minutes.
3. In a medium bowl, toss cucumbers, bell pepper, cilantro, mint, and peanuts.
4. Add dressing and mix well.