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Green bean and Cucumber Salad

This is a refreshing summer salad that my grandmother and then my mother always prepared.  It is one of my favorites.

From your share:
Green beans
Cucumber
From your garden:
Summer Savory, basil or oregano

From your kitchen:
Red onion
Black olives
Red wine vinegar
Olive oil

Wash and trim the green beans, place in a steamer over water, and sprinkle with salt

Cover the pan and allow the beans to steam until fork tender.

Cool.

Move the beans into a bowl.  Add thinly sliced red onion, thin slices of halved and seeded cucumber and black olives.

Dress with red wine vinegar, olive oil and some chopped summer savory, basil, or oregano to taste.  Allow the salad to chill for a few hours for flavors to blend.

 

 

Clean Eating Roasted Shrimp and Green Beans

For the beans:
1 lb. green beans trimmed and cut into bite-sized pieces
1 tbsp extra virgin olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp kosher salt
1/2 tsp fresh ground black pepper
1/8 tsp Cayenne pepper

For the shrimp:
1 lb. medium-large raw shrimp (thawed if frozen), peeled
1 tbsp. olive oil (plus a little extra to brush on roasting pan)
Zest from one lemon (save the lemon and cut into fourths)
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper

Preheat oven to 425.

Once the shrimp has been peeled and cleaned, rinse it under cold water.  Be sure to pat the shrimp really dry (if the shrimp is not dry it will steam rather than roast!).

Place the trimmed and cut beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and Cayenne pepper.

Place shrimp in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.

Brush roasting pan with olive oil or use a non-stick spray, then arrange beans on pan in a single layer (as much as possible).

Roast beans 10 minutes. After 10 minutes, toss the beans and arrange shrimp on top and roast 8-10 minutes more or until shrimp are just done.

Squeeze the four lemon quarters over the shrimp and beans and serve immediately

 

 

 

 

Pan-Grilled Tomato Salad with Lemon Dressing

5 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon chopped fresh parsley
1 pound green beans, trimmed
1  8-ounce piece of Feta cheese (not crumbled)
2 large beefsteak tomatoes, sliced 1/2-inch thick
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
Kosher salt and black pepper
1/4 cup dry bread crumbs
6 cups arugula

In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.

Cut the Feta into 4 slices. Set aside to drain on paper towels.

Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side.

Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side.

Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.

 

From:Realsimple.com

 

 

 

 

Borlotti Bean Hummus

Crimson-spotted Borlotti (sometimes called cranberry beans) are incredibly nutty, flavorful beans. Pureed into a dip, they’re delicious and rich.

The everyday hummus gets a makeover with these savory beans.

* 3 cups of shelled beans
* 1 clove of garlic
* 3 anchovies
* 1½ tablespoons of lemon juice
* ¼ cup of olive oil
* salt and pepper

Use fresh Borlotti to make a tasty hummus. Simmer the shelled beans in water for about 40 minutes, removing the froth that forms on the surface. Once cooled, puree with garlic, anchovies, lemon juice, olive oil, and salt and pepper. Serve with olives and flat bread.

 

From: sudairycom

 

 

 

 

Arugula Salad with Beans

1 cup diced tomato
1 15 ounce can of cannelini beans drained and rinsed
6 cups torn arugula
½ cup thinly sliced red onion
2 tablespoons shredded Parmesan cheese
½ cup thinly sliced basil
1 teaspoon grated lemon rind
1 ½ tablespoon lemon juice
½ teaspoon fennel seeds, toasted and crushed

Vinaigrette:

2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
1 teaspoon honey
Pinch black pepper

Combine first nine ingredients in a bowl, cover and chill. Prepare vinaigrette by combining the oil and remaining ingredients in a small bowl, and stirring with a whisk. Add to salad and toss well. Served 3-4

Escarole and White Bean Soup

Escarole is a variety of endive. The leaves are broader, paler and less bitter than other members of the endive family.

Escarole, kale and chard, are hearty greens that thrive late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight.

Escarole and endive and Kale are high in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serve some quickly wilted with lemon juice, or stir chopped escarole into soup. A medium head of escarole usually yields about seven cups of torn leaves.

The endive in your shares would otherwise be called chicory

Wrap these leafy greens in paper towel, store in a plastic bag, store for a few days. Kale will keep a day or two longer than the escarole and endive.

To keep a little longer in the refrigerator, blanch the leaves for 1-3 minutes. Submerge into ice water. Drain. Use within a day or two or freeze for future use.

Escarole and White Bean Soup
2-15 oz cans of cannellini beans, drained
4-6 cups of vegetable broth
2 bay leaves
1/2 cup extra-virgin olive oil
6 cups coarsely shredded escarole and endive leaves washed and drained
1 medium onion chopped
6 cloves garlic, peeled and cut in half
½ t crushed hot pepper, or to taste
Salt to taste

Heat the beans and 4 cups of broth and bay leaves allow to simmer for 10 minutes stirring occasionally. Stir in the escarole and cook, (continue to stir occasionally), until the escarole is tender, about 15 minutes. Remove the pot from the heat.

In another pan, heat the 1/4 cup of olive oil in a small skillet over medium heat. Add the garlic and onion, saute, shaking the pan, until softened and very lightly browned, do not allow garlic and onion to burn! Carefully pour one ladleful of soup into the skillet. Add the crushed pepper, swirl the pan to blend and then stir the pan full of seasoned soup back into the pot. Check the seasoning add additional broth as needed and let the soup rest off the heat, covered, 10-15 minutes. Serve with garlic bread. Be sure to remove the bay leaves.

Optional, add some sliced cooked sausage, allow soup to simmer a little with the sausage to blend in the flavors.

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