Posts Tagged ‘pine nuts’

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Warm Green Bean Salad

June 12, 2011

I found this recipe for warm green bean salad in an issue of Everyday Food.  It was a suggested that the salad be served with steak.  I made it with a thin sirloin strip steak that I had cut in 4-inch strips.  But this salad would be great with chicken breasts or some salmon.

The recipe called for a can of cannellini beans which I didn’t have, so I added the pine nuts.  It also suggested that the tomatoes be added when you add the garlic, but my husband is not a fan of warm tomatoes, plus when you add the tomatoes to the warm green beans, they do get warmed through.

I loved the flavor of this salad.  I loved the use of the green beans.  My husband and Meeshie loved it too.  Fresh veggies served in a way that everyone loved?  That’s a win in my book!

Oh, and did I mention it is one of those dishes that is done in no time?  The salad only took about 15 minutes from start to finish.  Love something tasty and quick during the week, especially during the summer.  Next time I make this I’m going to throw it all on the grill.  I recently bought a wonderful cast iron pan from Crate and Barrel that would work really well for this recipe, but then in the summer there isn’t too much I won’t cook on the grill instead of using the stove.

Warm Green Bean Salad

  • 1 T Extra Virgin Olive Oil
  • 3/4 lb Green Beans, trimmed and cut into 1-inch pieces.
  • 2 Garlic Cloves, sliced thin
  • 8 oz Grape Tomatoes
  • 1/4 C Pine Nuts
  • 1 T Balsamic Vinegar (I used a fig flavored one)
  • Handful of fresh Basil, torn
  • Salt and Pepper to taste

Heat the oil in a skillet.  Add the green beans and cook for 2 minutes.  Add the garlic and the pine nuts and cook for another 3 minutes, keeping an eye on the pine nuts so that they don’t get over brown.  Add the vinegar, tossing thoroughly.  Remove from the heat, add the tomatoes and basil.  Toss in a bowl, add truffle salt and pepper to taste.

Serves 4 generously.

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Pesto

July 14, 2010

I have an abundance of fresh basil.  I’ve already given some to my sister and I was fortunate enough to get an amazing pesto recipe from a friend of this blog.  She is the same lady who introduced me to truffle salt.  Thanks Denise!

I had planned to have this pesto last night for dinner but changed my mind as I was making it.  My husband likes pasta with lots of sauce and I wasn’t sure that this would make him happy.  Plus, generally I don’t make pasta in the summer.  I associate pasta with cool weather. 

I decided that we would have marinated chicken on the grill, and placed on toasted buns with provolone, garden tomato and this pesto.  Grilled zucchini will also be served. 

I love that this recipe actually browns the pine nuts and the garlic instead of just throwing everything into the food processor.  The aroma of the pine nuts and the garlic was heavenly while they toasted in the pan.  Once the basil was brought into the mix my mouth was watering and I wished that I had made the chicken sandwich right then.

The smell was heavenly, but the flavor was amazing.  This is the best pesto I’ve ever eaten.  Thanks again Denise!

Pesto

  • 1/4 C Pine Nuts
  • 3 Medium Garlic Cloves
  • 2 C Fresh Basil, packed
  • 7  T Extra Virgin Olive Oil
  • Salt, to taste
  • 1/4 C Parmesan Cheese, finely grated

In a small skillet, toast the pine nuts over medium heat.  Stir frequently until just golden and fragrant, about 4-5 minutes.  Remove the pine nuts from the pan and set aside.  Add the garlic cloves (do not peel the garlic) to the empty pan.  Toast until fragrant and the color deepens, shaking occasionally, about 7 minutes.  Transfer the garlic to a plate, cool, peel and chop.  By heating the garlic first, you are opening up the flavor of the garlic. 

Place the basil in the food processor and chop.  Place the nuts, garlic, oil and salt in the food processor.  Process until smooth.  You may have to add a little bit more oil to get the consistency that you want.  Add the cheese and process again.

Toss on your favorite pasta.  Or dip it in bread. 

Or add it to a sandwich.

This can stay up to three days in a covered container in the fridge.  If you can keep yourself away from it, that is.

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