THIRTEEN : POACHED BABY VEGETABLES WITH CAPER MAYONNAISE

PLENTY

AUGUST 21 2012

THIRTEEN : POACHED BABY VEGETABLES WITH CAPER MAYONNAISE

It's one billion degrees out today and I've decided I have to, I just HAVE TO, poach some baby veggies for dinner tonight. Why exactly, I'm not sure. But it's been decided so that's what I'm gonna do. Luckily, our BBQ also has a burner so I can do the hot work outside instead of steaming up the already steamy house. Tonight's baby veg includes haricot verts, mini zucchini, tiny turnips, itsy radishes and teeny carrots. All from the garden except the verts... yessssss!

baby carrots from the garden

FIVE : GREEN BEAN SALAD WITH A SURPISE TWIST

PLENTY

JUNE 14 2012

FIVE : GREEN BEAN SALAD WITH MUSTARD SEED AND TARRAGON

Three beans combine to perfection in this fresh, crunchy salad. My contribution tonight comes in the form of the plump, just-picked snap peas. Pea harvest is winding down as the days heat up so I'm trying to take full advantage of every last delicious pod.

This salad is a snap to throw together. Trimming and blanching the peas proves to be the most time consuming chore and even that goes pretty quick. Each pea gets it's own spa treatment before being all tossed with an aromatic oil swimming with just-popped whole spices. A little red onion, fresh garlic, lemon zest, tarragon and chopped swiss chard round it out.

TWO : MIXED BEANS WITH MANY SPICES

PLENTY

JUNE 12 2012

Husband ~ "What's for dinner tonight, dear?"
Wife ~ "Just whipping up some mixed beans with many spices."
Husband (perplexed) ~ "Huh?"
Wife (pointing to recipe) ~ "See... Mixed Beans with Many Spices!"
Husband (more perplexed) ~ "Like curry?"
Wife (uncertain) ~ "Um... I think so... Here! Have a margarita!"

Turns out it is like curry... very much like curry. I mean how could it not be with cumin, coriander, cardamom, turmeric, clove and black pepper? Not sure why Mr. O insists on calling it "mixed spices". Guess he didn't want to incite anger in the segment of the population that takes curry accuracy very seriously. Anyway, whatever you call it, it is tasty.

flowering pea plants

EIGHT-FOUR & EIGHTY-FIVE : ROASTED VEGETABLES

JANUARY 2 2012

EIGHTY-FOUR : ROASTED VEGETABLE SALAD
EIGHTY-FIVE : ROASTED VEGETABLE SANDWICH

Making the roasted vegetable salad was super simple because I had a bunch of leftover veggies I roasted for NYE. These were tossed with a simple balsamic dressing and the salad was done. And it totally rocks! Also, as the Frankies promise, it makes a great breakfast "after a night of heavy eating or drinking."

yummy veggies

THIRTY : STRING BEANS

AUGUST 6 2011

First off, string beans are the same as green beans and they are delicious. This recipe is very simple and really highlights the flavor of the veggie. My only mistake here was shopping at Costco... so I ended up with a HUGE plate of green beans, way more than three people can eat. But, I will snack on them all day tomorrow, cold from the fridge (yum!).

There are basically three steps to this dish: (1) gently saute garlic in olive oil for about 8 minutes to flavor the oil, (2) blanch the green beans, (3) toss them all together! The recipe recommends eating the beans at room temp so it's a super good recipe to make ahead then just let sit on the counter and infuse with garlicky oil until dinnertime.

gently simmer the garlic in olive oil