Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Author: 
Recipe type: Entree
Cuisine: Asian
 

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
Ingredients
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

Instructions
  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.

 

Dijon Potato, Pepper & Bean Salad

Dijon Potato, Pepper & Bean Salad
Author: 
 

Ingredients
  • 4 eggs
  • ½ lb. Dragon Tongue or green beans (around 3 c.), stem snapped & cut in half or thirds
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • 1 small green bell pepper, cut into bite-size strips
  • ½ c. thinly sliced onion
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 Tbsp. fresh oregano, tarragon, or thyme (or 1 tsp. dry)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ¼ c. fresh parsley, chopped

Instructions
  1. Hard boil eggs & let cool.
  2. Bring salted water to boil in a medium sauce pan.
  3. Add green beans & blanch for about 2 minutes.
  4. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain.
  5. Add new potatoes & boil until just tender, 15-20 minutes. Drain & fill with cold water to cool.
  6. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  7. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes & eggs. Serve with parsley.

 

Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander
 

Ingredients
  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

Instructions
  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.

 

Green Beans Almondine

Green Beans Almondine
Author: 
 

Ingredients
  • 1# green beans
  • 3-4 baby leeks or white scallions (white & light green parts only) cut into ½# slices on the bias & rinsed carefully
  • 2 Tbsp. butter
  • 1 Tbsp. Driftless sunflower or olive oil
  • ⅓ c. slivered almonds
  • Salt & pepper to taste

Instructions
  1. Blanch green beans in boiling salted water for about 3 minutes.
  2. Drain & plunge into ice cold water until cool & drain.
  3. Meanwhile, heat butter & oil in a heavy bottomed frying pan just big enough to hold leeks & green beans.
  4. Add sliced leeks, salt, & pepper & cook over medium-low heat until translucent.
  5. Add almonds & continue to cook until leeks are very soft & starting to brown & almonds are starting to brown.
  6. Toss in green beans & cook another minute or two until they’re warmed through. Serve immediately. Serves 4.

 

Organic Bean Salad with Mustard and Dill

This Organic Bean Salad with Mustard and Dill recipe makes the perfect zesty salad or side dish for dinner tonight!

 

Bean Salad with Mustard and Dill
Author: 
Recipe type: Salad
 

Ingredients
  • 1 lb dragon tongue or purple beans (the amount in your bag), ends trimmed
  • 1 green pepper, cut into long strips
  • 2 tablespoon white wine or sherry vinegar
  • 4 tablespoons dijon mustard
  • ½ bunch dill, large stems removed (small stems can be used), finely chopped
  • ½ cup handful almonds, chopped
  • ½ white onion, minced

Instructions
  1. Serves: 4 (as a side dish)
  2. Bring a small saucepan of salted water to the boil. Simmer beans and green pepper for 5 minutes or until slightly tender (you still want a little bit of crunch).
  3. Meanwhile combine vinegar, onion and mustard with Sunflower/Olive oil. Season with salt and pepper to taste.
  4. Drain beans and peppers. Toss in the dressing while they are warm. Add dill and almonds and serve.

 

Oven Roasted Green Beans

Oven Roasted Green Beans
Author: 
 

Ingredients
  • 1 pound green beans
  • 11/2 tablespoons Driftless Sunflower Oil (or extra-virgin olive oil)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions
  1. Preheat the oven to 425.
  2. Trim the ends of the green beans and add to a large bowl.
  3. Toss with the oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
  4. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

 

Summer Vegetable Saute with Balsamic Dates

Summer Vegetable Saute with Balsamic Dates
Author: 
Serves: 4
 

Ingredients
  • 6 cups mixed vegetables (like carrots, beans, & summer squash) cut into thin matchsticks*
  • 2 Tbsp. sunflower or olive oil
  • ¼ cup minced onion
  • Salt & pepper to taste
  • 2 Tbsp. white wine, stock, or water
  • ¼ c. Chopped pitted dates
  • ¼ c. Balsamic vinegar
  • 2 Tbsp. water

Instructions
  1. In a large sauté pan, heat oil over med-high heat.
  2. Add onions & sauté until softened, a minute or two.
  3. Add the carrots & sauté for a couple minutes, until starting to soften.
  4. Add beans & zucchini/summer squash & sauté for another few minutes.
  5. Add salt/pepper, wine or stock/water & continue to cook until liquid has evaporated & the vegetables are just starting to brown a bit but aren’t mushy.
  6. Remove vegetables from pan to a platter & return pan to heat with the dates, vinegar, & remaining water.
  7. Bring date mixture to a boil, stirring frequently, until bubbly & starting to thicken. Pour over vegetables & serve with couscous, brown rice, or grilled fish, pork, or chicken.
  8. * to cut vegetables into matchsticks, carefully cut carrots & summer squashes into long thin slices (a mandolin sure is handy for this)’ then make a stack of the slices & cut them very carefully into long thin matchsticks with a sharp Chef’s knife. Cut green beans in half lengthwise, & make a stack of dragon tongue beans & cut into matchsticks on a steep bias.

 

Dijon New Potato & Green Bean Salad

Dijon New Potato & Green Bean Salad
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4 eggs
  • ½ lb. green beans (around 3 c.), snapped, large ones cut in half
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • ½ c. thinly sliced sweet onions
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. finely sliced onion greens
  • ⅓ c. chopped celery

Instructions
  1. Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes.
  2. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  3. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes, eggs, onion greens and celery. Serve with parsley.

 

 

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Author: 
Recipe type: American
Cuisine: Salad
 

Ingredients
  • 3-4 beetroots, cut into ⅛” half-moons
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced on bias
  • 2 c. green beans &/or snap/snow peas, stems snapped
  • Juice & zest of 1 lemon
  • ¼ c. olive or Driftless sunflower oil
  • Salt & pepper to taste
  • ¼ c. scallion tops, thinly sliced
  • 2 oz. soft goat cheese or feta, crumbled

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sliced beets in enough of the oil to coat & pour onto a rimmed baking sheet & sprinkle with salt & pepper.
  3. Roast for about 15-20 minutes, until starting get limp.
  4. Stir in fennel bulbs/stems & a bit more oil & continue to roast for another 10-15 minutes, until beets & fennel are starting to brown a bit.
  5. Add green beans/peas & roast another 5 minutes or so (you don’t want the vegetables to be mushy).
  6. Remove from oven & let cool a bit.
  7. Meanwhile, in a serving bowl, whisk together lemon juice/zest, the remaining oil, & salt & pepper to taste (remember you salted the vegetables already).
  8. Stir in roasted vegetables & top with scallion tops & cheese.
  9. Serve warm or room temperature.

 

Refrigerator Dilly Beans

Refrigerator Dilly Beans
Author: 
Recipe type: Refrigerator pickles
 

Ingredients
  • ¾ c. apple cider vinegar
  • ¾ c. water
  • 1 Tbsp. honey
  • 1 tsp. kosher or non-iodized sea salt
  • 1 large clove garlic, sliced
  • ½ – 1 jalapeno, sliced, or ¼ tsp. red pepper flakes
  • ½ tsp. each whole black peppercorns & fennel seeds
  • 2 cups worth of green beans, trimmed to fit into jar leaving 1” headspace on top
  • A few thin slices of onion
  • A few sprigs of dill

Instructions
  1. Sterilize a quart jar & lid. Blanch trimmed green beans for 30 seconds, drain, & cool in ice water. Drain. Bring vinegar, water, honey, salt, garlic, chile, peppercorns, & fennel to a boil, stirring to dissolve salt & honey.
  2. Let cool to room temperature.
  3. Pack green beans, onion, & dill prettily in jar.
  4. Pour cooled brine over beans.
  5. Attach lid & let cure in the fridge for at least 3 days before eating.
  6. Store in the fridge for up to 6 months. Makes 1 quart.
  7. Double or triple recipe to make more jars.