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.

 

Dragon Tongue Beans with Caramelized Onions

Dragon Tongue Beans with Caramelized Onions
Author: 
Recipe type: Side Dish
Serves: 3-4
 

Ingredients
  • 2 Tbsp. butter
  • 2 yellow onions, cut into ¼” slices
  • Salt & pepper
  • 1 tsp. sugar
  • 1 c. white wine
  • 2 c. Dragon Tongue beans, snapped & strings removed & cut in half
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh parsley, chopped (optional)

Instructions
  1. In a cast iron pan or other thick-bottomed skillet or Dutch oven, melt butter over medium heat.
  2. Add onions, stir, & cover. After a few minutes, add salt & pepper to taste & sugar & turn heat down to medium-low.
  3. Cover again & cook for another 15-20 minutes.
  4. Add white wine, turn the heat back up a bit, & cook uncovered for another 20 minutes, stirring occasionally.
  5. When onions are starting to caramelize, add the beans, cover, & cook for another 10 minutes, stirring frequently (if the onions start to stick, add a bit more wine).
  6. Stir in the balsamic, taste & adjust seasoning if necessary, top with parsley if you wish, & serve.

 

Lebanese Chard & Bean Salad

Lebanese Chard & Bean Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 4 c. chard and/or saute mix, whole leaves & stem
  • 1 c. green, purple or dragon tongue beans, cut or snapped into thirds
  • ½ medium onion, finely sliced
  • ⅓ c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh parsley, chopped
  • ½ c. walnuts, coarsely chopped & toasted
  • ½ c. sweet peppers, very thinly sliced

Instructions
  1. Steam chard for a minute or two (greens for slightly less time), until just wilted.
  2. Run under cold water to cool & drain. Arrange it on a serving platter.
  3. Steam beans for a couple of minutes, cool, drain, & place on top of wilted greens. Arrange onion & sweet pepper slices on top of beans.
  4. Mix yogurt, lemon juice & parsley together in a small bowl & drizzle over salad.
  5. Top with walnuts & extra parsley for garnish.
  6. Add toasted pita wedges for a complete meal!

 

Garlicky Beans with Tomato & Sage

Garlicky Beans with Tomato & Sage
Author: 
Recipe type: Side Dish
 

Ingredients
  • ½ lb. yellow or dragon tongue beans (about what’s in your box), stems removed
  • 2 Tbsp. Driftless Sunflower or olive oil
  • 4-6 cloves garlic, minced
  • ½ banana pepper, seeds removed, minced (medium hot – wear gloves if you have sensitive skin)
  • 1 roma or slicer tomato, diced OR half a pint of sungolds, cut in half
  • 2 Tbsp. fresh sage, chiffonaded (leaves rolled up & cut into thin ribbons)
  • salt & pepper to taste

Instructions
  1. Heat oil in large saute pan.
  2. Add garlic & banana peppers & saute over medium-high heat for a minute or two.
  3. Add beans & saute for another few minutes.
  4. Add tomato, sage, salt & pepper & continue to cook for several minutes, until tomato liquid has all but evaporated.
  5. Serve immediately.