Green Beans with Cherry Tomatoes

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This recipe came from Eating Well I think although I didn’t find it there.  It’s a super simple and delicious side dish that goes with just about any main dish.  I used green beans and cherry tomatoes I got from the CSA bag I get every week.  Try it with super fresh green and tomatoes ~ out of this world!  It has little fat and it low calories to boot!

Green Beans with Cherry Tomatoes

2 tsps olive oil, divided
1 lb green beans, trimmed
1/2 cup water
1 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1 tbsp balsamic vinegar
salt and pepper to taste

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add green beans and saute, stirring often, about 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, about 3 minutes or until tender crisp or a few minutes longer if you like your beans more tender.

Push the beans to the side of the pan, add the rest of the oil and the garlic and saute until the garlic is fragrant, about 30 seconds. Add the tomatoes and stir everything inthe pan together and cook until the tomatoes begin to break down, 2 to 3 minutes.

Remove from heat, stir in the vinegar and the salt and pepper and serve.

Makes 4 servings.

Happy Cooking!

Honey Glazed Carrots

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I love carrots ~ raw OR cooked.  This recipe is super easy and goes with almost any main dish.  I bought carrots with the tops still on and left a little bit on the top and I used 2 bunches.   The carrots are sweet ~ but not too sweet. I served them on Easter and they were delicious with ham.

Honey Glazed Carrots

1 lb carrots
2 tbsps butter
2 tbsps honey
1 tbsp lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

In a medium saucepan, bring the water to a boil. Add salt and then the carrots and cook until tender, 5 to 6 minutes.

Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, about 5 minutes.

Season with salt and pepper and garnish with parsley.

Makes 4-6 servings.

Happy Cooking!

Grilled Corn with Jalapeno Lime Butter

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Yikes, I am so far behind today ~ it’s going to be one of those days, I guess.

I have a couple of grilled corn recipes that are really good but the pictures are from before I figured my camera out so they are pretty bad. Hopefully, I’ll get to the farm stands out at the beach this weekend and get some sweet corn and retake the pictures. The recipe is adapted from Coastal Living.

Grilled Corn with Jalapeno Lime Butter

1/2 cup butter
2 jalapeno peppers, seeded and minced
2 tbsps lime zest
1 tsp fresh lime juice
6 ears fresh corn
1 tbsp olive oil
2 tsps kosher salt
1 tsp fresh ground black pepper

Combine first 4 ingredients and shape into a log. Wrap in wax paper and chill 1 hour.

Remove and discard husks and silks from corn. Rub corn with olive oil and sprinkle with kosher salt and pepper.

Grill corn, covered with grill lid, over high heat for 10 to 15 minutes or until tender, turning often.

Serve with flavored butter.

Serves 6

Happy Cooking!

Trip to the Farm Stands, Hot Weather Meal Idea and My Mom’s Salad Dressing

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We made our first trip to the farm stands out in Pungo today and we weren’t disappointed. Here are some pics of my haul:

I will be making peach muffins later today with some of the peaches. I am going to freeze the blackberries and strawberries. At some point this week, we’ll have the potatoes, probably roasted with herbs. The rest I will use up this week for our meals. Next week I will buy a half bushel of peaches to cut up and freeze. The sweet corn should be ready in another week or so ~ can’t wait for that. We’ll probably go just about every Saturday or Sunday to supplement our vegetable garden and to buy bigger quantities to put up for the winter.

It’s really hot today so I made a Chef’s salad for lunch. It’s easy to make, no recipe, and you can use whatever you like in your salads. I keep all the veggies separate since we all like different things in our salads.

Salad with Meat and Cheese:

Veggies to add to salad:

I also put out sliced hard boiled eggs, croutons and real bacon bits. None of us can agree on a salad dressing so everyone uses their favorite.

My Mom’s Quick Salad Dressing

Mix:
2 tbsp mayonnaise
2 tbsp sugar
Add:
2 tbsp oil (vegetable, canola, olive, use your favorite) I like canola in this recipe
2 tbsp red wine vinegar

Whisk all together and store in refrigerator until ready to serve. Pour over salad and toss.

This dressing is not low calorie but it really hits the spot every once in awhile.

Happy Cooking!