Tag Archives: green beans

Green Beans, Sausage & Sweet Tomatoes

Are you short on time and want to prepare a wonderful dinner?  As they say necessity is the mother of many inventions,  but don’t let the lack of time deprive you and your family from enjoying a delicious dish! Nowadays you markets have an assortment of chicken sausages. They have less fat than the traditional pork sausage and come in varieties such as apple and spice, smoked paprika, and if you like it spicy andouille and jalapeno!  Use fresh vegetables ( or a shortcut with frozen ones) and inexpensive  Queso Blanco and you’ll make a great  dinner for any time of the year.


2 cups pole or green beans, blanched ( use frozen for a shortcut)
2 smoked chicken & apple sausages chopped
1 cup cherry tomatoes, cut in halves
1/2 cup Queso fresco diced
2 Tbsp olive oil

Brown the sausage in a skillet with the olive oil, take the sausage out, keep warn.; lower the heat and place the tomatoes and queso in the drippings, stir gingerly till queso starts to melt.

Arrange the beans on a serving dish, layer on top the sausage and the tomato-queso mix. Serve with spicy tortilla chips for a snack, or over whole wheat pasta fir a dinner.

Vegetable Frittata

Into tapas? Try this quick and easy vegetable frittata.  Perfect for a quick lunch, a late night dinner , or as part of a tapas party. It’s a terrific way to eat veggies! . Substitute eggs for egg whites for a low cholesterol version.

Ingredients: (for one 8-inch frittata)

2 cups cooked vegetables, such as broccoli, asparagus or green beans
4 eggs, beaten
1/2 onion, minced
2 Tbls olive oil
grated Pecorino Romano to taste

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the vegetables, salt & pepper to taste. Pour the eggs, let cook till barely set. Gently, slide the frittata on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish sprinkle with freshly grated pecorino Romano and enjoy!

No Potato Salad


Craving for potato salad but on a low carbohydrate diet? Try this delicious adaptation. It has all the flavor of real thing without the carbs. The rich texture of the green beans combined with tangy dressing  satisfy the worst of cravings!
Replace regular mayo for canola oil mayo to make it soy-free.

Ingredients: (8 servings)

1 lb green beans chopped into half inch pieces
1 medium red onion, chopped
1 orange (or red) bell pepper, chopped
1/3 cup olive oil
1/2 cup canola oil mayonnaise
salt & pepper to taste

Place water in a large pot, salt the water and bring to a rolling boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, salt and pepper to taste. Add the olive oil and stir well. Incorporate the mayo. You may add some mustard or vinegar if desired. Serve warm or set the mixture aside till it cools. It can be made ahead and will keep 2 days in the fridge.

Tuscan Tomato Soup


This rich tomato soup has the fragrance and feel of a lazy afternoon at a Tuscan villa.

Enjoy with fresh crusty bread and white wine.  It makes a great item for brown bagging!

Ingredients (makes 6 cups):

1 Tbls butter
1 small onion, chopped
2 cups grape or cherry tomatoes, cut in halves
2 ripe sweet tomatoes, peeled and pureed, about 1 cup
1 cup mixed chopped veggies, such as peas, carrots & green beans
1 1/2 cups (a 12 oz can) chicken broth or stock
1 Tbls balsamic vinegar
1 spring fresh basil
1/4 tsp freshly cracked white pepper
2 Tbls freshly grated pecorino romano cheese

Melt the butter in a 4 Qt saucepan, sauté the onions till slightly brown (about 5 minutes). Add the mixed vegetables, the halved tomatoes and the chicken stock. Stir and add the pureed tomatoes with the balsamic vinegar. Let the mix simmer (not boil) for 20 minutes, stirring occasionally. Turn the heat off , tear the basil leaves in small pieces and add to the soup; let sit for one minute. Ladle into serving dishes, sprinkle with the pepper and the cheese. Enjoy with fresh crusty bread.
This soup can also be served at room temperature.

Green Bean Salad

Green beans ( AKA string beans) are delicious and always available.  Did you know a cup contains about 25% of Vitamin K ? That’s the one that makes strong bones with calcium intake!

In our recipe, we combine fresh green beans  with sweet peppers .  It is great as a grilled meat side dish, and also a picnic must! In Holiday times, it serves well with turkey and duck. If you can’t find fresh, use frozen ones: just blanche for 2-3 minutes.

Ingredients: (6 servings)

1 lb fresh green beans, stems cut and chopped to 1/2 inch portions
1 medium shallot or a red onion, chopped
1 red or orange bell pepper, chopped
1/3 cup olive oil
3 Tbls apple cider vinegar
1/2 tsp tarragon
fresh cracked white pepper to taste

Fill a 12 quart pot 3/4 of the way with salty water and bring to a boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, the tarragon and cracked pepper to taste. Add the olive oil and the vinegar, toss well and serve with fresh cut tomatoes and water crackers.
This salad can be kept refrigerated in an airtight container for up to 3 days.