Maria’s Quinoa Salad

Ingredients

  • 2 cups quinoa, cooked with 4 cups water and drizzle of olive oil
  • 1 can black beans, rinsed
  • add in any combination of cucumbers, tomatoes, cilantro, tiny amount of red onion, celery avocados, corn, etc
  • Juice from 2-3 lemons
  • Olive oil
  • lots of cumin
  • salt & pepper

Directions

Mix lemon juice, oil, cumin, salt and pepper. Mix everything together.

Creamy White Beans

Ingredients

  • ½ cup roughly chopped chives
  • ½ cup roughly chopped cilantro leaves and tender stems
  • ½ cup tightly packed basil leaves
  • ½ cup olive oil
  •  Squeeze of lemon
  •  Kosher salt, to taste
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
  •  Kosher salt and black pepper
  • ½ cup chicken stock, vegetable stock or water
  •  Flaky salt, for serving (optional)

Directions

In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.

In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.

Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.

Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

 

White Bean Salad

Ingredients

  • 2 Tbsp olive oil 
  • 2 Tbsp lemon juice 
  • 2 cloves garlic, minced
  • 1/4 tsp salt 
  • 1/4 tsp freshly cracked black pepper
  • 2 15oz. cans butter beans, rinsed and drained
  • 1 cup fresh parsley, chopped
  • 1 pint grape tomatoes, cut in half
  • 2 oz. feta cheese

Directions

Combine the olive oil, lemon juice, minced garlic, salt, and pepper.

Combine the beans, parsley, tomatoes, and feta to a bowl. Stir in the dressing. Serve immediately or refrigerate up to four days.

Greek Lemon Potatoes

Ingredients

  • 1/2 cup chicken broth
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon kosher salt
  • 3 pounds Yukon Gold potatoes cut into quarters
  • 1 tablespoon dried oregano
  • flaky salt and pepper for serving

Directions

Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.

Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

Jan’s Couscous

Ingredients

  • 1.5 cups chicken broth
  • 1.5 cups couscous
  • 1 1/2 cup diced celery
  • 1/2 cup diced orange pepper
  • 1/3 cup diced scallion
  • 1/4 cup minced parsley
  • 1/2 teaspoon or more of cinnamon
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2/3 cup dried currants
  • 1/2 cup pine nuts

Directions

Bring broth to a boil, remove from heat. Add couscous, stir and cover. Let sit 5 min. Stir with a fork.

Combine lemon juice, oil and cinnamon.

Add all other ingredients together except for pine nuts and stir well. Add pine nuts last minute.

Green Beans and Shallots

Ingredients

  • 4 cups water
  • 1 pound very small, firm green beans, cleaned
  • 3 tablespoons butter
  • 3 tablespoons peeled and chopped shallots
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 1 teaspoon lemon juice

Directions

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

Green Beans Two Ways

Ingredients

  • 2 tablespoons chopped tarragon
  • 3/4 teaspoon chopped rosemary
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
  • Salt
  • Freshly ground pepper
  • 1 large garlic clove, minced
  • 4 tablespoons unsalted butter
  • 2 1/2 pounds green beans
  • 3/4 cup low-sodium chicken broth

Directions

In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper.

In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For Kids Transfer half of the beans to a bowl and season with salt and pepper. For Adults Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.

Cranberry Sauce

Ingredients

  • 1/2 cup fresh orange juice, from two oranges
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
  • Zest of one orange, about 2 teaspoons
  • Pinch salt

Directions

In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)

Transfer sauce to a serving bowl. Cover and chill until ready to serve.

Hasselback Potatoes

Ingredients

  • 3 ounces finely grated gruyere
  • 2 ounces finely grated parmesan
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Kosher salt and black pepper
  • 4 to 4 ½ pounds Yukon gold potatoes, peeled and sliced 1/8 thick
  • 2 tablespoons butter

Directions

Heat oven to 400 degrees. Combine cheese in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.

Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Back until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.