Mediterranean Marinated Green Beans with Olives, Tomatoes and Feta
2 pounds fresh green beans, trimmed
1/4 cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs
Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-11 15:52:132016-08-11 15:52:13Mediterranean Marinated Green Beans with Olives, Tomatoes and Feta
Pour okra into bowl and mix until coated well with egg.
Add flour and mix well.
Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.
Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.
When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.
Scallops with Peach, Corn, Tomato and Parsley Salsa
olive oil
2 ears corn
2 peaches (halved and pitted)
scallops
salt and pepper
1 cup chopped fresh tomatoes
chopped parsley
Heat a charcoal or gas grill until very hot.
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-11 15:49:112016-08-11 15:50:18Scallops with Peach, Corn, tomato and Parsley Salad
Mediterranean Marinated Green Beans with Olives, Tomatoes and Feta
Mediterranean Marinated Green Beans with Olives, Tomatoes and Feta
Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
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Simple Fried Okra
Simple Fried Okra
Slightly beat egg with fork in medium-sized bowl.
Pour okra into bowl and mix until coated well with egg.
Add flour and mix well.
Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.
Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.
When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.
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Scallops with Peach, Corn, tomato and Parsley Salad
Scallops with Peach, Corn, Tomato and Parsley Salsa
Heat a charcoal or gas grill until very hot.
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.
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