Whoever said potato salad needs to be cold? For this warm version from eatingwell.com, potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.
INGREDIENTS
1 1/2 pounds potatoes, scrubbed and cut in half
8 ounces green or yellow beans, trimmed
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons champagne vinegar or white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons crumbled Gorgonzola or other blue cheese
2 tablespoons finely chopped scallion greens
DIRECTIONS
Position rack in lower third of oven; preheat to 450°F. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens. When the vegetables are done, toss with the dressing in the bowl. Serve warm.
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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 Lehman2013-08-20 13:59:372013-08-20 13:59:37Roasted Potatoes and Mixed Beans
This is a simplified version from kitchencaravan.com with just a few ingredients. There are no exact quantities for this recipe, because it is up to you to judge the amounts you want to use. The idea is to have the same proportions of onions, tomato, and peaches, and just make the dish as colorful and diverse as possible. Who needs mango when we have ripe, juicy peaches?!
INGREDIENTS
Cooked black beans (see below), or canned black beans
Red onion
Tomatoes
Peaches
Jalapenos or Chile peppers
Cilantro and/or Parsley
Vinegar
Lime
Salt
Collard greens or kale (about 3 cups chopped)
DIRECTIONS
Dice the red onions, tomatoes, and peaches to about a medium size, not much bigger than the beans. For 1 cup of cooked beans you will need about 1/2 a peach, 1 medium tomato, 1/4 of a red onion, and about 1″ of the jalapeno pepper.
Mince the chiles finely and toss them in along with the herbs for extra flavor. Dress with vinegar, season with salt, and toss thoroughly.
Steam the collard greens and kale, and place them on the bottom of two dishes. Spoon the bean salad on top of the greens and serve.
How To Cook Dried Black Beans:
Take 1 cup dried beans, place in a bowl, and cover with about double their amount in water. Soak for at least 4 hours or overnight. Drain the beans of their soaking liquid and transfer to a pot. Cover again with at least 2-4 inches of water and bring to a boil. Turn the heat down and simmer covered on very low heat until the beans are cooked through and soft (about 1 hour). You can add cumin, ginger, or garlic to the cooking liquid to add flavor. Ginger and cumin both help with the digestibility of the bean.
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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 Lehman2013-08-20 13:58:262013-08-20 13:58:26Latin Black Bean Salad with Peaches
Add fresh, fruity flavor to grilled chicken,
pork, fish, or baked pita chips for a snack with this versatile salsa. Sautéing
peaches with onions and jalapeño intensifies the flavors
INGREDIENTS
1 large sweet onion, chopped
1 jalapeño pepper, seeded and minced
1/4 cup sugar
2 tablespoons grated fresh ginger
2 tablespoons olive oil
4-6 firm peaches, peeled and chopped
1/4 cup fresh lemon juice
1/4 teaspoon salt
2 tbsp. chopped fresh cilantro
DIRECTIONS
Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.
For the Pork Chops
4 bone-in pork loin chops, about 12oz (350g) each, and 1in (2.5cm) thick
2 tablespoons olive oil
The rub
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chile powder
Kosher salt and freshly cracked black pepper to taste
Turn your grill and let it settle to medium heat. While the fire is heating up, combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops lightly with oil, then coat them generously with the spice rub.
Put the chops on the grill over the coals and cook, turning once, until done to your liking (10-12 minutes per side for medium). To check for doneness, poke the meat with your finger to test its firmness. Serve the chops hot, and pass the salsa on the side.
Roasted Potatoes and Mixed Beans
Roasted Potatoes and Mixed Beans
Whoever said potato salad needs to be cold? For this warm version from eatingwell.com, potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.
INGREDIENTS
DIRECTIONS
Position rack in lower third of oven; preheat to 450°F. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens. When the vegetables are done, toss with the dressing in the bowl. Serve warm.
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Latin Black Bean Salad with Peaches
Latin Black Bean Salad with Peaches
This is a simplified version from kitchencaravan.com with just a few ingredients. There are no exact quantities for this recipe, because it is up to you to judge the amounts you want to use. The idea is to have the same proportions of onions, tomato, and peaches, and just make the dish as colorful and diverse as possible. Who needs mango when we have ripe, juicy peaches?!
INGREDIENTS
DIRECTIONS
Dice the red onions, tomatoes, and peaches to about a medium size, not much bigger than the beans. For 1 cup of cooked beans you will need about 1/2 a peach, 1 medium tomato, 1/4 of a red onion, and about 1″ of the jalapeno pepper.
Mince the chiles finely and toss them in along with the herbs for extra flavor. Dress with vinegar, season with salt, and toss thoroughly.
Steam the collard greens and kale, and place them on the bottom of two dishes. Spoon the bean salad on top of the greens and serve.
How To Cook Dried Black Beans:
Take 1 cup dried beans, place in a bowl, and cover with about double their amount in water. Soak for at least 4 hours or overnight. Drain the beans of their soaking liquid and transfer to a pot. Cover again with at least 2-4 inches of water and bring to a boil. Turn the heat down and simmer covered on very low heat until the beans are cooked through and soft (about 1 hour). You can add cumin, ginger, or garlic to the cooking liquid to add flavor. Ginger and cumin both help with the digestibility of the bean.
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Fresh Peach Salsa and Grilled Pork Chops
Fresh Peach Salsa and Grilled Pork Chops
Add fresh, fruity flavor to grilled chicken,
pork, fish, or baked pita chips for a snack with this versatile salsa. Sautéing
peaches with onions and jalapeño intensifies the flavors
INGREDIENTS
DIRECTIONS
Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.
For the Pork Chops
The rub
Turn your grill and let it settle to medium heat. While the fire is heating up, combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops lightly with oil, then coat them generously with the spice rub.
Put the chops on the grill over the coals and cook, turning once, until done to your liking (10-12 minutes per side for medium). To check for doneness, poke the meat with your finger to test its firmness. Serve the chops hot, and pass the salsa on the side.
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