Ingredients

Salad
• 2 cucumbers
• ½ teaspoon of Kosher salt
• Leaves from 1 bunch of radishes washed and dried
• 1 cup of arugula
• 4 radishes halved and thinly sliced
• 1 ear of corn cooked and kernels removed
• 1 large tomato seeded and diced
• 1 cup of bush beans (green beans)
• ¼ cup finely chopped red onions or shallots
• Freshly ground pepper
Dressing
• 3 tablespoons of olive oil
• 1 1/2 tablespoon of sour cream
• 1 tablespoon white wine vinegar
• ½ teaspoon of honey or sugar
• Kosher salt and ground pepper

Instructions

1. Slice cucumber, add salt, and let sit for 15 minutes. Rinse, drain, and pat dry.
2. Boil water. Add bush beans for one minute then rinse with cold water.
3. Chop radish leaves. Place radish leaves, arugula, corn, tomato, and onions in bowl.
4. To make the dressing, whisk together all of the dressing ingredients in a small bowl.
5. Combine all salad ingredients and mix with dressing. Add salt and pepper to taste.

Notes

Ingredients

• Olive oil
• 1 share bush beans
• 1 large shallot, thinly sliced
• 1 pint cherry tomatoes, halved
• 5 ounces malabar spinach or sweet potato greens
• 8 ounces shredded jack cheese
• 16 ounces tomatillo or green chili salsa
• 8 ounces fat-free plain Greek yogurt
• Ten 8-inch corn tortillas

Instructions

1. Preheat the oven to 350 degrees F.
2. If using sweet potato greens, blanch (boil for a few minutes) and set aside.
3. Heat two tablespoons olive oil in a large skillet over a high flame.
4. Sauté the bush beans and shallot until tender and beginning to brown, about 5 minutes.
5. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
6. Stir in the spinach or sweet potato greens and cook for another few minutes, until wilted. Set filling aside to cool slightly.
7. Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor).
8. Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Add half the cheese to the vegetable mixture and stir to combine. Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
9. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
10. Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad.

Ingredients

• 2 tsp. salt
• 1 bag (1/2 lb.) French filet beans
• 1 Tbsp. olive oil
• 1 tsp. salt
• 2 Tbsp. fresh rosemary
• 2 tsp. lemon juice

Instructions

1. Bring a large pot of salted water to boil.
2. Break off the ends of the beans.
3. Lay out a drying towel to dry the beans.
4. Add the beans to the boiling water and cook 5 to 8 minutes or to desired tenderness.
5. Once ready, drain and let beans dry on drying towel.
6. Once dry, put beans in a shallow serving dish, drizzle olive oil, add freshly ground pepper, sea salt, lemon juice, and fresh rosemary, mix to coat.

Ingredients

• Kosher salt
• 1/2 lb. yellow French filet beans, cut into 1/2-
• inch pieces
• 1 Tbs. Champagne vinegar
• 1/4 tsp. Dijon mustard
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1/2 cup pecans, toasted and coarsely chopped
• cup dried cranberries
• 1-1/4 oz. (1/4 cup) crumbled blue cheese,
• preferably Danish
• 2 handfuls of arugula

Instructions

1. Bring a 4-quart pot of salted water to a boil. Boil the haricots jaunes until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)
2. Whisk the vinegar, mustard, and a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the arugula, haricots jaunes, pecans, cranberries, and blue cheese and gently toss to combine. Lightly season with salt and pepper.

Ingredients

• 1 pound thin green beans (haricots verts)
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup grated Parmigiano-Reggiano

Instructions

1. Preheat the oven to 400 degrees F.
2. Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.
3. Recipe courtesy Tyler Florence
4. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/parmesan-roasted-green-beans-recipe.html?oc=linkback

Ingredients

• 12 ounces haricots verts, ends trimmed, or small thin green beans
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper

Instructions

1. Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.
2. Recipe courtesy Emeril Lagasse
3. Read more at: http://www.foodnetwork.com/recipes/haricots-verts-recipe.html?oc=linkback