Archive for July, 2015

Green Beans with Garlic, Ginger and Lemon

-Green string beans – 2 lbs
-Fresh ginger root – 6 inch piece (peeled) – grated is approximately 1/4 cup
-Garlic – 3-4 cloves
-Lemon zest
-Olive oil – about 4 tablespoons
-Almonds – slivered
-Salt and pepper

-Steam or cook beans in boiling water. When tender (about 4 min), cool quickly in cold/ice water to stop cooking.
-Grate ginger
-Toast slivered almonds
-Heat 1/2 of olive oil in large skillet over medium/high heat. Cook 1/2 beans, ginger and garlic until ginger and garlic are softened. Season with salt and pepper. Add lemon zest and toasted almonds. Serve

Note: It is easiest to cook beans, garlic and ginger in two batches (if cooking 2 lbs of beans).

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Strawberry and Cherry Tomato Salad

As strawberries season is coming to a close, here is an easy recipe for fresh Ontario or Quebec strawberries.

-Strawberries (cut in half or quartered depending on size)
-Cherry tomatoes (cut in half)
-Fresh basil (handful)
-Olive oil
-Salt and pepper

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Roasted Cherry Tomato and Mint Salad

-2 lbs of cherry or grape tomatoes
-1 onion (red or sweet onion)
-Garlic (either use 2 cloves, chopped garlic scapes or if purchasing a whole garlic plant from a local farmers market (the Lansdowne Farmers Market in Ottawa in a great place to get your local produce), you can chop and add a garlic stem (cut in 3-4 inch pieces) to flavor the salad (remove stem after cooking)).
-Mint (handful)
-Olive oil
-Salt and pepper

-Preheat oven to 425 degrees F
-In a bowl, combine cherry/grape tomatoes (halved or quartered depending on size), chopped onion, garlic, salt, pepper and olive oil. Mix well.
-Pour mixture onto baking sheet lined with parchment paper or into a roasting pan.
-Roast in oven for 40-45 minutes
-When tomatoes have finished roasting, chop mint and mix with tomatoes.
-Can be served either hot or cold.

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