Green Bean Salad With Walnuts, Fennel, and Goat Cheese

Ingredients:

1 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds green beans, trimmed
1 small fennel bulb, thinly sliced into half-moons (1 1/4 to 1 1/2 cups)
3/4 cup walnuts, toasted and coarsely chopped
1 4-ounce log fresh goat cheese, crumbled


Directions:

1.In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.

2.Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.

3.In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled. Enjoy!

Artichoke Pizzas With Lemony Green Bean Salad

Ingredients:

2 pita breads, split horizontally
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar artichokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano
1 9-ounce package frozen French-cut green beans, thawed
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper


Directions:

1.Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.

2.Top with the red peppers, artichokes, almonds, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.

3.Divide the green beans among bowls. Drizzle with the lemon juice and the remaining oil. Season with salt and pepper. Serve with the pizzas. Enjoy!

Cuban Black Beans and Rice

Ingredients:

1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro



Directions:

1.Cook the rice according to the package directions.

2.Meanwhile, heat the oil in a saucepan over medium-high heat.

3.Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.

4.Stir in the cumin and cook for 1 minute.

5.Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.

6.Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro. Enjoy!

Thai Spiced Tofu

Ingredients:

8 ounces firm tofu, cut into four 1/2-inch slices
3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
3 tablespoons sugar
2 tablespoons fish sauce (or tamari, for vegetarians who don't eat fish)
1/2 pound green beans
1/2 cup vegetable broth
1 tablespoon peanut oil


Directions:

1.Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.

2.Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.

3.In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.

4.Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with the green beans. Enjoy!

Whole Wheat Spaghetti With Asparagus

Ingredients:

1 bunch asparagus, ends trimmed
12 ounces whole-wheat spaghetti
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan


Directions:

1.With a vegetable peeler, shave the asparagus lengthwise into long ribbons.

2.Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.

3.Drain the spaghetti and asparagus and return them to the pot.

4.Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.

5.Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top. Enjoy!