This is a wonderful, easy, and very tasty recipe using the bounties of the organic produce from Herb and Plow Farm. This is a traditional Greek side dish that makes the green beans so flavorful because they are simmered in the aromatic garlic and tomato sauce. I dare you not to eat the entire pot!
Note: When I cook, I rarely measure ingredients, but rest assured, this recipe is foolproof. You cannot go wrong if you add a bit more of this or that.
Let’s begin! Thoroughly wash and snap off ends of 1-1 1/2 lbs. of fresh green beans. Don’t toss those ends! Put them in your veggie scrap bucket! If you don’t have one, see my post “Get Scrappy”. Set the green beans aside for a moment.
Using a box grater set into a bowl, grate 2-4 lbs. of tomatoes. Slice the tomatoes horizontally and place the cut side against the large hole side of the grater. Toss the skins into your scrap bucket. Now if you do not have those Herb and Plow fantastic fresh tomatoes, you can use canned crushed tomatoes, but trust me, fresh is best.
In a large skillet or dutch oven, pour in 1-2 Tbs. of olive oil and saute 1-2 chopped sweet onions until tender and translucent. Add 2 cloves of minced garlic and saute for a few seconds until fragrant. Add tomatoes and green beans. Stir until combined. Add a pinch of sugar to reduce the acid of the tomatoes. Drizzle with additional olive oil and add salt and pepper to taste. Stir well and simmer, covered, for 30 – 40 minutes until beans are tender. Check frequently to make sure that there is enough sauce and that the pan is not getting too dry. A small amount of hot water can be added if that happens. Taste to adjust seasonings. Add 1/2 cup chopped fresh parsley just before serving. Yum and Yum!!!!
This salad is really yummy on its own. For a more substantial meal, leftover roasted chicken can also be added. Ingredients: I head purple cabbage, 3-4 scallions, raw pecans, olive oil, ginger, garlic powder, vinegar, sugar, soy sauce Cut purple cabbage in half, removing outer leaves and core (save these …
If you’re at a loss with what to do with the cucumbers we are getting in our shares, how about making Refrigerator Pickles. They are easy and you can make one jar at a time! Cucumbers (sliced in rounds or spears) 2-3 cloves garlic 4-5 dill heads 2/3 cup white …
This is my go-to dinner recipe whenever I have odds and ends of veggies I need to use up. Everything can be done ahead of time and popped into a pre-heated 425 degree oven for 30 – 45 minutes. The chicken is crispy, moist, and tender. The juices add additional …
A cauliflower dish that tastes like Buffalo Chicken Wings?!? You gotta be kidding me! I just knew a particular recipe review had to be wrong and I was out to prove it. Don’t get me wrong. I love cauliflower mashed “faux-tatoes” and cauliflower “rice”, but could cauliflower scratch that buffalo …
Around my house we LOVE sweet potatoes. Our slight obsession started a few years back when I made sweet potato fries. (It wasn’t until my 3rd attempt that anyone actually got to try them, because I burned the first 2 batches.:-) From that point on I discovered that sweet potato …
Okay, I admit, sometimes you just need WARM from the oven Apple Crisp topped with French Vanilla ice-cream on a cool, fall evening. Yes, it is a NEED….. Then again, sometimes time is short and it is 98 degrees in the shade on a late September afternoon. There is no …
Growing up, my exposure to eggplant was limited to the few times a year my father would dig out the electric frying pan and the container of bread crumbs to fry up sliced eggplant as a side dish for supper. I have no idea why this was always my dad’s …
Watermelon is a wonder-ftuit! Its high-water content makes for a refreshing, rehydrating summer snack. Watermelon is a nutritional powerhouse, high in Vitamins A, B, C, as well as potassium and magnesium. Most people enjoy their melon in large, icy-cold slices, or as an addition to a fruit salad. Consider broadening your watermelon …
My family loves Middle Eastern cuisine, but I must confess that falafel has never been my favorite. I have tried it many times, but it just tastes dry and bland to me. I recently found a great recipe that is so delicious and moist, but best of all, it uses collard greens! Who knew that collards could make the best falafel? This recipe, super- nutritious and gluten-free, was developed by the Minimalist Baker. Visit her blog at https://minimalistbaker.com.
- 4 cups stemmed and torn collard greens (one bunch), or swiss chard
- 1 15.5 ounce can chickpeas, rinsed and drained
- 3 medium to large cloves garlic, chopped (I LOVE garlic and this was perfect for me.)
- 1.5 Tbsp tahini ( I use 2 full Tbsps.)
- 1.5 Tbsp fresh lemon juice (I also add the zest of half a lemon.)
- 1/4 tsp cumin
- sea salt and black pepper
- 3-4 Tbsp oat flour (ground from gluten free oats) I used almond flour because it was what was on-hand.
- ~ 4 Tbsp grapeseed or olive oil for cooking
- Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine. This will grind down to a fine mixture.
- Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
- Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini. Form into small flat patties.
- Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
- Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
- Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
- Cook until the underside is golden brown as well.
- Serve immediately with hummus or tzatziki. If you are eating gluten, tuck a couple into a pita with lettuce, onion, and tomato, along with tzatziki sauce.
- Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Homemade Tzatziki: Peel and seed one small cucumber. Mince 1-2 cloves of garlic. In food processor, finely grate cucumber. Squeeze out as much liquid as possible and save for your morning smoothie. In a bowl combine cucumber, garlic, and 1 cup plain Greek yogurt. Add dried mint and salt to taste.