Meat-free Meals: With Lent beginning this week, this salad is perfect to add to a meat free menu. Find links to meat free meals for those who are observing Lent or those who just love a variety of healthy menus.
18 vegan and vegetarian recipes.
Main courses (look for fish and pasta recipes)
Potato-Green Bean Salad
These fresh green beans just called out to me in the produce section. Although many of my northern friends still have snow in their neighborhoods, my daffodils are poking their heads up. Fresh green beans make this salad delicious, crunchy and so healthy. The light lemon dressing brings a savory touch to the flavors of the green beans and potatoes and the radishes and red onions add a touch of color and a slight bite. /for those observing Lent, this is a great salad with fish or other meat-free meals. See all the links to the many meat-free main course meals on expandthetable.
Foodie Lit
I love the details of life, especially from another era or from another culture. Amy Maroney handles these complexities remarkably well in her dual timeline novel. The Girl from Otto is an artful combination of genres. How did Amy accomplish this? “History, mystery, thrillers, and romance are my favorite genres, and I was writing the book I’d always wanted to read. I’ve always enjoyed romance as a component of other genres rather than as the main story. That’s what I set out to do,” Amy told me. She continued by talking about one of the goals of this novel and the others in this same series. “I really wanted to tell the world about the great women artists who did exist in early modern Europe. Ultimately, I want to illuminate some of these lost voices and stories with my fiction.” She has been able to accomplish this goal masterfully, absorbing me to the very last word! (and making me want to continue to the other books in her series!)
Potato-Green Bean Salad
#vegan #salad
6 ounces French beans (haricots verts), trimmed and halved
2 medium potatoes, halved lengthwise and sliced
1 radish, halved and sliced thinly
1/4 cup red onion, thinly sliced or chopped
Vinaigrette
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons Dijon mustard
2 teaspoons dried thyme
1/2 teaspoon kosher salt
Several grinds black pepper
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Simmer green beans in salted water 4-5 minutes until fork tender. Remove with slotted spoon and rinse under cold water in a colander.
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Add potatoes to same pot. Add water to cover, if needed. Cook and simmer until barely fork tender, about 10-12 minutes. Drain potatoes.
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Whisk together vinaigrette ingredients.
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Add potatoes, beans, radish and red onion. Gently toss. Season with salt and pepper. Taste and adjust seasoning.
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Serve warm or refrigerate until ready to serve. After refrigeration, let come to room temperature for the best taste.
Expandthetable suggestions
Allium free: Omit onion and add several slices fennel.
Heighten the flavor: Add 1 tablespoon capers
Make it a deli salad: Add 1-2 chopped pickles.
Adapted from Martha Stuart
