Do not be afraid. These green beans come in peace. But seriously folks, these vegetables taste so fresh and glorious that you may want to branch out and substitute asparagus or chard for the green beans at another meal.
1 1/2 pounds green beans
2 tablespoons butter
Salt and pepper
Remove each green bean end. Cut the green bean into 2-3 segments. Carefully drop the pieces into a pot of boiling water. Add 1 teaspoon of salt to the water, too. Cook uncovered for about 6 minutes. (If you cover the pot, the beans may turn gray, and gray beans are not attractive.)
Drain the beans in a colander (a bowl with holes). Rinse under cold water. Dry the beans (either put them into a clean kitchen towel or shake them well). Toss the dry, warm beans with butter. Add salt, and pepper too, if that is your preference.
SERVES 4 TO 6 EARTHLINGS
SERVES 4 TO 6 EARTHLINGS
Behold the beet. Eaten alone, the beet tastes great. When paired with the bee’s golden honey, the beet sweetens even more. Close your eyes, take a bite, and listen. SUGGESTION: Serve beets atop a bed of steamed spinach for a complementary color and taste sensation.
3 cups beets
1/3 cup honey
1 tablespoon cornstarch
1/2 cup red wine vinegar
5 whole cloves
Salt + pepper
Scrub the beets, and then steam them in their skins for about 30 minutes. Cool the beets, then remove their skins.
Mix the honey, vinegar, and cornstarch in a saucepan and boil. Add the cooked beets, cloves and a bit of salt and pepper. Simmer over low heat for 5 minutes. Serve.
MAKES 4 SERVINGS
If you bring this surprising salad to a potluck, you will receive surprising compliments. Even people who do not normally eat vegetables enjoy this sweet, crunchy delight. Go on, try it!
3 hard-boiled eggs, peeled
8 oz. crushed pineapple, drained
1/2 cup plain yogurt
2 tablespoon lemon juice
1 tablespoon honey or sugar
4 cups carrots, grated (Knuckle Alert!)
1/2 cup raisins
1/4 cup walnuts, chopped
For Dressing: Combine pineapple, yogurt, lemon juice, honey, cinnamon and nutmeg. Taste.
Add carrots, raisins, and walnuts to above dressing and toss. Arrange the carrot salad on 6 plates. With a spoon, make a hole in the center of each salad. Cut each hard-boiled egg in half the short way. Now place each egg “eye” in the center.
P.S. One thing is sure. You can make this carrot salad with or without its egg “eyeball”.
MAKES 6 SERVING
MAKES 6 SERVING
Leafy Green Salad with Vegetation
Let us alone. This is not lettuce alone.
This salad can be made with different sorts of vegetables, not just the ones listed. For example, try tomatillos, radishes, snap peas or steamed asparagus. Add some tuna, turkey or chicken if you like. Many people enjoy Ranch dressing, but some people don’t.
6 cherry or yellow pear-shaped tomatoes
1 large carrot
1 medium-size cucumber
1 head romaine lettuce
1 red or green bell pepper
4 hard-boiled eggs (orbs)
Optional: Cubed cooked ham, chicken breast, and cheddar cheese, Ranch dressing
Remove the earthy end of the lettuce head and throw it away. Better yet, add it to your compost pile. Wash lettuce leaves in cold water. Dry the leaves in a salad spinner (or pat dry with a clean kitchen towel). Tear or cut the leaves into bite-sized pieces. Toss them into a large salad bowl.
Peel and grate the carrot (activate “Knuckle Alert”). Peel and slice the cucumber. Cut the bell pepper into squares. Unite these vegetables with the tomatoes and with the lettuce. Now add ham, chicken, and/or cheese if you please. Slice the hard-boiled egg orbs. Add these slices to the salad. Serve with dressing.
Red-Flecked Potato Salad
Potato salad often has too much mayonnaise. Add a small bit first, mix, then taste. Apply additional lubrication (mayo) if desired.
4 cups diced & cooked small red potatoes (1 quart)
3 tablespoons sweet pickle relish
1 cup diced celery
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon mustard
2 hard-boiled eggs (orbs), sliced
½ to 2/3 cup mayonnaise
To cook potatoes: Scrub them. Place them in a pot with cold, salted water. Boil, then lower the heat and cook until tender, about 15-30 minutes.
Toss together the cooked potatoes, relish, and celery. Sprinkle with salt and pepper. Mix. Add eggs, mustard, and mayonnaise. Repeat mixing.
Have somebody taste the salad, preferably a human. Depending upon the results, initiate the process of salt and pepper seasoning.
Space Cadet Carrots
Even airheads will remember to eat these sweet carrots. They’re that good.
3 carrots, peeled and chopped
3 tablespoons butter
1 tablespoon maple syrup, brown sugar, or honey
Cut carrots into circular slices.
Boil a pot of water. Lower the carrot circles into the boiling water. A slotted spoon helps with this task.
Boil 5 minutes. Drain carrots in colander.
Put carrots into serving bowl. Top with butter. Add 1 tablespoon of syrup, brown sugar, or honey (not a tablespoon of each). Serve.