Meghan's Bean Salad

This is one of Meghan's classics! Its basically a melange of whatever is looking good at the farmer's market. Very refreshing and delicious!

Pile of green beans (washed, trimmed, blanched)
Pile of yellow beans (washed, trimmed, blanched)
Pile of pole beans (washed, trimmed, blanched)
Shelly beans (or any kind of canned shelled bean)
Lima beans
Thinly sliced basil
Cherry or grape tomatoes
Olive oil
Lots of fresh lemon juice
Salt, pepper

The goal is for all the beans to be fresh. Its so much fun buying the fresh beans that need to be shelled. Shelly beans taste sort of like kidney beans once cooked. The farmer's market didn't have lima beans this weekend, but they are essential. You can always buy the refrigerated or frozen ones from Jewel as a substitution.

Ratatouille With Fried Eggs

Evelyn and I ran to a nearby farmers market on Wednesday. The colorful displays of fresh vegetables inspired last night's meal.

This recipe started with something I saw in this month's issue of Martha Stewart Living magazine. It was very easy to put together, and Chris and I felt so happy with every bite. Bonus: this tastes great at room temperature and even better the next day so it is a great meal to prepare for guests ahead of time.

Ratatouille With Fried Eggs
Serves 6-8

1 large eggplant, cut into 3/4" chunks
3 large tomatoes, cut into 3/4" chunks
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon dried thyme
1 tablespoon of dried oregano
1 medium onion, halved and sliced
5 garlic cloves, thinly sliced
2 zucchini, cut into 3/4" chunks
2 yellow bell peppers, cut into 3/4" chunks
8 slices rustic bread
8 eggs
kosher salt, freshly ground pepper

Preheat oven to 450 degrees.

1. Toss tomatoes, thyme and oregano with 2 tablespoons of olive oil in a very large bowl. Set aside to marinate.
2. Toss eggplant, onion, garlic and 2 tablespoons olive oil together. Season with salt and pepper. Spread on to a large rimmed baking sheet.
3. Toss zuccini and bell peppers with 2 tablespoons olive oil. Season with salt and pepper. Spread on to a second large rimmed baking sheet.
4. Roast both sheets of vegetables until golden and tender (about 45 minutes). Rotate the pans once during roasting.
5. Remove pans from oven and immediately add hot vegetables to the large bowl with tomatoes. Stir well to combine and add salt and pepper to taste.
6. Brush bread slices with olive oil and toast in the oven, about 2 minutes
7. Fry up some eggs how you like 'em (the Martha Stewart version called for poached eggs, so keep that in mind, too).
8. Assemble: put one piece of toast on a plate, spoon on a generous helping of ratatouille, and top with the fried egg.

ENJOY!

A Tasty Salad for Supper

1 head red leaf or romaine lettuce
2 links turkey sausage, casing removed
1 can Great Northern beans, drained and rinsed
good handful of fresh green beans, trimmed
1 large tomato, chopped
2 roasted red peppers from a jar, chopped
2 slices of provolone or a ball of fresh mozzarella, diced
1 lemon
olive oil
salt,pepper

Bring about a 1 1/2 cups of water to boil in a small saucepan. Drop in the green beans and cook till bright green - about 3 minutes. Meanwhile, prepare a bowl of ice water. Remove beans from pan and immediately drop into the ice water. Once they are chilled, remove from the water and cut into bite-size pieces.

Heat a large pan over medium heat and add in some olive oil. Cook the sausage and stir till crumbly. Once sausage is cooked through, drop in Great Northern beans and turn heat off.

Fill two large bowls with lettuce and top with green beans, tomatoes, red peppers, and cheese. Spoon sausage/bean mixture on top. Squeeze half a lemon over each salad and drizzle with olive oil. Season to taste with salt and pepper.

Berry Cobbler

This recipe comes from Marilyn Burden, a lifelong friend of Grandma/Nana/Flo/Mom. I can't wait to try it!!

2C berries any kind or mix berries

1/4C sugar (I use less about 1-2 T)

1T lemon juice (I add about 3 and also some lemon zest)

1/3 C flour (I omit this I like it juicy)

Topping

1/2C brown sugar
1/4C flour I use more probably
1to 2 C flour depending on size of pan but I like a lot of topping)
6 T butter(I use more 8to 10)
1 t cinnamon(I use 2or 3)

you can make as much topping as you like just adjust other ingredient to make it crumbly

Toss berries in lemon juice, sugar and flour place in pie dish

mix other ingredients and top berries

Bake 375 30 to 35 minutes or till bubbly

serve with whipped cream or ice cream

Enjoy...hope you don't mind my alterations, but with fresh berries or peaches,,you can't miss no matter what you do ,,,sounds like my mothers type of receipe..a little of this and a little of that...!

This is a great idea for leftover grilled chicken, I know, "Who would ever have leftover grilled chicken?!" but if you have some on hand along with these other common ingredients, you'll have the makings for a perfect accompaniment to the Gazpacho below.

Smoky Chicken Salad

2 C grilled chicken, chopped
4 slices smoked bacon (turkey or pork), chopped
4 scallions, chopped
1 celery rib, diced
1 T dill relish
1/2 t garlic powder
1 t celery salt
pepper to taste
2/3 C mayonaisse

Mix all ingredients and chill. Serves 4

I have made 2 very large batches of Gazpacho for parties recently. Each recipe will feed several, depending on portion. So good on a hot summer day, and so healthy!

Gazpacho

2 hothouse Cucumbers, do not peel
1 each: red, yellow and orange pepper, seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
1 C cilantro, finely chopped
46 oz tomato juice
1/2 C white wine vinegar
1/2 C extra virgin olive oil
1 T kosher salt
1 1/2 t freshly ground black pepper

Roughly chop cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Put each vegetable, seperately into a food processor fitted with a steel blade and pulse until it is coursely chopped. Do not overprocess!
After each vegetable is processed, combine them in to a large bowl and add the garlic, tomato juice, vinegar, olive oil, cilantro, salt and pepper. MIx well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Serves 8 to 10

(adapted from Ina Garten, Barefoot Contessa Cookbook)