New Recipes for a New Year

Sunday, June 12, 2011

Haricots Verts with Feta


1 1/2 pounds Haricots Verts (green beans-buy the very thin beans)
1 small red onion, minced
4 ounces feta cheese crumbled (1 cup)
Summer is here!
1/2 cup slivered almonds

Lemon Vinaigrette
3 TBS fresh lemon juice
3 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp sugar
1/2 cup olive oil
1/4 tsp salt
freshly ground pepper


Lemon Vinaigrette:  Whisk lemon juice, vinegar, mustard, and sugar until combined.  Add olive oil in a thin stream, whisking continuously until blended.  Season with salt and pepper.  Set aside.

Boil 3 quarts water.  Plunge green beans into boiling salted water.  Cook 3 minutes.  Drain and rinse with ice water.  Pat dry.  Cover and chill thoroughly.

Transfer beans to a shallow serving bowl, add onion, and toss with 1/2 cup vinaigrette, adding more if desired.  Sprinkle with feta and almonds on top  Serve chilled.

Wednesday, June 8, 2011

Avocado and Roasted Corn Guacamole


1 cup fresh or thawed frozen corn kernels
A Recipe for Matthew's Graduation Party
1/4 cup plus 3 TBS olive oil
2 large avocados cut into 1/2 inch dice
1 large tomato cut into 1/4 inch dice
1/4 cup chopped fresh cilantro
2 TBS minced red onion
1 tsp chopped fresh or pickled Jalapeno
1 tsp minced garlic
2 TBS fresh lime juice
1 tsp cider vinegar
1/2 tsp coarse salt
1//4 tsp cumin


1.   Preheat the oven to 450 degrees.  On a baking sheet, toss the corn with 1TBS of the oil.  Roast corn, tossing often for 7-8 minutes until golden brown.  Let cool, then transfer to a medium bowl.

2.   Fold in the avocado, tomato, cilantro, onion, Jalapeno and garlic.  Stir in the lime juice, vinegar, coarse slat, and cumin.  Add 2 more TBS of the olive oil.  Cover and refrigerate for up to 6 hours.

Serve with tortilla chips and cold guacamole.