Green Bean & Tomato Salad

We had a crazy hot summer this year.  Like 100* for a very long time.  Most of our meals consisted of something that could either be cooked in the crock pot, on the grill, or not at all.  I'd like to say that the weeks of grilled meat & salad meals helped me lose weight...but I'd be lying.  I think it had to do with the ice cold beers that were consumed to help keep us cool.

I think I also developed a new love for fresh green beans.  I've always been a fan of green beans, although we don't eat them often since Cooper won't even look at them.  During the fall I love to steam them and toss with a little bit of bacon or lemon zest.  But summer, especially a hot summer, begs for them to be served in a cold salad.  I added a little bit of pasta to this salad to beef it up a bit, and so that I could cook a little extra pasta for Cooper.  The dressing was very easy to make and I was a fan - although it did break the "no oven during the summer" rule.

Green Bean & Tomato Salad with Roasted Tomato Dressing from Cooking Light

• 1 large ripe tomato, halved
• 1 tablespoon chopped basil
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon sugar
• 1/2 t Worcestershire sauce
• salt
• pepper
• 1/2 lb fresh green beans, trimmed
• Romaine lettuce, torn
• 1 cup cherry tomatoes, halved
• 1 1/2 cups cooked bow-tie pasta

Heat the broiler.  Place the tomato halves on a baking sheet sprayed with cooking spray and broil for about 10 minutes, or until blackened.  Let the tomato cool for about 10, peel and core discarding the peel & seeds. Combine the tomato, basil and next 6 ingredients in a blender and blend until smooth.  

Cook pasta according to directions on the package in salted boiling water.  Drain and rinse with cold water.  Steam the green beans until tender, about 7 minutes.  Rinse with cold water, drain.  Combine the Romaine, tomatoes, pasta & green beans in a large bowl.  Serve dressing over each salad.

Green Bean & Tomato Pasta Salad

We've had a hot summer this year.  A really long, really hot summer.  I've tried to avoid using the oven at all costs to keep the house from turning into my own personal oven.  Thankfully, we started the summer with a new grill and a freezer full of beef, so this wasn't difficult.  We've spent quite a few weekends with steaks on the grill and some sort of salad on the side.

This recipe is one I've hung on to for quite some time, never having thrown it together.  I knew Cooper would like it, though, since he frequently consumes a pint of grape tomatoes on his own each week.  I try to tell myself it is ok because it is kind of a vegetable.  But it isn't.  And he can totally tell the difference in tomatoes - try anything other than a grape or cherry tomato and he'll refuse.  Kids are funny that way.

In hindsight, the only change I would have made would have been to add some crumbled feta cheese to this.  It was great, but cheese makes everything better.  Plus, the bite from the feta would have added another depth to the dish.  It will definitely be made again, though, with the cheese!

Green Bean & Tomato Pasta Salad from Southern Living

For the salad:

• 8oz bow tie pasta
• 1/2 lb fresh green beans, trimmed and cut into 1 1/2 inch pieces
• 1 cup grape tomatoes, halved
• 1/4 cup chopped red onion
• 1/2 cup Basil Garlic Vinaigrette

For the vinaigrette

• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons chopped basil
• 1/2 teaspoon fresh ground pepper

In a large Dutch oven, bring salted water to boil and add the pasta.  Cook for 5 minutes and add the green beans.  Cook for an additional 5-6 minutes, drain and rinse with cold water.

Smash the garlic and salt together to make a paste.  Whisk with the remaining ingredients until well blended.

In a large bowl, combine the pasta, green beans, tomatoes & onion.  Toss with 1/2 cup of the vinaigrette.  Serve chilled.

Grilled Romaine with Buttermilk Dressing

A few weeks ago I got a text from my friend Rachel.  It was something like "they are grilling lettuce on Food Network."  I think I responded with "I've had that...it is pretty good."  While she sent back "Ew.  Something about warm lettuce..."

I get it.  I love a salad.  But put lettuce on my sandwich or hamburger and I probably will just pass all together.  And if it is shredded lettuce, forget it.  At least the large leafs are easy to remove!  But I have had grilled lettuce.  I remember the first attempt - one of my previous jobs.  The chef thought it would be a great idea to serve a Grilled Caesar Salad.  Only we were serving 600 people, and well, that stuff needs to be served right away.  When moved to a "twenty-person only" menu and served fresh, the lettuce is a little warm, slightly charred, and takes on the smoky grill flavor.  Pair with cold, creamy buttermilk dressing and the contrast makes for a great salad.

The first night I made this, I chopped up tomatoes and threw them on top.  But something wasn't right.  The next evening I decided to roast the tomatoes with some garlic & olive oil until they burst, adding something a little more to the salad.  Holy cow...I see us buying a lot more Romaine in the future and firing up the grill.  Plus, Jason and I both hate chopping up the lettuce for salad.  That would be why it usually goes bad before we eat it.  This makes prep super fast and we're both happy with that.

Grilled Romaine with Buttermilk Dressing adapted from Southern Living

• 2 hearts of Romaine, halved
• olive oil
• salt & pepper
• 1/2 pint grape tomatoes
• 1 garlic clove, minced
• shredded Parmesan cheese

Heat about 1 tablespoon of olive oil in a small skillet over medium heat.  Add in grape tomatoes, crushed garlic and salt & pepper to taste.  Heat through, stirring occasionally, until the tomatoes wilt or burst.  

Heat the grill to a medium-high heat.  Brush the Romaine halves with olive oil and sprinkle with salt and pepper.  Grill, cut side down, for about 2 to 3 minutes, or until wilted.  Remove from the grill, top with tomatoes, dressing and Parmesan cheese.  This is best served just after grilling.

Buttermilk Chive Dressing

• 3/4 cup buttermilk (I make mine with skim milk)
• 1/2 cup light mayo
• 2 tablespoons chopped chives
• 1 tablespoon chopped green onion
• salt & pepper to taste.

Whisk together all of the ingredients; cover and chill until needed.

Edamame Salad

I've mentioned a few times about buying a cow.  Here's the (short) story.  A few months ago I started talking to Cindy about her garden, farmer's markets and buying meat in bulk.  I did a little research (aka Ask Mom) and got a price quote from the meat market my family used to own.  It really just made sense, although we were not quite sure how much meat we'd end up with.  We included Rachel & her family in on a portion, so I placed the order.  The day after Lindsey's wedding, we headed to the meat market thinking we were going to get about 300lbs of beef.

Instead, we loaded up 461lbs.  To say I had a panic attack would be putting it mildly.  Thankfully, my super awesome friend Rachel & her parents took a slightly larger portion and we now all have freezers full of beef.

The largest portion of the beef came ground, but we did manage to get a good stack of tenderized round steak.  I'm saving a few packages for Chicken Fried Steak, but I needed to look for something just a little healthier.  Rachel actually came across this recipe, so I added it to the menu for the week.  We both liked it, although Jason admitted that it is a lot of edamame.

Edamame Salad adapted from Cooking Light

• 3 cups shelled edamame
• 2 T low-sodium soy sauce
• 1 T grated peeled ginger
• 1 T light mayonnaise
• 1 T Dijon mustard
• 2 t white wine vinegar
• 1 t dark sesame oil
• 1 pint grape tomatoes, halved
• 1 cucumber, peeled and chopped
• 1/4 cup chopped green onion
• 1 T olive oil
• about 8-10oz tenderized round steak, cut into 1" pieces
• salt & pepper

Steam the edamame according to the package.  Rinse with cold water, set aside.

In a large bowl, combine the soy sauce with the next 5 ingredients, and whisk until combined.  Add the edamame, tomatoes, cucumber & onion, tossing to coat.

In a medium skillet, heat the olive oil over high heat.  Season the steak with salt & pepper and add to the pan.  Cook until crisps, about 5-7 minutes.

Just to note, Wednesday kicked off hurricane season.  Yeah.  I've got 150lbs of beef in my freezer.  Usually hurricane season wouldn't be more than a blip on my radar, but if something comes our way this year, I'm loading up my beef and heading to Camp Nana.  To grille. And eat.