FACT: I love summer fruits and vegetables more than Kanye loves Kanye.
There’s nothing like all of the amazing, fresh, local ingredients you can get during the summer! This recipe is perfect for those green beans that are piled sky-high at farmers market tables.
It’s also quick and easy – you parboil the green beans, slices the tomatoes, whisk up a vinaigrette and BOOM, you’re done!
You should totally make this salad for your next cookout or group function – since it doesn’t have mayonnaise or anything creamy, it won’t spoil as quickly if it sits out. Plus, the tang from the red wine vinegar pairs really nicely with rich BBQ sauce.
If you’re feeling fancy, feel free to add kalamata olives and feta cheese for a Mediterranean twist. Or, you could add grilled corn, peppers and cotija for a Mexican twist. Go wild!
Green Bean and Cherry Tomato Salad
serves 4 as a main side or 6 as a small salad
1lb fresh green beans, ends trimmed
1lb cherry tomatoes, halved
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Parsley, basil or other herbs (optional)
Start by parboiling the beans in a big pot of salted water. To do this, bring the water to a boil and drop the beans in for about 3-5 minutes. Then, transfer them to a bowl of ice water to stop the cooking. Drain and dry your green beans, then toss with the cherry tomatoes.
For the dressing, thinly slice the shallot and place in a bowl with the vinegar. Add salt and pepper, then whisk in the olive oil. Adjust as needed.
When you’re ready to serve, toss the beans and tomatoes with the vinaigrette. Top with fresh herbs for additional flavor.
Sometimes I look at things headed for the recycle bin and think, “I feel like I could definitely use this for something else one day…” Then, I put it somewhere and keep seeing it sitting there, waiting for it’s reuse destiny. Often it never finds its purpose and just ends up sitting wherever I’ve put it, sad and alone, until Jeff convinces me to toss it out!
I think of this as my slight hoarding tendency. Like, REALLY slight, y’all… Slight enough to be a little zany, but also a little endearing because I’m trying to see the good in the garbage? Whatever. Sometimes it works out in a BIG way.
This one time, I had saved an empty ketchup bottle forever and them BAM! someone at work needed it for a pancake batter life hack. I was the hero, the thing found it’s second life and I got to tell Jeff with smug satisfaction that my hoarding finally paid off.
This is kind of like that. You have this basically empty peanut butter jar that has delicious goodness still left in the bottom around the edges. It’s doomed for dumping, right?
Enter these overnight oats. Perfection! If the timing’s not right and you find yourself with a full jar of PB, just use a mason jar and add a dollop of the stuff to your oats.
peanut butter overnight oats
empty peanut butter jar, not scraped clean or rinsed
3/4 cup rolled oats
1 to 1.5 cups unsweetened vanilla almond milk (or regular is fine!)
1 heaping tablespoon chia seeds
2 dashes cinnamon
1 teaspoon real maple syrup
The night before you want the oats, mix all ingredients in the empty peanut butter jar. The milk should cover the oats – remember most of it will be soaked up! Shake to combine, then let sit in the refrigerator overnight. In the morning, add more milk/cinnamon/maple syrup as needed. Eat your delicious overnight oats and feel good about contributing to at least one of the three Rs.
Happy Monday, y’all! Hope everyone had an amazing weekend!
This smoothie is the perfect breakfast for a warm summer day. The mango and OJ make it sweet while the greek yogurt and banana make it creamy. Peel and break your banana into pieces to freeze overnight and make sure to use fresh orange juice!
Tropical Kale Smoothie
2 handfuls kale, torn
1 banana, frozen
1/2 cup greek yogurt
1/2 cup unsweetened vanilla almond milk
1/2 cup fresh orange juice
1 cup frozen mango chunks
optional: shredded unsweetened coconut
Place all ingredients into a blender and combine until smooth. Add more OJ or almond milk as needed to get your preferred consistency. If you have the coconut, use an orange slice or bit of almond milk to wet the sides of your glass, then swipe through the dry coconut to make a delicious rim.