Monday, December 15, 2014

Rainbow Repast (Meatless Monday)

Warm Green Beans Nicoise and Citrus Beet Salad with Candied Walnuts was tonight's fare on this warm December Monday.  The plated recipe is from Better Homes and Gardens Fast and Healthy Magazine

Green Beans Nicoise
(Serves 4)

4 Red Potatoes, halved, then sliced
2 Tablespoons Shallots, sliced
1/4 cup Kalamata Olives
Water to cover
Bring water to a boil, cover and cook for 5 minutes.  Add:
2 cups Green Beans, ends snipped 
Cook until tender.
Stir in:
1 cup Grape Tomatoes, halved
1/4 cup Parsley, snipped 
Sprinkle with:
2 Tablespoons Lemon Juice, fresh squeezed
2 teaspoons Olive Oil  
Season with: 
Mrs. Dash
Garnish with:
Hard Cooked Eggs, sliced
Shaved Fresh Mozzarella 

The Autumn Salad dish was inspired by several recipes. 
Citrus Beet Salad
(Serves 4)

4 Golden Beets, peeled and quartered
1 small Zester Squash, halved and seeds removed
Roast at 375 for 20 minutes.  Remove squash and roast beets 20 minutes more.
Peel squash and slice.
Slice Beets.

2 Tablespoon Walnuts, chopped
2 Tablespoons Brown Sugar
1 Tablespoon Water
Heat brown sugar and water in microwave for 20 seconds.  Pour over walnuts. 

1 Orange, peeled, sliced and quartered 

3/4 cup Orange Juice
2 Tablespoons Cider Vinegar
2 Tablespoons Shallots
Heat until reduced by half.  Strain.
1 Tablespoon Canola Oil

In serving dish, layer squash, beets and oranges.  Sprinkle with Sugared Walnuts.  Pour dressing over. 

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