The Purloined Recipe

Preparation time 40 min. chilling time 2 hrs. 308 calories

Serves 4

1 pound small potatoes, sliced 1/4 inch thick
½ pound whole green beans
1/3 cup lemon juice
2 tablespoons cooking oil
1 ½ teaspoons sugar
4 teaspoons brown mustard
3/4 teaspoon dried dillweed
Lettuce leaves
1 - 6 1/2 ounce can tuna, drained and broken into chunks
2 medium tomatoes, seeded and cut into chunks
½ small red onion, thinly sliced and separated into rings
2 hard-cooked eggs, cut into wedges

1. In a large saucepan bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just till tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.
2. Meanwhile, for dressing, in a screw-top jar combine lemon juice, oil, sugar, mustard, dillweed, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well to blend. Chill for 2 to 24 hours.
3. To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.

Recipes By Ingredient, The Recipes, beans, dill, lettuce, onions, potatoes, salad dressings, salads, tomatoes

from Danielle Adams

1/2 Onion
2-3 Tomatoes (depends on the size - 2 if x-large) Or 1 can diced tomatoes if tomatoes are out of season
Handful or More of Summer Squash
Handful or More of Okra
1 Tablespoon of Olive Oil
1 Tablespoon of Butter
Cajun Seasoning
Salt and Pepper to Taste
Can of Corn or 2 cups Butter Beans

Simply Sauté all of the above and then let it simmer for 15 minutes or so and it makes a great dish…sometimes I even add a cup or so of cheddar cheese on top at the end and then our kids really love it.

Recipes By Ingredient, The Recipes, beans, okra, onions, side dishes, squash - summer

Slightly modified from Eastern Mediterranean Cooking by Paula Wolfert

Serves 4

1 1/2 pound tender green beans, trimmed and cut up
1/4 cup olive oil (sometimes I use less)
1 cup minced onion
Salt to taste
1 teaspoon sugar
1/3 cup tomato sauce or one whole tomato, chopped
1 cup boiling water, more if needed

Place all ingredients in a heavy saucepan. Bring to a boil and boil vigorously 1 minute. Cover with tight lid and cook over low heat for at least 30 minutes (the original recipe calls for 2-3 hours), until most of the liquid has been absorbed.

Serve at room temperature with a slab of cheese and crusty bread.

Recipes By Ingredient, The Recipes, beans, onions, side dishes, tomatoes

For 4 pints:

2 pounds young and tender green or yellow beans
2 teaspoons cayenne pepper
4 cloves garlic, peeled
4 heads dill
2 1/2 cups water
2 1/2 cups white or cider vinegar
1/4 cup salt

Using 4 scalded pint jars, tightly pack beans vertically, leaving 1/4-inch headspace. To each jar add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head of dill. Combine water, salt and vinegar and bring to a boil. Pour over beans, allowing 1/2-inch headspace. Cap with sterile seals and rings. Process 20 minutes in a boiling water bath.

Recipes By Ingredient, The Recipes, beans, dill, garlic, pickles

1 medium onion, chopped
3 cloves garlic, minced
4 TBSP olive oil
1 pound spicy sausage in chunks
2 (15 oz) cans kidney beans, drained
1 (15 oz) can garbanzo beans, drained
5 Yukon Gold potatoes, cubed
2 pork chops
3 TBSP hot chopped pepper
1 bunch Kale – washed, dried, shredded
½ head Savoy cabbage, shredded

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in sausage, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side.

Recipes By Ingredient, The Recipes, beans, cabbage, garlic, kale, onions, potatoes, soups

1 pound tender green beans, trimmed and cut on the diagonal
1 large fennel bulb, about 1 pound
2 Tablespoons virgin olive oil
3 Tablespoons lemon juice
2 Tablespoons water
1 flat anchovy fillet, minced
1 garlic clove, peeled and minced
Coarse salt to taste
1/4 cup black olives, pitted and quartered
Freshly ground pepper

Blanch green beans in an abundant amount of boiling salted water until they are tender, yet still crisp, about 10 minutes. Drain and refresh under cold running water. Shake dry.

Trim the stalks off the fennel bulb and cut away any tough outer leaves. Slice fennel into thin strips, leaving the core behind.

To make dressing combine olive oil, lemon juice, water, anchovy, garlic, and salt in a large bowl. When ready to serve toss the fennel and green beans in the dressing. Sprinkle the olives and grind the pepper over the top.

Recipes By Ingredient, The Recipes, beans, fennel, garlic, salad dressings, salads

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4 as a main dish.

It’s pre-tomato season in June, but the first green beans, tender little carrots, and French Breakfast radishes fit quite nicely with a few handfuls of lettuce, herbs, and fleshy purslane leaves. Tuna packed in oil or smoked fish-salmon, tuna, albacore, which can often be found at farmers’ markets—makes the salad into a meal.

1 sweet onion, thinly sliced into rounds
1/4 cup aged red wine vinegar
1 pound small potatoes, any waxy fleshed variety
sea salt and freshly ground pepper
1 ½ pounds green beans, one variety or several
1 bunch little carrots
several handfuls salad greens or small head lettuces
a handful purslane sprigs or big sunflower sprouts
several herb sprigs, such as chervil, marjoram, lovage, chives
2 garlic cloves
1 can anchovies, packed in olive oil
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil, drained, or an 8-ounce chunk smoked albacore,
thinly sliced
3 tablespoons smallest capers, rinsed
1 bunch radishes

1. Heat a large pot of water for the vegetables. Toss the onion with 2 tablespoons of the vinegar and set in the refrigerator.
2. Wash the potatoes, then put them in a small saucepan, cover with cold water, add 1 teaspoon salt, and bring to a boil. Simmer until tender when pierced with a knife, about 25 minutes, then drain. Cut the stem ends off the beans, along with the tails if they’re tough. If the carrots are small and tender, you don’t need to
   peel them. Leave them whole or halve lengthwise with about an inch of the stems. Wash and dry the lettuces and herbs.
3. Mash the garlic with ½ teaspoon salt and 2 anchovies in a mortar. Whisk in the mustard, the remaining 2 tablespoons vinegar, and the oil, making a thick,
   emulsified dressing.
4. When the water boils, season well with salt, then add the beans and cook until tender but still a little firm, 4 to 8 minutes, depending on the varieties. Scoop
   them out and put them on a towel to dry briefly, then toss them, while still hot,
   with half of the dressing. Season with salt and pepper and heap them in the
   center of the platter. Boil the carrots until tender-firm, 4 to 6 minutes or so, then
   drain and dress lightly.
5. Arrange the lettuces on the platter. Place the tuna at either end, breaking it up slightly. Halve the potatoes and arrange them on the platter. Spoon the
   remaining dressing over the lettuces and potatoes and scatter capers over all,
   along with the onions, drained of their vinegar. Lay the remaining anchovies over
   the potatoes. Tuck in the radishes and carrots; add the purslane and herb sprigs.
   Season everything with pepper. Present the salad arranged. Toss it before serving.

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