Green Bean Salad with Toasted Walnuts and Feta Cheese

Green Bean Salad with Toasted Walnuts and Feta Cheese

by | Nov 21, 2022 | Dinner, Recipes

This green bean salad is delicious as a side dish. It is healthy and fresh tasting and makes a nice addition to a holiday menu.

Serves: 6

Ingredients:
  • 1 pound fresh green beans, rinsed, and end tips cut off
  • 1/4 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh mint leaves, chiffonade
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 2 – 3 cloves garlic, minced
  • 1/2 cup toasted walnuts
  • 1/2 cup diced red onions
  • 1/2 cup feta cheese
Apple Orchard
Instructions:
  1. Bring 4 quarts of water to a boil over high to medium-high heat.
  2. Add prepped green beans to the boiling water and cook for 3-4 minutes.
  3. While the beans are cooking, add cold water to cover the ice in a large bowl half filled with ice. 
  4. Strain hot cooked green beans and add them to the ice bath. Remove from the bath when beans feel cold, approximately 3-4 minutes, and then add beans to a medium to a large salad bowl.
  5. In a small mixing bowl, combine the olive oil, white wine vinegar, mint leaves, sea salt, ground black pepper, and minced garlic. Add this dressing to the cold green beans and toss gently to coat. Add the diced red onion and toss it again.
  6. Sprinkle with feta cheese and, lastly, toasted walnuts.
  7. This green bean salad tastes better as it marinates for an hour.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Sautéed Blue Oyster Mushrooms

Sautéed Blue Oyster Mushrooms

by | Mar 31, 2021 | Dinner, Lunch, Recipes

The earthy aroma and texture of these blue oyster mushrooms combined with herbs and cream (if desired) make a hearty side dish or can be the star of the meal.

Servings: 4

Ingredients:

One harvest of Blue Oyster Mushrooms 

2 tablespoons of Extra Virgin Olive Oil

1 medium onion, chopped

3 tablespoons chopped garlic

2 teaspoons of dried thyme

1 teaspoon of fresh rosemary

Salt and Pepper to taste

1/4 cup dry white wine (optional)

Hot Red Pepper Flakes (optional)

1/4 cup heavy cream (optional)

Blue Oyster Mushrooms
Instructions:
  1. Tear freshly harvested mushrooms into desirable pieces.   
  2. On medium heat, add EVOO to a large frying pan or Dutch oven. Add chopped onion and sauté for about 3 minutes; add mushrooms until they have released all of their high moisture content (about 10 minutes).  Do not cover the pan with a lid.
  3. Add chopped garlic, thyme, rosemary, salt,  and pepper to the pan and sauté until the moisture in the pan has evaporated and mushrooms are brown (about 15 minutes).  The smell of this mixture is so aromatic.
  4. (Optional) Deglaze the pan with white wine for 5 minutes allowing the wine to cook off.
  5. (Optional) Add heavy cream and cook for 3 minutes until cream has reduced.
  6. Remove from heat, sprinkle with hot pepper seeds to taste,  and add additional salt if needed.  
  7. Serve immediately or refrigerate for other favorite dishes.

 

Serving suggestion:  Make these mushrooms your main entrée and add a side of polenta.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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