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.

Apple Buckle is the Perfect Fall Coffee Cake

Apple Buckle is the Perfect Fall Coffee Cake

by | Oct 7, 2022 | Anytime, Breakfast, Recipes

If you are looking for a delicious fall coffee cake filled with fresh apples, look no further. Apple Buckle pairs perfectly with morning coffee, an afternoon cup of tea, or a picnic treat.

Makes 6 – 8 servings

Ingredients:

Streusel Topping

  • 1/3 cup dark brown sugar
  • 1 Tbsp unbleached flour
  • 1/2 tsp ground cinnamon
  • 2 tbsps softened butter

Cake

  • 3 tbsps softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup unbleached flour
  • 3/4 cup oat flour (you can grind your oats into oat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp Oriental Five Spices (optional)
  • 1/2 cup buttermilk
  • 2 1/4 cup Honeycrisp apples, peeled, cored, and diced mixed with 2 tsp freshly squeezed lemon juice.
Apple Orchard
Instructions:
  • Preheat the oven to 425 degrees.
  • Combine ingredients for the streusel topping in a small bowl till it is a crumbly mixture. Set aside.
  • Cream butter, sugar, and vanilla in a medium to large mixing bowl. Beat in one egg for about a minute or two.  
  • In a separate bowl, combine flour, oat flour, baking powder, baking soda, and salt. 
  • Add dry ingredients into the creamed mixture alternately with the buttermilk.
  • Fold in apples with lemon juice.
  • Add cake mixture to an 8″ square buttered baking pan or in place of butter; line the baking pan with unbleached compostable parchment paper. Top with streusel topping.
  • Bake for 30 minutes or until a cake tester poked in the center of the cake comes out clean.

Note: You may substitute Honey Crisp apples with McIntosh, Pink Lady, Golden Delicious, Granny Smith, Fuji, or a combination of your favorite crisp, firm, juicy apples.

    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.

    Marinated Veggie Salad with Olives

    Marinated Veggie Salad with Olives

    by | Jun 27, 2022 | Anytime, Recipes

    Marinated Veggie Salad with Olives is an easy side dish to take to a picnic. It also looks great on a charcuterie board and makes an excellent appetizer. Store this vegetable salad in a Mason glass jar in your refrigerator until you are ready to serve it.

    Servings: 4 – 6

    Ingredients:
    • 1/2 cup white vinegar (apple cider vinegar works well also)
    • 4 garlic cloves, peeled and halved
    • 2 bay leaves
    • 3 cups cauliflower florets
    • 1 1/2 cups sliced carrots (cut into 1/8 inch thick rounds)
    • 2 celery stalks, chopped
    • One 14-ounce jar of quartered artichoke hearts water-packed, drained
    • 1/2 cup assorted pitted olives
    • 1/2 cup roasted red bell pepper strips, water-packed
    • 2 tablespoons of extra virgin olive oil
    • 1 tablespoon drained capers
    • Salt and freshly ground black pepper to taste
    Asparagus
    Instructions:
    1. In a large glass 4-quart measuring bowl, combine the vinegar, garlic, and bay leaves. Set aside.
    2. Bring a large pot of water to a boil. Add the cauliflower, carrots, and celery; cook for one minute. Drain the vegetables and transfer them to a large bowl; add the vinegar mixture and combine. 
    3. Add the quartered artichoke hearts, olives, roasted red bell pepper strips, oil, and capers. Mix well. Cover and refrigerate for 24 – 48 hours.
    4. Remove the bay leaves—season to taste with salt and pepper.
    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.

    Family Secret Southern Broccoli Salad

    Family Secret Southern Broccoli Salad

    by | Nov 9, 2021 | Dinner, Lunch, Recipes

    This family secret southern broccoli salad has the perfect combination of flavor and crunch to be the meal or complement to an entree.

    Serves: 2-4

    Ingredients:

    5 cups of small broccoli florets (32-40 oz.)

    1 cup mayonnaise (prefer Duke’s)

    1 tbs cider vinegar

    1/3 cup chopped onion

    1/4 sugar

    3/4 cup dried cranberries

    1/2 cup sunflower kernels (optional)

    Real bacon bits (8 oz.)

    Corn on the cob
    Instructions:
      1. Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until it is bright green and slightly softened (approximately 3 minutes).  Drain well and run under cold water to stop the cooking.  Drain again.
      2. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and dried cranberries.  Refrigerate for 1 hour, if possible.
      3. Just before serving, fold in the sunflower kernels and the bacon pieces. 
        Debbie Barton

        OPL Director of Operations Debbie Barton shares a favorite recipe.

        Learn more about Debbie.

        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.

        Easy Spicy Corn Salad with Queso Fresco

        Easy Spicy Corn Salad with Queso Fresco

        by | Nov 3, 2021 | Dinner, Recipes

        This spicy corn salad with queso fresco is a perfect weeknight side dish. It is easy and adds just enough kick to enhance your meal.

        Serves: 4

        Ingredients:

        4 ears of corn or 1 bag of frozen corn

        1 red bell pepper

        2 tbs chopped onion

        1 lime (juiced)

        1/4 cup crumbled queso fresco

        Spices (a pinch of each) – chili powder, cayenne pepper, salt and pepper

        1-2 tbs butter (unsalted)

        Corn on the cob
        Instructions:
          1. Cut corn from cob.
          2. Preheat the skillet on high heat with butter.
          3. Add corn, onion, and red pepper.  Cook for 4-5 minutes, stirring infrequently to get an almost roasted corn.
          4. Place the cooked corn in a medium bowl and add the lime juice and spices.  Mix well.
          5. Garnish with queso fresco.
            Lorie Buckingham Home Chef

            OPL Founder & Wayfinder Lorie Buckingham shares a favorite recipe.

            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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