fridge. Itâs perfect for picnics too!
Glazed Green Bean Salad
Makes 4 servings as a side dish
step 1 Trim green beans to 2 inches (I like to trim them on an angle to dress up the salad a bit). Steam gently until tender-crisp, just a few minutes, then fully submerge in ice-cold water to stop the cooking process. Dry well and set aside in a large bowl.
step 2 To make the glaze, mix the cooking sherry, tamari, maple syrup, and cornstarch together until the cornstarch is dissolved. Place the glaze in a small saucepan and whisk constantly over high heat until the sauce turns clear and thickens. (This happens fast, so be on your toes.) Remove the sauce using a rubber spatula, pouring it onto the beans, getting every single bit of sauce out of the pot.
step 3 Place the pine nuts in a dry sauté pan over medium heat. Toast the nuts until golden brown, being careful not to burn them! Youâll see the nuts turn slightly shiny just before they start to brown. Remove the toasted nuts from the pan and place into a mortar and pestle or food processor to crush them. (If you donât have a mortar and pestle or food processor, you could put them into a bag and crush them with a rolling pin or skillet.)
step 4 Toss the glazed beans with the crushed nuts. Grate fresh black pepper over the top, to taste. Serve immediately or refrigerate for later.
Ingredients
1 pound fresh green beans (thinner âharicot vertsâ are preferred)
1 tablespoon cooking sherry (white wine would work, too)
1 tablespoon tamari
1 tablespoon maple syrup
1 teaspoon cornstarch
cup pine nuts
Black pepper, to taste
Grilled Pear, Walnut, and Cabbage Salad
W ho says cabbage canât be fancy? This elegant salad is perfect for entertaining. The grilled pear and the sweet dressing are set off by salty-sweet walnuts that play the part of croutons in this salad. All of the flavors work really well together and nothing overwhelms. Some black mission figs would be a great addition, if they are in season.
The walnuts, dressing, and cabbage can be prepared ahead of time. Dress the cabbage an hour or so before serving and refrigerate. The dressing does double duty here as a grill sauce for the pears. If you make the pears last minute, you can serve them slightly warm and still fragrant from the grill.
Grilled Pear, Walnut, and Cabbage Salad
Makes 4 large plate servings or 8 starter plates
step 1 Put the walnuts and margarine into a nonstick skillet. Cook on medium, tossing the walnuts until they are coated in the margarine. (You should have just enough to make them shiny, but you shouldnât see any pools of oil.) Add the soy and sugar sauce to the pan and be ready to mix like crazy. Now, mix like crazy! The soy sauce should bubble up and coat the walnuts. Turn off the heat and let the walnuts cool on parchment paper or a slightly oiled surface (so they wonât stick).
step 2 To make the dressing, whisk together the lemon juice, brown sugar, salt, soy sauce, and black pepper in a small bowl until completely combined, making sure the salt and sugar have dissolved. Slowly drizzle in the ¼ cup of peanut oil while whisking vigorously. Set aside.
step 3 Quarter the cabbage. Remove the outer leaves and cores. Shred into thin strips and dress with just enough dressing to coat, 4 to 6 tablespoons. Add poppy seeds, mix, and refrigerate.
step 4 Heat the grill. Halve the pear. Using a melon baller or a ½-teaspoon measure, carve out a neat ball, removing any seeds. Cut each piece in half again (4 pieces) and in half again (8 pieces). Use one of the seed balls to test the heat of the grill: dip it in the dressing and press it down on the grill; if it has grill marks after about a minute, the grill is ready.
Ingredients
1 cup walnuts
½ teaspoon Earth Balance margarine
1 teaspoon soy sauce
teaspoon sugar
1 recipe Lemon and Brown Sugar Dressing (see below)
1 head green cabbage (the round, pale green variety)
1 tablespoon poppy seeds
1
Glazed Green Bean Salad
Makes 4 servings as a side dish
step 1 Trim green beans to 2 inches (I like to trim them on an angle to dress up the salad a bit). Steam gently until tender-crisp, just a few minutes, then fully submerge in ice-cold water to stop the cooking process. Dry well and set aside in a large bowl.
step 2 To make the glaze, mix the cooking sherry, tamari, maple syrup, and cornstarch together until the cornstarch is dissolved. Place the glaze in a small saucepan and whisk constantly over high heat until the sauce turns clear and thickens. (This happens fast, so be on your toes.) Remove the sauce using a rubber spatula, pouring it onto the beans, getting every single bit of sauce out of the pot.
step 3 Place the pine nuts in a dry sauté pan over medium heat. Toast the nuts until golden brown, being careful not to burn them! Youâll see the nuts turn slightly shiny just before they start to brown. Remove the toasted nuts from the pan and place into a mortar and pestle or food processor to crush them. (If you donât have a mortar and pestle or food processor, you could put them into a bag and crush them with a rolling pin or skillet.)
step 4 Toss the glazed beans with the crushed nuts. Grate fresh black pepper over the top, to taste. Serve immediately or refrigerate for later.
Ingredients
1 pound fresh green beans (thinner âharicot vertsâ are preferred)
1 tablespoon cooking sherry (white wine would work, too)
1 tablespoon tamari
1 tablespoon maple syrup
1 teaspoon cornstarch
cup pine nuts
Black pepper, to taste
Grilled Pear, Walnut, and Cabbage Salad
W ho says cabbage canât be fancy? This elegant salad is perfect for entertaining. The grilled pear and the sweet dressing are set off by salty-sweet walnuts that play the part of croutons in this salad. All of the flavors work really well together and nothing overwhelms. Some black mission figs would be a great addition, if they are in season.
The walnuts, dressing, and cabbage can be prepared ahead of time. Dress the cabbage an hour or so before serving and refrigerate. The dressing does double duty here as a grill sauce for the pears. If you make the pears last minute, you can serve them slightly warm and still fragrant from the grill.
Grilled Pear, Walnut, and Cabbage Salad
Makes 4 large plate servings or 8 starter plates
step 1 Put the walnuts and margarine into a nonstick skillet. Cook on medium, tossing the walnuts until they are coated in the margarine. (You should have just enough to make them shiny, but you shouldnât see any pools of oil.) Add the soy and sugar sauce to the pan and be ready to mix like crazy. Now, mix like crazy! The soy sauce should bubble up and coat the walnuts. Turn off the heat and let the walnuts cool on parchment paper or a slightly oiled surface (so they wonât stick).
step 2 To make the dressing, whisk together the lemon juice, brown sugar, salt, soy sauce, and black pepper in a small bowl until completely combined, making sure the salt and sugar have dissolved. Slowly drizzle in the ¼ cup of peanut oil while whisking vigorously. Set aside.
step 3 Quarter the cabbage. Remove the outer leaves and cores. Shred into thin strips and dress with just enough dressing to coat, 4 to 6 tablespoons. Add poppy seeds, mix, and refrigerate.
step 4 Heat the grill. Halve the pear. Using a melon baller or a ½-teaspoon measure, carve out a neat ball, removing any seeds. Cut each piece in half again (4 pieces) and in half again (8 pieces). Use one of the seed balls to test the heat of the grill: dip it in the dressing and press it down on the grill; if it has grill marks after about a minute, the grill is ready.
Ingredients
1 cup walnuts
½ teaspoon Earth Balance margarine
1 teaspoon soy sauce
teaspoon sugar
1 recipe Lemon and Brown Sugar Dressing (see below)
1 head green cabbage (the round, pale green variety)
1 tablespoon poppy seeds
1
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