Tag: family recipes

Ingredients

• 1 bunch fresh green beans, trimmed
• 1 bunch fresh yellow wax beans, trimmed
• 1 (14.5 ounce) can garbanzo beans
• 1 (14.5 ounce) can cannelloni beans
• 1 (14.5 ounce) can kidney beans
• 1/2 a large red onion, diced
• 2 large stalks of celery, diced
• 1 green bell pepper, diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Dash of Nature's Seasoning
• 1/4 cup granulated sugar or 1/8 cup Stevia
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• fresh parsley, chopped for garnish

Instructions

1. Cook fresh green beans and yellow wax beans and let cool.
2. Drain and rinse the garbanzo beans, cannellini beans and kidney beans.
3. In a large mixing bowl, toss together the beans, red onion, celery, and green pepper.
4. In a separate small mixing bowl, whisk together the salt, pepper, sugar (or Stevia), and red wine vinegar until the sugar is dissolved. Gradually stream in the olive oil, whisking constantly until it all comes together.
5. Pour the dressing over the beans and veggies, and toss to coat. Cover and refrigerate, before serving. For best results, refrigerate at least 4 hours or overnight.
6. Toss the bean salad with the dressing once more and garnish with fresh parsley before serving.

Ingredients

• 1 pound medium shells or rotini pasta
• 1/2 pound provolone or fontina cheese
• 1/4 pound hard salami
• 1/4 pound pepperoni
• 1/4 pound prosciutto
• 1 small can black olives
• 1 small jar green or kalamata olives
• 3 tomatoes (sub Sun-dried tomatoes, chopped)
• 1 green or red pepper, diced
• 3 stalks celery, chopped
• 1 small sweet onion, diced
• 1 1/2 teaspoon kosher salt
• 1 tablespoon fresh ground black pepper
• 3/4 cup olive oil
• 1/2 cup cider or wine vinegar
• Fresh basil or oregano leaves for garnish

Instructions

1. Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.

Ingredients

• 6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
• 1 can drained green beans
• 1 sliced large red or vidalia onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Kosher salt and fresh ground black pepper, to taste
• 1 teaspoon dried oregano or Italian seasoning
• Sliced green onions, for garnish

Instructions

1. Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.