Lemony Two-Bean Salad

This is a great vegetable side dish, but it makes a great salad main dish too.  This is a vegan recipe with protein coming from cannellini beans.

LEMONY TWO-BEAN SALAD

1 lemon, sliced

1 tsp salt

12 oz. green beans, trimmed

2 cloves garlic, smashed

1-15-oz can cannellini beans

red pepper flakes

chopped fresh parsley

chopped fresh lemon balm

Sprinkle sliced lemon with salt and set aside. Cook green beans (trimmed) in boiling salted water until crisp-tender, 5 minutes; drain and rinse. Sauté smashed garlic cloves in olive oil over medium heat, 3 minutes. Add can cannellini beans (drained and rinsed), the green beans and a pinch of red pepper flakes; cook 2 minutes. Pat the lemon slices dry; chop and add to the beans along with some chopped parsley and chopped fresh lemon balm. Season with salt. Serves 4 to 6.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Baked Spinach Herbed Tomaotes - Weekend Recipe

I originally shared this recipe as part of my advent calendar back in 2014. It is very tasty and wonderful with fresh thyme, if you have some (use 1 tsp if you have fresh.)  Makes a great side dish with other vegetable-based dishes or use as an appetizer.

Baked Spinach Herbed Tomatoes 

10-oz fresh chopped spinach, cooked
1 cup Italian bread crumbs
3 green onions, chopped
3 large eggs, lightly beaten
6 Tbls butter, melted
1/4 cup freshly grated Parmesan cheese, more for garnish
1/4 tsp Worcestershire sauce
1/4 tsp minced garlic
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp dried thyme (1 tsp fresh)
1/8 tsp Tabasco sauce
6 thick tomato slices
ground black pepper

Directions:

Cook spinach, by sautéing in a skillet with olive oil until wilted, then add 1/2 cup water, cover and steam for 5 minutes. Drain well. In a medium bowl, combine spinach, bread crumbs, green onions, eggs, butter, 1/4 cup Parmesan cheese, Worcestershire sauce, garlic, salt, white pepper, thyme, and Tabasco sauce; mix well. Arrange tomato slices in a single layer on a greased baking pan. Sprinkle with black pepper. Mound an equal portion of spinach mixture on each tomato slice. Sprinkle with additional Parmesan cheese. Bake uncovered for 15 minutes.
RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Luxurious Honey Milk Bath - Bath Blend of the Month

Luxurious Honey Milk Bath

1 cup honey

2 cups milk
1/2 cup dried lavender or lemon balm, or a combination of both
1/2 cup sea salt
3 Tbls baking soda

Directions:
First combine the honey with a cup of boiling water, stir until dissolved. Then add the milk, incorporating well. Allow the milk to steep while you run the bath.  Add the sea salt and baking soda to bath water and stir to dissolve. Strain the milk batch into the bath water, straining out the herbs. Slip into the bath and enjoy the soothing properties.

Asparagus Quiche with Dill - Weekend recipe

This month the Recipe Theme is Vegetarian.  After last month where I was mixing numerous meats for creole dishes, this will be a nice change.  Farmers markets are getting under way and the availability of  fresh vegetables is increasing, so this is the perfect time to enjoy some vegetable recipes.  I will do side dishes, main dishes and specialty dishes.

I am going to start with a vegetable quiche, you can use as a side dish, main dish or brunch dish.  This recipe is not Vegan, only meat free, but I promise other recipes this month will be.

Asparagus Quiche with Dill

The nutty bite of Gruyère cheese blends well with dill and asparagus. Try this quiche for a Sunday brunch. It is delicious hot, warm, or cold.

1 nine-inch unbaked tart shell 1/2 pound fresh asparagus
3 eggs
1 1/2 cups half-and-half
2 ounces Gruyère cheese, grated
3 tablespoons minced fresh dill weed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions:

Preheat the oven to 425°F.

Line the tart shell with pie weights or prick with a fork and bake for 7 minutes, or until barely set and faintly golden. Transfer it to a cooling rack and remove the weights. Reduce the oven temperature to 350°F.

Trim off the woody parts of the asparagus stalks. Steam the stalks over boiling water for 3 minutes, or until barely tender. Drain immediately, then chop coarsely.

Whisk the eggs with the half-and-half, then fold in the asparagus and remaining ingredients and pour into the tart shell. Bake for 40 minutes, or until the filling is set. Let cool at least 10 minutes before serving. Refrigerate if not serving within 30 minutes. Serves 4

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails