Green Beans with Dijon Mustard Vinaigrette
– Serves 4 1 pound green beans, trimmed
2 tbs. olive oil
2 tbs. red or white wine vinegar
1 tbs. Dijon mustard
Handful of parsley, finely chopped
Salt and pepper, to taste
Bring a large pot of water to boil. Add the green beans and cook 4-5 minutes until just tender. Rinse under cold water to stop the cooking process.
Whisk together olive oil, vinegar, Dijon, and parsley. Drizzle vinaigrette over the green beans and toss to coat. Season to taste with salt and pepper.
Hearty Chickpea and Vegetable Curry
– Serves 4 2 tbs. olive oil
1tsp. brown mustard seeds
2 carrots, peeled and chopped
1 rib of celery, peeled and chopped
1/2 large yellow onion, chopped
3 cloves garlic, minced
1 tbs. sweet curry powder
1 tsp. ground cumin
1/4 tsp. ground coriander
1 small head cauliflower, cut into bite-sized florets
1 (14 oz.) can diced tomatoes with juices
1 cup water
1 (14 oz.) can chickpeas, rinsed and drained
1/2 cup frozen peas or frozen corn (or both)
2-3 tbs. white or red wine vinegar
Salt, to taste
Chopped parsley, for garnish (optional)
In a large deep-sided skillet over medium heat, add olive oil and mustard seeds. Heat up for a minute or two; then add carrots, celery, and onions. Sauté until tender, about 5 minutes. Add garlic, curry powder, cumin, and coriander. Cook for 1 minute until fragrant. Add cauliflower, tomatoes, and water; stir to combine. Bring to a rapid simmer, then reduce heat to medium-low and cover partially with a lid. Cook 10-15 minutes or until cauliflower is just tender, but not mushy.
Stir in chickpeas, frozen peas or corn, and vinegar. Season to taste with salt. Cook 3-5 minutes, or until the chickpeas and frozen vegetables are heated through. Sprinkle with parsley just before serving if desired.
Tangy Cilantro Slaw
– Serves 4 1 small-medium head green cabbage, halved, cored, and leaves thinly sliced
½ cup cilantro, finely chopped
½ cup red onion, thinly sliced
2-3 tbs. olive oil
Juice of 1 lime (or 2 if not very juicy)
Salt and pepper, to taste
Combine cabbage, cilantro, and onion in a mixing bowl. Drizzle with olive oil and lime juice. Toss to coat. Season to taste with salt and pepper.
From Hallie Klecker of Simply Savory
