Tag Archive: Beans

New Potatoes and Green and Yellow Beans Salad with Creme Fraiche

August 29, 2012

This summer I have been making many different potato salads and they have been quite popular here at home. Different than the traditional salads these are a melange of new potatoes and a variety of vegetables I happen to have in my fridge at the time. I toss them together with a dressing, add a couple of hard boiled eggs (or not) and voila, a lovely summer potato salad. I made this salad today with leftover... View Article

Tartine with Bean Spread and Purple Basil

April 13, 2012

I make this bean spread often as an appetizer to spoon onto small crostini. Here I use it to top grilled bread for a lunch or a light supper. Serve accompanied by a small salad with crisp vinaigrette. For a vegan version leave the pecorino out. Ingredients:   Long slices of country bread Olive oil Parmesan or pecorino, shaved or chopped  roasted peppers Purple basil   Bean spread:   4 tablespoons olive oil 1 small... View Article

Barley and Bean Soup

April 13, 2012

Barley and beans is a nice combination for either soups or salads. See the salad category for the salad version of this pair. I often have cooked grains in the fridge and it’s easy to make a quick and delicious soup with them. Barley however cooks quickly so this soup can be prepared on a short notice. You can use vegetable stock but I find that chicken stock gives it a wonderful flavour. Ingredients: 3... View Article

Bean Soup

April 13, 2012

If I had to choose a couple of favourite soups this would certainly be one of them. Simple, wholesome and easy to make, this is a delicious soup and has been part of my soup repertoire for many years. I make it with small white cannelini beans that have been soaked overnight. If you are in a hurry and wish to make the soup the same day you can boil the beans, leave them in... View Article

White Bean Spread and Dip

April 12, 2012

Bean spread makes a lovely appetizer spooned on top of crostini, or serve it as a dip with pita wedges or thin slices of grilled bread. Leftovers, if any, are good on a sandwich or a tartine. You can use home cooked beans or open a can of organic low sodium beans. Both would work fine. If you cook beans you may as well cook more than you need and keep the extra in the... View Article

Beans, Barley, Pistachios and Radicchio Salad with Roasted Tomato Oil and Sherry Vinegar

April 12, 2012

This salad features both grains and legumes, ingredients that I often combine. The soft beans combine nicely with the chewy barley and can be served hot or at room temperature as a substantial salad. I flavour this with roasted tomato oil that I make and often keep in the fridge. The tomato oil is so flavourful that you don’t need much more other than combining it with sherry or wine vinegar for a flavourful dressing.... View Article