Green Beans with Dijon, Tomato Jam and Basil

This is your blog writer's FAVORITE bean recipe, and her own creation!

serves 4


  • 1 lb bush beans or pole beans, ends snapped
  • 2 tb butter
  • 1 tb tomato jam (or substitute honey)
  • 1 tb dijon mustard
  • 3 tb chopped basil
  • 2 ts lemon juice
  • salt and pepper to taste


1. Steam beans for about 8 minutes, until they are just tender.

2. While beans are cooking, add the rest of the ingredients into a large mixing bowl. 

3. When beans are ready, drain them and add them immediately to the mixing bowl. Use tongs to stir hot beans around so they get evenly coated. 

Baked Summer Squash

from, serves 4


  • 2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash)

  • 1/4 cup olive oil

  • 1/2 cup grated Parmesan cheese

  • 1/3 cup bread crumbs

  • 1/2 teaspoon flaked salt

  • 1/4 teaspoon freshly ground pepper


1. Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.

2. In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.

3. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

Zucchini with Yogurt Sauce

from, serves 2


  • 1/2 cup plain yogurt
  • 2 teaspoons finely chopped fresh dill
  • 1 small clove garlic, grated
  • 1/2 teaspoon lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound zucchini
  • 1 tablespoon olive oil


1. Preheat broiler. If using the main compartment of the oven (as opposed to a separate broiler compartment below), place a rack about 5 inches from the broiler element. (See How To Use Your Broiler.)In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.

2. Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.

3. Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.

4. Serve zucchini warm or chilled with yogurt-dill sauce.


Strawberry Slush

from Martha Stewart, serves 4


  • 1/4 cup sparkling wine, such as Prosecco
  • 1 pint lemon sorbet, slightly softened
  • 1/3 cup Berry Puree, using strawberries


Chill four small glasses in the freezer, Using an electric mixer, beat wine, half the sorbet, and half the berry puree on medium-high until uniform in color. Add remaining sorbet and berry puree, beat until soft, yet holds peaks (do not overmix or mixture will melt). Spoon into chilled glasses. Serve immediately. 


Mediterranean Cauliflower Cous Cous

from, serves 4-6


For the chickpeas:

  • 1 can chickpeas, patted dry
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon olive oil

For the dressing:

  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dijon style mustard
  • 1 clove of garlic, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 cup extra virgin olive oil

For the salad:

  • 1 large head cauliflower, cut into florets
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1/2 red onion, diced
  • 1/3 cup kalamata olives, finely chopped
  • 1 English cucumber, finely chopped
  • 1 cup parsley, finely chopped
  • 1/3 cup pine nuts
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste


1. Preheat the oven to 400°F. In a bowl, combine the chickpeas with spices and oil. Lay them in a single layer on a parchment-lined baking sheet and bake in the oven until slightly browned and crisp, about 35 to 40 minutes. Toss chickpeas halfway through cooking time.

2. To make the dressing, combine the lemon juice, mustard, garlic and salt in a bowl. Drizzle in olive oil while whisking continuously. Taste and adjust seasonings if needed. Set aside.

3. Place the cauliflower florets in the bowl of a large food processor. Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don't want to puree the cauliflower at all. (For step-by-step instructions, see How to Make Couscous Out of Cauliflower.)

4. Transfer the cauliflower to a large bowl and combine with the cherry tomatoes, onion, olives, cucumber, parsley, pine nuts, and crushed red pepper flakes. Toss well. Slowly drizzle with dressing and season to taste with salt and pepper. Once seasoned add roasted chickpeas and serve.