Summer Fest 2010: Green Beans with Cilantro and Pine Nuts
August 11, 2010
I love cooking fresh vegetables in the summertime and love being a part of the Summerfest 2010 community where bloggers feature recipes for certain produce for the next few weeks. To participate, read more about Summer Fest on Away to Garden from Margaret. This week’s theme features beans, greens and herbs, whichever you choose. My recipe for Green Beans with Cilantro and Pine Nuts is so easy and light. I added some leftover corn from grilling out the night before, but this recipe is great with or without it. The fresh lime juice and pine nuts add great flavor to this simple side dish.
Green Beans with Cilantro and Pine Nuts
Prep:
15 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1 pound green beans trimmed
1 teaspoon olive oil
1 cup corn kernels, cooked
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon pine nuts, toasted
1 teaspoon olive oil
1 cup corn kernels, cooked
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon pine nuts, toasted
Preparation
1. Bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain.
2. Heat oil in a large nonstick skillet. Add beans, corn, salt, pepper, lime juice, cilantro and pine nuts. Cook 2 minutes or until heated through. Serve immediately.
2. Heat oil in a large nonstick skillet. Add beans, corn, salt, pepper, lime juice, cilantro and pine nuts. Cook 2 minutes or until heated through. Serve immediately.
4 Responses to “Summer Fest 2010: Green Beans with Cilantro and Pine Nuts”
kay jacoby says:
August, 11 2010at 01:20 pm
Can't wait to try this... soon!
One Hungry Mama says:
August, 11 2010at 01:38 pm
Green beans and cilantro--I've never tried this combo before. Can't wait to give it a go!
I've posted a Hungry Mama round up of mostly greens and one herb recipe here:
Hungry Mama Summer Fest Greens recipes
You'll find Polenta Creamed Spinach, Hand-Held Spinach Pies (w/ a no-cook filling--so easy!), Chard & Mushroom Enchiladas, Kale Chips (really, though, my recipe has a kick that takes these up a notch!) and Tarragon Blackberry Grapefruit pops. Phew!
Enjoy!
Caroline Wright says:
August, 12 2010at 05:22 pm
This looks delicious-- and thanks for stopping by my blog to add this to the Summer Fest party! My addition this week was this Wax and Butter Bean Herbed Salad:
http://www.thewrightrecipes.com/savory/summer-fest-herbs-greens-beans
Can't wait to see what you cook up next week for stone fruit!
marla {family fresh cooking} says:
August, 11 2010at 02:53 pm
Amazing how fresh veggies don't need much at all. Your ingredients here are fresh, light and perfectly summer. Great addition of pine nuts & cilantro. Summer fest is a blast, huh!
Here is my recipe for this weeks Summer Fest, I highlighted Basil:
Grilled Cheese Bruschetta
http://www.familyfreshcooking.com/2010/08/10/mozzarella-basil-tomato-grilled-cheese-bruschetta/
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Healthy and Light Salmon in Under 30 Minutes: Salmon with Orange Salsa
April 04, 2010
I’m always looking for new recipes and ideas on how to prepare salmon since we eat it so often. I have been beyond incredibly busy lately with work, kids and more work. I love this recipe because it’s so easy and fresh and can be prepared in under 30 minutes. Plus, it’s really light and healthy. I made this recipe for NBC 13 “Daytime Alabama” that will air this month, and it is one of I Can’t Believe It’s Not Butter’s wonderful recipes that I tweaked (just slightly) for TV.
Salmon with Orange Salsa
Prep:
15 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
2 large navel oranges, peeled, sectioned and coarsely chopped
2 medium tomatoes, chopped
1 jalapeno, seeded and finely chopped or 1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
4 salmon fillets (about 1-1/4 lbs.)
I Can't Believe It's Not Butter!® Spray Original spray or olive oil
2 medium tomatoes, chopped
1 jalapeno, seeded and finely chopped or 1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
4 salmon fillets (about 1-1/4 lbs.)
I Can't Believe It's Not Butter!® Spray Original spray or olive oil
Preparation
1. Combine oranges, tomatoes, jalapeno, cilantro and lime juice in large bowl. Season, if desired, with salt and ground black pepper; set aside.
2. Spray salmon with I Can't Believe It's Not Butter!® Spray or drizzle with olive oil. Add salt and pepper, if desired.
3. Grill, broil or bake at 425F salmon 10 minutes or until salmon is opaque. Serve Orange Salsa with salmon.
2. Spray salmon with I Can't Believe It's Not Butter!® Spray or drizzle with olive oil. Add salt and pepper, if desired.
3. Grill, broil or bake at 425F salmon 10 minutes or until salmon is opaque. Serve Orange Salsa with salmon.
No Responses to “Healthy and Light Salmon in Under 30 Minutes: Salmon with Orange Salsa”
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Grilled Chicken Salad with Cilantro-Dijon Vinaigrette
July 16, 2009
Summertime is the perfect time of year for Grilled Chicken Salads for dinner. This recipe idea comes from a restaurant in Birmingham I love, The Cantina. They make an awesome Cilantro Vinaigrette. My version is slightly different with a touch of coarse-grain mustard and sugar. It is also fabulous with shrimp or fish.
Grilled Chicken Salad with Cilantro-Dijon Dressing
Prep:
25 minutes
Yield:
4 servings
Ingredients
Chicken
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
Preparation
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
One Response to “Grilled Chicken Salad with Cilantro-Dijon Vinaigrette”
Amy R says:
September, 07 2009at 04:22 pm
I just made this for dinner! It was fantastic! I would recommend making the dressing ahead (when marinating the chicken) as to let the ingredients mix!
Thanks for the recipe!
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Easy Healthy Asian Chicken Salad
January 29, 2009
I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free.
Asian Chicken Salad
Prep: 25 minutes
Yield: 4 servings
Ingredients
5 cups shredded romaine lettuce
1 large seedless cucumbers, thinly sliced
2 cups shredded carrots
1 tomato, thinly sliced
11/2 cups chopped cooked chicken
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/4 cup unsalted dry-roasted peanuts, toasted
2/3 cup rice wine vinegar
1/4 cup fresh lime juice
1 tablespoon canola or sesame oil
2 teaspoons low-sodium soy sauce
3 cloves garlic, minced
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
Preparation
1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.
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Jeff Deasy says:
January, 29 2009at 04:03 pm
Talk about timely, I roasted a free-range chicken last night and was trying to decide on a healthy way to enjoy the rest of it. Thank you!