Three Bean Salad

This is another dish inspired by the local produce here in Southern California and the classic “Three Bean Salad”.  String Beans remind me of summer days spent on the Beach with my family.  It’s a simple salad that feeds many and lasts well in the refrigerator.  Happy Summer Everyone!

• 1 Pound String Beans (green or yellow),  trimmed and cut in quarters

• 4-5 stalks of celery, chopped

• 1.5 cups garbanzo beans or 1 large BPA free can of beans

• ¾ cup heirloom cherry tomatoes cut in half

• ½ cup red onion chopped

• handful of rough chopped Basil

• ½ handful of rough chopped parsley

Dressing:

• ½ cup olive oil

• ¼ cup apple cider vinegar (with the Mother)

• 1 tbs honey

• ½ tsp Dijon mustard 

• 1 tsp minced garlic

• 1 tsp sea salt

• Pepper to taste

Wash, dry, trim and chop all the veggies and place in a large bowl.  Mix all dressing ingredients in a bowl and them slowly add to the salad.  Mix well and let sit for at least 30 minutes before eating.  Store in airtight glass Tupperware up to 5 days.  

Summer Sauce

All the summer vegetables and herbs that are in season rite now in Southern California inspire this “Sauce”.  The warmer weather has been leaving me cooking simple and light, but still filling to keep us satisfied with all the outdoors activities we have been doing.  Give this one a try.  The summer squash can be switched out for whatever you find at the market or local CSA.  Enjoy!

• 2 medium to large yellow squash or zucchini (get creative)

• ½ yellow onion

• ½ red onion

• 1 leek, white/yellow part only 

• 3-4 cloves garlic

• 1 pint of heirloom cherry tomatoes or 3-4 medium heirloom tomatoes

• 2 tbs Oregano

• 2 tbs parsley 

• Large handful of rough chopped Basil 

• Salt and Pepper to taste

Rough chop all the veggies to desired size.  Add 1-2 tablespoons EVOO to a large pot and turn heat to medium.  Start with onions, leeks, garlic salt and pepper in the pot. After a few minutes, slowly add the squash, tomatoes and herbs.  Add salt and pepper as you go.  Salt enhances flavor, don’t be afraid! Let pot simmer on low/medium heat for about 30-45 minutes.  Add this over any pasta you like and enjoy!  

**Doubling the batch makes prep-cooking simple and easy.  Stores in refrigerator up to 5 days or in freezer for 2 months.  

Vegan. Gluten Free. Chocolate Chip Cookies....

These cookies are amazing! I always make these when family and friends come to visit.  They don’t last long, and for good reason!  Give these a try! 

• 1 cup gluten free flour blend (Pamela’s artisan blend or Bob Red Mill’s)

• 1 cup gluten free organic oats

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup almond or peanut butter, or a combo of ½ and ½

• ¾ cup organic pure maple syrup

• 6 tablespoons melted then cooled coconut oil

• 1 teaspoon vanilla 

• 1 cup vegan dark chocolate

• ½ cup chopped walnuts

Start by pre-heating the oven to 350 F.  Mix the dry ingredients in a medium sized bowl and set aside.  Add wet ingredients into the mixer and blend well until fully incorporated. Slowly add the dry ingredients into the mixer and blend. Place medium sized dough balls on baking tray with parchment paper and place in the oven for 10-12 minutes.  Let the cookies cook for about 5-10 minutes before eating.  Enjoy!