Meme’s Green Beans with Potatoes & Ham

 

Recipe adapted from Basic to Brilliant Y'all

Ingredients

• 4 cups water
  
• 1 ham bone
  
• 1 tablespoon canola oil
  
• 3 pounds green beans, stems trimmed
  
• 1 onion, chopped
  
• 3 teaspoons kosher salt
  
• 1 teaspoon black pepper
  
• 2 pounds red potatoes, quartered
  

Directions

1. In a large dutch oven combine the water, ham bone and canola oil. Bring to a boil, cover, and simmer for at least 30 minutes. Add the green beans, onions, salt, and pepper. Simmer for 25 minutes. Add the potatoes and simmer an additional 20 minutes, or until potatoes are fork tender. Remove the ham bone and scrap meat off the bone. Discard the bone and add the meat back to the pot. Stir and adjust for seasoning. Serves 10.

Sweet & Sour Green Bean Salad

Ingredients

• 1 pound green beans, trimmed and cut (about 4 cups)
  
• 1 small onion, minced
  
• 1/3 cup tarragon vinegar
  
• 1/3 cup honey
  
• 4 fresh basil leaves, minced
  
• 1 teaspoon kosher salt
  
• ¼ teaspoon black pepper
  
• 1/3 cup canola oil
  

Directions

1. Bring a large pot of water to a boil. Add green beans, leave uncovered, and cook 10 minutes, or until water returns to a boil.
   
2. Meanwhile, whisk together vinegar, honey, basil, salt, and pepper. Slowly stream in oil and whisk continuously until well blended. Stir in minced onion.
   
3. Drain green beans and rinse with cold water briefly to halt cooking process. Toss green beans with vinaigrette. Cover and marinate in refrigerator for 6 hours. Serves 4 to 6.
   

 

Recipe very loosely adapted from Joy of Cooking

 

 Tuna & Hummus Sandwiches

recipe adapted from Barefoot Contessa 

"How Easy Is That?"

 Tuna

 Ingredients

• 3 cans of white albacore tuna
• 2 tbs. EVOO
• 1/4 c. minced celery
• 2 tbs. minced Vidalia onion
• 2 tbs. minced dill pickles
• 2 tbs. lemon juice
• 2 tbs. good mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 12 slices whole wheat bread
• Hummus, recipe follows

Directions

1. Drain the tuna.  Place the tuna in a mixing bowl and flake with a fork.  Add the celery, onion, pickles, lemon juice, mayonnaise, EVOO, mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
2. Toast the bread and spread each slice with a layer of hummus.  Spread the tuna salad on each piece of bread, garnish with parsley if desired, and serve immediately.  Serves 6.

Hummus

Ingredients

• 2 c. canned chickpeas, drained, liquid reserved (15.5 oz. can)
• 1/3 c. tahini or sesame paste
• 4 tsp. minced garlic, 4 cloves
• 6 tbs. lemon juice
• 8 dashes Tabasco sauce
• 2 tsp. kosher salt

 Directions

1. Place the chickpeas, 2 tbs. of reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Tarragon Green Bean Tomato Salad

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 lb. fresh green beans
• 1/2 lb. grape of cherry tomatoes, halved
• 1 small Vidalia onion, minced
• 2 tbs. white wine
• 2 tbs. basalmic vinegar
• 1 tsp. Dijon mustard
• 1 tbs. fresh chives, finely chopped
• 2 tbs. fresh tarragon, finely chopped
• 1/4 c. fresh parsley, finely chopped
• 1 1/2 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 4 tbs. EVOO

Directions

1. Fill a large saucepan with water and 1/2 tsp. kosher salt.  Bring to a boil over high heat.  Add green beans and blanch for 5 minutes.  Drain beans and transfer to a bowl filled with cold water and ice cubes to stop the cooking process.  Set aside.  
2. In a large bowl, combine white wine, basalmic vinegar, mustard, herbs, remaining salt, and pepper.  Whisk in EVOO.  
3. Drain green beans from ice bath and toss together green beans, onion, and oil mixture.  Lastly add tomatoes and gently toss. Refrigerate for 2 to 3 hours or serve immediately.   Serves 6.