Garden Pistou Soup (Vegan)
Most of the ingredients I used to make this beautifully fragrant Garden Pistou Soup, I picked in my Kitchen Garden! As always, it is wonderfully rewarding to eat something you've grown; especially when it is as good as this tasty soup, a staple of Southern France Cuisine, here revisited with my garden harvest! And chilled, because it is too darn hot to eat it warm! Happy Thursday!
Ingredients (serves 1):
3 beautiful Garden Green Beans (I am growing gorgeous Blauhilde beans this year, which sadly, don't keep their gorgeous purple hue once cooked!)
2 tablespoons olive oil
1 large Green Onion
1/2 green Bell Pepper, rinsed
the soft tops of 2 fresh rosemary sprigs
half a dozen leaves Garden Basil
a small bunch Garden Chervil
a few Garden Chives
2 small ripe tomatoes or 3/4 cup ripe Garden Cherry Tomatoes, rinsed
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshlu cracked black pepper
1/2 lemon
half a dozen leaves Garden Basil, plus more Chervil and Chives, for garnish
Bring water to the boil in a small saucepan. Top and tail Garden Green Beans, and add to the water. Blanch, about 10 minutes, until just cooked. Remove from the heat, and plunge them immediately in an ice bath to stop cooking and cool; set aside.
Heat olive oil in a medium saucepan over medium-high heat.
Finely chop Green Onion, and add to the saucepan, saving its green part for garnish.
Seed and dice green Bell Pepper, and stir into the saucepan. Cook, a couple of minutes, until slightly softened.
Finely chop rosemary leaves, Garden Basil, Chervil and Chives, and stir into the saucepan. Cook, another couple of minutes.
Dice tomatoes or halve Cherry Tomatoes. Add to the saucepan, and sweat, a few minutes to release their juice. Reduce heat to medium.
Season with fleur de sel and black pepper. Gradually stir in about 1/3 cup of the Green Bean cooking water. (Keep the remaining cooking water to water plants once cooled!)
Remove from the heat and squeeze in the juice of the lemon halve. Ladle soup into serving plate.
Finely chop Garden Basil and Chives.
Enjoy Garden Pistou Soup warm, or chilled (at least a couple of hours in the refrigerator), sprinkled with chopped green part of the Green Onion, Garden Basil, Chervil and Chives.
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My sister lefted the kitchen a mess....and I have cleaned it up then I used similar ingredients to create a similar but not identical mess for her to clean up. This will be much easier for her because it's always easier to pick up other people's messes
Also, I was hungry
I'm such a good sister/roomate
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Vegetables - Fried Green Beans
Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
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Quick and Nutritious Salad Recipes
Eating well doesn’t have to be time-consuming or complicated. These five salad recipes are your ticket to a quick, nutritious meal, perfect for any day of the week. Let’s dive into the world of flavours and textures that make each bite a delightful experience. Remember, a balanced diet is key to a vibrant lifestyle. With these recipes, you’ll discover how easy and enjoyable it can be to…
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Recipe for Chef Bill's Green Bean Almondine with Cranberries
This tasty side dish features green beans mixed with cranberries, brown butter, and almonds. It is then finished with a squeeze of orange juice. 1 tablespoon butter, 2 tablespoons sliced almonds, 1/2 teaspoon garlic powder or to taste, 2 tablespoons sweetened dried cranberries, 1 cup green beans, ground white pepper to taste, salt to taste, 1 splash orange juice
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Quinoa Recipe
Quinoa and Grilled Salmon with Green Beans and Lentils - This nutritious and tasty meal is high in protein and flavor. This dish is ideal for a weeknight dinner or a special occasion.
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Avocado and Bean Rice Salad (Vegan)
This hearty Avocado and Bean Rice Salad makes a hearty and refreshing meal whether you have it for lunch in the garden, bring it at a picnic --it will suit your vegan friends-- or find it well-chilled in the fridge after a long day, a workout or an afternoon spent digging up iris bulbs in the sun! Happy Thursday!
Ingredients (serves 2):
a large Green Onion
1 lime
2 tablespoons olive oil
1 teaspoon Hot Pepper Sauce
1/3 or a red or orange bell pepper, rinsed
1 ripe tomato, rinsed
2 cups cooked rice, cold
1 cup red kidney beans
½ ripe avocado
Finely chop Green Onion. Add to a small salad bowl.
Thoroughly squeeze the juice of the lime, and add to the bowl, along with olive oil and Hot Pepper Sauce. Give a good stir to blend.
Finely chop bell pepper and dice tomato. Add to the bowl, along with the rice, and toss once more, to combine.
Rinse kidney beans under cold water and drain them thoroughly. Pit, peel and dice avocado halve. Add both to the bowl, and toss gently, to mix and coat in dressing.
Chill in the refrigerator, at least a couple of hours.
Enjoy Avocado and Bean Rice Salad well-chilled, for lunch or dinner.
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