I bemoaned on Facebook this morning that, “I will be SO glad when school is back in session so I can eat like an adult again.”
Having The G Man so often this summer has required a lot of kid-friendly meals. Which suits The Young One just fine – he’s never outgrown his love of chicken nuggets, spaghetti, pizza and meatballs in barbecue sauce over mashed potatoes (last night’s dinner). Beloved, Darling Daughter and I, on the other hand, are going through quinoa, lamb curry and liver paté withdrawal.
In fact, once the adult palates are all that’s left in the house, liver paté is going to be one of the first things I’m going to make.
At any rate, this past Saturday it was just me and Beloved for dinner. (Of course it was just me and Beloved for dinner – there was a bushel of green beans to clean and can; do you honestly think there would be a kid anywhere in sight??) While I was busy with the green beans, Beloved cut up and vacuum sealed three of the four chickens we’d picked up from our poultry farmer a couple of days before. The fourth chicken was duly spatchcocked, seasoned with s&p and slipped into a Ziploc bag with some buttermilk and fresh tarragon to marinate.
Later that evening, after the beans had (mostly) been dispensed with, Beloved fired up the grill and roasted the chicken along with a couple of ears of fresh sweet corn, and I made this, for a dinner that was so locally sourced I could barely eat it, I was feeling so smug.
Oh, I kid. I wolfed it down.
Along with the absurd amount of green beans we picked up last week, we also have been getting some lovely cherry tomatoes and red onions from the CSA. Inspired by a recipe that came with our CSA share last week, I decided to combine the 3 with some fresh rosemary from our garden, although you could use any fresh herb you like (I know at least one of my readers is allergic to rosemary). One quick balsamic vinaigrette later, we had a wonderfully refreshing, delicious and seasonal salad.
Please let the salad marinate in the fridge for at least an hour before eating to allow the flavors to marry – in fact, if you can remember to make it ahead, this is even better the next day. I ate the leftovers for 3 days straight, it’s just so yummy. And this is not only paleo-friendly, if you leave out the honey, which is completely optional, it’s Whole30 compliant, as well as vegan-friendly.
Click the image to enlarge
- 1 pound green beans, trimmed and cut in half
- 1 cup cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey (optional)
- 1/3 cup extra-virgin olive oil
- salt and pepper, to taste
- Bring 3 quarts of salted water to a boil in a stock pot; drop in the green beans and blanch for 2 minutes. Drain and plunge into a large bowl of ice water until completely cooled.
- Drain the beans again and pat dry with paper towels. Place in a large bowl with the tomatoes, onion and rosemary; toss to combine.
- In a small bowl, whisk together the balsamic vinegar and honey (if using). Add the olive oil, pouring in a thin stream, whisking continually until well-combined. Season to taste with salt and pepper.
- Pour the dressing over the green bean mixture and toss to combine. Cover and refrigerate for at least an hour before tossing again and serving.
- Nutrition (per serving): 142 calories, 12.2g total fat, 0mg cholesterol, 6.4mg sodium, 151.5mg potassium, 8g carbohydrates, 2g fiber, 2.7g sugar, 1.3g protein