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Green & Wax Bean Salad

This is the season for string beans and my garden is bursting with them. My wax beans need to be harvested twice a day when it’s warm and sunny. As a result, I make a variation of this salad every week or so during the summer. It’s great for company as a make ahead side dish or first course and it’s great to make a batch to have as a snack or lunch item during the week. This version of adapted from Jerusalem, one of my favorite cookbooks by Yotam Ottolenghi. His new book, SIMPLE, will be published in October and of course I have pre-ordered it and will post a review when I begin to try the recipes!

¾ pound wax beans

¾ pound green beans

1 yellow pepper, seeded and sliced into thin strips

1 red pepper, seeded and sliced into thin strips

¼ cup olive oil

3-5 cloves of garlic, thinly sliced

1/3 cup capers, washed and drained

1 tsp cumin seeds

2 tsp coriander seeds

1 bunch scallions, thinly sliced

1/3 cup fresh tarragon, chopped

½ cup Italian parsley, chopped

2 Tbsp chopped fresh dill or 2 tsp dried dill

Grated zest of 1 large lemon

Salt and pepper to taste

Grated zest of 1 large lemon

Bring a large pot of water to a boil and toss in the wax beans for 1 min. Then toss in the green beans and continue boiling them for another 4 min. Drain and submerge them in a bowl of ice water to stop the cooking. When cool, spread on a kitchen towel to dry. Add them to a large bowl.

Add 1 Tbsp olive oil to a heavy skillet (my favorite is cast iron) and add the pepper strips and saute for several minutes until starting to brown but not soggy. Remove them from the skillet and add to the beans.

Add 3 Tbsp more olive oil to the skillet. Add the sliced garlic and cook for 20-30 seconds. Add the capers for another 10 seconds. Add seeds for another 10 seconds. Remove from the stove and add the contents of the pan to the bowl of beans and peppers, using a rubber spatula to add every drop of the luscious olive oil mixture. Toss the mixture, adding the scallions, herbs, lemon zest and S&P if using. This can be refrigerated for 2-3 days. Make sure to serve this at room temperature for the richest flavor!

Natural Living with Plant Based Products

yl-family-photoOK, so you pay close attention to the quality of your food, but are you making your home environment as healthy as it can be and free of chemicals?

Are you worried about the safety and health of the products you’re using in your home?

Are you tired of needing so many different cleaners to do all your household chores?

Have you tried other “green” or “natural” cleaning products, but were disappointed with the results?

Do you dream of having one product that would do everything? And be affordable?

Then you’re invited to join Maggie for an upcoming class and demonstration (Call 508-896-9080 for Sep and October dates for sessions at her office (26 Wampum Drive in Brewster, MA). Join Nutritionist Maggie Davis for this Essential Oils Cape Cod event that will help you, your family and your pets live life to your healthiest. Eating right and exercise are vital components of a healthy lifestyle but your home environment and the products you use everyday may be undermining your overall health efforts…

  • Learn Affordable Ways to Ditch the Chemicals and Switch back to Nature for your cleaning, personal care, make-up and scenting in your home…
  • Find out why Maggie uses Young Living products in her office and at home and how you can start to make your life naturally healthier, too!
  • Learn 5 ways you can totally afford Young Living products
  • Feel good about your home and the safety of your family, friends and pets
    There is no cost for this event but advanced reservation is necessary since space is limited.
    Email Maggie at maggiedavis@comcast to reserve your spot, for more details about this event, or to schedule an event for your group of friends!

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Healthy Nutrition for Individuals with Disabilities & Their Families

Health apple

Maggie will be presenting a Nutrition Training session as part of The Healthy Aging Initiative that is being offered at no cost by Cape Abilities. These trainings are made possible by a generous grant from the Cape and Islands United Way. This session will address nutrition issues and eating challenges in IDD individuals and will provide strategies to caregivers and families to promote healthy aging, weight management and overall well-being.

Wednesday, November 15, 2017

4-5:30pm

Cape Abilities Park Center office

100 Independence Drive, Hyannis

Training is limited to the first 50 people.

Please RSVP to Carol Gorman at cgorman@capeabilities.org

or at 508-778-5040 ext. 804

 

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