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Planning a dinner party? This is the perfect stress-free make-ahead dish. Everyone will love it.
First make the vinaigrette. In a medium-sized bowl, whisk together all the ingredients and set aside.
Blanch the beans by putting them into a pot of boiling for about 4 minutes until they’re crisp/tender. Then immediately remove them from the boiling water and plunge them into a bowl of ice water to stop the cooking process and help them maintain their bright green color.
Pat beans dry on a paper towel, then put them in a Ziploc bag with 3/4 of the vinaigrette and refrigerate.
Separately refrigerate the remaining 1/4 of the vinaigrette. You can leave the beans in the fridge for a half hour or overnight. That’s one of the great things about this recipe.
Toast the walnuts by putting them in a saute pan over medium high heat until just fragrant. Be careful not to burn them … as I have done.
Now you’re ready to begin the assembly. Remove the beans from the marinade. Put the marinated beans on a nice platter. Carefully spoon the remainder of the vinaigrette from the Ziploc bag down the center of the beans. Sprinkle with the crumbled feta cheese. Arrange the walnuts and cherry tomato halves over the top. Drizzle the last of the vinaigrette on top.
You can serve this at room temperature which is my favorite way or even cold if you prefer. The jalapeno gives it just the right amount of kick.
But either way … Enjoy!
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!