Recipe contest win: End-of-summer farmer’s salad with green bean bundles
|November 2, 2009||Posted by ameliaps under corn, green beans, salads, side dishes, summer, vegetarian|
I just won a recipe submission contest from Serenbe. The theme was “green beans”. The recipe I came up with is “End-of-summer farmer’s salad with green bean bundles” (see below).
As a winner of the contest, I will receive dinner for two at the Farmhouse restaurant, my recipe is featured on Serenbe style and soul blog, and as part of the menu at the restaurant. How exciting! Can’t wait to have a romantic dinner with my husband, Todd.
Serenbe is a self-sustaining community and contemporary eco-village 30 minutes away from urban Atlanta (I can totally see myself living there), nestled in 700 acres of farmland and woods. It has been featured on the NY Times, CNN.com, Food & Wine, Wall Street Journal, Bon Apetit and more. Serenbe was also selected as one of the family top destinations worldwide by Cookie magazine. From a food stand-point Serenbe has become a strong proponent for the farm-to-table movement. I first visited Serenbe two years ago and stayed over night in their charming Bed & Breakfast, The Inn at Serenbe, and have been hooked since. I went with the kids and they had an amazing idyllic time. Personally, I slept like I have not in a long time! After a wonderful country breakfast the kids had a chance to ride on a tractor, feed the hens, visit the goats, milk the cows, and pick up some fresh vegetables. Mid morning we went for a walk in the woods. In the afternoon, after climbing the tree house, we had a sweet temptation at the delicious Blue Eyed Daisy Bakeshop. It’s here that I met delightful founders and owners Marie and Steve Nygren. They are down to earth, warm and outgoing, with an incredible passion for sustainability and quality of life.
Here is the link to my winning recipe: http://www.blogcatalog.com/blog/serenbe-style-and-soul-with-marie-nygren
End-of-summer farmer’s salad with green bean bundles
I was thinking of the crisp freshness of a vine picked green beans and wanted to preserve that green crunchiness. I also thought about what else is around at the end of summer in the “farmers” garden, and voila’, I came up with this cute and refreshing “End-of-summer farmer’s salad with green bean bundles”.
Serves 4 people
1 pound green beans
2 ears of fresh corn, cleaned
4 or 5 okras (optional), ends cut off
2 green onions, separated into strands
1/4 red onion, finely sliced
A few small tomatoes of various colors (red, yellow, and also green tomatillos), washed and halved
1 banana pepper, seeded and sliced in rounds
A small bunch of fresh basil, chopped
Salt and pepper, TT
1/4 cup extra-virgin olive-oil
2 Tbsp red wine vinegar
1 clove garlic, peeled and smashed
1 tsp honey
Place a large pot of water to boil with some salt.
When it boils, add the green beans and cook about 7-10 minutes (depending on size). Remove the beans with tongs and place in a bowl of cold water and ice (to preserve crunch and color). Drain and set aside.
Repeat the same procedure for the okra. Drain. When cool, cut in small rounds and set aside.
Repeat the same procedure with the green onions strands (which we will use to tie the green bean bundles)
In the same water pot, cook the corn about 7-10 minutes, until tender but still with a “bite”. Move the corn with tongs to a bowl with cold water and ice. Drain. Using a knife, cut the corn kernels off the corn cobs into a bowl.
Prepare the vinaigrette in a small bowl by whisking the oil into the vinegar, then add the honey, the smashed garlic clove and season with salt and pepper.
In a large bowl, toss 4 tablespoons of the vinaigrette together with the corn kernels, the okra slices, the halved tomatoes, the banana pepper slices, and the basil. Taste and season again if needed.
Meanwhile, take about 10 green beans and tie them in a bundle with the blanched green onions.
To serve place the salad on a plate, in a mound and top with the green bean bundles.
BTW, if you like a more “rustic” version, you can omit bundling the vegetables (which is how it was presented on the blog).
Make sure you use the freshest of ingredients!!! This is key.