As those of you who follow us on Facebook and Twitter know, I have been picking up fresh veggies from a local, organic farm via CSA. I had no idea what to do when I got mustard greens and mizuna (I don’t like mustard! I had never even heard of mizuna!), so I consulted the always-reliable internet and found this recipe on epicurious.
I wanted to do something different with radishes than I did the first time we got them from our CSA, so I consulted the justfood.org tip sheet that is included with our weekly CSA emails and found this recipe. Having all of the ingredients and therefore not having to run to the supermarket was a sign that I was supposed to eat this string bean salad with radish dressing for dinner! It was a light dinner for me with leftovers to send with David for lunch the next day. It’s also a great recipe for those delicious string beans we’ve been getting, instead of Syrian or Asian style beans.
Lucky me, I picked up some string beans from my CSA yesterday, and now I know what I’m going to break my fast on tonight! They’re just what I need after a full 25 hours of not eating; a light dinner (and a lot of fluids) instead of a feast that will make me feel sick afterwords.
We’ve showed you how we make Asian-style string beans, but these are more true to our heritage: Syrian-style! They’re almost as easy to make, and have just a bit more ingredients. Sometimes we like to eat them with rice for a light dinner, but they really work best as a side dish where the protein is the star of the meal (you may recognize that we made them to serve with lamb chops once).
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I wanted to post this recipe before the rhubarb season escapes us. It’s pretty late now, but it’s still findable in small quantities, and really that’s all you need for this cake. I’m also pretty certain that it was be almost as good without the rhubarb filling, or with some other seasonal crop in there, like cherries or berries. Why not? Continue reading