We just love Jack’s Gourmet’s Facon! It gives us kosher people the ability to add that smoky bacon flavor to our meals. Now, I can’t actually compare it to the real thing, but I know it’s pretty good, works well in BLTs, and adds a great flavor to stews and other meat dishes, like this duck breast and Beef Bourguignone. Continue reading
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).
Growing up, we always thought we didn’t like string beans. Looking back, that sounds ridiculous. What’s not to like? But the only string bean we’d ever eaten were once frozen and burnt to a crisp. Our sister Rayna reintroduced us to string beans years later with this recipe.