GardenSMART Newsletter Signup
 
Visit our Sponsors!
Visit our Sponsors and win.

If vegetables are on your menu but you are tired of the same old fixings, try these recipes from Chef Linda.  They also travel well to those “bring a dish” parties.

Green Pea Salad & Green Beans Madeira

Chef Linda Weiss

Green pea Salad

1 (16 ounce) Container of frozen baby green peas, thawed or same amount of fresh garden peas
1 (15-ounce) Jar sliced beets, drained (optional)
1/2 cup finely chopped onion or green onion
1-1/2 teaspoons Dill seasoning (I use a “dilly” seasoning that has lemon in it- by McCormick)
1/2-1 cup mayonnaise
Salt & pepper to taste

Place frozen peas in a colander and run water over the peas to thaw. Drain well. In a bowl, add peas, drained beets, dilly seasoning, onions, and enough mayonnaise to moisten well. Add salt and pepper to taste. This salad can be made a day ahead, and is even better when refrigerated overnight. Serves 6.

Green Beans Madeira

I don’t remember where I got this recipe, but it’s delicious! I love cooking with Madeira, because it gives the food a hint of nuttiness. I passed it along to my friend Cici Goodyear, and now she makes it for her holiday dinners.

2 tablespoons butter
1 (16-ounce) package mushrooms
1 teaspoon dried thyme
2 shallots, finely chopped
1/2 cup Madeira
1 cup heavy whipping cream
1-1/4 pounds fresh green beans, trimmed
Vegetable oil
2 large shallots cut into thin slices for garnish

Add beans to a small amount of boiling water and cook for 10 minutes or until very tender. Drain. Set aside. (Or steam the beans in a microwave safe dish until tender).

Slice mushrooms. Melt butter in a large skillet over medium high heat. Add mushrooms and thyme and sauté for 5 minutes. Add shallots and sauté for 3 minutes. Add Madeira, and cook until liquid evaporates. Add whipping cream, and cook for 3-5 minutes or until slightly thickened. Remove from heat. Spoon into a greased 2 quart gratin dish or shallow baking dish. Add the beans to the mushroom mixture and toss gently.

Pour vegetable oil to depth of 2-inches into a deep saucepan. Heat the oil to 350º degrees. Separate the shallot slices and fry them until very lightly golden. Drain. Sprinkle with salt. Sprinkle the shallots over the green bean mixture and bake in a preheated 400ºdegree oven for 15 minutes or until thoroughly heated.

Note: If shallots start to get too brown after going in the oven, cover with foil to keep them from burning.

 


All articles are copyrighted and remain the property of the author.

Article URL:
http://www.GardenSMART.com/?p=articles&title=Recipe_-_Green_Pea_Salad_and_Green_Beans_Madeira


Back to Articles List                               

   
 
FEATURED ARTICLE
GardenSMART Featured Article

By Heather Rhoades, GardeningKnowHow.com, Photographs courtesy of GardeningKnowHow.com

Cover crops are an often-overlooked way to improve the vegetable garden. Oftentimes, people consider the time between late fall to winter to early spring to be a time where the vegetable garden space is wasted. We think our gardens rest during this time, but this is not the case at all. Read more...


Join fellow garden lovers, history buffs and music enthusiasts to discover the quaint towns and colorful gardens of Holland and Belgium in May of 2018.

This exciting journey will be hosted by nationally known host Eric Johnson, of Public Television's blockbuster show GardenSmart. Your river cruise begins in Amsterdam where you'll see works by Rembrandt and Van Gogh, Anne Frank's House, and see the city's most famous gardens. Then spend a full morning on the grounds of the most beautiful spring garden in the world-Keukenhof! Visit the picturesque Belgian towns of Bruges and Ghent as well as Kinderdijk, with the Netherlands' iconic collection of 19 authentic windmills that is a UNESCO World Heritage Site. In addition, history buffs will experience a captivating tour of the WWI trenches of Flanders and WWII Arnhem Battlefield of A Bridge Too Far fame. You won't want to miss this extraordinary garden adventure to Holland and Belgium.

Book by November 15, 2017 and save up to $1200 dollars per person!

To register call: Alki Tours at 800-895-2554


 
   
  Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!  
   
   
   
 
   
Copyright © 1998-2012 GSPC. All Rights Reserved.