Visit our Sponsors and win.
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                               

 
GARDENING FOR HUMMINGBIRDS
GardenSMART Featured Article

By Lisa Bartlett, Garden Manager, Smith-Gilbert Gardens

Hummingbirds are among the few birds capable of inspiring equal fascination among birders and non-birders alike. No other bird looks like them or flies like them. These charismatic and fearless tiny birds have captured the imagination of people around the world. Is it any wonder then, that there are whole gardens created around attracting and keeping hummingbirds coming back year after year?
Read more...


Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!

GardenSMART Article Image
 
   
   
   
 
   
   
   
Copyright © 1998-2012 GSPC. All Rights Reserved.