Tomato and Green Bean Salad Recipe with a Creamy Vinaigrette

I try to bring something different to every party, barbecue or get together we’re invited to.  It’s fun to test recipes out on people and, since I love to cook, it’s an easy way to show a thank you to whoever invited us.  When my parents invited us over for a BBQ night, I offered to bring the vegetables.  I had a ton of fresh green beans and knew I could think of a fun way to serve them.

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Dill Pickled Green (and purple!) Beans

Yum!  The pickled green beans turned out delicious.  We picked a bagful of fresh green beans, some were green, some were purple.  Sadly the purple ones turn a dull grayish green after they’re boiled.  It’s super easy to pickle your own beans, they make a yummy snack and I love the way my jaw muscles clench up when I take a bite of their crunchy, dill and pickled goodness.  Normally canning beans requires pressure canning because beans don’t have enough acidity.  But when you pickle them you can simply use the water bath method, which I love because I don’t need any special equipment.

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