Fresh Green Beans, Potatoes with Pesto is one of best summer side dishes you can make. This is a classic Italian combination (often made in the Lombardy region with pasta). The combination just works, and it’s the pesto that brings it together. It tastes like summer but delivers comfort.

This is a dish served room temperature and can be your go to for a barbecue or summer potluck.

You can use your favorite pesto of which I have several recipes here, which I will list.

If you’re in a hurry a store bought pesto works, but if you’re like me and have a ton of basil this summer due to the daily rain we have been experiencing in Tennessee, you’ll want to use it.

What Kind of Potatoes for this Recipe? How to Cook!

You want to use Waxy Potatoes, but that will hold their shape and not fall apart.

I like to use yukon golds. But other choices include red potatoes and new potatoes.

• Put the potatoes into cold salted water.
• Bring to a boil, and then turn down to simmer.
• Test with a fork, which should easily penetrate the potatoes.
• Drain immediately.
• Make sure potatoes are same size. I will try to buy similar sized potatoes and just cut in half. As they cool, the skins will slip off. Then I will cut into large bite sized pieces.

How to Boil Greens Beans?

Rinse, trim and place in boiling water for 5 to 10 minutes, depending on how “done” you want your green beans. I like them somewhere in the middle. When

TIP: I threw the green beans in with the potatoes during the last six minutes of cooking, saving a pot.

Pesto (Many Variations)

I have made many different variations over the years, mainly changing out the nuts. Pine nuts are expensive, but I think they are an optimal choice. However, blanched (no skins) almonds, pistachios and macadamia nuts work well too. Another great option in this recipe would be a mint pesto (mix mint with basil) for a fresh take.

• Bucatini, Scallops with Almond Pesto
• Mint Pistachio Pesto
• Authentic Italian Pesto with Pine Nuts
• Shrimp with Macadamia Nut Pesto

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Green Beans Potatoes with Pesto

Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound golden yukon potatoes
• 1 cup Basil Pesto

Pesto

• 2 cups tightly packed fresh picked basil leaves
• ½ cup extra virgin olive oil
• 2-4 tablespoons starchy water from boiled potatoes
• 3 tablespoon pine nuts, blanched almonds or pistachios
• 2 cloves of garlic finely chopped before processing
• 1 teaspoon salt

Complete by Hand

• 1/2 cup freshly grated pecorino romano cheese
• 3 tablespoon butter optional

Instructions

• Scrub the potatoes clean. Remove any parts of skin that you would not want to eat. Leave skins on,
• Cut in half or if small no need to cut. Keep them even sized.
• Trim green beans.
• Put in large pot with cold water 2 inches above potatoes.
• Bring to boil. Turn down to a simmer, until the potatoes are fork tender.

  At this point add trimmed green beans.
• Drain but reserve 1/4 cup of starchy water for the pesto.
• The skins of the potatoes should slip off. Cut as needed into large bite sized .

Pesto

• Wash basil and pat with paper towels. Process garlic, pine nuts (or other choice of nuts) basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
• Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
• Toss potatoes and green beans with pesto while they are still warm. Serve at room temperature.

The post Summer Side: Green Beans, Golden Potatoes with Pesto appeared first on Spinach Tiger.

This key to this soup is time, slowly cooking a medley of zucchini, onion, squash, green beans, a variation of peppers (some mild, one hot) in a large can of San Marzano tomatoes. Of course the other key ingredients are olive oil, and basil.

This is more of an idea of recipe than an exact recipe. I was out to use up all the summer vegetables purchased at the Farmer’s Market.

Ingredients

• 6-8 zucchini, yellow squash
• 1 large can san marzano tomatoes
• 2 green bell peppers
• 2 banana peppers
• 1 red chili pepper
• 3 cups green beans (optional)
• 1 large onion
• olive oil
• salt, pepper
• basil
• Pecorino Romano or Parmesan Cheese
• 4 Cups Chicken or Vegetable Broth

This Italian Summer Vegetable soup is perfect comfort food in hot weather. This is even more delicious with a generous helping of freshly grated pecorino romano or parmesan cheese. Serve with crusty bread as this soup is great for dipping.

Variations for Italian Vegetable Soup

You can make this a more complete meal for the family by adding the following.

• Add 2 cans white beans.
• Add 2 cups small macaroni.

More Vegetable Recipes from Spinach Tiger

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Italian Summer Vegetable Soup

Zucchini, Squash, Peppers, Onions, Green Beans and Tomato, a perfect medley for summer vegetable soup.

Course Soup

Cuisine Italian

Keyword vegetable soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Ingredients

• 6 zucchini and yellow squash cut crosswise
• 1 large onion large dice
• 2 bell peppers
• 1 red chili pepper or banana peppers
• 3 cups green beans trimmed and cut in half
• 1 large can San Marzano Tomatoes
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• basil
• Pecorino Romano or Parmesan
• 1 quart boxed broth (chicken or vegetable)

Instructions

Preparation

• Cut ends off zucchini and yellow squash. Use a variety. Keep in mind yellow squash tends to stay more in tact than zucchini, so do use some. Cut across about 1/2 inch thick.
• Trim ends of green beans and cut in half.
• Peel and dice onion.
• Seed peppers and cut into large dice. I like using green bell pepper for this soup, but you can include red bell pepper. Use one pepper than has some heat like banana pepper or red chili pepper.
• Tomatoes: Use your hands to squeeze the tomatoes into a bowl and have them ready to add to soup.

Soup

• Heat oil in large pot. Add onions, peppers and soften for a minute or two. Add in remaining vegetables except green beans. Add Tomatoes and broth, salt, pepper and seasoning. Cook on low for one hour. Then add in green beans and cook for one more hour. Serve with more basil and grated cheese.
• Slow Cooker: You can put everything into a slow cooker on low for 4 to 6 hours, if need be. You can add more broth or water if it's too thick.

The post Italian Summer Vegetable Soup appeared first on Spinach Tiger.

Yes we can.

Every year I envision remaking the American classic, and this year I think I’ve done it. Fresh green beans, fresh brussels, mushrooms, bacon, and parmesan cheese bring what transform a comforting but perhaps bland dish into something a little more umami.

The original green bean casserole was created by Dorcas Reilly who led the Campbell’s Soup team on a project to make an easy side dish with mushroom soup and green beans. Who could have ever guessed it would have such lasting power and take so many twists and turns with hundreds of revisions.

My version is fresher and keto friendly. I replaced frozen green beans with fresh, mushroom soup with cream cheese, and Pork Panko and shallots for the crispy onion topping. We also added fresh mushrooms and brussels sprouts.

Fresh green beans taste so much better than frozen, but require a little snipping, easily done with scissors. Unlike many vegetables, green beans taste better when cooked through, not grassy, but not to the point of mush. I taste my beans along the way.   

I used baby bella mushrooms, but you can use whatever you like.

Adding bacon, while not necessary, is a great addition.

Process for Healthy Low Carb Green Beans Casserole

I started with a full stalk of brussels, which are so easy to make. Simply snap off the brussels, wash, trim and cut in half. I microwaved for a mere three minutes to soften them up. On the the other hand, I boiled the green beans and sauteéd the mushrooms.

I wanted creaminess, but not as much as a can of soup, and added in cream cheese, with a little cream. It doesn’t  overwhelm the dish, but pulls it together.

Pork Panko is a product I recently started using, naturally grain and gluten free and it works.

Green Beans Almondine

Green Beans Mushroom Onion Tart

 More Thanksgiving Recipes from Spinach Tiger

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Green Bean Brussels Sprouts Casserole Keto Friendly

Reinvented Green Bean Casserole adding brussels sprouts, bacon, parmesan cheese and a surprise with pork panko (pork skins)

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• This recipe contains Amazon affiliate links which earn a small commission but do not affect price.
• 2 pounds green beans
• 2 pounds brussels sprouts
• 3 pints mushrooms
• 1/2 pound cooked bacon crumbled
• 4 tablespoons cream cheese softened to room temperature.
• 1/4 cup heavy cream.
• 4 shallots
• 1 cup pork panko pork rinds breadcrumbs ORDER HERE
• 1/2 cup parmesan cheese

Instructions

• Preheat oven to 400 degrees F.
• Rinse brussels sprouts, trim ends, cut into quarters.
• Place brussels sprouts in microwaveable dish, with just enough water to cover bottom. Microwave for 3 minutes. Drain. Set aside.
• Trim green beans and cut into bite sized pieces. Boil until cooked (you can microwave).
• Drain. Set aside.
• Trim mushrooms, slice. Saute in butter.
• Add in green beans and brussels sprouts.
• Mix cream cheese with heavy cream.
• Add in cream cheese mixture. Stir until incorporated.
• Add bacon and half of the parmesan cheese.

Make Shallot Panko Topping

• Slice shallots thinly on medium low heat and soften in butter.
• Add 1/2 cup panko breadcrumbs onto the sliced shallots until the panko is golden.
• Top casserole with shallots mixture, remaining panko, remaining parmesan cheese .
• Bake for15 minutes or until Pork Panko is golden brown.
• Serve immediately.

This site contains Amazon affiliate links which earn a small commission but do not affect price.

The post Low Carb Green Beans Casserole with Brussels Sprouts and Bacon appeared first on Spinach Tiger.

This was the first time I have ever cooked with pork shoulder steaks. Standing at the butcher counter at Whole foods, I spotted the pork steaks and saw the dish in the my head. I purchased two for under $8. It’s not that you will get an extraordinary amount of meat, but you will get enough for this dish I had in mind.

There was enough bone and fat to render a lot of flavor, but the meat would have to be braised for a very long time. I envisioned, tomatoes and green beans very similar to a dish I made here. I added an array of colorful peppers, some onion and garlic, herbs and red wine.

What is Pork Shoulder Steak?

Also known as a pork blade steak, they are cut from the pork shoulder and contain the blade bone  and meat from several muscles. They are fatty and can be tough if not cooked properly. While some cooks will fry them, I prefer a slow, long braise.

What Tomatoes Make the Best Sauce to Braise the Pork Should Steak?

I am forever shouting out the Cento San Marzano Tomatoes. They have the least amount of pulp, and taste the sweetest to me. I added one can of water, 1/2 cup of red wine, knowing I would be cooking this in a slow cooker for about 8 hours.

The meat will flavor the sauce and the sauce will tenderize the meat.

Ingredients for Braised Pork Shoulder Steak Stew

In this recipe I used two cans per two steaks, 6 cups or so of fresh green beans and 3 colored bell peppers. You could add in potatoes to this recipe and it would be divine. You could add in some zucchini squash if it’s summer time.  I added the vegetables after the meat was braising for two hours.

How to Serve Braised Pork Shoulder Steak with Tomatoes

If you are eating grains, this would be delicious on polenta or grits the way I served this veal osso bucco. Or, you could serve it with these parmesan mashed potatoes, as I did with this Italian Roast Beef. Or you could just eat it like this for a grain free dinner. It’s even better the next day.

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Braised Pork Shoulder Steak

Braised with Tomatoes and Green Beans for a delicious Pork steak stew.

Course Entree

Cuisine Italian

Keyword braised pork steak, Green Beans, pork steak

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Servings 4

Ingredients

• 2 pork shoulder steaks
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1/2 onion, diced
• 3 bell peppers cored and sliced
• 2 pounds green beans trimmed
• 2 zucchini sliced
• 2 cans San Marzano Tomatoes

Instructions

• Season Pork steaks with salt and pepper.
• Heat pan to medium high. Add oil. Once oil is hot, add seasoned pork steaks.
• If using a dutch oven, set pork steaks aside to start sauce.
• Add onion and garlic to hot oil to soften. Make sure garlic only gets golden.
• Add peppers. Saute for a few minutes to soften. Add Zucchini. Cook for a few minutes.
• Chop up tomatoes from can or break up with hands, add in juice.
• If using dutch oven, add tomatoes to veggies. Add pork steak back in. Add in green beans. Season with salt and pepper. Cook for on low for 4 hours.
• You can transfer all of this to a crock pot, cook on low for six hours. Pork steak will be fork tender.

The post Braised Pork Steak Recipe with Tomatoes, Green Beans, Peppers appeared first on Spinach Tiger.

Italian Slow Cooked Pork Chops in Tomato Sauce is the dish that keeps on giving. I used thick chops on the bone, braised for three hours in my authentic delicious sweet tomato sauce and we had at least three meals.

My grandmother and my mother always put a pork chop in their tomato sauce to boost flavor. Rarely did we have a meal simply of braised pork chops unless they were adding in a lot of vegetables such as green beans and potatoes,

If you follow me on instagram, you’ll know that last week I was testing out all the various tomatoes Cento makes. I came out with one top winner and a few varieties that were almost as good.

I tested seven types, from San Marzano, Crushed Tomatoes, Organic Tomatoes, and Tomato Puree. The blog post is coming that will explain which tomatoes won the blind taste test and which tomatoes you should never buy.

There are different tomatoes for different dishes. This is a very tomato forward dish and I think it pays to buy the best tomatoes which are the Cento San Marzano Certified. The other tomatoes I like which are less money are the Cento Italian Peeled Tomatoes.

Using the top four sauces I made these slow cooked pork chops, but my recipe will reflect Italian tomatoes, preferably the San Marzano.

How do I choose Pork Chops for Braising?

Today’s pork chops are usually way too lean and they need brining and or braising unless you go to a Humane and Smart Pig farm that doesn’t lean out the pigs. I bought my chops at Whole Foods, making sure they were thick and had the tenderloin part of the chop attached.

I didn’t brine because I was going to slow cook them,  but I did brown them first.

Do I brown pork chops before slow cooking?

Yes. I always brown meat before braising or slow cooking?

Disclosure: Spinach Tiger is an Amazon Affiliate, which earns a small commission, but does not affect price.

Can I cook pork chops in my dutch oven?

Yes, I actually cooked in this dutch oven for three hours, but you can make this dish in a slow cooker for 6-8  hours on low.

What do I serve with slow cooked pork chops in tomato sauce?

You can serve as is, with added potatoes, or over pasta. This is a very filling dish.

Can I used a Tomato sauce in a Jar?

Jarred sauces  aren’t meant to be heated for four to six hours. I promise I’ll give you the EASIEST tomato sauce recipe that will taste as it should.

Can I eat this slow cooked pork chops left over?

You can keep this dish in the refrigerator for at least three days. It actually taste better left over.

Can I freeze this dish?

Absolutely.

This is a great dish on many levels. Once cooked, you can break up the pork chops into smaller pieces. Two large pork chops can make up to six servings.

I have placed both the Cento Organic Certified San Marzano Tomatoes and the Cento Italian Peeled Tomatoes in my grocery list at my Amazon Shopping Page. 

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More Pork Chops from Spinach Tiger

Baked Rosemary Pork Chops

Grilled Pork Chops with Blueberry Compote

I would love to see you on instagram where you can be the first to see my new recipes as they are developing. If you make any of my recipes, please post over there with the hashtag #spinachtiger, so I can say thanks.

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Italian Slow Cooked Pork Chops in Tomato Sauce with Green Beans

Pork Chops braised in tomato sauce, slow cooker or dutch oven for fork tender pork.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 medium onion
• 2 garlic cloves
• 4 tablespoon olive oil
• 4 thick bone-in pork chops
• 2 cans Italian tomatoes see notes ORDER HERE
• 1 carrot optiona
• 1/2 cup white wine optional
• 2 to 4 cups green beans
• 1/2 teaspoon ground red pepper or pepper flakes to taste
• sea salt
• black pepper

Instructions

• Heat oil in either a dutch oven or pot
• Cut onion into quarters. Peel garlic cloves.
• Add onion and garlic in oil.
• Season pork chops with salt and pepper.
• Brown pork chops on each side.
• Pour peeled tomatoes into bowl. Squeeze with hand to crush.
• If using slow cooker, add tomatoes to crock pot. Add Chops. Cook on low 6 to 8 hours.
• If using dutch oven, cook everything in dutch oven, add tomatoes, white wine.
• Add 1 teaspoon sea salt and a few grinds of black pepper.
• If the sauce looks too thick add a half cup water.
• Cook on very low for three hours either at 300 degrees in oven or on lowest possible burner on top of stove, stirring occasionally.
• If you want to add in green beans, trim and cook with the sauce.
• Discard the onion, garlic and carrot before serving.

Notes

I prefer the Cento San Marzano Tomatoes, but the second best tasting are the Cento Peeled tomatoes.




The post Italian Slow Cooked Pork Chops in Tomato Sauce with Green Beans appeared first on Spinach Tiger.

Green beans have a place at the table, not as the left over or unwanted dinner guest, but to shine for their fresh, grassy, vibrant flavor when roasted, sautéed or for their softened cooked down comfort food.

Here’s the skinny on green beans. No matter what anyone says, green beans taste best when softened up, not to mush, but not too crispy either. That doesn’t mean you can’t have that gorgeous bright green color. Boil them properly, and slip a little butter and salt and pepper and not one bean will be left at the table.

How to Cook Green Beans

Buy brightly colored green beans that aren’t shriveled, or have brown spots. You also don’t want them too large or they can be stringy.

Trim the ends. Boil in unsalted water just until the crispness is gone. You may have to give a taste test for this. I have the kind of pot that requires very little water, so my beans aren’t water logged. You might not have that, but still don’t use a lot of water, or steam them.

Once cooked to just tender, immediately drain and shock in an ice bath to maintain that green color.

You can skip boiling and go straight to sautéeing, but in most recipes, I like to pre-cook them.

Ideas for Fresh Green Bean Recipes

Cut in half and put in a pasta dish like this classic Italian Genovese pasta dish. 

Drizzle with walnut oil and top with toasted walnuts.

Drizzle with sesame oil and toasted sesame seeds.

Instead of making green bean casserole, make this tart an interpretation of that famous dish.

Mix with fresh corn. You can add boiled potatoes to that for a real old fashioned meal.

Of course, you can cook them to death and make Green Beans, Southern Style with Salt Pork. Sometimes I do like this too.

Braise green beans in this special tomato butter onion sauce for two hours or until very soft. You will be surprised how delicious this is. You can also use this simple tomato sauce. I’ve been known to eat the whole pot. Growing up we had this with porkchops braised in the sauce. One day, I’ll bring you that recipe.

Boil, steam or roast  them with olive oil, lemon, salt and pepper. This was the most frequently prepared in our house growing up, and often green beans found their way into Italian style salads.

Sauté Green Beans in a Spicy Szechuan Sauce. I used yard long green beans for this recipe. (no pre-boiling).

Boil them and serve them cold in a nicoise salad or this fresh salad with pears and citrus vinaigrette.

Make one of my favorite recipes, my interpretation of green beans almondine, Green Beans made with Almonds and Almond Butter. This is so easy, yet so decadent. I don’t know why I never thought of this before.

A few weeks ago I made this dish and once I ate one bean, I ate them all. It’s that kind of dish, so make plenty. In the recipe below, I give you an idea of how much almond butter and sliced almonds. You can make your own adjustments.

I’m not including that dreadful green bean casserole. Green beans should still taste like green beans, not canned soup. Make this recipe instead. It’s easier, healthier and just damn delicious.

More Vegetable Side Dishes from Spinach Tiger

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Fresh Green Bean Recipes and a Unique Green Beans Almondine Recipe

How to cook fresh green beans, and ways to prepare them, including a green bean almondine recipe made extra special with almond butter.

Course Vegetable

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound green beans
• 1/4 cup sliced almonds order here
• 2 tablespoon almond butter order here
• 1 teaspoon butter
• sea salt
• pepper

Instructions

• Trim the ends of the green beans.
• Place in cold water, allowing water to come 2 inches above.
• Bring to boil and cook about ten minutes or until just tender. You may have to taste.
• Immediately drain, and put in ice bath to shock. This will keep the green color.
• In a medium frying pan that will fit the green beans, melt butter, add in almonds until toasted. Put into a bowl. Set aside.
• Add in green beans and continue to stir on low heat until heated through. Season with salt and pepper. Add in almond butter until it melts over the green beans.
• Put in serving bowl. Top with almonds.

The post Fresh Green Bean Recipes and a Unique Green Beans Almondine Recipe appeared first on Spinach Tiger.

Grain free vegetable beef soup just might be the quintessential one pot Spinach Tiger dish. It’s full of all the super foods including my ever loving kale, and it has plenty of beef.

I will never ever be a vegetarian because I love meat and meat loves me. It fills me up, makes me feel better,  is so much in harmony with my metabolism and  it keeps me away from sugar. At the same time, I eat more vegetables than most people, because I love them.

I know how good they are for me, but it’s never been a “eat your veggies, please” situation for me. I honestly love them, all of them, even turnips. My love for meat and vegetables has drawn me closer to the Paleo lifestyle. I’m not 100%, because I don’t want to permanently give up anything, but if I can keep it to about 90%, I feel better.

There is always a stock of greens in the fridge waiting to be used for smoothies, salads or side dishes, but at this time of year, the one pot meal, soup is what we all love around here. Soup gives you the most bang for the buck in so many ways. Everything is in one bowl; it feeds a crowd; and it gives us the most amazing left overs. Notice how soup always tastes better the next day.

This version of vegetable beef soup is without any macaroni or barley. However, I had cooked small macaroni in a separate pot and spooned it in for those who wanted it. I kept my own bowl completely grain free, and Paleo friendly, as that’s how I eat on most days.

I went a bit crazy with the veggies, using kale, cabbage, celery, onions, green beans, carrots and turnips instead of potatoes. Turnips are so much better, don’t get mushy and add flavor. The cabbage and kale were added in during the last thirty minutes so they would remain bright and a bit crunchy.

I used stew meat for the beef. It became fall apart tender and there wasn’t a ton of fat to skim off, not that I’m against fat. I’m clearly not. There are two choices for the broth. You can make my meat broth which is posted here, using roasted bones which is another layer of healthy. Or, you can use a store bought broth.

Everyone loved this soup, as demonstrated by large second helpings, so even if you are a family of two, make the whole batch. Left overs can be stored in mason jars, (with an inch to spare at the top) and refrigerated for three days or frozen.

Homemade vegetable beef soup is one way to use up all of your winter CSA veggies and to fill yourself full of nutrition to fight off those cold weather illnesses that come our way.

You may be interested in my Homemade Italian Beef Stew that is also paleo friendly and take a peak at the Paleo friendly soups below.

Roasted Red Pepper Soup, Vegan

Carrot Ginger Soup, Vegan

Broccoli Basil Soup, Vegan

More Soups/Stews from Spinach Tiger

More Paleo Recipes

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Homemade Vegetable Beef Soup - Grain Free, Paleo Friendly

Homemade vegetable beef soup, a pot of superfoods, grain free, low carb, with option of adding in grains.

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 pounds beef cubes
• 1 can whole tomatoes
• 1 large onion
• 3 celery stick divided
• 6 carrots divided
• 4 quarts beef broth or homemade beef stock
• 1 turnip peeled, cubed
• 4 cups green beans
• 1/2 head cabbage cut into two inch pieces
• 1 bunch kale torn into pieces, ribs removed
• 2 bay leaves
• few sprigs fresh thyme
• olive oil
• salt
• pepper

Instructions

• Put olive oil in large cast iron dutch oven or heavy bottom pot. Season beef cubes with salt and pepper and place in hot oil. Brown meat on all sides.
• Prepare vegetables for braising meat. 1/2 onion, 1 carrot, 1 piece celery all cut into large chunks (to removed later). Add these to meat along with the beef broth.
• Cook low heat for one hour. Remove stock vegetables, discard.
• Add in can of tomatoes, cutting up tomatoes first, but be sure to include the juice.
• Add in bay leaves, thyme. Season with salt and pepper.
• Cook for 30 minutes on low.
• Prepare vegetables for soup.
• Cut carrots into bite sized pieces.
• Cut cabbage into two inch pieces.
• Peel turnip and dice.
• Peel onion and dice.
• Slice celery.
• Trim green beans and slice in half.
• Remove ribs from kale and cut into bite size pieces.
• Add in turnips, carrots, celery. Cook for twenty minutes.
• Add in cabbage, kale. Cook for thirty more minutes.
• Serve.

The post Homemade Vegetable Beef Soup – Grain Free, Paleo Friendly appeared first on Spinach Tiger.

Seared Tuna Nicoise Salad will never go out of style, even though it’s an old classic, originally prepared in Nice, France.

Seared Tuna Nicoise, usually includes, tomatoes, anchovies, black olive, capers and lemon juice. It was often made with canned tuna, but I love this seared tuna version. It can be seared in a frying pan or on a grill.

I skipped the anchovies, but I adore anchovies with seared tuna and in this recipe, where I served a seared tuna over pasta dressed with a spicy anchovy sauce. Feel free to throw the anchovies in.

Look at this gorgeous piece of yellow tail tuna, wild caught.

When is the last time you used Bibb Lettuce for a salad?  It’s not in bags. It’s easy to wash and dry. There is very little waste and it’s not only sweet; it plates so well.

These tomatoes are grown nearby. Soon the ones in my garden will be just as red, ripe and ready.

The green beans were steamed in one of those special pots that only requires one inch of water and a lid.  Townecraft is sold in a party plan and I inherited my aunt’s set she purchased back in the 1960’s. No lie. They are still perfect. Beans were done in 10 minutes. I immediately drain and throw into an ice bath to maintain the bright green color.

This is a healthy, high protein paleo inspired salad or just want some really good food.

More Easy Seafood Salads

• Shrimp Avocado Tomato Salad
• Crab Louis with Remoulade
• Langostino Lobster Salad

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Seared Tuna Nicoise Salad

Modern twist on a classic salad of Salad Nicoise with seared tuna and shallot vinaigrette. Adapted from Crumblog.

Course Salad

Cuisine French

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• tuna steak enough for as many people you are serving
• bib lettuce
• 1 ripe tomato sliced
• 1 cup boiled small potatoes
• 1 hard boiled egg
• 1 handful cooked green beans
• 1 teaspoon capers
• 10 oil cured olives or nicoise olives
• anchovies optional
• salt
• pepper

vinaigrette Ingredients

• 2 tablespoons shallots finely minced
• 2 garlic cloves minced
• 2 tablespoons dijon mustard
• 2 tablespoons champagne or white vinegar
• 1 tablespoon fresh tarragon
• 1/4 cup extra virgin olive oil
• 1 teaspoon honey
• salt
• pepper

Instructions

• Brush tuna with olive oil. Season with salt and pepper.
• Heat 10 inch frying pan on medium low heat. Add 1 tablespoon of olive oil. When oil is hot, add Ahi Tuna and sear one minute on each side. Set aside.
• Wash lettuce arrange on place with sliced tomatoes, egg, potatoes, olives, green beans.
• Arrange tuna on salad. Add capers. Drizzle with vinagrette.

Vinaigrette

• Mix mustard with vinegar. Add honey and add in rest of ingredients.
• Season salad with salt and pepper

The post Seared Tuna Nicoise Salad with Shallot Vinaigrette Dressing appeared first on Spinach Tiger.

Quick and Easy Minestrone Soup is for the person who doesn’t want canned soup, but doesn’t have six hours either. This is the minestrone equivalent to this quick version of chicken noodle soup.

This may not be minestrone soup that my great grandmother made, but she would still be proud! Why? Because it’s still real food, made with fresh organic vegetables and San Marzano tomatoes. Most importantly, it’s tasty. No heavy sodium or canned food taste. Just fresh, healthy, and worthy of being showered with freshly grated parmigiano reggiano cheese.

One day, I vow to make Marcella Hazan’s minestrone soup, which is quite a commitment with a real crazy good meat broth, but in the meantime, this is my shortcut.

It all started when I found out that Martha Stewart had a recall on this pot I bought a few years ago. It failed. It burned and Macy’s had a recall, which by the way is still going on if you happen to have one of the pots.  This week, Martha’s new cast iron pots was on sale for 60% off. Lucky me. I took the old pot back, got a new pot in this gorgeous Green Apple color and a few dollars in return.

The pot came with a recipe for a minestrone  soup that looked like it could be prepared in about five minutes. I changed it up a bit, but it was my inspiration to break in the new pot. You can improvise this recipe too. Add in potatoes, or add in more of your favorite vegetables on hand. If you don’t like or have kale, use cabbage. I’m partial to kale in soups because they retain body.

I love cast iron pans, so much so, I created a category for it. This particular brand (no paid endorsement here) does the job, is attractive and affordable. I could and should write a whole post about why I own 9 cast iron pots and pans and it’s my preferred cookware. Most of them are ancient cast iron frying pans, but two are enameled cast iron dutch ovens that get used on a nearly daily basis. The main attraction for me has always been the even heat retention and ability to go into the oven.

I was able to make my soup, stick it in the oven at 200 degrees and go out to the park for with the boys for a few hours. We returned to this pot of soup as lunch, and when my husband returned from four days of traveling, it was dinner. This is how I manage to appear like I’m always in the kitchen with homemade food. I know the shortcuts. Of course, you can leave a soup in a crock pot, but you can’t make it all in the same pot. I sauteed the vegetables first to break into their flavor before adding the liquid and you can’t do that in a crock pot.

Whatever brand you are able to purchase, please remember to only cook on medium low (I don’t go past 4 out 10). My favorite aspect is that these go right into the oven for continued cooking, braising or warming. Today, it’s going to be short ribs as practice for a very special event.

If you live in the Nashville area, you don’t want to miss the premier of Relish Epicurea Supper Club on April 26.  I am the guest chef/food blogger for the premier of this brand new supper club.

So tell me, do you cook with cast iron? And, do you have some shortcuts for soup so you don’t have to open a can?

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Quick and Easy Minestrone Soup

Quick & Easy Minestrone as inspired by a recipe card from Martha Stewart, but made with my own touches and more of a tomato macaroni soup with kale.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves
• 3 carrots diced
• 1 celery stick diced
• 1 whole onion chopped
• 7 cups beef broth I use organic Better than Bouillon Beef Base
• 1 can San Marzano Italian Tomatoes
• 1 sprig fresh rosemary
• few sprigs fresh Italian parsley
• parmigiano reggiano cheese rind optional
• 2 cups freshly cut green beans
• 1 can white beans
• 1 bunch tuscan kale
• 2 cups macaroni cooked separately
• salt pepper
• Garnish with more olive oil and parmigiano reggiano

Instructions

• Heat oil in pan. Add garlic cloves whole. Remove before they brown.
• Add in onion, carrots, celery and cook until softened.
• Add in can of tomatoes with juice. Crush tomatoes with your hands as you pour in.
• Add in beef broth, sprig of rosemary and parsley and rind of parmigiano reggiano and beans. Cook for 30 minutes on low heat. Season with salt and pepper.
• Wash kale. Remove ribs, and chop to large bite size pieces.
• Add in green beans and kale.
• Cook for 30 more minutes. In meantime, cook pasta two minutes less than package directions. Remove parsley and rosemary. Add in.
• Serve with a drizzle of olive oil and freshly grated parmigiano reggiano.
• NOTE: Everything can be made ahead and placed into the oven to keep warm, but add pasta in at the end or it will soak up all the broth and get mushy.

The post Quick and Easy Minestrone Soup and Cast Iron Dutch Ovens appeared first on Spinach Tiger.

I was not happy this month with our mission to remake the green bean casserole that is typically served at Thanksgiving. The components of the green bean casserole are cream of mushroom soup, canned green beans, french fried canned onion rings. Frankly, there was a time I would use these “cream of ” soups to make dishes, but I abandoned that long ago, and I’ve opted for fresher ingredients, so even thinking about this casserole didn’t inspire me. But, not to miss a challenge, I knew I could find a way to make it my own.

The purist in me just wanted to roast onions, mushrooms and green beans together, making it a more farm to table dish.  I did that twice, ate it all,  but then thought I might want to still do something a little extra.  I did what I always do when I  want to make things special.

I get out the rolling pin. I made the same sage sprinkled pie crust I used in these little turkey pies. I used fresh green beans, fresh mushrooms, panko bread crumbs, Spanish onions and heavy cream. If you’ve ever caramelized onions in a frying pan, you know how good that is. Try adding in heavy cream at the end and take this to a whole new place. Heavy cream tends to just make everything better and you don’t need much.

This was put together without a real recipe, and you can play around with it. In retrospect,  I could have added in a dash of nutmeg and used white pepper.

Of course, the beauty of a tart depends on a nice pie crust, and I promise you a perfect pie crust here. Just make a half recipe, and make sure you add in the chopped fresh sage (or dried) with the flour, before adding in the butter.

GET PIE CRUST RECIPE HERE. Make 1/2 and add in herbs with flour before you add the butter.

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Green Bean Casserole Tart

A remake of the classic green bean casserole, with mushrooms, onions, cream, green beans nestled in a sage pie crust.

Course Entree

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• Pie Dough see link for recipe below
• 1 cup fresh green beans
• grapeseed or olive oil
• 1 onion sliced
• 2 cups mushrooms sliced
• 1/3 cup heavy cream
• salt and pepper for seasoning
• few sprigs of fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup panko crumbs

Instructions

• Steam green beans until softened (10 minutes) Plunge into ice bath to keep green color. Set Aside.
• In heavy frying or cast iron pan, saute mushrooms until golden brown. Remove from pan. Set aside. In same pan, add onions tossed with olive oil. Cook on low heat 20-30 minutes until softened and caramelized.
• You can make four small tarts, or one larger tart. Layer with onions, mushrooms, heavy cream, cream beans. Top with panko bread crumbs and bake for 20 minutes at 400 if making small tarts, 40 minutes if making one large tart.

The post Green Bean Mushroom Onion Tart in Sage Crust appeared first on Spinach Tiger.