What I Ate This Week | Corn Chowder, Zucchini Fries & Too Many Long Beans

It’s long bean season! Who wants some long beans? Do you want long beans? I WILL SEND YOU LONG BEANS! Like last year, I have more long beans than I can possibly use. They’re fun and they’re tasty, but oh, there are so many of them. If you happen to have any recipes that call for long beans, please share.

Here’s what I ate this week:

Summer Squash & Corn Chowder Summer Squash and Corn Chowder from Cooking Light // Delicious! I made this without the bacon (obviously), so I swapped out the regular salt with a smoked salt instead. I know some people are opposed to hot soups in the summer, but those people should make an exception for corn chowder made with fresh corn.

Roasted Vegetable Sandwiches with Zesty White Bean Spread Roasted Vegetable Sandwiches with Zesty White Bean Spread from Vegetarian Times // This is from Mark Bittman’s Vegan Before 6 book, but the recipe was published in Vegetarian Times a few months ago. I love roasted vegetables in a sandwich! We added harissa for a little bit of a kick.

Ginger-Sesame Long Beans Ginger-Sesame Green Beans from Cooking Light // Luckily, long beans make a good substitute for green beans, so I used some of them in this recipe. It’s not pretty (if I were making this again, I think I’d take the beans out of the pan then toss them in the sauce), but it was really tasty. And easy too!

Charred Corn & Quinoa Salad Charred Corn & Quinoa Salad from Mountain Mama Cooks // This would be prettier if I had used yellow corn instead of white, but yellow corn is really hard to find lately–what’s up with that? Anyway! As I’ve mentioned before, I am big into salads this summer and since this one had corn and quinoa (two of my favorite foods!), I knew that I had to make it. I threw in some Christmas lima beans from the garden because I didn’t know what else to do with them. We loved this recipe!

Sweet Potato Muffins Sweet Potato Muffins from 12 Best Foods Cookbook // I’ve had this cookbook for years, but this was the first time I’ve made this recipe. Well, actually, Chris made this recipe because now making muffins is kind of his thing. Hearty, seedy muffins make me happy.

Greek Dukkah Encrusted Zucchini Fries Greek Dukkah-Encrusted Zucchini Fries from Greek Vegetarian // This was my first time trying dukkah and now I know: dukkah is amazing stuff. Especially when it’s used as a coating for zucchini fries! As I ate these, I couldn’t stop exclaiming, “These are so good! These are soooo good!” If you have zucchini that you need to use up, give this recipe a try!

Disclosure: The links to Amazon in this post are affiliate links. If you were to make a purchase after clicking on them, I’d get a small percentage of the sale price.

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    As always, your food looks spectacular! And I envy your surplus of long beans! Every year, I try to grow something in my garden, and most years. . . epic fail. This year I do have some basil (and the only thing that every survives no matter what: mint), but that’s about it! Love the zucchini fries–mmm!!

    • Kiersten Frase says

      Okay, well next year you should grow long beans! :D I grow other beans too, but none of them do as well as long beans. And even if they didn’t do well, if you get 5-6 of them, it’s enough for dinner!

  2. says

    Funny story, our lab ordered Thai food for lunch last week and this one dish had long purple things and I thought they were definitely long beans from all the pics I’ve seen on your site, so I took a big bite and then discovered that they were whole chiles. Oops! Anyways I love everything you ate this week – corn just came in season here so I can’t wait to start using it in recipes like these!

  3. says

    Oh how I love zucchini fries! I was just thinking about these today and now it’s the perfect time to make them again. It looks like an interesting variation, I’ll be trying these ASAP

    • Kiersten Frase says

      Honestly, I was going to stop while I was working on the book, but people always tell me it’s their favorite thing about my blog. (Which is so funny, because I basically started doing it to practice my photography & figured no one would read it.) So I felt like I couldn’t!

  4. Scotia says

    Wow, another week of great recipes. Our harvest is behind yours as our June in the PNW was rainy and cool. BUT, long beans are coming on strong. I planted two new beans this year also, Roma bush and Danish White Limas. Now the limas are already 12-14″ long, but they have to develop the beans.
    Here’s a recipe I’ve been using with Blue Lakes, green long beans and French Harcourt:

    The recipe originally came from an old Jamie Oliver cookbook (I think). :-)

    Warm French Green Bean Salad

    1 lb frozen or fresh French green beans
    3 tsp Dijon mustard
    2 T white wine vinegar (I used a mellow Italian brand)
    3 T extra virgin olive oil
    1 medium shallot, diced
    1 T capers, drained
    1-2 cloves garlic, minced (optional)
    sea salt and freshly ground black pepper to taste

    Serves 8 for a side dish

    Boil some water and turn down to a fast simmer and drop the prepped green beans in. Stir and simmer for 2-5 minutes until barely tender keeping the green color. Using a spider, drain the beans into a large colander. Toss the beans until dry. Combine the mustard, vinegar and olive oil and whisk until thickened. Add salt and pepper to taste and whisk again. Pour over the dry green beans in a serving bowl along with the shallots, capers and garlic. Toss well and taste and adjust the seasonings. Serve warm or room temperature.

    • Kiersten Frase says

      Thank you for the recipe! I think you are the first person I’ve ever known (other than myself, of course) to grow long beans. :D I hope your harvest is as good as ours!

      • Scotia says

        Well, my husband came home with the seeds/beans Spring last year and they were wonderful. We have a great farmers market with a “bean” merchant where I get the most prolific seeds/beans. Every one of the beans I planted this year came up!
        I made the above recipe tonight with fried small yellow potatoes, rosemary and some caramelized red onion in olive oil. Summer is wonderful to just be able to go out in the yard an pick the vegetable that is at it’s peak.
        Good luck to you with your crop!

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