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 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 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 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 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 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 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.
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