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Green Bean Casserole with Smoked Cheddar and Fennel - Eating Rules. Ahh, The Holidays.

Green Bean Casserole with Smoked Cheddar and Fennel - Eating Rules

The most wonderful rich, indulgent time of the year. You know what I’m talking about. It starts with the Halloween candy, and doesn’t let up until January 2nd, when everyone stumbles over to the gym with a food-hangover (and a real hangover, I suppose), saying “This year, I’m going to stick with it!” It doesn’t have to be this way. You can have your fabulous, holiday traditions without all the guilt and overeating. As I kid, my very favorite Thanksgiving dish was the green bean casserole. Fast forward a few decades, and now that I’m pushing forty (gah!) When Redwood Hill Farm hired me to develop a new recipe for them this month, I wanted it to be a makeover of a popular Thanksgiving dish. Before I go on, I’d like to mention how much I love Redwood Hill Farm (and not just because they’re paying me; this part’s not in the contract!).

So here we are, with our grown-up holiday comfort food. Green Bean Casserole with Smoked Cheddar and Fennel Author: Andrew Wilder Prep Time: Green Goddess Potato Salad with Bacon & Peas. Ladies and gentlefolk, I present to you your new go-to summer potluck dish.

Green Goddess Potato Salad with Bacon & Peas

Those of us in the Midwest know the potluck well. In winter, it’s all about bringing hot dishes in slow cookers stuffed in boxes with blankets to keep food warm (I’m serious — at one potluck I went to last winter, about eight of 10 people came bearing blanketed crockpots in cardboard boxes, and it was amazing). In summer, it’s all about bringing food that pairs well with anything that can be grilled. Because in Minnesota in summer, it’s practically a sin to not be outside at all times. This Green Goddess potato salad with bacon and peas is a natural fit for the latter (though I’d gladly eat it in the winter, too, alongside my warm hot dish from a blanketed crockpot).

I don’t recall the first time I discovered Green Goddess dressing, but I do know it’s been a big part of my life for a long time. Of course, what makes this Green Goddess potato salad extra dreamy is the crisp salty bacon. Author: Girl Versus Dough. Polenta Veggie Bean Pot Pie Recipe on Food52. Mark Bittman's Autumn Millet Bake Recipe. Mark Bittman wrote a giant, 996-page vegetarian cookbook....yes, that Mark Bittman.

Mark Bittman's Autumn Millet Bake Recipe

I know, I was a bit perplexed as well. And here's the thing, it's very good. That Autumn Millet Bake recipe you see up above, it's a Bittman creation. The first three times I saw How to Cook Everything Vegetarian in my local bookstore, I didn't even bother picking it up. I thought, "oh he just dusted off all the meatless recipes from his past books, columns, and television shows and stuck them in one volume. For the four or five of you who might not be familiar with Mark Bittman, instead of attempting to summarize his accomplishments for you, I thought it would be more fun to punch "Mark Bittman" into to see what turned up. Onto the big question, why would Mark Bittman write a massive, 2,000 recipe vegetarian cookbook? Here's the part that I love about this book (and it comes through eventually in Mark's Leonard Lopate interview) . - Publisher's Weekly interview with Mark Bittman Print Recipe.

Summer Vegetable Quinoa Salad with Breakfast Radishes, Spring Red Onion, Sour Cherries, and Smoky Toasted Almonds - DOWNTOWN EPICURE. Fennel, Quinoa & Broad Bean Summer Salad. If you’re looking for the perfect summer salad then you’re in luck, this beautiful bowl of rainbow goodness is seriously the best thing around.

Fennel, Quinoa & Broad Bean Summer Salad

The light, fluffy quinoa grains blend perfectly with chunks of creamy avocado, slithers of tangy fennel, crunchy bites of red pepper, soft shelled broad beans and juicy kernels of corn to create the perfect mirage of flavours and textures, which are brought together by drizzlings of fresh lemon juice, dried thyme, apple cider vinegar and extra virgin olive oil. It’s just amazing! I’ve been eating it a lot for the past few weeks, serving it on its own – which is amazing – or with delicious green salads filled with kale, chard and zucchini from the garden and sides of guacamole.

However you eat it I can guarantee that you’ll love it, as will all of your guests! It’s perfectly light, outrageously flavoursome and beautifully healthy. Serves 2 – 1/2 a cup of quinoa – 1 avocado – 1 fennel – 1 sweet red bell pepper – 1/2 a cup of sweet corn – 1 lemon – 1 lime. Gluten Free Cranberry Maple Lentil Loaf {Vegan}