Stir-Fried Green Beans

For the pork & marinade:
8 ounces ground pork (225g, can substitute ground chicken or beef)
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons water
2 tablespoons ginger (minced)
1/2 teaspoon sugar
1 teaspoon cornstarch

For the rest of the dish:
3 tablespoons oil (divided)
1 pound green beans (450g, chopped to ½-inch pieces)
2 tablespoons garlic (minced)
1/2 red bell pepper (diced finely)
4 red chilies (chopped, optional)
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon light soy sauce
1/4 teaspoon ground white pepper
1/8 teaspoon salt (a pinch, or to taste)
2 tablespoons water

Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.

Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.

Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don’t stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.

Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, 1/4 teaspoon sugar, r, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.

Grilled Duck Breasts with Raspberry

1 cup balsamic vinegar
1 quart blackberries
Salt and freshly ground pepper
Ten 6-ounce boneless Pekin duck breast halves, with skin
1 tablespoon ancho chile powder
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dry mustard powder

In a medium saucepan, boil the vinegar over high heat until reduced by half, about 7 minutes. Add the blackberries and cook, stirring very gently, until they are just softened, about 2 minutes. Using a slotted spoon, transfer the blackberries to a bowl. Boil the liquid over high heat until reduced to 1/3 cup, about 3 minutes. Carefully pour the accumulated juices from the blackberries into the saucepan and boil for about 30 seconds longer. Season the reduction with salt and pepper and pour it over the softened blackberries.

Light a grill or preheat a grill pan. Using a sharp knife, score the duck skin in a crosshatch pattern. In a small bowl, mix the ancho powder with the coriander, cumin and mustard powder. Season the duck breasts with salt and pepper and rub the spice mixture into the skin. Grill the duck breasts skin side down over moderate heat until lightly charred and crisp, about 3 minutes. Turn the breasts and cook for about 4 minutes longer for medium-rare meat. Transfer the duck to a carving board and let rest for 5 minutes.

The blackberry sauce can be refrigerated overnight; reheat gently before serving. The spice-rubbed duck breasts can be refrigerated overnight; bring to room temperature before grilling.

Burrata with Peaches and Tomatoes

1/3 cup balsamic vinegar
2 large tomatoes cut into pieces
2 large peaches cut into pieces
6 ounces burrata cheese cut into pieces
3 tablespoons freshly chopped basil

To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.

Meanwhile, place the tomatoes and peaches on a platter or plate.

Top with burrata cheese chunks and basil.

Drizzle the balsamic reduction over the salad and serve.

Fried Green Tomatoes

1 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne
2 eggs
1 cup buttermilk
2 cups corn meal
4 green tomatoes, cut into 1/4-inch slices
Oil, for frying
Buttermilk dressing, for serving

In a large plastic food-storage bag, mix together the flour, garlic powder, salt, black pepper, and cayenne. Place the green tomato slices in the bag and shake until well coated.

Beat together the eggs with the buttermilk until well combined. Place the cornmeal on a plate.

Dip the flour-coated green tomatoes into the egg mixture then lightly dredge in the cornmeal. Place the cornmeal-coated tomatoes on a large plate or sheet. Repeat until all are done.

In a large heavy skillet heat 1/2 inch of oil on medium high to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.

Working in batches, slide the tomatoes into the hot oil and cook for 1 minute then turn and cook for another minute or until golden. Remove with a slotted spatula to drain on the paper-lined plate.

Lightly salt the fried green tomatoes, then serve warm with buttermilk dressing.

Peach Streusel Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
4 tablespoons butter melted
2 tablespoons oil preferably pecan or grapeseed
2 large eggs beaten
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups diced peaches

For the streusel:
1 cup granulated sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
Pinch nutmeg
4 tablespoons butter melted
1/4 cup chopped pecans

Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin or line them with muffin cups.

To make the muffin batter, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, stir together the melted butter, oil, eggs, vanilla, and sour cream until creamy, then add the wet ingredients to the dry ingredients, stirring gently until well combined and a thick batter is formed. Fold in the peaches.

To make the streusel, stir together the granulated sugar, flour, cinnamon, salt, and nutmeg until well combined. Stir in the butter and pecans until everything well combined.

Fill the muffin cups 3/4 full with the batter, then evenly top with streusel. Bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and black

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.

In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

Green Bean Poriyal (with variations)

Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – a few, roughly torn
Shallots – 2 tbsp, chopped (can also use red onions)
Whole dried red chilies – 3-4
Green beans – 1 lb, washed and diced into 1/4? pieces (very short!)
Shredded coconut – 1/4 cup
Salt – to taste

Heat oil in a deep skillet or pan. Add mustard seeds and curry leaves. When they start to sizzle and crackle, add the onions and red chilies. Saute till onions are lightly golden.

Then add the chopped green beans and stir fry for a minute or so. Sprinkle some water and salt, reduce heat to low, cook and cover till beans are just cooked.

Open the lid, fold in the shredded or grated coconut and saute for a few more seconds to make sure there is no residual water in the pan.

Remove from heat and serve hot along with rice and sambar or dal.

Notes:

You can add 1/2 tbsp of urad dal (or dehusked black lentils) along with the mustard seeds and fry them till they just begin to change color. You can also add a pinch of turmeric and coriander powders along with the salt, but we actually prefer to have thoran without it.

You can cook vegetables like carrots, beetroot, cabbage, long beans and gourds the same way. You can also try combinations like carrots-beans, cabbage-carrots-beans or asparagus-green peas. Try it for yourself and see!

Vegetable Poriyal

4 cups water
1 tablespoon plus 1 teaspoon salt
1/2 teaspoon plus 1/4 teaspoon ground turmeric
1 cup diced carrots
4 ounces green beans, trimmed and diced
1/4 cup coconut oil (may substitute canola or vegetable oil)
2 teaspoons urad dal (black matpe beans)
2 teaspoons chana dal (split chickpeas)
1/2 teaspoon black mustard seed
1 cup chopped red onion or shallots
1/4 teaspoon hing (asafetida)
20 fresh/frozen curry leaves
1 tablespoon peeled fresh ginger root, finely chopped
5 green small, whole Thai chili peppers (may substitute serrano chile peppers)
1 cup grated fresh/frozen coconut (do not use dried or sweetened coconut)

Fill a large bowl with water and ice.

Bring the 4 cups of water to a boil in a deep pot over high heat. Add a tablespoon of the salt, 1/2 teaspoon of the ground turmeric and the carrots; once the water returns to a boil, add the green beans. Cook for 7 or 8 minutes, until just crisp-tender.

Drain through a fine-mesh strainer; leave the vegetables in the strainer and immediately place it in the bowl of ice water.

Heat the oil in a large skillet over medium-high heat. Once the oil is liquefied, add the urad dal and chana dal; cook, stirring a few times, until they begin to brown. Stir in the mustard seed and the red onion or shallots; cook for about 5 minutes, stirring occasionally, until softened but not browned.

Stir in the hing, curry leaves, ginger and Thai chili peppers, then the remaining 1/4 teaspoon of ground turmeric, the remaining teaspoon of salt and the coconut; toss to make sure the coconut is evenly distributed.

Drain the cooked vegetable mixture (in the strainer) and add it to the skillet. Cook, stirring to incorporate and heat through, for 3 or 4 minutes. Serve right away.

VARIATION: To make this recipe with potatoes, boil and skin potatoes before adding, omit the coconut and consider using cilantro, which can be substituted for the curry leaves. For broccoli, omit the onion and add toasted cashews to the mix.

Source: Adapted from Vikram Sunderam, executive chef at Rasika in the District.

Gojju

This gojju uses eggplant and green peppers, but you can make many gojju variations: green onion, okra, bitter gourd, tomato and even pineapple! Also you can make this dish to suit your preference as far as how soupy you want it.

For cooking vegetable
2 tablespoons oil
pinch of hing or asafetida
1 teaspoon black mustard seed
1/2 teaspoon fenugreek seeds
1 dried red chili pepper
3-4 fresh curry leaves
1 1/2 cups Japanese eggplant, cut into 1 1/2 inch long and 1/2 inch thick wedges
1 cup green pepper, rough chop
1 cup onion, rough chop

For grinding
3-4 dried red chili peppers
1/2 teaspoon black mustard seeds
2 tablespoons roasted chana dal
1/3 teaspoon turmeric
few sprigs cilantro
1/2 cup fresh grated coconut (can use thawed out frozen)
1/2 cup or more water

1 teaspoon tamarind concentrate
2 teaspoons teaspoon jaggery or sugar
salt to taste

Put oil in pan under medium-high heat. When hot, put hing and mustard seeds in. When mustard seeds start to pop, put in fenugreek and let it turn golden brown. Turn the heat to low-medium and put in the red chili and curry leaves and coat with oil. Cook for a few seconds and throw in the onion. After the onion has softened a little, put in the green pepper, eggplant and salt to taste. I add a bit of water too so that the vegetables stay moist. Cover.

While the veggies are cooking put the dried red chili peppers, black mustard seeds, roasted chana dal and turmeric into the blender and grind. Next add in coconut, cilantro and water and grind. If it is looking a bit dry, you can add some water to make it more paste-like.

When the vegetables are almost done cooking, mix in the grinded paste and bring to a boil. At this time you can add some water too if you want to have a more soupy texture. Add in the tamarind paste and the jaggery and mix well. Continue to boil for a few minutes and then simmer. Add salt to taste. Turn the heat off and it will thicken a bit.

I like to eat this with roti and recently have been rolling it into a whole wheat tortill with rice.

Green Bean Palya

1 tablespoon oil or ghee
3/4 pound green beans – cut into about 1/2 inch long pieces
pinch of asafoetida (hing)
1 teaspoon mustard seed
1/2 teaspoon urad dal
1/2 teaspoon chana dal
3 fresh curry leaves (can use dry)
1 dried red chili – broken into pieces
1/2 teaspoon sambar powder
2 tablespoons frozen fresh grated coconut – thawed out
juice of half a lemon
salt to taste

Heat oil under a medium flame. Put in a pinch of hing or asafoetida, mustard seed, urad dal and chana dal.

When the mustard seed starts popping and the dals start browning, put in the curry leaf and broken up chili pieces. Mix everything around for 10 seconds until everything is coated with oil.

Next throw in the green beans.

Mix it all up.

Add a little bit of water, turn the heat to low, cover and cook until the beans are almost tender. Mix in sambar powder and cook until the beans are tender. Add the coconut and cook for a few minutes. Turn the heat off and add in the lemon and salt and mix well.

Green Yogurt Curry (Majjige Huli)

1 1/2 pounds summer squash (yellow or green zucchini), cut 1/2 inch thick rounds with large pieces cut again in half
3 cups yogurt (or combo yogurt and buttermilk)
small bunch cilantro leaves
1/2 cup frozen fresh grated coconut, thawed
2 tablespoons chana dal
2-3 green chilis
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
1/4 teaspoon turmeric powder
salt to taste

for tempering
2 teaspoons vegetable oil
pinch of hing / asafetida
1 dried red chili
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
4 fresh curry leaves

In a pan, fit a steamer with water below, but just at a level that is below the steamer and not touching it. Place cut summer squash in the steamer basket. Turn the heat to medium/high and when the water starts to boil, turn to medium and cover. Steam for about 15 minutes or until tender. Immediately immerse the squash in a bowl of cold water to avoid overcooking.

In a blender, put in the chana dal and grind until powder. Have about a 1 cup of water by the blender. Add in coconut, green chilies, cilantro, cumin seed, black mustard seeds, turmeric powder and slowly add water as needed so that you can a well ground paste. You want this to be as smooth as possible but by adding in enough water. For this recipe, I added in about 3/4 cup water. When you have a nice paste, add in your yogurt and/or buttermilk. Blend this well.

In a pan place the steamed summer squash, the yogurt curry and salt to taste. Put the heat on medium. You want the mixture to boil once. At this time, turn the heat off.

In a small saucepan, heat the oil under medium heat and add in the hing, black mustard seeds and cumin seeds. When the mustard seeds start to pop and the cumin seeds start to brown, turn the heat to low and add in your curry leaves and dried red chili, broken in half. Coat everything with oil and pour this oil mixture on top of the yogurt curry.

Serve majjige huli with hot rice. You can also chill it if you like, but traditionally at home, we would eat it after it was just prepared.

*When eating curry the next day, do not heat it.

Paneer-Stuffed Mini Peppers with Green Pea Chutney

Paneer Stir-Fry
4 oz. paneer cheese, crumbled or cubed small
1 tablespoon oil
1 small shallot, minced
1 inch ginger piece, peeled and grated
3 garlic cloves, minced
2 Indian green chills (can sub in Serranos or jalapeño)
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/3 teaspoon turmeric powder
1/4 teaspoon garam masala
salt to taste

Green Pea Chutney
1/3 cup blanched green peas or thawed out frozen peas
3 tablespoons yogurt
3 tablespoons cilantro leaves
squeeze of lemon
salt to taste

Method
Preheat oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet pan.

In a pan under medium-high heat, place 1 tablespoon of oil. When hot add in cumin seeds. When seeds start to brown after a few seconds, add in shallot. Turn the heat to medium and cook until translucent, a few minutes. Then add the garlic, green chili and ginger. Fry for 30 seconds, mixing about until fragrant. Add in the coriander powder, turmeric, garam masala and mix well. Fry for a few seconds. If pan is getting dry, can add in a few drops of water. Add in the paneer cheese and mix well. Sauté paneer for few minutes. Add salt to taste and turn off heat.

Layer the halved sweet mini peppers on a greased cookie sheet pan. With a teaspoon, fill the pepper halves with paneer stir-fry. Place in the oven to bake for 15 minutes, until peppers are soft and drying out a little on top.

Meanwhile, in a food processor or blender, add in the peas, cilantro and yogurt. Puree and transfer to a bowl. Add squeeze of lemon and salt to taste.

Line a plate with the baked peppers and drizzle the green peas chutney on top. Serve immediately.

Heirloom Tomato Salad with Tamarind Dressing

2 large heirloom tomatoes
2 cups cherry tomatoes
4 thai chili peppers, red and yellow color
2 tablespoons whole cilantro leaves, fresh
1/2 teaspoon fine grain sea salt
1/2 teaspoon black pepper powder, freshly ground + extra if needed
2 teaspoons tamarind concentrate
1/2 teaspoon fresh lime juice
3 teaspoons dark brown sugar or jaggery crushed
1/4 teaspoon toasted coriander powder, freshly ground (see notes above)
100mL cup water
1/2 cup extra virgin olive oil
1/2 teaspoon Maldon sea salt flakes

Thinly slice the heirloom tomatoes and arrange them on a serving platter. Add the cherry tomatoes over them.
Slice the chili peppers lengthwise in half and arrange them over the tomatoes. Sprinkle the cilantro leaves over the tomatoes.

Take a 500mL mason jar or glass jar with a lid. Add all the ingredients from the tamarind to the olive oil. Close the jar tight with its lid and then shake vigorously until it forms an emulsion. Taste the dressing and adjust seasoning if necessary with salt and pepper.
Drizzle enough dressing over the salad and sprinkle with the Maldon sea salt flakes and/or pepper if needed. Serve immediately.

Cherry Almond Dutch Baby

3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted
Powdered sugar
Lemon wedges

Heat oven to 425°F.

Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender.

In a 12-inch ovenproof frying pan, melt butter.

Add cherries and cook until warmed, about 2 minutes.

Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (Err on the side of more cooking time with these pancakes, because the longer, within a range, they cook, the more rumpled and golden they get.)

Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot.

Chinese Banged Cucumber Salad

4 cucumbers (japanese or english type)
1/2 tsp salt
1/2 clove garlic, smashed (optional)
1 1/2 tbsp soy sauce 1 tbsp vinegar
1 tbsp caster sugar
1 tsp sesame oil

Wash your cucumber thoroughly. Cut off the tips on each side. Holding one end, carefully bang on cucumber with the flat of your cleaver until the cucumber splits and flattens out. It will be a little mushed up which is what you want. Once the whole cucumber is flattened, chop into bit sized piece. (We like to chop at a diagonal.) Do the same to each cucumber.

Add 1/2 tsp salt, mix and place into colander. Let cucumber drip juices out for 15-20 mins in the fridge. Squeeze cucumber lightly to remove most of the juice.

Mix together the chopped cucumber, garlic, soy sauce, vinegar, sugar, and sesame oil. Taste. It should be equal parts salty, sour and sweet. Adjust seasonings to taste.

Let marinate in refrigerator for at least 1/2 hour, stirring once or twice, before serving. The longer the marination, the tastier.

Green Beans and Bean Threads

1 lb green beans trimmed both ends and remove tough fibers, cut into 2-inch sections
2 oz minced lean pork or any meat you like I used left over sausages
2 bundles of bean thread noodles/vermicelli noodles soak in cold water to let it soften and then cut into shorter pieces
1 Tbsp chopped spring onion
3 Tbsp of canola oil

MARINADE:
1 Tbsp dark soy sauce
Salt to season
1 cup water
Dash of sesame oil

Blanch the green beans in boiling water for about 2-3 minutes and quickly submerge into ice water bath. Drain and set aside.

Heat 3 Tbsp of canola oil and stir fry the minced pork and use the spatula to break up the meat, toss in chopped spring onion, add dark soy sauce, salt and water. Lastly add the green beans and cook for about 3 minutes.

Add the vermicelli and continue to cook for another 2-3 minutes. Turn up the heat to reduce the gravy if you prefer. Lastly drizzle with some sesame oil.

Note on soaking vermicelli: If you want the vermicelli to further soak up the flavors and sauce of the dish you are cooking it in, soak it in cold water. If you are not cooking it in a sauce, soak it in warm water instead to allow it to swell more before cooking.

Spinach (or Arugula) Salad with Nectarines

4 cups fresh arugula or baby spinach
4 cups torn Bibb or Boston lettuce
3 medium nectarines, sliced
2 tablespoons pine nuts, toasted
2 tablespoons crumbled blue cheese

DRESSING:
2 tablespoons raspberry vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
3 tablespoons olive oil

In a large bowl, combine the first five ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Spinach Salad with Heirloom Tomatoes

2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion

DRESSING:
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage

Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

Spinach Salad with Raspberries and Walnuts

1 large egg white
3/4 teaspoon vanilla extract
2 cups walnut halves
1/2 cup sugar

DRESSING:
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon sugar
1-1/2 teaspoons light corn syrup
1 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon ground mustard

SALAD:
8 ounces fresh baby spinach (about 10 cups)
1-1/2 cups fresh raspberries

Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan.

Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely.

In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).

Succotash with Mint and Goat Cheese

2 TABLESPOONS UNSALTED BUTTER
3 GREEN ONIONS, white and pale green parts and some of the dark green tops, thinly sliced
1 1/2 CUPS FRESH CORN KERNELS (2 medium ears)
1/2 POUND FLORIDA BUTTER BEANS, cooked and drained
SALT AND FRESHLY GROUND PEPPER
1/2 CUP HALVED CHERRY TOMATOES
2 TABLESPOONS CHOPPED FRESH MINT
1/4 POUND FRESH GOAT CHEESE

In a large saucepan over medium heat, melt the butter.

Add the green onions and sauté for 2 to 3 minutes.

Add the corn and sauté for 2 to 3 minutes.

Add the beans and season to taste with salt and pepper.

Remove from the heat, and toss in the tomatoes and mint.

Serve immediately, crumbling a little goat cheese over each portion.

Substitution Note: Try this recipe with Christmas lima beans or with fresh lima beans if you have them.