Steamed Green Beans with a Garlic Champagne Vinaigrette and Broiled Goat Cheese

Steamed Green Beans with a Garlic Champagne Vinaigrette and Broiled Goat Cheese

This dish looks like a side dish, I know.  But I ate it for lunch.  It won’t hurt my feelings, though, if you use it as a side dish, I promise. In fact, if you do, be sure to let me know what you decided to serve it with.

I mentioned in an earlier post about how challenging it can be for me to figure out what to take to work for lunch.  I can’t have sandwiches because I can’t eat wheat and I just haven’t found any gluten-free bread worth the substitution.  It just seems to be missing something.  Probably gluten.  I also don’t have access to a microwave or toaster oven or anything else I can use to heat up my food.  So I need lunch items that I can eat either cold or room temperature.  This little green bean salad fits the bill perfectly.  There’s no doubt that with the broiled goat cheese it’d be delicious warm.  And I confess to sneaking a bite just after it was finished.  There’s definitely no doubt.

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Thyme-Roasted Carrots with Purple Maui Onion

This morning I came across two beautiful things at the Farmer’s Market:  deep purple sweet Maui onions and bright orange carrots.  They didn’t immediately seem to go together but I knew right away that I wanted to roast the carrots so, at the last-minute I thought the onions would be a nice addition.

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Rainbow Quinoa with Leeks, Sun-Dried Tomatoes and Roasted Sweet Potatoes

Quinoa is one of those foods that makes last-minute, thrown-together, dinners feel like culinary haute couture.  It’s ready in less than 3o minutes and, like rice and pasta, has lots of options.

Last night was a night that called for something quick and easy.  Work was exhausting and traffic was excruciating (2 hours on the 405…too bad I’m not drinking anymore).  Looking around I gathered a leek that had definitely seen better days, some sun-dried tomatoes packed in oil and a cup of rainbow quinoa.  Since the sun-dried tomatoes also came with great herbs I was even more ahead of the game.

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