Recipes of the Week - August 13th

Green Beans Provencal http://www.ichef.com 1 tb Butter or margarine ¾ Fresh green beans 1 small tomato, peeled and chopped ¼ c Green onion, chopped ½ ts Salt dash Pepper ¼ ts Dried basil leaves Melt butter in medium skillet. Add beans, then remaining ingredients. Cover and cook over low heat, stirring occasionally, until beans are tender (10-15 minutes) Garlicky Green Bean-Potato Salad Recipe http://www.cooking.com/recipes/static/recipe4999.htm 1 1/2 pounds yellow Finnish potatoes or red potatoes 3/4 cup fat-free, less-sodium chicken broth 2 cups (1/2-inch) cut green beans (about 1/2 pound) 10 garlic cloves, peeled 2 tablespoons rice vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons fat-free, less-sodium chicken broth 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/8 teaspoon black pepper Cut potatoes into quarters. Cut each piece into 1/2-inch-thick slices. Pour 3/4 cup broth into bottom of a 6-quart pressure cooker; layer the potatoes, green beans, and garlic in cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Adjust heat to low or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain potato mixture in a colander, reserving garlic cloves; place potato mixture in a large bowl. Combine reserved garlic cloves, vinegar, and remaining ingredients in a blender, and process until smooth. Drizzle the garlic dressing over potato mixture; toss gently to coat. Cucumber Sauce 1/4 c. sour cream 1/4 c. mayonnaise 1/2 c. chopped, seeded cucumber 1/2 tsp. salt 1/2 tsp. dill weed 1 tbsp. lemon juice Mix together in bowl. Microwave 1 1/2 minutes. Serve warm with baked or broiled fish or cold with raw vegetables. Wonderful with salmon. Tomato Cucumber Marinade 2 med. tomatoes, sliced 1 med. cucumber, sliced 1/4 c. green onions, sliced 1/2 c. salad oil 3 tbsp. dry white wine 3 tbsp. vinegar 1 1/2 tsp. dried salad herbs 1 tsp. salt Mix dressing ingredients and pour over layered vegetables in a deep bowl or screw-top jar. Chill 5-6 hours to blend flavors Herbed Tomatoes 1 medium or 2 small tomatoes, cut into slices Crisp salad greens 2 tablespoons of oil and vinegar dressing salt and pepper 1/4 teaspoon of freeze dried chivesa dash of thyme Arrange the tomato slices on salad greens. Drizzle the dressing on tomatoes. Sprinkle with salt, pepper, chives and thyme.