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Green Bean Salad with Feta and Walnuts

  • 1 1/2 lbs. fresh green beans, trimmed and cut into about 2-inch pieces
  • 1 c. chopped walnuts
  • 3/4 c. diced red onion
  • 1 c. crumbled Feta cheese
  • 3/4 c. extra virgin olive oil1
  • /4 c. white wine vinegar or herbal vinegar
  • 1/4 c. fresh mint leaves, minced
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
Directions:Bring a large pot of water to a boil. Add green beans and cook for only 3 minutes. Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.  Place green beans in a large bowl. Add walnuts, red onion, and Feta; gently stir to combine. Combine olive oil, vinegar, mint, garlic, salt, and pepper in the bowl of a food processor; pulse a few times to blend. Pour dressing over the bean mixture and toss. Chill for about an hour before serving.


Cinnful Nuts

Cinnamon Roasted Nuts

1 cup pecans

1 cup walnut halves

1 egg lightly beaten / or 2 Tbls. canola oil

1 tsp. water

3/4 cup sugar

1 Tbls.. Backyard Patch Cinnful Dessert Blend

3/4 tsp. salt

Combine the nuts. Mix together the egg and water and toss with the nut mixture. Combine the sugar, spices and salt and toss that with the nuts until they are well coated. Spread nuts in a single layer on a lightly greased cookie sheet. Bake at 300 degrees for 20 to 25 minutes. Break up any large clusters and allow to cool. (You can add 1 cup peanuts and reduce the other nuts by ½ cup to make a different mixture.)