I had Stone Soup-ed my plain ham steak for Sunday’s dinner. Simple steamed green beans seemed inadequate. They needed dressing—a bit of butter, green onions and garlic would not be amiss.
Tag Archives: balsamic vinegar
Karl’s Green Beans with Balsa Mela Vinegar
Filed under Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
Raspberries with Aceto Balsamico Tradizionale di Reggio Emilia
I cannot claim this recipe as my own. Miriam brought me some Aceto Balsamico Tradizionale di Reggio Emilia when she came back from Italy. I was under strict instructions never to use this vinegar in a salad dressing. The Acetaria San Giacomo’s website had photos to show off their products and one was of raspberries with vinegar and a light dusting of powdered sugar. This was clearly an acceptable use of “the good stuff.”
Filed under Desserts & Treats, Treats, Vegan, Vegetarian
Karl’s Green and Wax Bean Medley
Miriam bought me some really good balsamic vinegar and I decided that I would use it for my Fourth of July dinner. Actually, she bought me two bottles, some Aceto Balsamico Tradizionale di Reggio Emilia (the really good stuff—“do not use this in a salad dressing!”) and some BalsaMela, a Balsamic apple vinegar. I decided to use the second vinegar to dress my bean medley.
Filed under Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Honey Balsamic Glazed Salmon
I made some biscuits for a weekday dinner and I wanted something to go with them. Today, I felt like salmon. Trying to think of something new to do with it, I used some honey and Balsamic Vinegar de Modeno.
Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood
Miriam’s Balsamic Veggies
Our garlic went bad, but this was alright without.
1/4 lbs harricot verts (fancy french green beans)
1 red pepper (sweet italian)
1/2 lb mushrooms, sliced
1/2 cup white wine
4 tbs balsamic vinegar
4 tbs olive oil
- Prep veggies
- Saute mushrooms on high with olive oil, white wine, and balsamic. Add salt and pepper to taste
- As fluids are almost reduced, add peppers and green beans and stir-fry until just cooked
- Serve immediately with Stuffed Chicken or other Weeknight Wonders.
Filed under Side Dishes, Weeknight
Karl’s Heirloom Carrot and Daikon Ribbon Salad
I decided that I wanted a cool salad to go with my lasagna. Jan really likes carrot salad. Since she had forbidden me to be too creative with the lasagna I decided that would express myself on this dish.
Filed under California Fusion, Root Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Strawberry Vinaigrette Green Beans
I am planning a buttermilk roasted chicken tonight. I wanted a green vegetable to go with it and green beans came to mind. This Sunday, Miriam served us her marinated strawberries and steamed green beans. I thought: Why serve them separately?
Filed under Salads, Side Dishes, Vegetables
Miriam’s Balsamic Strawberries
Myr and Jan went to a pot-luck at Pie Ranch yesterday (Hey, for them this is work). Myr’s contribution the meal was Balsamic Strawberries. These are good all by themselves, but they can also go equally well on a mesclun salad or vanilla ice cream.
Filed under Breakfast, Desserts & Treats, Vegan, Vegetarian
Karl’s Caprese Salad II
Jan likes caprese salad, which is tomatoes, mozzarella, onion, olives and basil in a light vinaigrette. Usually I go to La Villa, a very good Italian deli in Willow Glen and pay through the nose for a very small portion. While La Villa makes a good salad, I decided that I could make it cheaper and fresher.
Filed under Salads, Vegetarian MD
Karl’s Roasted Green Bean Salad
I usually serve a simple green salad when I make cioppino. Today I decided to do something special for Jan’s birthday. I picked up some nice green beans at yesterday’s farmers market. She also likes roasted vegetables and Big Paws Mission Fig balsamic vinegar. I thought I would combine all of these things into a cold salad to go with the fish stew.
Filed under Salads, Side Dishes, Vegan, Vegetables