Green Bean Salad with Dill and Feta

 

The late Mr. O-P and I had differing opinions about salad. For him, a salad was pretty straightforward: lettuce, tomato, onion, and perhaps a sprinkling of Parmesan. For me, anything that I can throw into a bowl and toss with vinaigrette I call salad; I have a particular fondness for green beans. Because of this fondness, and I realize that I’m wandering from my point a bit, I tend to over buy green beans because they’re cheaper to buy in case lots. Don’t judge. I know it’s crazy. As a consequence, I end up with a lot of green beans. Turning them into salad is a tasty way to use them, and making such use of my stash of green beans generally means that I can always have a salad on hand should I need one. You know, for those occasional salad emergencies. If the thought of canned green beans appall you, feel free to use fresh.

This is an interesting combination of tastes and textures. The fresh dill makes it taste garden fresh, the feta provides a salty pungency, the onion gives it a complex bite, and the pine nuts give it a buttery crunch.

Green Bean Salad with Dill and Feta

2 lbs. fresh green beans (or 2 14-oz. cans)
½ c. chopped red onion
1/3 c. chopped fresh dill
1 3-oz. container feta cheese crumbles
1 3-oz. pkg. Melissa’s pine nuts, toasted
Vinaigrette of your choice

If using fresh green beans, cook to the tenderness of your liking, rinse in cold water, and drain.

Combine all ingredients in a medium bowl, toss to coat. Cover and refrigerate for 1 to 2 hours (or overnight) prior to serving to allow flavors to meld.

 

Mexican Street Corn Macaroni Salad

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Last week I mentioned my obsession with corn. That obsession continues, with corn in all forms. I just discovered that I could have a box of local decorative goodies delivered to my home including mini pumpkins, gourds, and Indian corn! How exciting is that? To celebrate, I decided to use [edible] corn in this delicious Mexican Street Corn Macaroni Salad. Unique and flavorful, fans of Mexican street corn are going to love you for making this. Word to the wise, either serve it immediately, or, if you want to make it ahead, do not combine the dressing with the pasta or it will absorb it all and your salad will be dry. To keep it creamy, add it together just before serving.

Mexican Street Corn Macaroni Salad

 8 oz. elbow macaroni, cooked, drained, and cooled

1 c. canned corn, drained

½ c. feta cheese, crumbled

2 T. finely chopped parsley, plus more for garnish*

⅓ c. sour cream

¼ c. mayonnaise

¼ t. chili powder

¼ t. onion powder

¼ t. salt

Few gratings freshly ground black pepper

Pinch garlic powder

Pinch smoked paprika

Pinch cumin

1 T. fresh lime juice

1 t. lime zest

In a large mixing bowl, whisk together the sour cream, mayonnaise, chili powder, onion powder, salt, ground black pepper, garlic powder, and lime juice.

 Add the pasta, corn, parsley, and lime zest. Toss to coat.

 Next, add ¼ cup of the feta. Gently toss into the pasta mixture. Transfer to serving dish. Top with remaining feta and more parsley. Serve.

 If you prefer to serve later, keep dressing separate from the pasta mixture and combine just before serving in a festive bowl.

 *You can use cilantro if you prefer.

 

 

Olive and Feta Stuffed Mushrooms

My olive-loving friends, this one is for you. The filling can be made a day ahead, and then just plop it on top of your mushrooms and bake. It is a delightful and welcome cocktail nipple that your friends will surely enjoy.

Olive and Feta Stuffed Mushrooms

1 8-oz. package button mushrooms
1 4.25-oz. can chopped ripe olives, drained
4 slices bacon, cooked and crumbled
½ c. crumbled feta cheese
2 T. finely chopped Melissa’s shallot

Preheat oven to 425° F.

Clean mushrooms. Remove stems and chop. Place chopped stems with remaining ingredients (except mushroom caps) into a medium bowl and stir to combine. Mound filling in mushroom caps and place on a foil-lined baking sheet. Feel free to top mushrooms with a sprinkling of Parmesan or a few gratings of mozzarella. Bake for 10 to 12 minutes until mushrooms have given off some juices and shriveled slightly. Remove from oven, allow to cool for five minutes; serve.

NOTE: To make things easier, I tossed all ingredients into a mini food processor and pulsed until blended.

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