Crowd-Pleasing Marinated Green Beans Yields: 8 servings
This simple salad is easy to double or triple. Make it the day before the game and refrigerate.
• 1/2 large red onion, thinly sliced • 1/3 cup extra virgin olive oil
• 1/2 cup herb-flavored white wine vinegar or regular white wine vinegar
• Kosher or sea salt and freshly ground black pepper to taste
• 2 cloves garlic, crushed
• 2 lbs fresh green beans, ends trimmed, but left long
Bring a large pot of water to a boil.
Place the sliced onions in a colander over the sink.
In a small bowl, stir together the oil, vinegar, salt and pepper until combined. Stir in the garlic. Set aside.
When the water comes to a boil, add the green beans. Cover and cook for 5 to 10 minutes or just until the beans are bright green; do not overcook.
Pour the beans and hot water over the onions in the colander. Rinse under cold running water to cool down. Drain well for a few minutes.
Place the beans and onions in a large bowl or large resealable plastic bag. Pour the dressing in and mix with the vegetables.
Refrigerate four hours or overnight, stirring or shaking occasionally.
Let come to room temperature before serving.
Courtesy of Debbie Moose, Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home.
Chilled Red Bell Pepper Soup Yields: 4 small servings
Quadruple this recipe to make soup for a larger gathering. Serve in small sipping cups — cold for games in hot weather or hot for games in cold weather.
• 1 red bell pepper, stemmed
• 1/2 cup low-fat Greek or dairy-free yogurt
• 1/4 yellow onion • 2 Tbsp tomato paste • 1 small/mini-cucumber • 1/4 cup rice vinegar • 2 Tbsp Dijon mustard • 4 large garlic cloves • 1 Tbsp extra virgin olive oil
Garnish:
• Flat leaf (Italian) parsley (minced optional)
• Roasted and salted pumpkin seeds
Blend all main ingredients, except garnish, in a high-speed blender into purée.
Serve topped with the parsley and a sprinkle of pumpkin seeds.
Adapted from Daina Falk’s
HungryFan.com.
www.FreeRice.com natural awakenings September 2017 45
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