We tend to struggle with getting our veggies in during the winter. When snow is falling and it’s just about freezing, the last thing we want to eat is cold lettuce. We were brainstorming ways to make winter salads and dreamt up this Green Bean Cobb Salad. Everything we love about a traditional cobb salad (hello, toppings!) but on top of green beans instead of iceberg lettuce. The result is refreshing but still hearty and something we are down to eat any time of year. We paired the salad with our favorite Sunday Night Salad Dressing, which adds a little bit of a vinegar punch to the richer ingredients like bacon and feta.
Lay a sheet of foil onto a cookie sheet and place the bacon on the foil. Cook the bacon for about 12 minutes, or until it’s crispy. Remove and set aside until cool. Chop into bite-sized pieces.
Bring a medium sized pot of water and 1 tablespoon of salt to a boil. Cook the green beans for about 3 minutes and remove with a slotted spoon into a large bowl of ice water to stop the cooking. Let the green beans sit in the water for at least 3 minutes before drying on a kitchen towel.
In the same water that you used to cook the green beans, boil the eggs. Bring the water to a simmer and gently add the eggs into the pot. Cook for 8 minutes. Remove the eggs and run them under cold water. Peel and dice the eggs.
Make the salad dressing. Make the salad dressing according to the recipe directions in the link above. This can be made in advance and stored in the refrigerator.
Assemble the salad. Lay the green beans in the center of a serving dish. Add the salad toppings (bacon, tomatoes, eggs, red onion, avocado, and feta cheese) in different sections on top of the green beans. Serve with a generous amount of dressing.
As we have mentioned in previous posts, we love our local Middle Eastern grocery store, Arash. They have some of the best quality lamb, chicken and traditional Middle Eastern ingredients that we can find in the area. When we go we always buy a giant block of French feta, which is less salty and creamier than the feta you can find at a regular grocery store. We created this dish chicken and green beans dish as a quick, one pan dinner and have since made it a number of times. The feta melts into the white wine and creates the most delicious sauce for the chicken and green beans. We can have dinner on the table in less than 30 minutes which is always a major win on a weeknight.
Chicken with Feta & Green Beans
Makes: 4 servings
Prep TIme: 15 minutes Total Time: 30 minutes
3 tbs olive oil
6-8 boneless, skinless chicken thighs- depending on their size
1/2 yellow onion, small dice
4 cloves garlic, minced
2/3 cup dry white wine
1/2 cup chicken stock
juice and zest of 1 lemon
1 cup French feta, divided
1 1/2 lbs green beans, stems trimmed
2/3 green olives, without pits, halved
salt and pepper to taste
Preheat the oven to 400 degrees.
Heat a large cast iron skillet or oven-safe saute pan over medium-high heat. Add 2 tbs olive oil to the pan and let it get nice and hot. Season the chicken thighs generously with salt and pepper. Add the chicken thighs to the pan and cook for 3 minutes per side, or until both sides are starting to crisp up and brown. If the chicken seems overcrowded in the pan do this step in two separate batches. When the chicken has finished browning, remove it from the pan onto a plate, leaving any juices from the chicken behind.
Add the remaining 1 tbs of olive oil back to the pan along with the yellow onion and garlic. Sauté for 2-3 minutes or until the garlic is starting to brown. Add the white wine, chicken stock, and lemon juice and zest into the pan. Whisk well to combine and cook for a minute or two to let some of the alcohol in the wine cook off. Add 1/2 cup of the feta cheese, again whisking as the cheese starts to melt into the sauce.
Add the green beans and olives to the pan; give them a good toss in the sauce to coat. Season with just a little salt and pepper. Add the chicken back into the pan on top of the green beans and add the remaining 1/2 cup feta on top of the chicken. Place in the oven and cook for 15-20 minutes, or until the juices on the chicken run clear and it is cooked through. Serve immediately.
We have implemented a “Steak Saturday” tradition during quarantine. We like to fancy it up a bit on the weekends and celebrate our Tuck & Tate “move in” quarantine anniversary each Saturday – we are approaching week 8 together! We try to mix up our side dishes and this week experimented with Miso Green Beans. We love the unctuousness of this side dish. The miso and soy sauce give the green beans a rich, salty delicious flavor and when cooked down, make the green beans sticky and finger licking good. We have perfected the reverse sear method for cooking our steak. For details, see our Instagram highlight here!
Sticky Miso Green Beans Makes: 4 large side servings Prep Time: 5 minutes Total: 20 minutes
24 oz fresh green beans (about 1.5 pounds)
1 tbs butter
2 tbs olive oil
2 tbs miso paste
2 tbs soy sauce
1 tsp red chili flakes
Trim the ends of the green beans so the stems are removed.
In a pan set to medium heat, add the butter and olive oil.
Stir until the butter is melted. Add the miso paste and green beans. Saute the green beans until the miso paste is melted and fully incorporated. Around 7 minutes.
Add the soy sauce and chili flakes (if you like spice!) and saute for another 5 minutes. Serve hot.
This dish has a bit of a history with Tuck’s mom and dad. Tuck’s mom had just finished culinary school and was admittedly a bit of a food snob at the time. It was going to be her first Thanksgiving with Tuck’s dad (this was before Tuck and before marriage) and he insisted on having Green Bean Casserole because it was his favorite. Tuck’s mom gasped in horror that after a year in culinary school something that was mostly made of canned foods was going to end up at the table on her favorite holiday. Was this incredibly snobby? Yes. But she stood her ground because she’s a Taurus. Instead of continuing to bash the infamous Green Bean Casserole, she embraced it as a challenge and cooked it herself. Every year since, she has been responsible for making it for Thanksgiving and has tweaked it to become its very best version of the original classic. At Tuck & Tate, Thanksgiving dinner means a turkey is being fried somewhere. If you celebrate in a similar manner, throw the onions in the fryer after you have finished the turkey. It will save you extra dirty pans and means you can throw them over top at the last second for the ultimate crunchy treat.
Cast Iron Green Bean and Mushroom Casserole Serving Size: 10-12 servings Prep Time: 40 minutes Total Time: 1 hour 15 minutes
Ingredients For The Casserole:
2 lb green beans, ends trimmed and cut in half
1 lb+ mixed mushrooms- we use shitake, crimini, and baby bella
6 cloves garlic, minced and separated in half
4 tbs butter, separated in half
1 1/2 cups whole milk
1 1/2 cups chicken stock
1/3 cup white wine
2 tsp dijon mustard
2 tbs Worcestershire sauce
4 tbs flour
salt and pepper to taste
Ingredients For The Fried Onions:
2 cups vegetable oil (approximate this based on the size of your pot)
1 large onion, cut in half and sliced thin lengthwise
2/3 cup flour
1 tbs salt
1 tbs garlic powder
2 tsp cayenne pepper
Preheat the oven to 375 degrees.
Heat a large cast iron skillet (we use a 12 inch) over medium high heat. Add the 2 tbs of the butter, half of the garlic, 1/2 cup water, and the green beans to the pan. Cook the green beans for about 5 minutes, so that the water has evaporated and the green beans start to soften. We like this steam and saute method to keep the nutrients in the green beans and to take away an extra pot in the cooking process. Remove the green beans from the pan into a medium bowl, leaving any extra butter in the pan; set aside.
Add the mushrooms, remaining garlic, and remaining butter to the same cast iron pan. Saute over medium heat until the mushrooms start to release their liquid- about 5 minutes. Stir frequently so that the mushrooms do not stick to the bottom. Remove the mushrooms from the pan to the bowl with the green beans, again, leaving any butter or liquid in the cast iron.
Add the white wine, dijon mustard, and Worcestershire to the pan. Use a whisk to mix everything together well. Add the flour to the pan to make a roux. Stir for a few minutes, until the roux is a medium brown color.
Add the chicken stock and milk to the pan 1 cup at a time, whisking as you go to prevent lumps of roux from forming in the liquid. Once all three cups of liquid are in the pan, bring the heat to high, until the liquid starts to boil. Add the green beans and mushrooms back to the pan, stir everything well, and season with salt and pepper. This is your one chance to season everything before it bakes- taste and season, stir, and then taste and season again. Put in the oven and bake for 25 minutes.
**While the cast iron is cooking, heat a large saute pan (with sides) over medium-high heat. Add the vegetable oil to the pan and let it start to get hot. While this is happening, put the sliced onions, flour, and seasonings in a large zip lock bag. Give it all a thorough shake so that the onions are all coated in the flour mix. Use a strainer to strain the onions and remove excess flour. Test the oil with a small onion string- if it starts to sizzle you are ready to add the onions to the pan. Add the onions in small batches so that you don’t overcrowd the pan or reduce the heat of the oil. Saute for 6-8 minutes or until the onions are crispy and brown. Remove from the oil with a strainer onto paper towels to drain. Season with a bit of extra salt. Repeat this as necessary until all of the onions have been cooked.
Remove the cast iron from the oven. Top with fried onions and serve immediately.
**This fried onion step can be done ahead of time if you need to knock a few things out earlier in the day. If you do this, add the onions to the top of the cast iron pan with 3-5 minutes left in the cooking time to reheat and get crunchy again.