Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs
Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette
Too Hot Tamales: Smoky Bean, Bacon and California Avocado Tostadas
Two Unique Yet Familiar Holiday Side Dishes
Bloody Mary Beans
It's Delightful, It's Delicious, It's de Luxembourg.
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My back and feet hurt on a regular basis but I still smile when I cook or dream about food. \r\nI'm a big believer in narrowing the food divide by patient kind education and not being cynical. \r\nI'm less into the politics of food and more into culture. I'm fascinated by the economics, practicality and the sociology of cuisine.\r\nI eat still Fritos and an occasional chili dog, and not just on a road trip. I have absolutely no guilt. \r\nIn my life I have a wonderful father, brilliant sister, magnificent girlfriend and a mischievous cat; and I now contribute to Bay Area Bites! Life is pretty great!","avatar":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephen Gibbs | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephengibbs"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119832":{"type":"posts","id":"bayareabites_119832","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119832","score":null,"sort":[1504227116000]},"guestAuthors":[],"slug":"recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","publishDate":1504227116,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","status":"publish","parent":0,"modified":1534197174,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":810},"headData":{"title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs | KQED","description":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119832 https://ww2.kqed.org/bayareabites/?p=119832","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/","disqusTitle":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","videoEmbed":"https://youtu.be/fH02Rd5D2pA","path":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","authors":["5015","5014","11350"],"categories":["bayareabites_11028","bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_515","bayareabites_2813","bayareabites_11765","bayareabites_218","bayareabites_453"],"featImg":"bayareabites_120290","label":"bayareabites"},"bayareabites_86219":{"type":"posts","id":"bayareabites_86219","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86219","score":null,"sort":[1409158821000]},"guestAuthors":[],"slug":"summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","title":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette","publishDate":1409158821,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86210,bayareabites_109295' label='More Summer Recipes']\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.","status":"publish","parent":0,"modified":1561416139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":487},"headData":{"title":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette | KQED","description":"Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86219 http://blogs.kqed.org/bayareabites/?p=86219","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/","disqusTitle":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette","path":"/bayareabites/86219/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_86210,bayareabites_109295","label":"More Summer Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86219/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2813","bayareabites_11765","bayareabites_8987","bayareabites_9329","bayareabites_300","bayareabites_1815","bayareabites_218","bayareabites_11793"],"featImg":"bayareabites_86741","label":"bayareabites"},"bayareabites_46378":{"type":"posts","id":"bayareabites_46378","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46378","score":null,"sort":[1343746821000]},"guestAuthors":[],"slug":"smoky-bean-bacon-and-california-avocado-tostadas","title":"Too Hot Tamales: Smoky Bean, Bacon and California Avocado Tostadas","publishDate":1343746821,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"bacon, bean, avocado tostada\" title=\"bacon, bean, avocado tostada\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46383\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Bean, Bacon, Avocado Tostadas\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.avocado.org/too-hot-tamales/\">Too Hot Tamales\u003c/a>. Have you heard of them? This spicy duo is comprised of \u003ca href=\"http://bordergrill.com/\">Border Grill\u003c/a>’s co-chef/owners \u003cstrong>Mary Sue Milliken\u003c/strong> and \u003cstrong>Susan Feniger\u003c/strong>. Maybe you recognize them from a little show called \u003ca href=\"http://www.bravotv.com/top-chef-masters/\">\u003cem>Top Chef Masters\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-125.jpg\" alt=\"Chefs Mary Sue Milliken and Susan Feniger\" title=\"Chefs Mary Sue Milliken and Susan Feniger\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46386\">\u003c/a>\u003cbr>\n\u003cem>Chefs Mary Sue Milliken and Susan Feniger\u003c/em>\u003c/p>\n\u003cp>I recently attended a demo featuring this dynamic duo and \u003ca href=\"http://www.avocado.org/\">California Avocados\u003c/a>. These ladies killed it. First of all, they successfully pulled off the entire event in the middle of a power outage (pros). Second of all, they were pure entertainment, playing off one another, finishing each other’s sentences, and dropping knowledge all over the place. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Green Beans\" title=\"Green Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46380\">\u003c/a>\u003c/p>\n\u003cp>Here are some tips I came away with:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/news/how-to-pit-and-peel-an-avocado/\">How to Pit and Peel your Avocados like a Boss\u003c/a>. Like a Top Chef Master Boss.\u003c/li>\n\u003cli>When you’re chopping a bunch of stuff, bring your cutting board to the pan to transfer your goods in one fell swoop.\u003c/li>\n\u003cli>After blanching green beans in well-salted water, don’t rinse them under cold water. Simply spread them out on paper towels. They’ll cool quickly and will taste better because you won’t wash away the salt.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"Blanched Green Beans\" title=\"Blanched Green Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46381\">\u003c/a>\u003cbr>\n\u003cem>Blanched Green Beans\u003c/em>\u003c/p>\n\u003cp>Mary Sue and Susan made a dish that knocked my socks off. Even more impressive -- it’s a relatively healthy \u003cstrong>salad\u003c/strong>. (Ok, so it has bacon in it, and a dressing that incorporates bacon drippings, and it’s served on a fried tortilla, but it has enough greens in it for me to consider this a salad). \u003c/p>\n\u003cp>These \u003cstrong>Smoky Bean, Bacon and California Avocado Tostadas\u003c/strong> have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying. \u003c/p>\n\u003cp>The \u003cstrong>avocados\u003c/strong> in this dish play a big role in that satisfaction.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-112.jpg\" alt=\"California Avocados\" title=\"California Avocados\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46385\">\u003c/a>\u003cbr>\n\u003cem>California Avocados\u003c/em>\u003c/p>\n\u003cp>By the way, did you know that Hass avocados are pronounced the way they’re spelled? H\u003cem>ass\u003c/em> not h\u003cem>oss\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"Marinated avocados\" title=\"Marinated avocados\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46382\">\u003c/a>\u003cbr>\n\u003cem>Marinated avocados\u003c/em>\u003c/p>\n\u003cp>The avocados are marinated in a mixture of lime juice, EVOO, scallions and cilantro. They bring the decadence to this dish. \u003c/p>\n\u003cp>I’ve already made these tostadas twice since the Too Hot Tamales brought them into my life. They’re a game changer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"Smoky Bean, Bacon and California Avocado Tostadas\" title=\"Smoky Bean, Bacon and California Avocado Tostadas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46384\">\u003c/a>\u003cbr>\n\u003cem>Smoky Bean, Bacon and California Avocado Tostadas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Smoky Bean, Bacon and California Avocado Tostadas\u003c/strong>\u003cbr>\n\u003cem>These tostadas are perfect for summertime. They’re light and fresh, but filling and satisfying at the same time. (Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Copyright © 2008, Mary Sue Milliken and Susan Feniger.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Marinated California Avocados\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice*\u003cbr>\n2 Tbsp. extra virgin olive oil\u003cbr>\n3 Tbsp. freshly squeezed lime juice\u003cbr>\n2 scallions, very thinly sliced\u003cbr>\n1/2 bunch cilantro, roughly chopped\u003cbr>\nSalt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium mixing bowl, combine avocados with olive oil, lime juice, scallions, cilantro, and salt and pepper, to taste. Chill up to 30 minutes before serving.\u003c/li>\n\u003cli>Serve on \u003cstrong>\u003cem>Smoky Bean, Bacon and California Avocado Tostadas\u003c/em>\u003c/strong>.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>\u003cem>Smoky Bean, Bacon and California Avocado Tostadas\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups water\u003cbr>\n1 cup trimmed green beans, cut on the diagonal into 1-inch pieces\u003cbr>\n4 slices bacon, thinly sliced crosswise\u003cbr>\n2 Tbsp. canola oil\u003cbr>\n3 Tbsp. white wine vinegar\u003cbr>\n1 Tbsp. honey\u003cbr>\n1 Tbsp. Dijon mustard\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. freshly ground black pepper\u003cbr>\n2 Jalapeño chiles (red and green), stemmed, seeded and thinly sliced\u003cbr>\n1 (15 oz.) can black beans, drained and rinsed\u003cbr>\n1 (15 oz.) can red kidney beans, drained and rinsed\u003cbr>\n1 handful frisée\u003cbr>\n4 (6-inch) corn tortillas, fried until crisp\u003cbr>\n\u003cstrong>\u003cem>Marinated California Avocados\u003c/em>\u003c/strong> (see the make-ahead recipe above)\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring water to a boil in a saucepan with a large pinch of salt. Cook green beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to cool in the refrigerator.\u003c/li>\n\u003cli>Meanwhile, fry bacon in a skillet until crisp then drain on paper towels. Transfer a spoonful of bacon fat to a mixing bowl and add canola oil, vinegar, honey, mustard, salt, pepper and chiles. Whisk to form a vinaigrette.\u003c/li>\n\u003cli>In a large mixing bowl, combine green beans, black beans, red kidney beans and bacon. Pour on vinaigrette and gently toss to evenly coat. Chill until serving time.\u003c/li>\n\u003cli>To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with Marinated California Avocados and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Variation: Serve bean and bacon salad and Marinated California Avocados layered in a chilled martini glass. Garnish with tortilla chips.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.\u003c/p>\n\n","blocks":[],"excerpt":"These Smoky Bean, Bacon and California Avocado Tostadas have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying. ","status":"publish","parent":0,"modified":1343408952,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":814},"headData":{"title":"Too Hot Tamales: Smoky Bean, Bacon and California Avocado Tostadas | KQED","description":"These Smoky Bean, Bacon and California Avocado Tostadas have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46378 http://blogs.kqed.org/bayareabites/?p=46378","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/31/smoky-bean-bacon-and-california-avocado-tostadas/","disqusTitle":"Too Hot Tamales: Smoky Bean, Bacon and California Avocado Tostadas","path":"/bayareabites/46378/smoky-bean-bacon-and-california-avocado-tostadas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"bacon, bean, avocado tostada\" title=\"bacon, bean, avocado tostada\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46383\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Bean, Bacon, Avocado Tostadas\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.avocado.org/too-hot-tamales/\">Too Hot Tamales\u003c/a>. Have you heard of them? This spicy duo is comprised of \u003ca href=\"http://bordergrill.com/\">Border Grill\u003c/a>’s co-chef/owners \u003cstrong>Mary Sue Milliken\u003c/strong> and \u003cstrong>Susan Feniger\u003c/strong>. Maybe you recognize them from a little show called \u003ca href=\"http://www.bravotv.com/top-chef-masters/\">\u003cem>Top Chef Masters\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-125.jpg\" alt=\"Chefs Mary Sue Milliken and Susan Feniger\" title=\"Chefs Mary Sue Milliken and Susan Feniger\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46386\">\u003c/a>\u003cbr>\n\u003cem>Chefs Mary Sue Milliken and Susan Feniger\u003c/em>\u003c/p>\n\u003cp>I recently attended a demo featuring this dynamic duo and \u003ca href=\"http://www.avocado.org/\">California Avocados\u003c/a>. These ladies killed it. First of all, they successfully pulled off the entire event in the middle of a power outage (pros). Second of all, they were pure entertainment, playing off one another, finishing each other’s sentences, and dropping knowledge all over the place. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Green Beans\" title=\"Green Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46380\">\u003c/a>\u003c/p>\n\u003cp>Here are some tips I came away with:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/news/how-to-pit-and-peel-an-avocado/\">How to Pit and Peel your Avocados like a Boss\u003c/a>. Like a Top Chef Master Boss.\u003c/li>\n\u003cli>When you’re chopping a bunch of stuff, bring your cutting board to the pan to transfer your goods in one fell swoop.\u003c/li>\n\u003cli>After blanching green beans in well-salted water, don’t rinse them under cold water. Simply spread them out on paper towels. They’ll cool quickly and will taste better because you won’t wash away the salt.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"Blanched Green Beans\" title=\"Blanched Green Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46381\">\u003c/a>\u003cbr>\n\u003cem>Blanched Green Beans\u003c/em>\u003c/p>\n\u003cp>Mary Sue and Susan made a dish that knocked my socks off. Even more impressive -- it’s a relatively healthy \u003cstrong>salad\u003c/strong>. (Ok, so it has bacon in it, and a dressing that incorporates bacon drippings, and it’s served on a fried tortilla, but it has enough greens in it for me to consider this a salad). \u003c/p>\n\u003cp>These \u003cstrong>Smoky Bean, Bacon and California Avocado Tostadas\u003c/strong> have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying. \u003c/p>\n\u003cp>The \u003cstrong>avocados\u003c/strong> in this dish play a big role in that satisfaction.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-evo-conference-stephanie-hua-lick-my-spoon-112.jpg\" alt=\"California Avocados\" title=\"California Avocados\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46385\">\u003c/a>\u003cbr>\n\u003cem>California Avocados\u003c/em>\u003c/p>\n\u003cp>By the way, did you know that Hass avocados are pronounced the way they’re spelled? H\u003cem>ass\u003c/em> not h\u003cem>oss\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"Marinated avocados\" title=\"Marinated avocados\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46382\">\u003c/a>\u003cbr>\n\u003cem>Marinated avocados\u003c/em>\u003c/p>\n\u003cp>The avocados are marinated in a mixture of lime juice, EVOO, scallions and cilantro. They bring the decadence to this dish. \u003c/p>\n\u003cp>I’ve already made these tostadas twice since the Too Hot Tamales brought them into my life. They’re a game changer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-07-bacon-bean-avocado-tostadas-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"Smoky Bean, Bacon and California Avocado Tostadas\" title=\"Smoky Bean, Bacon and California Avocado Tostadas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46384\">\u003c/a>\u003cbr>\n\u003cem>Smoky Bean, Bacon and California Avocado Tostadas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Smoky Bean, Bacon and California Avocado Tostadas\u003c/strong>\u003cbr>\n\u003cem>These tostadas are perfect for summertime. They’re light and fresh, but filling and satisfying at the same time. (Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Copyright © 2008, Mary Sue Milliken and Susan Feniger.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Marinated California Avocados\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice*\u003cbr>\n2 Tbsp. extra virgin olive oil\u003cbr>\n3 Tbsp. freshly squeezed lime juice\u003cbr>\n2 scallions, very thinly sliced\u003cbr>\n1/2 bunch cilantro, roughly chopped\u003cbr>\nSalt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium mixing bowl, combine avocados with olive oil, lime juice, scallions, cilantro, and salt and pepper, to taste. Chill up to 30 minutes before serving.\u003c/li>\n\u003cli>Serve on \u003cstrong>\u003cem>Smoky Bean, Bacon and California Avocado Tostadas\u003c/em>\u003c/strong>.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>\u003cem>Smoky Bean, Bacon and California Avocado Tostadas\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups water\u003cbr>\n1 cup trimmed green beans, cut on the diagonal into 1-inch pieces\u003cbr>\n4 slices bacon, thinly sliced crosswise\u003cbr>\n2 Tbsp. canola oil\u003cbr>\n3 Tbsp. white wine vinegar\u003cbr>\n1 Tbsp. honey\u003cbr>\n1 Tbsp. Dijon mustard\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. freshly ground black pepper\u003cbr>\n2 Jalapeño chiles (red and green), stemmed, seeded and thinly sliced\u003cbr>\n1 (15 oz.) can black beans, drained and rinsed\u003cbr>\n1 (15 oz.) can red kidney beans, drained and rinsed\u003cbr>\n1 handful frisée\u003cbr>\n4 (6-inch) corn tortillas, fried until crisp\u003cbr>\n\u003cstrong>\u003cem>Marinated California Avocados\u003c/em>\u003c/strong> (see the make-ahead recipe above)\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring water to a boil in a saucepan with a large pinch of salt. Cook green beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to cool in the refrigerator.\u003c/li>\n\u003cli>Meanwhile, fry bacon in a skillet until crisp then drain on paper towels. Transfer a spoonful of bacon fat to a mixing bowl and add canola oil, vinegar, honey, mustard, salt, pepper and chiles. Whisk to form a vinaigrette.\u003c/li>\n\u003cli>In a large mixing bowl, combine green beans, black beans, red kidney beans and bacon. Pour on vinaigrette and gently toss to evenly coat. Chill until serving time.\u003c/li>\n\u003cli>To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with Marinated California Avocados and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Variation: Serve bean and bacon salad and Marinated California Avocados layered in a chilled martini glass. Garnish with tortilla chips.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46378/smoky-bean-bacon-and-california-avocado-tostadas","authors":["5037"],"categories":["bayareabites_63","bayareabites_12"],"tags":["bayareabites_10627","bayareabites_278","bayareabites_10631","bayareabites_1931","bayareabites_2813","bayareabites_10628","bayareabites_10629","bayareabites_10630"],"label":"bayareabites"},"bayareabites_19465":{"type":"posts","id":"bayareabites_19465","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19465","score":null,"sort":[1291564837000]},"guestAuthors":[],"slug":"two-unusual-holiday-side-dishes","title":"Two Unique Yet Familiar Holiday Side Dishes","publishDate":1291564837,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n","blocks":[],"excerpt":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","status":"publish","parent":0,"modified":1291093671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1135},"headData":{"title":"Two Unique Yet Familiar Holiday Side Dishes | KQED","description":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19465 http://blogs.kqed.org/bayareabites/?p=19465","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/05/two-unusual-holiday-side-dishes/","disqusTitle":"Two Unique Yet Familiar Holiday Side Dishes","path":"/bayareabites/19465/two-unusual-holiday-side-dishes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19465/two-unusual-holiday-side-dishes","authors":["5096"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8560","bayareabites_2813","bayareabites_8561","bayareabites_1541","bayareabites_1815"],"label":"bayareabites"},"bayareabites_15953":{"type":"posts","id":"bayareabites_15953","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15953","score":null,"sort":[1282489246000]},"guestAuthors":[],"slug":"bloody-mary-beans","title":"Bloody Mary Beans ","publishDate":1282489246,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dillybeans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dillybeans500.jpg\" alt=\"dilly beans\" title=\"dilly beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16368\">\u003c/a>\u003c/p>\n\u003cp>Liquid lunch! That's what we used to call the Bloody Marys at certain favorite hangouts, places that served their tall, spicy-red drinks bristling with an \u003ca href=\"http://en.wikipedia.org/wiki/Reference_Daily_Intake\">RDA\u003c/a>'s-worth of tasty edibles, from green olives and celery sticks to shrimp on a stick. But nothing's better in a Bloody Mary than garlicky, dill-y pickled green beans. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cafesf.com\">The Cafe\u003c/a> overlooking Castro and Market used to load up their Sunday morning rations with handfuls of dilly beans; so did \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a> in Manhattan and \u003ca href=\"http://www.frankiesspuntino.com/457/index.php\">Frankie's 457 Spuntino\u003c/a> in Brooklyn, to name just a few. \u003c/p>\n\u003cp>(Among Lower East Side brunchers, Prune was notorious for chef Gabrielle Hamilton's willingness to stick just about anything grabable--pickled eggs, white anchovies, beef jerky--into her Bloody Marys. But my favorite was always the salad-esque Chicago Matchbox, garnished with caperberries, pickled Brussels sprouts, baby turnips, radishes, and yes, green beans. The house-infused lemon vodka may have helped, too.)\u003c/p>\n\u003cp>At a recent all-day outdoor barbecue, a jar of these beans disappeared even faster than the Stoli did. I like to use a combination of yellow wax bean and green beans, purely for stripey effect in the jar. Purple beans might seem even cooler, but alas! The color disappears when the beans are heated. Garlic, dill seeds, and a hot pepper or two is the standard combination, but you can go as crazy as you want with additional aromatic flavorings. Coriander, fennel, and celery seed all work well, either by themselves or in combination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you'd like to can these for later use, you'll have an easier time getting the beans in (and out) if you use wide-mouth pint or quart jars. Most hardware stores carry a good range of canning jars, but if you're really stocking up, I've found that Smart & Final often has the best prices on cases. You can also train your friends and neighbors to return their empty jars to you once they've finished the delicious jam & pickles that you've gifted to them. Remember, you can wash and reuse jars and rings, but you'll need to buy a new package of flat lids for each canning go-round. \u003c/p>\n\u003cp>Now, if you're going to go to the (small) trouble of making these excellent beans, why waste them on some nasty corn-syrupy cocktail mix? As I headed to the supermarket to provision the barbecue mentioned above, one of my guests emphatically recommended a popular brand of Bloody Mary mix. Too much hassle to provision all the separate ingredients, she opined, and this stuff was good. \u003c/p>\n\u003cp>But you know what two of the four main ingredients were? Water and high-fructose corn syrup, neither of which is high on my list of Things to Pay For at Safeway. Instead, I bought a jug of tomato juice, raided the condiments stashed inside the door of the fridge and doctored up the red stuff with the classics: horseradish, Tabasco, lemon juice, and a few jiggers of Worcestershire sauce, no HFCS needed. Or, if you've got too many tomatoes in the garden, or a squishy bag of oozing, end-of-the-day lovelies from the farmers' market, you can whip up a pitcherful from scratch, using the \u003ca href=\"http://uktv.co.uk/food/recipe/aid/512347\">Bloody Mary recipe\u003c/a> of hotshot British food star Tamasin Day-Lewis, sister of Daniel. \u003c/p>\n\u003cp>So, bottoms up, darlings, and here's to starting Sunday right.\u003c/p>\n\u003cp>\u003cstrong>Bloody Mary Beans\u003c/strong>\u003cbr>\nDepending on the size of your beans, and how firmly you stuff them in, you might fill five jars, or you might fill four. But I'd have five jars on hand anyway, just in case. \u003c/p>\n\u003cp>\u003cstrong>Makes 5 jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 lbs green beans, trimmed to fit jars\u003cbr>\n10 garlic cloves, peeled and split\u003cbr>\n10 small hot pepper pods, optional\u003cbr>\n1 cup dill fronds, loosely packed, or 2 tbsp dried dill weed\u003cbr>\n2 tbsp dill seeds\u003cbr>\n1 tbsp coriander seeds\u003cbr>\n2 tsp fennel seeds\u003cbr>\n1 tsp celery seeds, optional\u003cbr>\n2 tbsp black peppercorns\u003cbr>\n4 cups white vinegar\u003cbr>\n2 cups water\u003cbr>\n2 tbsp sugar, optional\u003cbr>\n2 tbsp kosher or sea salt (iodized salt can make the pickles cloudy)\u003c/p>\n\u003cp>\u003cstrong>Preparation \u003c/strong>\u003cbr>\n1. Place 5 wide-mouth pint jars in a large, deep pot. Fill pot with water to cover jars by at least 2 inches. Bring to a boil, and let jars simmer for 10 minutes. Remove jars and place on a clean towel until cool enough to handle. \u003c/p>\n\u003cp>2. Divide garlic cloves, hot pepper pods, dill weed, seeds, and peppercorns between jars. Divide beans between jars, packing them in tightly. \u003c/p>\n\u003cp>3. Bring vinegar, water, sugar, and salt to a boil, stirring until salt and sugar are dissolved. Pour boiling brine into the jars, dividing it to submerge the beans completely. \u003c/p>\n\u003cp>4. Seal jars. Return them to water bath and bring to boil. Once water is boiling, let simmer for 10 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Remove jars to a rack or clean towel and let cool undisturbed for several hours. Check seals, then store in a cool, dry place for several days before opening. The longer they sit, the sharper and more \"pickly\" they will be. \u003c/p>\n\n","blocks":[],"excerpt":"Nothing's better in a Bloody Mary than garlicky, dill-y pickled green beans. Here's how to start your Sunday right.","status":"publish","parent":0,"modified":1282601104,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":857},"headData":{"title":"Bloody Mary Beans | KQED","description":"Nothing's better in a Bloody Mary than garlicky, dill-y pickled green beans. Here's how to start your Sunday right.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15953 http://blogs.kqed.org/bayareabites/?p=15953","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/","disqusTitle":"Bloody Mary Beans ","path":"/bayareabites/15953/bloody-mary-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dillybeans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dillybeans500.jpg\" alt=\"dilly beans\" title=\"dilly beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16368\">\u003c/a>\u003c/p>\n\u003cp>Liquid lunch! That's what we used to call the Bloody Marys at certain favorite hangouts, places that served their tall, spicy-red drinks bristling with an \u003ca href=\"http://en.wikipedia.org/wiki/Reference_Daily_Intake\">RDA\u003c/a>'s-worth of tasty edibles, from green olives and celery sticks to shrimp on a stick. But nothing's better in a Bloody Mary than garlicky, dill-y pickled green beans. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cafesf.com\">The Cafe\u003c/a> overlooking Castro and Market used to load up their Sunday morning rations with handfuls of dilly beans; so did \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a> in Manhattan and \u003ca href=\"http://www.frankiesspuntino.com/457/index.php\">Frankie's 457 Spuntino\u003c/a> in Brooklyn, to name just a few. \u003c/p>\n\u003cp>(Among Lower East Side brunchers, Prune was notorious for chef Gabrielle Hamilton's willingness to stick just about anything grabable--pickled eggs, white anchovies, beef jerky--into her Bloody Marys. But my favorite was always the salad-esque Chicago Matchbox, garnished with caperberries, pickled Brussels sprouts, baby turnips, radishes, and yes, green beans. The house-infused lemon vodka may have helped, too.)\u003c/p>\n\u003cp>At a recent all-day outdoor barbecue, a jar of these beans disappeared even faster than the Stoli did. I like to use a combination of yellow wax bean and green beans, purely for stripey effect in the jar. Purple beans might seem even cooler, but alas! The color disappears when the beans are heated. Garlic, dill seeds, and a hot pepper or two is the standard combination, but you can go as crazy as you want with additional aromatic flavorings. Coriander, fennel, and celery seed all work well, either by themselves or in combination. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you'd like to can these for later use, you'll have an easier time getting the beans in (and out) if you use wide-mouth pint or quart jars. Most hardware stores carry a good range of canning jars, but if you're really stocking up, I've found that Smart & Final often has the best prices on cases. You can also train your friends and neighbors to return their empty jars to you once they've finished the delicious jam & pickles that you've gifted to them. Remember, you can wash and reuse jars and rings, but you'll need to buy a new package of flat lids for each canning go-round. \u003c/p>\n\u003cp>Now, if you're going to go to the (small) trouble of making these excellent beans, why waste them on some nasty corn-syrupy cocktail mix? As I headed to the supermarket to provision the barbecue mentioned above, one of my guests emphatically recommended a popular brand of Bloody Mary mix. Too much hassle to provision all the separate ingredients, she opined, and this stuff was good. \u003c/p>\n\u003cp>But you know what two of the four main ingredients were? Water and high-fructose corn syrup, neither of which is high on my list of Things to Pay For at Safeway. Instead, I bought a jug of tomato juice, raided the condiments stashed inside the door of the fridge and doctored up the red stuff with the classics: horseradish, Tabasco, lemon juice, and a few jiggers of Worcestershire sauce, no HFCS needed. Or, if you've got too many tomatoes in the garden, or a squishy bag of oozing, end-of-the-day lovelies from the farmers' market, you can whip up a pitcherful from scratch, using the \u003ca href=\"http://uktv.co.uk/food/recipe/aid/512347\">Bloody Mary recipe\u003c/a> of hotshot British food star Tamasin Day-Lewis, sister of Daniel. \u003c/p>\n\u003cp>So, bottoms up, darlings, and here's to starting Sunday right.\u003c/p>\n\u003cp>\u003cstrong>Bloody Mary Beans\u003c/strong>\u003cbr>\nDepending on the size of your beans, and how firmly you stuff them in, you might fill five jars, or you might fill four. But I'd have five jars on hand anyway, just in case. \u003c/p>\n\u003cp>\u003cstrong>Makes 5 jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 lbs green beans, trimmed to fit jars\u003cbr>\n10 garlic cloves, peeled and split\u003cbr>\n10 small hot pepper pods, optional\u003cbr>\n1 cup dill fronds, loosely packed, or 2 tbsp dried dill weed\u003cbr>\n2 tbsp dill seeds\u003cbr>\n1 tbsp coriander seeds\u003cbr>\n2 tsp fennel seeds\u003cbr>\n1 tsp celery seeds, optional\u003cbr>\n2 tbsp black peppercorns\u003cbr>\n4 cups white vinegar\u003cbr>\n2 cups water\u003cbr>\n2 tbsp sugar, optional\u003cbr>\n2 tbsp kosher or sea salt (iodized salt can make the pickles cloudy)\u003c/p>\n\u003cp>\u003cstrong>Preparation \u003c/strong>\u003cbr>\n1. Place 5 wide-mouth pint jars in a large, deep pot. Fill pot with water to cover jars by at least 2 inches. Bring to a boil, and let jars simmer for 10 minutes. Remove jars and place on a clean towel until cool enough to handle. \u003c/p>\n\u003cp>2. Divide garlic cloves, hot pepper pods, dill weed, seeds, and peppercorns between jars. Divide beans between jars, packing them in tightly. \u003c/p>\n\u003cp>3. Bring vinegar, water, sugar, and salt to a boil, stirring until salt and sugar are dissolved. Pour boiling brine into the jars, dividing it to submerge the beans completely. \u003c/p>\n\u003cp>4. Seal jars. Return them to water bath and bring to boil. Once water is boiling, let simmer for 10 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Remove jars to a rack or clean towel and let cool undisturbed for several hours. Check seals, then store in a cool, dry place for several days before opening. The longer they sit, the sharper and more \"pickly\" they will be. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15953/bloody-mary-beans","authors":["5038"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_4123","bayareabites_8346","bayareabites_2813","bayareabites_1774"],"label":"bayareabites"},"bayareabites_7325":{"type":"posts","id":"bayareabites_7325","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7325","score":null,"sort":[1255100440000]},"guestAuthors":[],"slug":"its-delightful-its-delicious-its-de-luxembourg","title":"It's Delightful, It's Delicious, It's de Luxembourg.","publishDate":1255100440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-7326\" title=\"bouneschlupp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/bouneschlupp.jpg\" alt=\"bouneschlupp\" width=\"262\" height=\"350\">While chatting with a friend the other day over lunch, the conversation turned to travel-- where we've been, where we'd like to go, etc.\u003c/p>\n\u003cp>\"Have you ever \u003cem>been\u003c/em> abroad?\" I asked my friend in a tone not unlike a half-soused society matron at a garden party. He nodded. I was expecting him to mention one of the usual places one goes to expand one's global horizons, like France, or Italy, or Japan.\u003c/p>\n\u003cp>\"Well, I lived in Luxembourg for three years.\"\u003c/p>\n\u003cp>This wasn't the answer I had expected, which both threw me and delighted me at the same time.\u003c/p>\n\u003cp>\"\u003cem>Luxembourg?\u003c/em> Seriously?\" I had to admit that, over the past forty years, I had never given that country the time of day, except perhaps in thinking that it's name gave the Benelux countries a decidedly luxurious ring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And all of a sudden, I needed to know more about the last remaining Grand Duchy in existence. \"Do they have their own language or do they speak French or German? Are they called \u003cem>Luxembourgeois\u003c/em>? Do they look like regular Europeans with ten fingers and ten toes and whatnot?\" And, lastly, since this was lunch and I was very hungry, \"What do people in Luxembourg eat?\u003c/p>\n\u003cp>My questions were patiently answered. They do speak French and German, but they have their own, distinct language-- Luxembourgish. By the sound of things, however, the \u003cem>Luxembourgeoisie\u003c/em> weren't above borrowing the occasional cup of nouns from their neighbors.\u003c/p>\n\u003cp>The people, who look rather normal by European standards so I am told, are called Luxembourgers, and they eat very well, thank you very much.\u003c/p>\n\u003cp>\"Is there a national dish?\" I asked, which is a foolish question, given the fact that even the French or the Greeks or the Japanese would have trouble coming up with their own.\u003c/p>\n\u003cp>\"Well, there's \u003cem>Bounen\u003c/em>,\" he said. The sound that came out of his mouth was neither \"boon-in\" nor \"bone-in\", but somewhere in between. \"Basically, it's beans and ham.\" When I asked him how to spell it, he told me he was uncertain, since no Luxembourger he knew could spell it either.\u003c/p>\n\u003cp>And so, there we were, waiting at the bar for a table on a busy Saturday afternoon, talking about Luxembourg. A glass of wine at my elbow, and interesting fellow to talk to, and a Cole Porter tune running through my head.\u003c/p>\n\u003cp>\"Well, I guess I know what I'm writing about this week,\" I said.\u003c/p>\n\u003cp>So here I am, writing about \u003cem>Bounen\u003c/em>.\u003c/p>\n\u003cp>The dish itself is not called \u003cem>Bounen\u003c/em>, but \u003cem>Bouneschlupp\u003c/em>-- \u003cem>Bounen\u003c/em> is simply the Luxembourgish (Luxembourgers, please correct me if I am wrong on this and I will gladly update) word for beans. In this case, green beans. \u003cem>Bouneschlupp\u003c/em>-- green bean soup. With potatoes, bacon, and onions. To put it into terms that I could easily understand, from a cooking standpoint, at least, it's a chowder-- green bean chowder.\u003c/p>\n\u003cp>It might not be as elegant or interesting as other Luxembourger fare like \u003cem>Quetscheflued\u003c/em> (plum tart) or \u003cem>Haam am Hée\u003c/em> (Ham in hay-- I really wanted to try this one, but hay is hard to come by on short notice). It's hearty and, in the wrong hands, downright homely, but it is immensely satisfying.\u003c/p>\n\u003cp>To mangle that Cole Porter tune that was invading my head over lunch, it's delightful, it's delicious, and it's, well, de-Luxembourg.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Bouneshlupp\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6 Luxembourgers\u003c/strong>\u003c/p>\n\u003cp>There does not seem to be one go-to recipe for this chowdery soup, which isn't surprising, given the fact that there isn't one go-to spelling for the dish itself. Does one spell it \u003cem>Bouneschlupp\u003c/em>, or \u003cem>Bou'neschlupp\u003c/em>? It doesn't matter too much, given the fact that there are two generations of Luxembourgers who can't manage to spell their own language, thanks to a government decision to teach only German and French in school and leave the native language for home use. Thanks to a healthy increase in good sense and national pride, that seems to have changed.\u003c/p>\n\u003cp>This is essentially a culling of various recipes. Some looked very bland-- calling for little more than the beans, bacon, potatoes, and water; others entirely too complicated, with far too many ingredients for a soup as simple and humble as this is and, as far as I can tell, should be. Some folks thicken theirs with flour, some with fresh cream, others with sour cream.\u003c/p>\n\u003cp>After making the B\u003cem>ouneschlupp\u003c/em>, I offered to drop some off to my friend who lead me to the discovery of Luxembourger cuisine in the first place. He reminded me that he has never actually tasted it. I must have missed that part. So there went my expert \u003cem>Bouneschlupp\u003c/em> opinion.\u003c/p>\n\u003cp>It doesn't matter, really. Make up your own \u003cem>Bouneschlupp\u003c/em>. Given the fact that there are fewer Luxembourgers than there are San Franciscans and nearly 6.8 billion people in the world, you've got a .0073% chance of knowing someone who is going to tell you you've made it wrong.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups fresh green beans, cut into bite-sized pieces, with the ends trimmed (about a pound)\u003c/p>\n\u003cp>2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)\u003c/p>\n\u003cp>4 pieces of thickly sliced bacon, diced\u003c/p>\n\u003cp>6 cups of cold water\u003c/p>\n\u003cp>1 medium-sized carrot, finely diced\u003c/p>\n\u003cp>1 large shallot, finely diced\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>2 to 3 tablespoons sour cream\u003c/p>\n\u003cp>Chives, minced\u003c/p>\n\u003cp>Sausage (optional). Non-spicy, humble, German-style sausage.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a heavy-bottomed Dutch or Luxembourgish oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.\u003c/p>\n\u003cp>2. Return meat fat to the pot, add carrots and shallot (which, incidentally, I just learned is correctly pronounced sha-LOT, and not the other way around [thank you Renée]), and cook gently until translucent-- about 3 minutes. You're not looking to give them color, you're just mellowing them. Add garlic at the end, stir a moment or two, then add beans.\u003c/p>\n\u003cp>3. Cover vegetables with cold water. Bring to a boil, then reduce to a simmer, covered with a snug lid. Many recipes will call for heavily salted water at this point. I prefer doing my serious seasoning at the end. The meat fat will be salty, remember. Add about half the bacon now, for flavoring purposes, reserving the other half for future, crunchy garnishing purposes. Cook for about 30 minutes.\u003c/p>\n\u003cp>4. Add potatoes to the pot and stir them in. Simmer for another 40 minutes, covered, or until potatoes are very tender. Salt and pepper to your heart's desire.\u003c/p>\n\u003cp>5. Turn off heat. If using sausage, bury it within the \u003cem>Bouneschlupp\u003c/em>, to warm. Before serving add sour cream, stirring it in gently in order to not totally destroy the now-delicate potatoes. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.\u003c/p>\n\u003cp>6. Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. Serve with crusty bread and presto! You'll feel like you're back in Luxembourg City with the old gang, talking of the good old days of Grand Duchess Charlotte and not caring that there isn't a single university in the land wherein one might earn a degree in Luxembourgish linguistics.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Gudden appetit! Or however one chooses to spell it.\u003c/p>\n\n","blocks":[],"excerpt":"While chatting with a friend the other day over lunch, the conversation turned to travel-- where we've been, where we'd like to go, etc.\r\n\r\n\"Have you ever \u003cem>been\u003c/em> abroad?\" I asked my friend in a tone not unlike a half-soused society matron at a garden party. He nodded. I was expecting him to mention one of the usual places one goes to expand one's global horizons, like France, or Italy, or Japan.\r\n\r\n\"Well, I lived in Luxembourg for three years.\"\r\n\r\nThis wasn't the answer I had expected, which both threw me and delighted me at the same time.\r\n\r\n\"\u003cem>Luxembourg?\u003c/em> Seriously?\" I had to admit that, over the past forty years, I had never given that country the time of day, except perhaps in thinking that it's name gave the Benelux countries a decidedly luxurious ring.\r\n","status":"publish","parent":0,"modified":1550601338,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":1279},"headData":{"title":"It's Delightful, It's Delicious, It's de Luxembourg. | KQED","description":"While chatting with a friend the other day over lunch, the conversation turned to travel-- where we've been, where we'd like to go, etc.\r\n\r\n"Have you ever been abroad?" I asked my friend in a tone not unlike a half-soused society matron at a garden party. He nodded. I was expecting him to mention one of the usual places one goes to expand one's global horizons, like France, or Italy, or Japan.\r\n\r\n"Well, I lived in Luxembourg for three years."\r\n\r\nThis wasn't the answer I had expected, which both threw me and delighted me at the same time.\r\n\r\n"Luxembourg? Seriously?" I had to admit that, over the past forty years, I had never given that country the time of day, except perhaps in thinking that it's name gave the Benelux countries a decidedly luxurious ring.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"7325 http://blogs.kqed.org/bayareabites/?p=7325","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/09/its-delightful-its-delicious-its-de-luxembourg/","disqusTitle":"It's Delightful, It's Delicious, It's de Luxembourg.","path":"/bayareabites/7325/its-delightful-its-delicious-its-de-luxembourg","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-7326\" title=\"bouneschlupp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/bouneschlupp.jpg\" alt=\"bouneschlupp\" width=\"262\" height=\"350\">While chatting with a friend the other day over lunch, the conversation turned to travel-- where we've been, where we'd like to go, etc.\u003c/p>\n\u003cp>\"Have you ever \u003cem>been\u003c/em> abroad?\" I asked my friend in a tone not unlike a half-soused society matron at a garden party. He nodded. I was expecting him to mention one of the usual places one goes to expand one's global horizons, like France, or Italy, or Japan.\u003c/p>\n\u003cp>\"Well, I lived in Luxembourg for three years.\"\u003c/p>\n\u003cp>This wasn't the answer I had expected, which both threw me and delighted me at the same time.\u003c/p>\n\u003cp>\"\u003cem>Luxembourg?\u003c/em> Seriously?\" I had to admit that, over the past forty years, I had never given that country the time of day, except perhaps in thinking that it's name gave the Benelux countries a decidedly luxurious ring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And all of a sudden, I needed to know more about the last remaining Grand Duchy in existence. \"Do they have their own language or do they speak French or German? Are they called \u003cem>Luxembourgeois\u003c/em>? Do they look like regular Europeans with ten fingers and ten toes and whatnot?\" And, lastly, since this was lunch and I was very hungry, \"What do people in Luxembourg eat?\u003c/p>\n\u003cp>My questions were patiently answered. They do speak French and German, but they have their own, distinct language-- Luxembourgish. By the sound of things, however, the \u003cem>Luxembourgeoisie\u003c/em> weren't above borrowing the occasional cup of nouns from their neighbors.\u003c/p>\n\u003cp>The people, who look rather normal by European standards so I am told, are called Luxembourgers, and they eat very well, thank you very much.\u003c/p>\n\u003cp>\"Is there a national dish?\" I asked, which is a foolish question, given the fact that even the French or the Greeks or the Japanese would have trouble coming up with their own.\u003c/p>\n\u003cp>\"Well, there's \u003cem>Bounen\u003c/em>,\" he said. The sound that came out of his mouth was neither \"boon-in\" nor \"bone-in\", but somewhere in between. \"Basically, it's beans and ham.\" When I asked him how to spell it, he told me he was uncertain, since no Luxembourger he knew could spell it either.\u003c/p>\n\u003cp>And so, there we were, waiting at the bar for a table on a busy Saturday afternoon, talking about Luxembourg. A glass of wine at my elbow, and interesting fellow to talk to, and a Cole Porter tune running through my head.\u003c/p>\n\u003cp>\"Well, I guess I know what I'm writing about this week,\" I said.\u003c/p>\n\u003cp>So here I am, writing about \u003cem>Bounen\u003c/em>.\u003c/p>\n\u003cp>The dish itself is not called \u003cem>Bounen\u003c/em>, but \u003cem>Bouneschlupp\u003c/em>-- \u003cem>Bounen\u003c/em> is simply the Luxembourgish (Luxembourgers, please correct me if I am wrong on this and I will gladly update) word for beans. In this case, green beans. \u003cem>Bouneschlupp\u003c/em>-- green bean soup. With potatoes, bacon, and onions. To put it into terms that I could easily understand, from a cooking standpoint, at least, it's a chowder-- green bean chowder.\u003c/p>\n\u003cp>It might not be as elegant or interesting as other Luxembourger fare like \u003cem>Quetscheflued\u003c/em> (plum tart) or \u003cem>Haam am Hée\u003c/em> (Ham in hay-- I really wanted to try this one, but hay is hard to come by on short notice). It's hearty and, in the wrong hands, downright homely, but it is immensely satisfying.\u003c/p>\n\u003cp>To mangle that Cole Porter tune that was invading my head over lunch, it's delightful, it's delicious, and it's, well, de-Luxembourg.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Bouneshlupp\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6 Luxembourgers\u003c/strong>\u003c/p>\n\u003cp>There does not seem to be one go-to recipe for this chowdery soup, which isn't surprising, given the fact that there isn't one go-to spelling for the dish itself. Does one spell it \u003cem>Bouneschlupp\u003c/em>, or \u003cem>Bou'neschlupp\u003c/em>? It doesn't matter too much, given the fact that there are two generations of Luxembourgers who can't manage to spell their own language, thanks to a government decision to teach only German and French in school and leave the native language for home use. Thanks to a healthy increase in good sense and national pride, that seems to have changed.\u003c/p>\n\u003cp>This is essentially a culling of various recipes. Some looked very bland-- calling for little more than the beans, bacon, potatoes, and water; others entirely too complicated, with far too many ingredients for a soup as simple and humble as this is and, as far as I can tell, should be. Some folks thicken theirs with flour, some with fresh cream, others with sour cream.\u003c/p>\n\u003cp>After making the B\u003cem>ouneschlupp\u003c/em>, I offered to drop some off to my friend who lead me to the discovery of Luxembourger cuisine in the first place. He reminded me that he has never actually tasted it. I must have missed that part. So there went my expert \u003cem>Bouneschlupp\u003c/em> opinion.\u003c/p>\n\u003cp>It doesn't matter, really. Make up your own \u003cem>Bouneschlupp\u003c/em>. Given the fact that there are fewer Luxembourgers than there are San Franciscans and nearly 6.8 billion people in the world, you've got a .0073% chance of knowing someone who is going to tell you you've made it wrong.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups fresh green beans, cut into bite-sized pieces, with the ends trimmed (about a pound)\u003c/p>\n\u003cp>2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)\u003c/p>\n\u003cp>4 pieces of thickly sliced bacon, diced\u003c/p>\n\u003cp>6 cups of cold water\u003c/p>\n\u003cp>1 medium-sized carrot, finely diced\u003c/p>\n\u003cp>1 large shallot, finely diced\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>2 to 3 tablespoons sour cream\u003c/p>\n\u003cp>Chives, minced\u003c/p>\n\u003cp>Sausage (optional). Non-spicy, humble, German-style sausage.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a heavy-bottomed Dutch or Luxembourgish oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.\u003c/p>\n\u003cp>2. Return meat fat to the pot, add carrots and shallot (which, incidentally, I just learned is correctly pronounced sha-LOT, and not the other way around [thank you Renée]), and cook gently until translucent-- about 3 minutes. You're not looking to give them color, you're just mellowing them. Add garlic at the end, stir a moment or two, then add beans.\u003c/p>\n\u003cp>3. Cover vegetables with cold water. Bring to a boil, then reduce to a simmer, covered with a snug lid. Many recipes will call for heavily salted water at this point. I prefer doing my serious seasoning at the end. The meat fat will be salty, remember. Add about half the bacon now, for flavoring purposes, reserving the other half for future, crunchy garnishing purposes. Cook for about 30 minutes.\u003c/p>\n\u003cp>4. Add potatoes to the pot and stir them in. Simmer for another 40 minutes, covered, or until potatoes are very tender. Salt and pepper to your heart's desire.\u003c/p>\n\u003cp>5. Turn off heat. If using sausage, bury it within the \u003cem>Bouneschlupp\u003c/em>, to warm. Before serving add sour cream, stirring it in gently in order to not totally destroy the now-delicate potatoes. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.\u003c/p>\n\u003cp>6. Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. Serve with crusty bread and presto! You'll feel like you're back in Luxembourg City with the old gang, talking of the good old days of Grand Duchess Charlotte and not caring that there isn't a single university in the land wherein one might earn a degree in Luxembourgish linguistics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gudden appetit! Or however one chooses to spell it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7325/its-delightful-its-delicious-its-de-luxembourg","authors":["5017"],"categories":["bayareabites_12"],"tags":["bayareabites_2812","bayareabites_2813","bayareabites_2814","bayareabites_14738"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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