Latest Recipes

The dressing in this recipe is delicious thanks to the juice from the tomatoes.

Peel and trim 1 red onion.  Cut in half, then slicely slice into half rounds to make 1/2 C. loosely packed.  Place in a small bowl and cover with red wine vinegar (about 2 T.)

Dice tomatoes to make 2 C. Place in a large bowl and sprinkle with salt, then toss to combine.

Boil 4 medium or 6 small potatoes in salted water until they are fork-tender.  Drain and rinse with cold water.

Trim 1/2 lb. green beans.  Drop into salted, boiling water.  When the water returns to a boil, drain and rinse with cold water.  Cut them into bite-sized pieces.

Combine the tomatoes and onion, reserving the vinegar.  Add 1/4 C. olive oil, 1 T. vegetarian fish sauce, 1/2 C. sliced and pitted kalamata olives, and 1 T. dijon mustard.  Press 1 small clove of garlic and add to the bowl.  Whisk everything together and taste the “dressing” — add red wine vinegar to taste.

Add the green beans and toss, then let them marinate in the dressing for at least 5 minutes.  Add the potatoes and toss.  Taste and correct the seasoning, adding more salt or vinegar.  Sprinkle with lots of coarse black pepper.