Roasted Potato and Green Bean Salad with Dijon Vinaigrette

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Perfect as a healthy side to any meal, our roasted potato and green bean salad delivers the fresh, healthy taste of sautéed potatoes and green beans with the sweet, savory taste of a mustard and red wine vinegar dressing. This recipe is perfect for anyone running out of time to add a vegetable component to their dinner. With some light chopping, mixing, and sautéing, this salad is done in no time!

Ingredients:

  • 1 shallot, minced

  • 1 Tbsp. olive oil

  • 1 ½ lb. green beans, ends trimmed and cut in half, blanched in boiling water and shocked

  • 2 lb. redskin potatoes, diced medium, roasted*

  • 1 head Romaine lettuce, torn into bite-size pieces

  • Vinaigrette

  • 1 Tbsp. Dijon mustard

  • 1 Tbsp. red wine vinegar

  • ¼ cup of olive oil

  • Kosher salt & freshly ground black pepper

Directions:

1. To make the vinaigrette: In a bowl, whisk the mustard and vinegar together. Slowly whisk in the olive oil. Add salt & freshly ground pepper to taste.

2. To make the potatoes and green beans: Heat a large sauté pan over medium heat. Sauté shallots in olive oil for 3-4 minutes until tender.  Add beans and potatoes and a pinch of kosher salt. Sauté until warmed through.  Add the vinaigrette and toss.  

3. Serve warm salad over a bed of Romaine lettuce.

Yield: 8 side-dish servings 

*To roast potatoes: Preheat oven to 425 degrees. Toss diced potatoes in a mixing bowl with 2 Tbsp. olive oil and a dash of kosher salt. Spread potatoes in a single layer on sheet pan lined with aluminum foil. Roast for 30-40 minutes until golden brown and tender, stirring once half-way through.

Recipe Notes:

  • The onions cook fast, and if they burn, they might leave an odd flavor throughout the salad. Check the onions constantly to make sure they only reach a golden brown color.

  • While the vegetables are cooking, make sure to continually move them around in the pan with the spatula. This allows the potatoes especially to get an even roast on all sides.

  • The mustard flavor in the dressing is amazing. Feel free to add more to the dressing if you like it as much as we do!

Wild Rice with Apples, Butternut Squash, Cranberries and Fresh Sage

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Wild rice, butternut squash, apples

The bold and sweet flavors of our wild rice salad makes this one of our favorite side dishes to complement any meal. The distinct flavors of sage, allspice, cranberries, squash, and apples are perfectly fused together by the sweet and savory flavor of native Ohio syrup. With some light chopping and sautéing, you’ll have the perfect side to any meal in no time. Roast the squash, cut the apples, sauté the onions, cook the rice, throw it all together, and you’re done!

Ingredients

2 Tbsp. olive oil
½ yellow onion, diced
2 cloves of garlic, minced
¼ tsp. ground allspice
2 Ohio apples, diced
2 Cups of wild & brown rice, cooked according to package directions
1 small butternut squash, peeled, seeded, diced medium and roasted*
1 Cup of dried cranberries
¼ Cup of Ohio maple syrup
¼ Cup of fresh sage leaves, finely chopped
Kosher salt to taste

Method

  1. In a large sauté pan over medium-high heat, sauté the onion in the olive oil until tender, 3-5 minutes. Add the garlic and allspice and sauté 1 minute more.

  2. Add the apples and cook until soft.

  3. Add the pre-cooked rice, roasted squash, cranberries, maple syrup and sage leaves and heat through. Season to taste with salt.

Chef’s Note: To roast butternut squash: Peel squash, remove seeds, cut in cubes. Toss with olive oil & salt and place on a foil-lined sheet pan. Bake in a 425-degree oven for 40 min. until golden and tender.

Yield:  8 side dish servings

Recipe Notes

  • Diced apples can brown easily, so if you want to save some of your diced apples for future use, try sprinkling some lemon juice onto the cubes.

  • Allow the onions to sauté to a golden brown color before adding the garlic and allspice.

  • Dice the apples into 2-inch cubes or whatever bite-size size you prefer!

  • Have extra cranberries and diced apple? Try mixing them into a salad with balsamic dressing and romaine lettuce!

Roasted Beet Hummus

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Our beet hummus recipe takes everything great about regular hummus but replaces the chickpeas with a sweeter alternative, beets! With an emphasis on the hearty flavors of cumin and tahini, this hummus takes the beet flavor to the next level. The best part, as always, is how easy the hummus is to make. Toss all of the ingredients in a blender or food processor, blend everything, and you’re done! Able to be stored in your fridge for up to 3 days or longer in a freezer, this is a great recipe to make and continually come back to whenever you’re hungry!

Ingredients
½  pound beets (about 4 medium sized beets), scrubbed clean, roasted, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice (juice from 1 large lemon)
2 Tbls. Olive oil
1 large clove garlic, minced
1 Tbsp ground cumin (or substitute 2 tsp. of cinnamon for a sweet flavor)
1 Tbsp lemon zest (zest from 1 large lemon)
Generous pinch of sea salt or Kosher salt
Freshly ground pepper to taste

*To roast the beets, cut off any tops, scrub the roots clean, wrap in aluminum foil, place on a sheet pan, and bake in a 425°F oven for 45 min. - 1 hour until easily penetrated with a knife or fork. Allow to cool, then peel with a paring knife.

Method

  1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

  2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

  3. Serve with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and minced fresh mint.

Yield: 2 cups

Recipe Notes:

  • Blend the hummus very well.

  • Use as much garlic as you want! The garlic flavor in hummus is fantastic, and the amount of garlic given is just a guideline.

  • Scrubbing, roasting, and peeling beets can sometimes be a time-consuming task. If you know you’re going to be in a rush, feel free to use pre-cooked and peeled beets.