1 lb. fresh whole green beans, trimmed
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh parsley, chopped
2 tsp. butter
½ tsp. prepared stone-ground mustard
¼ tsp. salt
1/8 tsp. ground black pepper
Directions: In a steamer, steam green beans, covered for 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients.
Note: Try this recipe with other vegetables such as fresh asparagus.
Servings: 4 (about 3/4 cup each)
Per serving: 53 calories, 0 g. protein,
7.1 g. carbohydrate, 4.2 g. of fiber, 1.9 g. fat,
175 mg. sodium.
Body & Soul Magazine
1/2 cup walnuts, coarsely chopped
1 TBS sherry vinegar
1 TBS extra-virgin olive oil
Coarse salt and ground pepper
1 bunch kale, tough stems removed and leaves torn into bite-size pieces
2 1/2 ounces goat’s milk gouda, cut into 1/2 by 1/4-inch pieces
6 chives cut into 1-inch lengths
1 pear, halved, cored, and very thinly sliced crosswise.
Directions: Preheat oven to 350. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8-10 minutes.
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts and pear. Toss to combine.