All Posts for August 2018

Summer Corn Salad

Friday, August 31st, 2018

The last time we grilled on our tiny outdoor grill, we made (white) corn on the cob and had one left over. Rather than reheat it, I turned it into a salad by cutting all the kernels off and adding whatever veggies I had on hand. So this is a “Cooking by the Strings of Your Apron” recipe, since you can use whatever veggies you have handy or prefer over mine.

Utensils: Grill (outdoors or a grill pan indoors), tongs, cutting board and knife, bowl for missing, bowl for serving
Prep Time: 20 minutes
Cooking Time: 10 minutes for corn (May vary depending on how crisp you want the corn)
Categories: Vegan, Gluten Free, No Sugar Added


one-two ears of fresh (non-GMO) corn, grilled
1 cup artichoke hearts (in jars or BPA-free cans, or frozen and thawed*)
1/2 cup black beans or garbanzo beans, cooked+ (optional)
4-6 slices of leek
one dill pickle (I use Bubbie’s brand), sliced
salt & pepper to taste (If you are avoiding salt, try garlic powder.)
1/4 cup olive oil
parsley or cilantro, chopped

* I used organic, frozen artichoke hearts instead of canned or jarred
+I usually soak and cook my own beans, but this was a last-minute idea, so I used Jack’s Quality Beans in a renewable paper carton. I plan to Google them to find out more info.


Cut grilled kernels into a bowl. Add all the other ingredients (or substitute your own) and toss with olive oil, salt and pepper. Toss well and place in a serving bowl. Cover and refrigerate until ready to serve.

Serves 2-4, depending on how many ears of corn you use and whether you serve this as a main dish or a side dish. (Black beans or garbanzos are good protein additions.)

ENJOY! Corn seems especially good near the end of summer.



Thyme for String Beans

Monday, August 27th, 2018
I Googled this question: Are string beans in season now? I also planned to Google wax beans, but the perfect answer for both came from the first question:
“Green beans have long, slender edible pods and are also called string beans or snap beans. Wax beans, another type of snap bean, are similar in flavor to green beans and named for their pale yellow color. Available nearly year-round in supermarkets, the peak season for fresh green and wax beans is May through September.”
So my easy recipe for these lovely beans is perfectly timed (thymed) for August,
right in season!
Utensils: Cutting board and knife, steamer basket and saucepan, serving bowl
Prep. Time: 10 minutes
Cooking Time: 5-7 minutes
Categories: Vegan, Gluten-Free, No Sugar Added
Water for pot and steamer basket
2 1/2-3 cups (organic) green and yellow string beans, trimmed
and cut into halves or thirds, if very long
2-3 slices red onion
1/4 cup olive oil (or avocado oil or macadamia nut oil)
juice of 1/2 a lemon or lime
1-2 Tbl. fresh thyme (leaves only)
Sesame seeds
Salt & Pepper to taste
1. Place water in bottom of a large pot. Insert steamer basket. Bring water to a boil.
2. While water is coming to a boil, wash, trim, and cut green and yellow beans. Add to pot and steam 5-7 minutes.
3. While beans are steaming, cut onion and remove leaves from thyme. (This can be done first if you are afraid that you will overcook the beans.)
4. Remove steamed beans and rinse in cold water, drain well.
5. Place steamed and drained beans in a large bowl for serving. Toss with olive oil, lemon or lime juice, thyme, salt and pepper. Sprinkle on sesame seeds and serve room temperature or refrigerate until ready to serve.
This is a great side dish for your end of summer picnics! Serves about 4-6 as a side dish, depending on what else you are serving as veggies.
P.S. here’s a little nutritional nugget for green beans (and I also think for wax beans, since they are in the same family.) Source: The World’s Healthiest Foods. Here’s the link:

“A one-cup serving of cooked green beans will provide about 45 calories and 10 grams of carbs…..For example, like their fellow legumes, green beans qualify as an important source of dietary fiber and dietary protein,as well as a source of key minerals like copper, magnesium, and iron.”