haricot verts with shallot vinaigrette

Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.)

If you aren’t familiar with haricot verts, they are a thinner, more delicate, and some say more flavorful, french green bean.

Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

Basically, I LOVE THEM!!!! 

We eat them every week. And typically prepare them the same way: lightly steamed and then sautéed in a bit of olive oil, garlic, red pepper flakes and salt & pepper. But sometimes I switch it up.

These haricot verts, are lightly steamed and tossed with a shallot vinaigrette and can be eaten warm, chilled or at room temperature. They are delicious and I love that they can be made ahead of time.

Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

Serve them alongside a protein for dinner and get ready to fall in love with haricot verts!

nutrition facts (4 servings): 121 calories, 10 grams of fat, 2 grams of protein,  7 g carbohydrates, 3 g fiber

Haricot Verts with Shallot Vinaigrette

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 3 minutes

Keywords: steam side gluten-free low-carb paleo

Ingredients (4 servings)

  • 1 Tbsp chopped shallot
  • 1 Tbsp dijon mustard
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • salt & pepper
  • 12 oz haricot verts

Instructions

Whisk together all ingredients but haricot verts until emulsified. (Or shake together in a small jar.)

Lightly steam haricot verts in a glass bowl with a splash of water for 2-3 minutes, depending on how done you like them.

Drain off water and toss with dressing.

Season with salt & pepper to taste.

Serve warm, at room temperature or chilled.

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classic caesar salad dressing

traditional caesar salad dressing | a nutritionist eats

Let’s start off 2014 with a salad (and kale!), shall we?

Lately I’ve been all about making food the way it was intended.

Cookies? Need white flour and white sugar.

Mushroom lasagna? Requires homemade béchamel.

traditional caesar salad dressing | a nutritionist eats

And caesar salad? A dressing with egg yolks* and anchovies.

(Kale is always allowed in my world.)

Real caesar salad dressing must have egg yolks and it must have anchovies. There are no ifs, ands or buts about it!

traditional caesar salad dressing | a nutritionist eats

The egg yolks emulsify the dressing and give it richness. The anchovies give it the umami flavor that we all love in caesar salad dressing. Both totally necessary.

While the caesar dressing isn’t light, this version is so bright and flavorful that  you don’t need much parmesan cheese or croutons to finish it off. To make it a complete meal, top the salad with grilled chicken breast or salmon. You’re going to love it!

Classic Caesar Salad Dressing

by Emily Dingmann

Prep Time: 10 minutes

Keywords: salad entree side

 

Ingredients (about 1 cup)

    For the Dressing

    • 1 clove of garlic
    • 1 Tbsp anchovy paste
    • pinch of salt
    • 2 egg yolks
    • 4 Tbsp lemon juice
    • 1 tsp dijon mustard
    • 1/4 cup oil (blend of olive and canola)
    • salt & pepper

    For the Salad

    • thinly sliced romaine
    • thinly sliced kale (if desired)
    • shredded parmesan
    • croutons

    Instructions

    For the Dressing

    Mash garlic, anchovy and salt into a paste with a knife blade. Put in a medium size bowl.

    Whisk in egg yolks, lemon juice and mustard.

    While constantly whisking, add in oil, drop-by-drop until glossy.

    Salt and pepper to taste.

    For the Salad

    Toss lettuce with dressing and top with shredded parmesan and croutons.

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    traditional caesar salad dressing | a nutritionist eats

    *Consuming raw eggs may increase your risk of foodborne illness, especially if you have a medical condition.

     

    simple & sophisticated appetizers

    Appetizers are, by far, my favorite thing in the world.

    If I invite you over? We’re having lots of appetizers. (I think I’ve only hosted two actual sit-down dinners).

    If I offer to bring something over to you? It’s always appetizers.

    When I eat out, I always choose appetizers over dessert. And often, I order a bunch of appetizers instead of an entree.

    So, you get the point, right? I. love. appetizers.

    And this time of year, it seems there’s endless opportunities for appetizers.  Whooooowooo!

    But as much as I love spending time in the kitchen, it’s important to have an arsenal of recipes that can be made ahead of time, don’t require cooking and can sit out at room temperature. These are some of my favorites!

     simple & sophisticated appetizers | a nutritionist eats

    Links: prosciutto wrapped figs | wine bar nut mix | warm olives with rosemary, garlic & lemon |beet-pickled deviled eggs | smoked salmon with potato chips and lemon crème fraîche | parmesan shards (cut chunks of high-quality parmesan)

    What are you making this holiday season? 

    leftover stuffing quiche

    quiche11final

    I’m back for more Thanksgiving chat. But this time around it’s all about leftovers.

    How do you feel about them? Love them? Too soon to talk about them?

    quiche2final

    Personally, I have a lot more fun with the leftovers than the actual meal. Last year on the Saturday after Thanksgiving, we picked up a whole turkey just so I could play with leftovers (Curried Lentil Turkey Soup!). Who knows if we’ll end up doing the same this year, but I’ve already gotten to play with stuffing leftovers so we’re off to a good start.

    leftover stuffing quiche

    Let’s rewind. Last week I made brown-butter challah stuffing for our work potluck. Not to brag or anything (I’m from the midwest after all, we don’t do that!) but it was really good. Like so good my husband said it was the best he’d ever had. It could have been the challah or it could have been the brown butter… I went all out. #worthit

    photo (79)

    And I made extra to ensure there would be leftovers. Then I combined some of the world’s best foods – bread, butter, eggs and cheese – in one perfect quiche. (Technically, quiche has a custard base, but I didn’t need to add anymore cream to this dish, so I left it out.)

    I don’t want to tell you what to eat on Friday, but….this would be a perfect choice. Just sayin’.

    Leftover Stuffing Quiche

    by Emily Dingmann

    Prep Time: 5 minutes

    Cook Time: 30 minutes

    Keywords: bake bread breakfast entree eggs cheese Thanksgiving fall

     

    Ingredients (4-6 servings)

    • 5 eggs
    • salt & pepper
    • 2 1/2 cups stuffing, crumbled
    • 1 cup shredded cheese like cheddar

    Instructions

    Preheat oven to 375 degrees.

    Whisk together eggs and season with salt & pepper.

    Layer the stuffing in a greased 8×8″ pan.

    Sprinkle cheese on top of stuffing.

    Pour egg mixture over stuffing and cheese and bake for about 30 minutes or until eggs have set.

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    PS: I’ll be back next time with something healthy!