8th Harvest Week <> June 19 - 25, 2000

Vanilla-Almond Green Beans
My neighbor made this for me once and it is unusual and very tasty!

serves 4

Green beans for 4 people, washed and trimmed
1/4 C sliced almonds
3 tbsp. butter
1 1/2 tsp. vanilla
pinch of salt

In a large skillet over medium heat, stir/steam beans with a splash of water (adding more as needed) until cooked but still bright (or alternatively, you could steam them in another pan). Remove beans from skillet and set aside. Melt butter in same skillet and saute almonds until butter is amber and fragrant and almonds are lightly browned. Add vanilla and salt, then beans. Stir another half-minute. Serve warm.

Tunisian Carrot Salad
from "Moosewood Daily Special"

2 C peeled/grated carrots
2 tbsp. currants
1 tbsp. olive oil
1 garlic clove, minced or pressed
1 1/2 tsp. ground coriander
1/2 tsp. ground caraway seeds
pinch of cayenne, more to taste
1/4 tsp. salt
3 tbsp. orange juice

Put carrots and currants in a serving bowl. Warm oil in a small pan; add garlic and spices; cook on low heat, stirring constantly for 2 minutes. Remove from heat, add salt and orange juice. Spoon dressing over carrots and currants and toss well. Set aside at room temperature to marinate about 30 minutes before serving.

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