Sweet Potato, Black Bean and Quinoa Salad Jar

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While we’re really only a few days into October Unprocessed, I think I already found my favorite dish of the month. This salad is fantastic. I whipped it up on a day that baby boy was particularly needy so it literally took me all day to get it finished. When Mark walked in from work at 8 pm, he’s like, “Is that dinner?” and when I said, “No, its today’s lunch” he knew better than to ask too many questions (and graciously helped do the dishes when I finally finished. I had really thought about ditching these once lunch time passed and I didn’t have anything more than some burned sweet potato, but I’m really, really glad I didn’t.

Much like the oats I shared a few days ago, I suggest multiplying the recipe and making several at once – it’s just more efficient to cook a few days worth of sweet potatoes and quinoa in one shot if you’ll be eating this for several days.

Sweet Potato, Black Bean and Quinoa Salad Jar
(from Popsugar Fitness)
Makes 1

1 small sweet potato, unpeeled, diced into bite-sized pieces
1 Tbsp. olive oil
Salt and pepper to taste
1/4 cup quinoa
1/2 cup black beans
1/4 red pepper, diced
2 cups baby spinach
1 Tbsp. dried cranberries
1 Tbsp. pumpkin seeds

For the dressing:
1/4 cup mango, fresh or frozen
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. water

Preheat the oven to 400F degrees. Toss the diced sweet potato with the olive oil and season to taste with salt and pepper. Spread on a baking sheet and roast until the potatoes are soft, about 20 minutes.

Meanwhile, add the quinoa to a covered pot along with half a cup of water and bring to a boil. Reduce heat and simmer until the water is all absorbed and the quinoa is tender.

Make the dressing: combine mango, vinegar and water in a blender and pulse until smooth.

Assemble the salad in a jar: Place the black beans at the bottom and then layer on the quinoa, dressing, red pepper, spinach, sweet potatoes, dried cranberries and pumpkin seeds.

Cover jar and refrigerate until ready to serve. When you’re ready to eat, shake the jar or dump it into a bowl and toss to combine.


Chinese Restaurant Green Beans

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Are you sick of green beans yet? I’m not. Green beans are my favorite and I’m regretting not getting my act together and doing a fall planting. I’m savoring the last of our summer crop.

I cooked these up as a side dish to go with some pork potstickers. It was a great combo and two of my favorite Chinese food dishes. It mmade me feel like we had gotten takeout – such a nice fake out!

Chinese Restaurant Green Beans
(from Sweet Makes Three)
Serves 2 – 3

1Tbsp.  reduced-sodium soy sauce
1Tbsp. honey
1Tbsp. water
1Tbsp. unsalted butter
2Tbsp. olive oil
12 oz. fresh green beans, trimmed
½ tsp. salt, to taste
1Tbsp. minced garlic

In a small bowl, whisk together the soy sauce, honey and water. Set aside.

In a pan, heat the olive oil and butter over medium-high heat. When the butter is melted, add the green beans and salt and toss to coat. Cook 7-8 minutes, until beans are slightly browned and shrunken. Stir in garlic and cook for an additional 30 seconds.

Add in the soy sauce mixture and toss to coat. Cook for about 30 seconds, until the sauce becomes glaze-like. Transfer to a serving dish and serve immediately.


Green Beans in Peanut Sauce

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This was sort of a thrown-together dish – something to go with the Thai-spiced chicken skewers and something that would use up some more green beans. It ended up being one of my favorite things of the week.

I’m always a fan of quick sides and this fits the bill. It was the perfect accompaniment to our dinner and a dish I know I’ll be making again soon!

Green Beans in Peanut Sauce
(adapted from The Taste Place)
Serves 2

1 tsp. olive oil
1/2 lb. green beans
1 Tbsp. soy sauce
1 Tbsp. hoisin sauce
1 Tbsp. creamy peanut butter
1/2 tsp. onion powder
1/4 tsp. ginger

Over medium heat, heat the oil until shimmering. Add the beans and cook for about 3 minutes, until crisp-tender.

In a small bowl, whisk together remaining ingredients. Pour over green beans, toss and cook until heated through.


Baked Green Bean Fries

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Green beans are the new tomatoes. And by that I mean we have about a metric ton in the garden. Our go-to is to saute them with garlic, salt and pepper but with so many I’ve been trying to prepare them other ways so we don’t have green bean burnout.

When I told Mark I was making these, he was like, I don’t know about those. They were, thankfully, well received. I like that they were baked, not actually fried, and that it was a great way to sneak in some veggies where we would have normally done potato fries.

Baked Green Bean Fries
(slightly adapted from Smarty had a Party!)
Serves 2

2 cups panko breadcrumbs
1 tsp. backyard brick oven seasoning
1/2 lb. green beans
1/2 cup flour
2 eggs, beaten
Sriracha mayo, for dipping

Preheat the oven to 375F degrees. Wash and trim the green beans.

In one bowl, whisk together the panko and seasoning. In another bowl, whisk together the flour and eggs.

Dip the green beans into the egg mixture, roll in the panko and place on a lined baking sheet. Bake for 15 minutes or until golden brown.

Serve with sriracha mayo for dipping.


Bruschetta

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You know how I said we had zucchini in the garden? That lasted for, oh, five minutes. Once again, our plants died off without producing much.

Tomatoes, though, are going strong. We’ve never had so many. Which is both awesome – I love it - and a pain in the butt – Mark doesn’t eat fresh tomatoes. Bruschetta is one of the only ways Mark will eat fresh tomatoes (salsa being the other), so I’ve been making this in force.

Bruschetta
(Kate’s Recipe Box original)
Serves 6-8 as an appetizer

3-4 tomatoes, finely chopped
1/4 cup red onion, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh shredded parmesan
1 tsp. Italian seasoning
Salt and pepper, to taste
1 baguette, sliced

Mix all ingredients together, except bread, and refrigerate until ready to serve.

Toast baguette slices before serving.


Cheesy Zucchini Bake

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We have zucchini in the garden this year. I feel like shouting it from the rooftops because our zucchini never seems to work out. Having an abundance now is a huge novelty and I’m happily working through some of the recipes I’d saved from previous years.

This side is pretty simple, but it’s a great one to have in your repertoire – easy, fast and delicious.

Cheesy Zucchini Bake
(slightly adapted from Kalyn’s Kitchen)
Serves 2-3 as a side

1 large zucchini, cut into half moon slices
1 Tbsp. chopped fresh basil
1 green onion, thinly sliced
1/4 tsp. Herbes de Provence
1/4 tsp. garlic powder
1/3 cup shredded mixture of provolone and mozzarella, divided
2 Tbsp. grated parmesan
Salt and pepper, to taste

Preheat the oven to 350F degrees. Spray a small baking dish with non-stick spray.

Toss the cut zucchini with the basil, green onion, herbs, parmesan and half of the shredded cheese until evenly distributed. Season with salt and pepper and transfer to baking dish. Bake for 2-25 minutes.

Sprinkle remaining shredded cheese over the top and bake for 10-15 minutes more, until the cheese is nicely melted.


Grilled Honey Mustard and Dill Potato Salad

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Yes, another grilled recipe. I hope you’re not sick of them yet! I’m loving grilled-up sides right now. It’s so nice to have all the cooking done outside and not be heating up the house.

Mark’s not usually a fan of potato salad, but he liked this warm version – probably because it doesn’t really feel like potato salad. Perfectly cooked potatoes tossed with a honey mustard and dill dressing? Not traditional, but very, very yummy. This one is definitely in the “make again soon” file.

Grilled Honey and Dill Mustard Potato Salad
(from Chris Loves Julia)
Serves 6

2 lbs. fingerling potatoes, quartered
1/2 medium red onion, chopped
Salt, pepper and olive oil

1 Tbsp. dijon mustard
2 Tbsp. mayonnaise
1 1/2 Tbsp. honey
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. white wine vinegar
2 sprigs fresh dill, roughly chopped

Boil the potatoes in salted water for 10 minutes and then drain. When cooled slightly and dry, toss with olive oil and salt and pepper. Add to a grill basket and cook, stirring every five minutes, for about fifteen minutes or until browned slightly.

Add the browned potatoes to a medium bowl and toss with chopped red onion. Let sit for 2-3 minutes.

Whisk together remaining ingredients to make the dressing. Add to potatoes and toss to coat. Serve immediately.


Grilled Sriracha Broccoli

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We’ve been making good use of the grill this summer – remaking lots of our favorite recipes from years past and trying lots of new things too. This falls into the “new” category.

Side dishes, in general, tend to get easily forgotten around here. After prepping a main dish, I usually just go for sides that are quick and easy – salads, fresh-cut veggies, dinner rolls, etc. This broccoli was just as easy, but definitely not forgettable. I’m sure this will be a staple for grilled dinners going forward!

Grilled Sriracha Broccoli
(from A Taste of Home Cooking)
Serves 3-4

1 large head of broccoli, cut into three sections
4 Tbsp. olive oil
2 Tbsp. hoisin sauce
1 Tbsp. Sriracha sauce
2 garlic cloves, minced
1 tsp. sesame oil

Place the broccoli in a bowl or baking dish. In a small bowl, whisk together all other ingredients to make the glaze. Pour the glaze over the broccoli and spread around with a pastry brush.

On a hot grill, place the glazed broccoli flat-side down and grill for 4 minutes. Flip and grill for an additional 2-3 minutes, until slightly tender. Serve immediately.


Honey Mustard Roasted Potatoes

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When I saw these on Pinterest, my first thought was, how have I not thought of this before?

Roasted potatoes are a staple side around here. And I love honey mustard everything. Combined? It was bound to be a hit.

Needless to say, these will be in our regular rotation from now on.

Honey Mustard Roasted Potatoes
(from Busy in Brooklyn)
Serves 4-6 as a side

2 lbs. red potatoes
2 Tbsp. olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1-2 Tbsp. honey
Salt, to taste

Preheat the oven to 400F degrees.

Wash, dry and chop the potatoes into 1″ chunks. Add to a bowl.

In a small bowl, whisk together remaining ingredients. Pour over potatoes and toss to coat. Spread in a single layer on a baking sheet.

Bake for 30-40 minutes, tossing occasionally, until golden brown and soft.


Sesame Green Beans

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Two posts in one day? Must be recipe swap day! The latest theme was blogger’s choice, so I got to select anything I wanted from Joanna’s blog, Kosher Kitchen. I’ve never had to cook kosher, so it was really neat to spend time poking through her recipes to see the kinds of things she makes.

I settled on this simple side dish because side dishes are usually something of an after-thought for me so I’m trying to vary things up a bit. This was a great, delicious alternative to what I usually do with beans – and nearly as easy as just making some frozen ones.

As a side note, I someone managed to not get a single sesame seed in this picture. I’m not sure how that’s possible, since they were in the pan and then on our plates. Food blogger fail!

Sesame Green Beans
(from Kosher Kitchen)
Serves 4 as a side

1 Tbsp. olive oil
1 Tbsp. sesame seeds
1 lb. fresh green beans, ends trimmed
1/4 cup chicken broth
1/4 tsp. salt
Pepper, to taste

In a large skillet over medium heat, heat the olive oil until shimmering. Add the sesame seeds. When the sesame seeds begin to darken, stir in the green beans. Cook, stirring, until they turn bright green.

Add in the chicken broth, salt and pepper and cover. Cook for 10 minutes and then uncover and cook until liquid evaporates.

Want to see what the other bloggers participating made? Check out the roundup below. And thanks to Sarah, as always, for hosting!