Marinated Shell Beans With Cherry Tomatoes And Oregano Recipes

PEPPERY LAMB WITH SHELL BEANS AND CHERRY TOMATOES

Steps:

• Season the lamb on all sides with salt. Place in a roasting pan and coat with crushed peppercorns and coriander. Set aside for 10 to 15 minutes to allow meat to absorb seasoning. (You may do this up to 2 hours ahead.)
• Put shell beans in a small saucepan and cover with 1 inch of water. Add a teaspoon of salt, bring to a boil, then lower heat and simmer gently for 20 to 25 minutes, until tender. Leave to cool in their cooking liquid.
• Bring a larger pot of well-salted water to a boil and cook green beans until firm-tender, 3 to 4 minutes, then remove and spread out on a baking sheet to cool. (If using an assortment of beans, cook each type separately in the same pot. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.)
• Heat oven to 400 degrees, or prepare a grill. Roast lamb, uncovered, for about 30 minutes, until medium-rare or until an internal thermometer reads 125 degrees. If grilling, brown meat over hot coals, then move to the side, cover grill and finish cooking with indirect heat. Remove from heat and let rest for at least 10 minutes before carving.
• As lamb cooks, make the vinaigrette: In a small bowl, combine garlic, a pinch of salt and pepper, anchovy (if using), mustard, vinegar and thyme. Whisk in oil. Taste and adjust seasoning.
• Put shell beans, green beans and cherry tomatoes in a large bowl, sprinkle lightly with salt and add vinaigrette. Toss well to coat, then transfer mixture to a serving platter.
• Cut lamb into 1/8-inch slices and arrange over the top. Garnish with basil leaves and cilantro sprigs. Serve at room temperature.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

OREGANO-MARINATED TOMATO SALAD

Steps:

• Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

MARINATED GREEN BEANS WITH OLIVES,TOMATOES, AND FETA

Steps:

• Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
• Drain.
• Plunge beans into ice water to stop the cooking process.
• Place in a shallow serving dish.
• Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
• Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
• Pour mixture over beans, tossing to coat.
• Chill at least 3 hours or overnight.
• Sprinkle with feta cheese before serving.
• Garnish, if desired.

SUMMER BEANS WITH MARINATED MOZZARELLA AND CHERRY TOMATOES

Steps:

• In a medium-size bowl, toss the shallots with vinegar.
• Add cubed mozzarella, herbs and oil.
• Toss well to coat, season with salt and pepper and marinate for a few hours or overnight to let flavors blend.
• Bring a medium-size pot of water to a boil and add 1/2-teaspoon salt.
• Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans.
• Drain.
• Toss the hot beans with the olive oil, shallots, tarragon, 1/2-teaspoon salt and pepper.
• The beans will soak up the flavors as they cool to room temperature.
• Toss in the cherry tomatoes.
• Season and drizzle with additional oil and vinegar if desired.

TASTY MARINATED TOMATOES

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

MARINATED GREEN BEANS

Steps:

• In a large saucepan, bring water to a boil. Add beans; cover and boil for 3-5 minutes or until crisp-tender. Drain immediately place beans in ice water. Drain and pat dry. Place in a large bowl., In a small bowl, whisk together the soy sauce, vinegar, olive oil, sesame oil, ginger, five-spice powder and pepper. Pour over beans; toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with sesame seeds just before serving.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

MARINATED CHERRY TOMATO SALAD

Steps:

• In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
• Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

MARINATED SHELL BEANS WITH CHERRY TOMATOES AND OREGANO

Steps:

• Wrap the onion, garlic, and sage in a doubled piece of cheesecloth and tie it into a closed bundle with kitchen twine. Put each type of bean in a separate small or medium saucepan and add enough water to each pan to cover the beans by 1 1/2 inches. Place one bouquet in each pan, stir in the olive oil, bring the water to a boil over high heat, and salt the water to taste like the ocean. Add approximately 1 tablespoon of salt for each quart of water. Reduce the heat and simmer the beans until they are tender and creamy, but not mushy, adding more water as needed, but never covering them by more than an inch and a half, 25 to 35 minutes. (Cooking them in this way yields richer tasting, creamier beans than if you were to just boil them in tons of water.) Turn off the heat and allow the beans to cool in the cooking liquid. Remove and discard the cheesecloth bundles. The beans can be prepared to this point up to one week in advance. If you are using the beans now, drain them, reserving the cooking liquid to use as a hearty, bean-flavored base for vegetable soup. To use them later, transfer the beans and the cooking liquid to an airtight container and refrigerate until you are ready to use them or up to 24 hours. Drain and bring the beans to room temperature before dressing them.
• Combine the various beans in a large mixing bowl. Add the tomatoes, parsley, and oregano. Drizzle with the vinaigrette, season with salt and pepper, and stir gently to combine the ingredients, taking care not to crush the beans. Taste for seasoning and add more salt, pepper, or vinaigrette, if desired. Serve at room temperature.