Not exact matches
1/2 cup quinoa 3 cups green beans (
haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such
as fleur de sel or maldon
You can use chunky tomatoes or straight up marinara
as I did above but I always add in some vegetables and herbs, here I added
haricot verts with a few olives.
I might also change this recipe up by using roasted or rotisserie chicken in place of chickpeas (
as a few people have mentioned), adding cherry tomatoes, artichoke hearts, parsley,
haricots verts, or bell pepper.
Made it just
as written with
haricot vert instead of okra and served it
as a vegetarian main entree that serves 2 - 3 people.
I used
haricot vert, otherwise I made it just
as the recipe was written and served it
as a main vegetarian entree.
Served
as a side along with steamed
haricots verts for Marinated London Broil: http://www.myrecipes.com/recipe/marinated-london-broil-10000001734303/ Delicious!
Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit of marinating, or at least won't suffer if they sit out: a
haricot vert and roasted beet salad with goat cheese, pecans, and a red wine vinaigrette fit the bill nicely,
as did a pile of verdant English peas and poached carrots mounted on top of a bright pea pesto.
Enjoyed this, it had a really lovely flavour, but next time would put the beans in slightly later
as they were a bit dry, or try swapping with
haricot or cannellini beans.
Groom and bathe your dog
as necessary to keep the
haricot in good condition.