As we enter into July, we are suddenly hit with an abundance of summer crops. Green beans are delicious items that you certainly don’t regret having a pound or so at any given point of time. In thinking about how I’d like to eat these, I thought of combining them with another item we happened to have a lot of: eggs- our CSA egg share started back up again this week, and I had picked up a lot of eggs from Stillman’s farm last week. The egg, green beans and cheese resulted in a lovely combination of flavors and textures that I’d certainly be happy to repeat.
Green Beans, Egg and Cheese Casserole (Serves 4):
- A lot of green beans (I think I used a pound…. but feel free to scale up or down- this recipe is forgiving)
- 8 hard boiled eggs, sliced (you can use less here too)
- 1 onion, chopped
- 1 tbsp butter
- 1 1/2 cups milk
- 1/4 cup whole wheat flour
- 1/2 cup cheese
- 1/2 cup bread crumbs
- fresh parsley, finely chopped
- dry oregano, crumbled (to taste)
- dry thyme, crumbled (to taste)
- 2 tsp salt
- pepper to taste
- Preheat oven to 375 F.
- Saute onion in a deep pan in butter until browned.
- Turn off heat and let cool.
- Wash green beans, trim the little stems off (I bite them off and eat them).
- Slice eggs.
- Lay green beans and eggs in a greased casserole dish.
- Once onion has cooled sufficiently, add milk, stir well.
- Heat milk slowly to a simmer.
- While heating, add herbs, salt and pepper.
- Mix flour with a little bit of milk, and once you have made a paste, add it back to the milk in the pan.
- Stir milk/flour well and once it begins to simmer, it should be well thickened.
- Pour over green beans and eggs.
- Combine bread crumbs and cheese to make a cheese crumb.
- Pour over green beans, eggs and sauce.
- Bake for 20 minutes at 375 F.
- Take out, let cool, serve with bread and enjoy!
I made more bread, this time half whole wheat (Uppingil Farm) and half whole rye (Wood Prairie) with honey, butter (sidehill farm) and milk (mapleline). The rye flour imparted a lovely taste to the bread, but made it a lot denser than before. Either way, very tasty. I also used local yeast culture for the bread, which I had procured from my bread making teacher (yes, I’m taking a bread making class from Brookline Adult ed). It imparted a more complex flavor to the bread which complemented the rye very well.
We served the green bean casserole with quick pickles that I made last week, which were delish!
We also served the meal with a Massaged Collards Salad with Blueberries. This was Theresa’s idea. We had never made a massaged greens salad before. The idea in this massaged salad is that by massaging the hearty greens with salt, you in some manners ‘cook’ the greens, because the salt disrupts the fluid balance in the plant cells, therefore affecting the leaf flesh like it has been wilted with heat. I will say that we love our greens and that trying a massaged collards salad is only for the tried and true greens lover. If you’re not sure, you can start out with kale, which is a little less intense. Anyway, the result was delicious! The blueberries also complemented the saltiness really well. It was a remarkable surprise, and a great use of some collards that have been hanging out in our fridge for a while.
Massaged Collards Salad with Blueberries (serves 4):
- 2 big bunches of collards greens, washed and sliced
- 1 small onion, finely chopped
- 1 tsp salt
- 1/2 cup fresh blueberries
- a drizzle of olive oil
- Massage collards with salt for about 2-5 minutes (rub the leaves with salt, well. They will become soft and shrink).
- Let sit a few minutes.
- Put onion, blueberries and olive oil on top. Serve!
Lastly, for dessert we had a gooseberry tart with whipped maple sweetened yogurt. I will post more about that later today, when I post about gooseberries.