Romano Bean Salad with Shallot Vinaigrette & Egg

I love this salad. It includes a just hard-boiled egg, which as you know, makes everything better.  It takes less than 20 minutes to prepare, a major win when on those nights when you just don't feel like putting a lot of time into dinner.  And even the little man in my life loves it.  He first sucks off all the dressing, then delicately pries open the pod to fish the inner bean out with his tongue.  It is a specific and sweetly enjoyable process.

Romano Bean Salad with Shallot Vinaigrette & Egg

Ingredients  

• 1 pound fresh Romano beans, washed and ends trimmed
• 1 just hard boiled egg 
• 1 tablespoon finely minced shallot
• 4 tablespoons of olive oil
• 1.5 tablespoons cider vinegar
• 1 tablespoon dijon mustard
• Salt & Pepper

Directions 

• Steam the romano beans to your liking. I prefer them still crispy, just 3 - 4 minutes in a inch of boiling water
• Meanwhile,  hard boil an egg, keeping it in the water about 10 minutes post boil so the inner most yolk is still tender
• Make the dressing by whisking the finely minced shallot, olive oil, vinegar and mustard, then add salt and pepper to taste.  You want this dressing to be bright and bold to stand up to the thick beans, so add more vinegar if necessary
• Arrange the beans on a plate, crumbling the hard boiled egg over top, and then drizzling with dressing 
• This salad is best warm, or brought back to room temperature before serving 

Lauren Lately: Roasted Summer Vegetable Pasta

"Lauren Lately" is a series featuring the latest quick meals in my rotation when I cook but don't necessarily create a blog-worthy meal. 

  

This is my new midweek staple. It's barely a recipe and so easily uses up all those summer squash in your crisper.  Make it the next time you are long on squash or tonight for a easy mid-week meal. And the little hand grabbing at the vegetables is pretty cute too. Yes, I am biased, but who doesn't love a blurry chubby wrist?

Roasted Summer Vegetable Pasta 

100 Days of Real Food 

Ingredients  

• 3 - 4 cups of one-inch cubed summer vegetables such as zucchini, peppers, eggplant, carrots and/or tomatoes
• 1/2 cup of white wine
• 1 cup tomato sauce
• 1/2 - 3/4 cup of shredded mozzarella
• 1 teaspoon dried thyme, basil or oregeno
• Olive Oil
• Salt & Pepper  
• 1/2 pound of pasta
• Chili oil (optional) 

Directions 

• Lightly coat all the diced vegetables in oil, salt, pepper and dried herbs.  Toss with the white wine, and roast in a deep dish or pan at 425 for 35 minutes, stirring once.
• Meanwhile, cook 1/2 lb of pasta according to instructions, drain and set aside. 
• Tear up the chunk of mozzarella into bite size pieces.  
• Remove the veggies from oven, toss in the cooked pasta, 1 cup of sauce, the shredded cheese and if you wish a 1 - 2 tablespoons of chili oil, toss to mix.
• Bake for 5-10 minutes until the cheese melts. 
• If desired, top with more chili oil, then enjoy!