Rosemary Herb Bread

Ingredients

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning (or sometimes i just use oregano and or dill seeds)
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh rosemary
• 2 1/2 cups bread flour (I normally use 1/2 whole wheat and 1/2 white)
• 1 1/2 teaspoons active dry yeast

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle, large loaf, light crust; press Start. 
2. When it's about to start baking you can sprinkle the top with seeds

Veggie Lasagna

Oil for the pan
Lasagna noodles, 1 box, I use no bake ones
1 lb spinach, chopped thin, remove big stems
2 lbs (4 cups) ricotta
4 lg garlic cloves
Pesto, my favorite part, shocking!
1/2 tspn salt
Eggplant, cooked till soft, first
Fresh black pepper
3/4 cup Parmesan
1/3 cup toasted pine nuts
1 lb mozzerella
2 jars marinara sauce

Oven 350 degrees

mix the spinach (remove excess water), ricotta, pesto, garlic, salt, pepper, 1/2 cup parmesan, nuts, eggplant.
Layer:
-Olive oil, sauce, noodles
-Veggie/Cheese mixture
-Mozzerella
-Sauce, noodles, cheese etc.
-final noodle layer, sauce, top with the rest of the parmesan
Bake 50 minutes
Top with fresh basil crumbles

White Bean & Veggie Summer Salad

White Bean and Summer Salad

1 (15-ounce can) cannellini beans, drained and rinsed
1 tomato, chopped
1/2 cup cucumbers, chopped
1 red bell pepper, finely chopped
1/4 cup red onion, chopped
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons fresh basil, chopped
Salt and pepper to taste

How to Make It:
In a large bowl, add the beans, tomato, cucumbers, bell pepper, and onion; lightly stir together.  In a small bowl, whisk together the balsamic vinegar and olive oil until well combined.  Add the dressing to the beans and veggies and stir well to incorporate all the dressing.  Add the basil and season with salt and pepper to taste.

Polenta lasagna with creamy mushroom sauce

From Veg times

• 1 medium-size onion, halved and thinly sliced crosswise (1 cup)
• 8 oz. button mushrooms, sliced
• 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
• 2 cloves garlic, minced (about 2 tsp.)
• 3/4 cup plus 2 Tbs. low-fat milk
• 2 Tbs. cornstarch
• 1/4 cup reduced-fat cream cheese, softened
• 1/4 cup dry white wine or low-sodium vegetable broth
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. ground nutmeg
• 2 17-oz. tubes polenta, cut into 1/2-inch slices (or cook your own)
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 375F. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.
2. Mix cornstarch with remaining 2 Tbs. milk, and stir into mushroom mixture. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended. Remove from heat. Add salt, pepper and nutmeg.
3. Coat 10x10-inch baking dish with cooking spray. Spread 3 Tbs. mushroom sauce in bottom of dish. Layer 1/3 of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with half of remaining mushroom sauce. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.
4. Bake, uncovered, 35 to 40 minutes, or until bubbly. Sprinkle lasagna with remaining 1/4 cup Parmesan. Broil 3 to 5 minutes, or until cheese is lightly browned. Remove from heat. Cover loosely with foil, and let stand 10 minutes before serving.

Asparagus pesto lasagna

1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.

2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.

3. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

Tagliatelle with Garlic and Toasted Walnuts

• 1/2 cup extra virgin olive oil
• 2 Tbs. butter (optional)
• 6 cloves garlic, minced (more if you want)
• 1 cup finely chopped fresh parsley
• Sun dried tomatoes
• 1 cup chopped toasted walnuts plus 4 or 5 whole for garnish
• 1 1/4 lb. dried tagliatelle
• 1 cup grated Parmigiano-Reggiano
• Sea salt and freshly ground black pepper to taste

1. Warm olive oil (try to use a good quality) and butter  in medium-sized skillet over medium-low heat. Add garlic, and cook slowly until garlic is fragrant and just starting to turn golden, about 10 minutes. Stir in parsley and toasted walnuts (toast prior), and keep warm over very low heat.
2. Bring large pot of lightly salted water to a boil. Place tagliatelle into water, and cook according to package directions. Drain, and toss pasta gently with warmed olive oil mixture.
3. Add Parmigiano-Reggiano, salt and generous grindings of black pepper, and toss until strands are well coated.

 Very simple meal, you can of course add more to make more complex (veggies, mushrooms, more herbs).  In such a simple meal, it's important to use good quality ingredients (i.e. olive oil, cheese etc).

Summer Quinoa Salad

1 1/2 cups quinoa
1/2 cup pine nuts
1 large cucumber, peeled and finely diced
3  tomatoes, finely diced (3/4 cup)
1/2 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup olive oil
feta cheese
3 Tbs. lemon juice
2 tsp. grated lemon zest

1. Bring 2 qt. salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small "tails" bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Tofu Dill Dip

    1 block tofu (silken best)
    2 tablespoon fresh dill
    few tablespoons of olive oil
    1/4 cup lemon juice
    1 tablespoon balsamic vinegar
    2-4 clove garlic (raw or sauteed)
    2-4 tablespoon finely minced onion

Put all ingredients into blender and blend well. Add oil/lemon juice until it is desired consistency. Let sit for flavors to blend.

Great dip for veggies/crackers/bread, spread for sandwiches, topping on potatoes, with salad etc.  Uber easy to make and yummmmy.

Last night for dinner I spread this delicious dip in a pita pocket, added fresh and spicy arugula, cucumbers, yellow bell peppers, and tomatoes from the garden, soooo delicious.

Gingered Green Beans with Hijiki

From Alicia Silverstone's "The Kind Diet"

1/2 cup dried hijiki
1 tbspn shoyu
2 tbspn olive oil
1/2 cup onion, halved and sliced
1 tbspn finely chopped garlic
pinch of fine sea salt
2 cups fresh green beans
juice from 2 tablespoons grated ginger

Place hijiki in a small bowl, and cover with water.  Soak for 30 minutes, then drain and rinse.

Combine the hijiki with the shoyu and water to almost cover in a saucepan.  Cook, uncovered, over medium heat until the water has nearly evaporated, about 30-40 minutes.

While the hijiki cooks, heat the oil in a skilled over med-high heat.  Add the onion, garlic, and salt and saute for about 4 minutes, or until translucent.  Cut the tips from the green beans, and add to the onions.  Cover and cook until the green beans are tender-crisp, about 3-5 minutes.  Add the hijiki and ginger juice.  Mix well, and cook for 1-2 minutes longer to marry the flavors, serve.

Orzo with Spinach & Feta - Quick, easy & yummy

Orzo with Spinach and Feta
Serves 4

• 1/2 pound orzo
• 1 pound spinach, trimmed and chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper
• Optional additions: pine nuts, basil, mint, red onion, black olives

1. Cook the orzo according to directions on package.

2. During the last minute of cooking time, stir in the spinach. Once the spinach wilts, drain the orzo and spinach, and place them in a large bowl.

3. Add feta, lemon juice and olive oil. Toss. Season with salt and pepper.

Instant Tamale Pie

from “Moosewood Restaurant New Classics” (Moosewood Cookbooks...definitely one of my favs)
Serves 4

• 1 15-ounce can pinto beans with liquid
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 ounces prepared polenta (preferably the cheddar-jalapeño variety)
• 3 tablespoons chopped fresh cilantro (optional)
• 1 cup grated sharp Cheddar cheese

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside.

2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside.

3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese.

4. Cover and bake for 15 minutes, and then uncover and bake for15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.

Moosewood recommends serving this with chips, guacamole and a garden salad.

Lentil Salad - Alice Waters (oh how i love thee!)

Alice Waters’ “The Art of Simple Food”
Serves 4

• 1 cup lentils
• 1 tablespoon red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot
• 3 tablespoon chopped parsley

1. Sort and rinse lentils. Place them in a large saucepan, cover them with water by 3 inches, and bring to a boil. Turn down to a simmer, and cook until tender, about 30 minutes. Drain, and reserve 1/2 cup cooking liquid.

2. Transfer the lentils to a large bowl, and toss them with vinegar, salt and pepper. Let it sit for 5 minutes. Taste and add more salt and vinegar, if needed.

3. Add olive oil, scallions or shallot, and parsley. Stir to combine. If the lentils seem dry, add some of the reserved cooking liquid.

Variations:
•1/2 diced cucumber
•1 or 2 seeded tomatoes, diced
•Dice 1/4 cup each carrot, celery and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into salad instead of scallions.
•Garnish with 1/2 cup crumbled goat or feta cheese.
•Toast and crush 1/2 teaspoon cumin seeds, and add to salad. Replace parsley with cilantro.
•Dice 1/4 cup sweet peppers, season with salt, and let stand to soften. Stir in with scallions or shallots.

Portobello Burgers with Pesto, Provolone and Roasted Peppers

 

Portobello Burgers with Pesto, Provolone and Roasted Peppers
 “Bon Appetit” (June 2009)
Serves 4

• 1/2 cup purchased pesto
• 1/4 cup mayonnaise
• 4 sourdough, whole grain, or ciabatta rolls, split horizontally
• 4 portobello mushrooms, stemmed, dark gills scraped out
• Olive oil
• 4 slices provolone
  
• Roasted red peppers from jar, drained
• 4 cups arugula or spinach (about 2 ounces)

1. Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
2. Heat your grill or grill pan to medium-high. Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
3. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. During the last minute of grilling, place the slices of provolone on top of each mushroom so they can melt. Place 1 mushroom on each roll bottom.
4. Pat pepper slices with a paper towel to dry, and place enough to cover each mushroom. Add arugula. Press roll tops over and serve.

Mushroom, leek & lemon risotto

Taken from http://www.ezrapoundcake.com (love this site!)

Mushroom, Leek and Lemon Risotto

Adapted from Linda Fraser’s “The Vegetarian Kitchen”
Serves 4

• 5 cups vegetable stock
• 8 ounces trimmed leeks
• 8 ounces (2-3 cups) mushrooms
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 6 tablespoons butter
• 1 large onion, roughly chopped
• 12 ounces (1 3/4 cups) risotto rice
• Zest of 1 lemon
• 3 tablespoons lemon juice
• 2 ounces (2/3 cup) freshly grated Parmesan
• 4 tablespoons mixed chopped fresh chives and flat-leaf parsley
• Salt and freshly ground pepper
• Garnishes: lemon wedges and parsley

1. Pour the vegetable stock into a small saucepan over medium-high heat. Bring it to a simmer.
2. Meanwhile, wash the leeks. Slice them in half lengthwise, and chop them roughly. Chop the mushroom. Set aside.
3. Heat the oil in a large saucepan over medium heat. Add the garlic, and cook for 1 minute. Add leeks, mushrooms, salt and pepper; cook for about 10 minutes, or until softened and browned. Transfer the vegetables to a plate or bowl.
4. Return the saucepan to medium heat, and add 1 ounce of butter. As soon as it melts, add the onion and cook for 5 minutes, until soft and golden.
5. Stir in the rice, and cook for about 1 minute, until the grains begin to look translucent and are covered in butter. Add a ladleful of stock to the pan, and cook gently, stirring occasionally, until the liquid has been absorbed.
6. Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.
7. Just before serving, stir in the leeks, mushrooms, remaining butter, lemon zest and juice. Add half the grated Parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Garnish with lemon wedges and parsley.

Stuffed Roasted Poblano Peppers

• 4 poblanos, roasted, seeded, skins removed
• 2 tablespoons butter
• 1 small onion, diced or 1/2 large onion
• 1 small red bell pepper, diced
• 1/4 cup pepita seeds
• 1 small tomato, diced
• 1 cup Yellow Cooked Rice, recipe follows
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons freshly chopped cilantro leaves
• 1 cup shredded Monterey jack cheese
• 1/2 cup sour cream

Directions

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.

For Rice:

• 2 cups water
• Pinch salt
• 1 cup yellow rice

Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

Pineapple Carrot Bread

    * 2 cups sugar
    * 3 cups flour
    * 1 1/2 tsp. cinnamon
    * 1 tsp. baking soda
    * 1 tsp. salt
    * 3 eggs, beaten
    * 1/2 cup oil
    * 1/2 cup apple sauce (if you dont' have, just put 1 cup oil)
    * 1 cup crushed pineapple, undrained
    * 1 cup grated carrot (2-3 carrots)
    * 2 tsp. vanilla
    * 1 cup nuts
    * Raisins if you like
Stir together the dry ingredients in a mixer bowl.  Add the others in the order listed, mixing between each.  Pour into 2 loaf pans that have been greased and floured very well.  Bake at 325 degrees for 1 hour.  Remove from the pans immediately.

Moosewood Tofu Vegetable Dumplings

1 oz dried shiitake mushrooms (rehydrate by pouring boiling water over them and let sit for 20-30 minutes)
2 cups boiling water
6 garlic cloves, minced
1 tbspn grated fresh ginger root
1 tspn ground anise
1 cup peeled and grated carrots
2 cups minced fresh mushrooms (about 6 oz)
1 cup minced Chinese cabbage
1 tspn canola or vegetable oil
4 oz. pressed tofu, crumbled
3 tbspn soy sauce
2 scallions, minced
1 tbspn hoisin sauce (optional)
1 tspn chili paste (optional)

1 package of wonton/dumpling wrappers

-Reconstitute shitake mushrooms, cut off and throw away tough stems
-saucepan on medium-low heat, combine shitake, garlic, ginger, anise, carrots, fresh mushrooms, cabbage and oil.  Cover and cook for 5 minutes, stir frequently.  Add the tofu, soy sauce, scallions, and optional hoisin sauce and chili paste, cook for 3 minutes, mix well.
-Place a rounded teaspoon of tofu vegetable mixtre on the center of the wrapper.  Moisten the outer edges of the wrapper, fold one corder over to the diagonally opposite corner to form a triangle, press edges together to seal the dumpling.  Use a little more water if the wrapper opens at the joint.  Place the filled dumplings on a large platter or several plates, cover with clear plastic wrap, refrigerate them until use.
-Cook one of three ways 1.) gentle simmer in water or broth for 5 minutes 2.) saute them in a skillet with a bit of oil for 2 minutes on each site.  Pour 1/4 cup of water, cover and steam for 4 minutes.  3.) Steam in a steamer basket or sieve over boiling water for 7-10 minutes.
-
Japanese Style Dipping Sauce:
Whisk together 2 tablespoons of soy sauce, 2 teaspoons rice wine vinegar, and 1 minced scallion. 

Fresh Summer Garden Rolls

From Vegetarian Times

Inspired by the delicious garden, or salad, rolls from Vietnam—this Americanized version retains the concept but calls for a different approach, including the use of scallions instead of garlic chives, cellophane noodles instead of rice vermicelli and baked tofu instead of shrimp. Serve the rolls with the classic Chinese cold sesame noodles, and finish up with fresh fruit and fortune cookies. Of course, hot jasmine tea is perfect with dessert.

• 1 1/2 to 2 oz. dried cellophane, or bean thread, noodles
• 6 rice paper wrappers
• 6 pieces red leaf lettuce, rinsed, dried and stem end trimmed
• 1 cup shredded carrots
• Bunch fresh cilantro, rinsed
• 4 oz. Asian-seasoned baked tofu or just raw tofu
  
• 6 thin scallions, green ends slivered
• 
  
• Dipping Sauce
• 1/2 cup hoisin sauce
• 1 Tbs. crunchy peanut butter
• 1 Tbs. Asian chili paste, or to taste

Directions

1. Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
2. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
3. To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls.

Thai Tofu & Winter Squash Stew

2-3 leeks, white parts
2 tbspn oil
2 garlic cloves
2 serrano chiles, minced
1 tbspn finely chopped ginger
1 tbspn curry powder
1 tspn light brown sugar
3 tbspn mushroom soy sauce
1 (15 oz) can coconut milk
1 tbspn fish sauce
1 1/2 lb butternut, peeled and diced into cubes
salt
1 10 oz. tofu, cut in cubes
1 lime juiced
1/3 cup raw peanuts
1/4 cup chopped cilantro

-Cut leek whites in half, then cut them crosswise into 1/4 inch pieces.  Make sure there is no dirt/sand in them, wash.
- Heat oil in soup pot, add leeks and cook over high heat, stir often, until softened, 3 minutes or so.  Add garlic, most of the chilis, ginger, cook for a minute, then add curry, sugar, soy sauce.  Reduce head to medium.  Add 3 cups water, coconut milk, fish sauce, squash, teaspoon salt.  Bring to a boi, lower heat and simmer, covered, for 15 minutes.  Add the tofu (you can fry a bit before to add extra flavor and texture, or add raw), to the soup once the squash is almost tender, then simmer, until it's done.  Taste for salt and add the lime juice.
-Fry the peanuts in a few drops of peanut oil, until browned, then coarsely chop.  Serve over rice, top with cilantro, peanuts and the remaining chili.

Multi Bean Salad

Get your protein, cholesterol-lowering fiber, iron fix here!

1/4 cup extra virgin olive oil
1 tbspn lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
dash of maple syrup or honey
2 Tbspn minced fresh thyme (or 2-3 teaspoons dried)
pinch of sea salt
black pepper to taste
1 1/2 cups cooked (or canned) garbanzo and/or cannellini and/or adzuki and/or kidney beans, and/or edamame (pick some different colors to mix together, this recipe calls for 4 1/2 cups beans, if you choose to add more, be sure to add more of all other ingrediants, so it is not dry)
1 cup (about 1/2 onion) finely chopped red onion
2 shallots, finely chopped
2 green onions, finely chopped
3 sticks of celery, sliced thin on vertical
1/2 cup fresh parsley, chopped
1/4 cup cilantro and/or chives
1/4 lb. green beans

Mix together the olive oil, lemon juice, vinegar, mustard, sweetener, thyme, salt & pepper
In a separate bowl, mix all of the beans, red onion, shallots, green onions, celery, parsley and cilantro. 
Pour liquid over the beans, toss lightly
Remove stems of the green beans, vertically cut into small pieces, add to lightly salted boiling water adn blanch for 2-3 minutes, until tender and bright green.  Drain and run under cold water to stop the cooking and maintain the color.
Add green beans to salad, more salt & pepper if you like.
Serve at room temp or chilled on a bed of lettuce or by itself