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March 20, 2021
Rated 5 stars by 1 users
Carrie’s Experimental Kitchen
Saw this recipe and it took me back to New Jersey. When we were in New Jersey, Big John always had a big garden and he grew the most delicious tomatoes. When we moved to Missouri I was a little skeptical about the tomatoes, but I can tell you that I have not been disappointed. The tomatoes are delicious and juicy. They have the right amount of acidity. Usually I make a tomato salad with olive oil and lots of basil, but I thought this recipe would be great. This recipe did not disappoint.
2 cups fresh green beans or Haricot Verts, steamed al dente
3 cups tomatoes, sliced
4 scallions (white and green sliced into rounds)
2 ½ tbsp. Rice Wine Vinegar
1 tsp. Wasabi paste
1 tsp. Sesame oil
¼ cup Canola oil
½ tsp. fresh ginger, grated
½ tsp. garlic powder
½ tsp. Kosher salt
Add the green beans, tomatoes and shallots to a large bowl; then add the prepared ginger-wasabi vinaigrette.
Mix well and keep refrigerated until ready to serve.
Whisk all ingredients together in a small bowl. Makes ½ cup.
Ginger has many health benefits. Here is a great article on them.
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