• AKA Wine Bar Confit Tomato and Honey Goat Cheese Roulade

• Alice Waters Sprouts, from Chez Panisse

• Apple and Couscous Salad

• Apple and Spinach Salad with Goat Cheese and Truffle Vinaigrette

• Apple, Kale and Sun Seed Slaw

• Beet and Feta Salad

• Braised Cabbage with Pancetta and Chestnuts

• Braised Carrots and Celery

• Bruno Bloody Beets Barbabietola

• Brussels Sprouts Dijon

• Candied Pancetta, Banyuls and Feta Salad

• Caramelized Leek and Smoked Trout Tart

• Cauliflower Soufflé

• Celery Salad

• Chard Salad with Preserved Lemon and Olives

• Chevre Gratin with Roasted Peppers, Tomatoes &and Chiles

• Chevre with 3 Vegetable Toppings

• Chickpeas with Swiss Chard

• Chipotle Squash and Black Bean Chili

• Christmas Brussels Sprouts

• Cobb Salad

• Cold Soba Noodles with Miso Dressing

• Colossal Squid Salad

• Creamed Kale with Bacon Bechamel

• Creamy Mushroom Bruschetta

• Crunchy Peanut Noodle Slaw

• Cucumber and Shrimp Salad

• Curly Endive Salad with Hot Bacon Dressing and Goat Cheese

• Curried Parsnip and Sweet Potato Latkes

• Dr. Frankensteinmanburg's Mix and Match Latkes

• Fagiolini e Pinoli - Green Beans and Pine Nuts

• Forked Lemon Potatoes

• Garlicky Roasted Potato Salad with Wilted Kale and Tahini Dressing

• Gordon Hammersleys Winter Vegetable Stew with Cheddar-Garlic Crumble Crust

• Grilled and Marinated Eggplant

• Grilled Paneer Stuffed with Spicy Potatoes and Raisins

• Grilled Sourdough Panzanella Italian Bread Salad

• Honeyed Parsnips and Carrots with Rosemary

• Kale and Quinoa Salad with Cranberries and Feta

• Kale Caesar Slaw with Crispy Prosciutto

• Late Summer Vegetable and Goat Cheese Gratin

• Laura Kennedy's Famous Pickled Red Cabbage

• Magical Potatoes

• Marinated Eggplant

• Marinated Red Beet And Fairwinds Chèvre Roulade

• Melon with Buffalo Mozzarella and Olive Oil

• Miniature Potato Skins

• Miso-braised Mushrooms and Eggplant on a Polenta Bed

• Mom Waldman s Mock Chopped Liver

• Moroccan Carrots, Squash and Chick Peas with Couscous

• Nicoise Ratatouille

• Oyster Mushroom and Barley Salad with Sweet Herbs

• Palak Matar Paneer

• Parsnip Gouda Gratin

• Parsnip Puree with Creme Fraiche

• Pear and Apple Salad with Roquefort Cheese, Endive and Mustard Sherry Vinaigrette

• Pear, Fennel and Acorn Squash Soup

• Petite's Cauliflower and Potato Gratin

• Plantain Roasted Jalapeno Fritters

• Poached Eggs on Wilted Greens

• Potato and Roasted Corn Salad

• Potato, Kale and Ricotta Galette

• Quinoa Salad with Roasted Squash, Black Beans and Corn

• Rapini on Bread

• Rappie Pie

• Red Lentil and Squash Curry with Spinach

• Red Rice Salad with Mango, Shrimp and Coconut

• Roast Potatoes with Garlic, Herbs, Olive Oil and Sea Salt

• Roasted Beet Quinoa Salad

• Roasted Eggplant Rolls Stuffed with Chèvre on a Roasted Red Pepper Sauce

• Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil

• Roasted Squash Galette with Goat Cheese and Sage

• Roasted Tomatoes

• Salad of Asian Pear, Endive, Grizzly Gouda, Pecans and Walnut Vinaigrette

• Savoy Cabbage with Pancetta and Chestnuts

• Selkirk Oven-Dried Tomatoes

• Spiced Carrot and Avocado Salad

• Spinach Gnudi with Browned Butter

• Squash, Sweet Potato and Swiss Chard Gratin

• Stir-Fried Asparagus with Chickpeas and Tahini Dressing

• Stuffed Eggplant

• Sun-Ripened Cherry Tomato Sauce with Fior di Latte and Fresh Basil

• Sweet Potato, Wild Mushroom and Triple Cream Cheese Torta

• Tempura Beans with Seeded Mustard and Roasted Garlic Dip

• Tomato and Onion Salad

• Turkish Kisir Salad

• Turkish Spoon Salad

• Tuscan Farro Salad

• Vietnamese Lamb Salad

• Warm Asparagus, Chicken and Toasted Bread Salad with Walnut Vinaigrette

• Warm Pumpkin and Chickpea Salad with Tahini

• Warm Squash and Chickpea Salad with Tahini

• Wild Mushroom and Chestnut Terrine

Fagiolini e Pinoli - Green Beans and Pine Nuts

Nov/Dec 2011

From Nicole Kammerer

2 lbs. haricots verts or regular green beans

extra-virgin olive oil

1 small onion or 3 small shallots, finely sliced

1 garlic clove, minced

1/4 c. pine nuts

salt

Wash and trim the beans, then steam them for approximately 5 minutes or cook them in a large pot of boiling, salted water. Drain thoroughly, then pat dry. In a large sauté pan over medium heat, cook the onions or shallots until soft, about 5 minutes. Add the garlic and beans and cook over medium heat until the beans are just tender. Add the pine nuts and salt to taste.