1Tsp salt, plus more for seasoning

1 lb string beans, stem ends trimmed

2 tsp olive oil

1 tsp brown mustard seeds

1 small yellow onion, thinly sliced into rounds

2 tsp minced ginger

Fill a large bowl with ice and water.  Bring a pot of water to a boil and add 1 tsp salt and the string beans.  Cook until bright green, about 3 minutes, then drain into a colander.  Transfer to ice bath to stop cooking, drain again and set aside.

Place a large skillet over high heat, add oil.  When very hot, add mustard seeds and cook until seeds begin to pop, around 30 seconds.  Add onion and cook .  After about 3 minutes add ginger and cook 1 minute more.  Add beans and stir until hot.  Season with salt.

3 cups all purpose flour

1 tblsp granulated sugar

1 tsp salt

1 tblsp baking powder

2 tsp dried dill(or 2 tblsp if using fresh)

1 cup finely graded sharp cheddar cheese

12 oz beer

Mix all dry ingredients together, slowly add beer.  Batter will be thick. 

375 for approximately 45 minutes

Choose any herb and cheese combo you like!!  Rosemary and feta is great also!

2 lbs green beans, ends trimmed

2 tblsp olive oil

Coarse sea salt

Preheat oven to 500 degrees and lightly oil a roasting pan

Place beans on roasting pan in a single layer and coat with oil.  Roll beans around until evenly coated.

Roast for 15 minutes and shake pan occassionally for even cooking.

Transfer beans to a bowl and salt to taste.

Best green beans I ever had!

This is softer than traditional biscotti.

6 tblsp unsalted butter, softened, plus more for baking sheet

2 cups all purpose flour, plus more for baking sheet

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1 cup sugar

2 large eggs

1cup shelled pistachio nuts

1/2 cup chocolate chips

Heat oven to 350 degrees.  Butter and flour a baking sheet;set aside.

Next, whisk together flour, cocoa powder, baking soda, and salt.

In a bowl with an electric mixer, cream butter and sugar until fluffy.  Add eggs and beat until combined.  (Be sure to scrape down the sides of the bowl.)  Add flour mixture and stir until you get stiff dough, then stir in pistachios and chocolate chips.

Put dough on prepared baking sheet and form into a slightly flattened log (12 by 4 inches)  Bake until slightly firm, about 25 minutes.  Cool about 5 minutes.  Reduce heat to 300 degrees.

Cut biscotti (on a cutting board, with a serrated knife) into 1 inch thick slices.  Put biscotti, cut side down, on baking sheet and bake until crisp but a little soft in the center, about 8 minutes.

This is super with pistachio ice cream!!

1/2 cup olive oil

5 large green onions coarsely chopped

2 tblsp soy sauce

2 tsp Asian sesame oil

2 tsp sesame seeds

2 eggplants cut crosswise into 1/2 inch slices

Puree oil, green onions, soy sauce and sesame sauce.   Stir in sesame seed and pepper.  Brush on eggplant and place on grill.  Heat about 3-4 minutes per side.

1 1/2lbs carrots julienned

2 tblsp olive oil

1 tsp orange jest

1/3 cup orange juice

1 1/2 tblsp honey

salt and pepper to taste

Preheat oven to 400 degrees.  Combine olive oil, orange peel, juice, salt and pepper-mix well.  Place carrots in a dutch oven, pour oil mixture over, and cover with lid or foil.  Bake 15-20 minutes.  Uncover carrots and drizzle with honey.  Raise heat to 450 and cook for about 10-15 more minutes, uncovered.