SMOKED PAPRIKA GREEN BEANS

I am always finding new ways to make green beans. I found a very good quality of smoked paprika in a small market and used it in this recipe. These green beans may become addictive...that's how good they are!

2 lbs green beans, root end broken off

2 T avocado oil

2 shallots, minced

2 cloves garlic, minced

2 t smoked paprika

Zest and juice of ½ lemon

Sea salt and freshly ground black pepper

1 T extra-virgin olive oil, for finishing

Boil green beans in salted water for about 5 minutes.

Drain well and set aside.

In a large skillet, heat oil over medium heat.

Add shallots and sauté until soft, about 5 minutes.

Add garlic and sauté another minute.

Add the paprika and cook one more minute.

Add the beans and stir to completely coat.

Add the lemon zest and juice.

Season with salt and pepper and drizzle with olive oil.

Spoon onto a warm platter and serve.

Serves 6

MARYLAND-STYLE SHRIMP SALAD SANDWICHES

Shrimp rolls make a perfect light dinner or a hearty lunch. This is my version of a Maryland style shrimp salad complete with the subtle flavor of Old Bay Seasoning.

Shrimp Boil

2 cups water

1 lemon, cut in half, divided

2 t Old Bay Seasoning

2 bay leaves

2 lbs. large shrimp (16 to 20 per pound), peeled and deveined

Pour water into a saucepan.  

Squeeze in the juice of ½ lemon and throw in the lemon half.  

Add the Old Bay and bay leaf.

Bring to a boil and add the shrimp.

Turn off heat, cover, and let sit for 4 minutes.

Remove shrimp with a slotted spoon to a bowl and let cool.

Slice in half, lengthwise and then cut in half again.

Place in a medium bowl and refrigerate.

Dressing

½ cup mayonnaise

2 T chopped parsley

2 t chopped fresh dill, or ½ t dried

½ t celery salt

½ t Old Bay Seasoning

2 stalks celery, finely diced 

2 scallions, thinly sliced

3 T minced red onion

Sea salt and freshly ground black pepper

Juice of ½ lemon

Lemon wedges, for garnish

Mix above ingredients together in a small bowl.

Add shrimp to the bowl with the dressing and stir to combine.

Cover and refrigerate for at least 2 hours.

Serve on top-split hot dog rolls, outsides buttered and toasted.

SHIRLEY TEMPLE DOLL

This was my Christmas gift in 1955 - she hasn't aged a bit!

GARLIC RANCH SALAD DRESSING

I prefer to make my ranch salad dressing from scratch rather than buy it in a bottle or in a packet. There are no
preservatives in this dressing.
It is so delicious and if you want to really jazz it up, add some crumbled blue cheese to the dressing or directly to your salad and add some crumbled fried bacon.

2 cloves garlic, pressed or minced
1 cup mayonnaise

½ cup plain Greek yogurt
½ cup buttermilk
¼ cup minced Italian parsley
Zest & juice of ½ lemon
2 T minced fresh chives
½ t minced fresh or freeze-dried tarragon

½ t dried dill

¼ t dry mustard
1 t Worcestershire sauce
½ t white wine or champagne vinegar
½ t paprika

2 dashes hot sauce (optional)
Sea salt and freshly ground black pepper

In a bowl, combine all of the ingredients.
Pour into a jar fitted with a lid and refrigerate for 2 to 3 hours.

QUICK CUCUMBER & CABBAGE KIMCHI

I never liked kimchi in a jar. I often thought, "why does my husband like this and why is it so expensive"? I knew when he was opening up the jar to spoon out some because of the smell. This kimchi recipe is low in sodium and delicious. You can adjust the amount of heat you want with the red pepper powder and you can leave out the fish sauce if you prefer.

1 English cucumber, cut in half lengthwise and sliced
1 ½ t sea salt

½ sweet onion, thinly sliced

½ napa cabbage, shredded

2 carrots, peeled and grated

2 cloves garlic, minced

1-inch piece ginger, peeled and grated

2 to 3 stems fresh chives, snipped
4 scallions (green onions) thinly sliced
1 to 2 sheets Nori, thinly sliced or torn, optional
1 T red pepper powder

2 t sesame oil

2 t toasted sesame seeds
2 t fish sauce

1 t sugar

Place sliced cucumbers in a large bowl and sprinkle with the 1 ½ teaspoons of sea salt.

Toss well and let stand at room temperature for 30 minutes until liquid has been extracted.

Drain and rinse well. Rinse the bowl.

Place cucumbers back into the bowl and add the remaining ingredients.

Mix together and refrigerate until well chilled.

MEXICAN CAULIFLOWER POPCORN

Cauliflower is known as one of the superfoods. It is delicious roasted and seasoned with chile-lime seasoning or Parmigiano-Reggiano, for an Italian style popcorn. This makes a great side dish or snack.

1 head cauliflower, florets cut off into bite-size pieces

1 T avocado oil

Sea salt and freshly ground black pepper

1 heaping tablespoon Mexican chile-lime seasoning

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

In a large bowl, toss the cauliflower with the oil and season with salt and pepper.

Place in oven and roast for 40 minutes, stirring once after 20 minutes.

AVOCADO TOAST WITH FETA CHEESE

Avocado toasts are so versatile. You can add so many toppings and you have a healthy breakfast, brunch, or lunch. Get creative and top with your favorite cheese and various eggs.

1 ripe avocado
2 T chopped cilantro
Juice of ½ lemon
Sea salt & freshly ground black pepper
4 slices pumpernickel or whole grain bread, toasted
4 oz crumbled feta cheese
Tomato slices
2 hard-boiled eggs, sliced
Black sesame seeds

Cut avocado in half, remove the stone and scoop out flesh into a small bowl.
Roughly mash with a fork and add the cilantro and lemon juice.
Season to taste with salt and pepper.

Spread avocado onto each slice of toast.
Sprinkle on crumbled feta cheese and add some tomato slices.
Top with some slices of hard-boiled eggs and sprinkle with black sesame seeds.
Season to taste with salt and pepper and serve.

Makes 4 avocado toasts

APPLE, PECAN, & BLUE CHEESE SALAD

There's something wonderful about the sweetness of apples, dried cranberries, and candied pecans and the robust flavor of blue cheese with a maple flavored vinaigrette dressing. There is enough salad dressing in the recipe to use again.

Vinaigrette

2 t Dijon mustard

¼ cup pure maple syrup

2 T apple cider vinegar

¼ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Salad
Various salad greens, enough for 4 people

1 apple, cored and thinly sliced

¼ cup dried cranberries

½ cup candied pecans

6 oz blue cheese, broken into bite-size chunks

In a small bowl, whisk together the Dijon, maple syrup and vinegar.

While slowing pouring, whisk in the olive oil and keep whisking until it becomes emulsified (slightly thickened).

Season to taste with salt and pepper.

Place the salad greens in a bowl, drizzle on some of the vinaigrette, toss to combine, and divide between 4 plates.

Divide the apple slices, cranberries, pecans, and blue cheese on top of each salad. 

Drizzle on a little more dressing and serve.

Serves 4

GREAT GRANDPARENTS, GEORGE M MARKHAM & MARANDA STONE MARKHAM, c1886 - LEE COUNTY, VIRGINIA