This seasonal salad features fresh green and yellow beans
5 mL minced or crushed garlicMeanwhile, place a large, deep skillet over medium heat. After about a minute, add the olive oil and butter, and swirl to coat the pan. Reduce the heat to low, add the almonds, and cook, stirring often, for 5-8 minutes or until the almonds give off a toasty aroma. Stir in the garlic during the last couple of minutes, taking care not to burn it. Set aside.
In the meantime, when the water comes to a boil, add the beans and reduce the heat. Simmer for 3-5 minutes, until beans turn bright green and shiny and become tender crisp. Drain thoroughly. Return the pan of almonds to the stove over medium-low heat. Add the green beans, turning them with tongs to mix with the nuts and garlic. Serve hot.Aug. 15 is National Acadian Day. Here is an Acadian-inspired recipe for Chicken Fricot to cook on Monday. It’s easy, healthy and tasty.Adapted from Young, Donna and Margaret Routledge: New Maritimes Seasonal Cooking, Nimbus Publishing Limited, Halifax, 1996.1 bay leaf500 mL sliced carrots15 mL butterRemove skin and visible fat from chicken.
Strain broth through colander and return it to saucepan. Remove meat from bones, cut into bite-size pieces and add to broth with onion, potatoes, and carrots. Discard bay leaf. Bring to boil, reduce heat and simmer 5 minutes. To make dumplings, combine flour, baking powder and salt in a small bowl. Cut in butter. Stir in milk with fork and mix only to moisten. Let rest 2 minutes. Drop dumplings by teaspoonful into fricot. Cover pot tightly, and simmer 10 minutes. Serve in soup plates garnished with parsley.Margaret Prouse, a home economist, writes this column for The Guardian every Friday.
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