Green Beans with Walnuts and Dried Cherry Vinaigrette

What You'll Need:

1/3 cup olive oil
1/3 cup minced shallots
3 tbsp plus 2 tsp Sherry Wine vinegar
2 tbsp chopped fresh mint
1 1/2 tsp kosher salt
1 tsp sugar
1/2 tsp black pepper
1/3 cup dried cherries
1 1/2 lbs trimmed slender green beans
1/2 cup walnuts, chopped


Preparation:

Whisk first 6 ingredients and 1/2 tsp pepper in a small bowl. Mix in dried cherries, set aside.

Fill a large bowl with water and ice, set aside.

Cook green beans in a large pot of boiling, salted water until crisp-tender, 3-4 minutes.

Drain, and transfer to the ice water bowl. After beans have cooled, drain again.

Toss green beans, walnuts and vinaigrette in a large bowl or serving dish. Serve at room temperature.

Quick Chili

I make this all the time, it is so tasty and very simple and quick to make!

What You'll Need:
1 tbsp olive oil
1 lb lean ground beef (grass-fed it you can)
1 large sweet onion, chopped
2 cloves garlic, minced
2 chili pepper, coarsely chopped
28-oz can crushed tomoatoes
1 small can tomato paste
1 can black beansm rinsed and well drained
1 tbsp dried oregano
1 tbsp dried basil
sea salt and black pepper to taste

Preparation:
 In a large skillet heat the olive oil over medium heat. Add the ground beef and cook until well browned. (If you buy lean/extra lean beef you shouldn't have to drain) Add onion and cook until softened. Then add garlic and chili peppers and cook until soft, about 5 minutes.

Add the crushed tomatoes (I usually DO NOT use the whole can, depends on how much tomato you want, I usually just use half, same with the paste) and tomato paste. Stir well and heat until bubbling.

Add the beans, spices, salt and pepper and turn to low heat. Simmer for about 15-20 minutes. Serve hot, on its own or over cooked brown rice.