Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt Sauce

One of the heirloom beans we are growing for the first time is Anellino di Trento.  We were initially drawn to the unusual crescent shape and speckled colors of this bush bean.  Sometimes known as Anellino Marmorizzato, this heirloom variety from Northern Italy is "marmorizzato" (marbled) in shades of green, purple and lavender, with a dense, firm texture and unusual, rich flavor.  The taste actually resembles that of a yardlong bean.  A pole version of Annellino, Stortino di Trento ("Curved from Trent"), is also available, but we have been quite pleased with both the productivity and taste of our bush beans.    Stortino di Trento, Anellino di Trento, and another heirloom bean, Sultan's Golden Crescent, are all beans referred to as "shrimp" beans because of their curved shape.

Anellino di Trento beans, with their unusually solid texture and distinct flavor, combine perfectly with roasted cauliflower to create an extremely hearty dish.   The vegetables are filling (and vegan) even without the yogurt sauce, but the sauce adds a nice zing thanks to fresh cilantro and spicy garlic.   These flavors play off the toasted Madras curry which seasons the vegetables to perfection.   If you are not growing Anellino di Trento beans, any green beans or even yardlong beans will work well in this recipe.   Be sure to select beans that are firm, not wrinkled or starting to dry out, with a bright color that indicates they are still fresh and full of flavor. 

Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt Sauce
serves 2-4

Ingredients

Cilantro Yogurt Sauce

1            cup                non-fat Greek-style plain yogurt such as Fage
1            Tbs                fresh lemon juice
1/2          cup               cilantro, choped
1                                 garlic clove, minced

Curried Green Beans and Roasted Cauliflower

1             large             cauliflower head, cut into 1" florets
1                                 red onion, thinly sliced
1/4          cup               olive oil
1/2          lb                  green beans, cut into 2" pieces
1            Tbs                vegetable oil
2            slices             white sandwich bread, cubed
1            tsp                 Madras curry powder
                                   sea salt and black pepper

Procedure
 

Cilantro Yogurt Sauce

1. Combine all ingredients.  Season with salt and pepper.  Set aside.
   

Curried Green Beans and Roasted Cauliflower

1. Heat oven to 425°.  Combine cauliflower and onion with 3 Tbs olive oil.  Season with sea salt and black pepper, then spread in a single layer on a sheet pan.
2. In same bowl, toss the beans with 1 Tbs olive oil and season with salt and pepper.  Spread beans on another sheet pan.
3. Place both sheet pans in oven and roast until tender and lightly browned, stirring occasionally.  The beans will cook faster, about 14 minutes, than the cauliflower, about 18 minutes.  Remove from oven and combine.
4. While vegetables are in the oven, heat 1 Tbs vegetable oil over low heat and saute bread cubes until golden and crispy, about 4 minutes.  Remove from pan to cool.
5. In the same pan, toast the curry power over moderate heat, stirring constantly, until fragrant, about 2 minutes.  Scrape out of the pan and toss with the cooked vegetables until well coated.  Season the mixture with salt and pepper.
6. Serve vegetables while still warm, topped with the bread cubes and yogurt cilantro sauce on the side.

Printable Recipe 

Butternut Squash, Feta and Jalapeno Quesadillas

Living in the heart of Tex-Mex country, quesadillas are ubiquitous.  Restaurants, however, tend to stick to the classic cheese and meat fillings.  At home, the quesadilla is so versatile that we have successfully created many different vegetable and cheese combinations depending on what's growing in the garden.  Our favorite combines butternut squash and feta with a jalapeño and lots of fresh cilantro from the garden.  The jalapeño adds only subtle heat, so we sometimes add a finely diced dried cayenne pepper left over from last summer's harvest for a stronger kick.

Butternut Squash, Feta and Jalapeño Quesadillas
serves 2 as entree

Ingredients

1                   1-lb butternut squash, peeled, seeded and cut into 1" cubes
1                   jalapeño, seeds and membrane removed, finely chopped
1                   dried cayenne pepper (optional)
4                   flour tortillas
4      oz         sheep's milk feta, crumbled
1/4  cup        cilantro, chopped
                     sea salt and black pepper
                     vegetable oil

Procedure

1. Boil a big pot of salted water and add cubed butternut squash.  Boil until tender, about 10 minutes.  Drain and cool slightly, then puree in food processor.  
2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste.  If you like more heat, add a finely diced dried cayenne pepper to the mixture.
3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro.  Use second tortilla to make a top for the quesadilla.  
4. Heat oil in large skillet over medium high.  Add quesadilla and cook until browned, then flip over and repeat.
5. Garnish with more cilantro and serve immediately.