This  green bean salad is a great way to perk up frozen green beans.

 

 

Frozen green beans are what they are. Fresh is better but if frozen is what you have use them.

 

 

So there were only about 4 leaves of cilantro out in the garden. it looks like this salad will be more parsley flavored.

 

 

 

 

Chop up Tomato, feta, parsley/cilantro, and onion.

 

 

In a bowl or something

 

 

Add green beans,

 

 

onions,

 

 

parsley, feta,

 

 

vinegar, and olive oil.

 

 

Toss together.

 

 

Serve right away or make ahead.

 

Ingredients

• 12oz. frozen or fresh green beans
• a couple of red onion slices, chopped
• 1 tomato, chopped
• 3 tablespoons parsley or cilantro, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons red vinegar
• 5 tablespoons olive oil
• pepper to taste

 

boil green beans until crisp tender.
Toss beans with vinegar, olive oil, tomatoes, parsley, onions, and feta.

 

I saw a photo on foodgawker and just had to try it even though I really didn’t have any of the ingredients. So here is my tart inspired by the photo of the carrot an eggplant tart.

 

 

I started by making thin carrot slices with a vegetable peeler.

 

 

Like so.

 

 

Sliced a few onion slices. This was my substitute for eggplant. It was purple.

 

 

I used about 6 eggs pretend you see 6 eggs here. Thanks.

 

 

All the parmesan in the jar. Maybe 1/2 cup?

 

 

A little salt and pepper

 

 

and garlic powder to taste.

 

 

Then poured about 1/3 into an unbaked pie shell.

 

 

Put in a bunch of parsley.

 

 

I hoped the parsley  wouldn’t sink too much as it was my foundation for the carrots and onions in my non- tart pan that I’m using for a tart anyway.

 

 

I started from the edge and worked my way to the center alternating carrots and onions.

 

 

Then poured the remaining egg mixture over it.

 

 

Baked at 350 for 30 minutes or when I saw it really puffy and the edges turning brown.

 

 

 

 

let cool a little and serve.

 

Carrot and onion tart

ingredients

• 1 unbaked pie shell
• 2 carrots sliced with a mandoline if you have one or a vegetable peeler like I did
• a few slices of red onion
• 1/2 cup parsley chopped
• 6 eggs
• 1/2 cup parmesan
• salt, pepper and garlic powder to taste

In a bowl beat eggs, parmesan and salt, pepper and garlic powder. Pour about 1/3 into pie shell. add parsley.

Starting on the outside edge alternate standing carrot and onion slices on edge .

Pour remaining egg mixture over tart and bake at 350 for 30 minutes or until done.