Beans & Beyond

This Tuesday night meal actually started on Sunday with recipe inspiration from bon app├ętit magazine’s March issue. We grilled a sirloin steak seasoned with Emeril’s Rustic Vegetarian Rub and paired it with cannelini beans and cherry tomatoes, sauteed with garlic and cumin. (Did you know beans are credited with being great brain food?!) Leftovers received new life on crisp romaine hearts. The wonderfully fragrant beans and tomatoes became a dressing with added balsamic vinegar and extra virgin olive oil. Fresh beans, cherry tomatoes and parsley garnished the salad. My recipe archives yielded a favorite 2007 Food & Wine recipe for Lemony Asparagus Soup, the perfect use for the asparagus – and some celery – in my vegetable bin. After feeling proud for eating this healthy meal, we splurged on delicious poppy seed hamentashen for dessert!


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