I don’t often shop at regular, national chain grocery stores. I try to buy from Farmers Markets, grow my own, often I go to places that have lots of bulk options or I hit up other interesting locally run shops. I would hardly say I buy our food from one spot.
But, when I lived in Colorado before our stint in Tucson, I actually shopped at King Soopers all the time.
#1 I could walk there and I loved the walk, even on snowy days.
#2 They sold a whole lotta local food and had a decent organic or other natural food selection too. Woot, woot!
For whatever reason, not all King Soopers are the same, it seems. As a personal chef, I shopped at whatever grocery my clients wanted or whichever was closest to them and it gave me an opportunity to notice the pros & cons of each place.
The one near us now after our return to Denver is so-so at best. This past week, I saw an ad that said Colorado grown green beans were on sale. I was quickly sold and we headed to the store for those as well as cabbage, peaches and a couple other fabulous local goodies, too.
Since I had a good ton of green beans, I wanted to do something that made them sparkle and shine a bit. So, I steamed them. Added some sweet onions at the end for a quickie blanch and then gave them a cold shower until they were salad ready.
Xerxes picked cherry tomatoes for me in the rain, while I whipped up the dressing and toasted pine nuts. The feta was easy enough to crumble on top- feel free to use more than I did too!
Italian Cherry Tomato & Green Bean Salad
4 cups of trimmed greens beans
1 small sweet onion (or half of a big one)
1 teaspoon salt, divided
1 cup cherry tomatoes
1/4 cup pine nuts
1 tablespoon dijon mustard
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4 tablespoons olive oil
1 pinch of black pepper ground to taste
2 ounces feta cheese (about 1/4 cup crumbled) more or less depending on how much cheese you want
Bring a large pot of water to a boil.
Trim the green beans and cut the sweet onion into thin slices.
Once the water is boiling, add most of the salt (save about a 1/2 teaspoon) and dump in the trimmed green beans. Simmer for 4-8 minutes until the green beans are tender to the bite. Add the onions and swirl around until the strips are intertwined with the green beans.
Drain the onions & green beans into a bowl of ice water (or if you are feeling lazy, spray the green beans with icy cold water from you facet). Shake the green beans dry.
Meanwhile, place the pine nuts in a skillet over medium heat. Shake in the pan for about 1-3 minutes until they are each kissed with a bit of color.
Whisk together the mustard, balsamic and remaining salt in a large salad bowl. Slowly drizzle in the olive oil while whisking. Taste. Add more salt and even a bit of black pepper to taste.
Toss the green beans, onions, cherry tomatoes, pine nuts and feta cheese together. Taste. Add more cheese, salt and pepper as desired if needed.
Serve this unfussy, tossed salad with a baguette to mop up the drips.
Sweet dreams, friend,
Lilly