Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Gorgonzolla Pecan Salad with Green Beans This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad. Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking. For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment.  Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans. Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

Gorgonzolla Pecan Salad with Green Beans

This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad.

Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking.

For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment. 

Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans.

Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

Notes

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    God, I’m so hungry, even salad looks good right now
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