Green Bean Salad With Herb-Tahini Dressing & Toasted Almonds

Green Bean Salad4

It’s almost Labor Day which means simple side dishes like this green bean salad should definitely make an appearance at your table.

We grow a few different varieties of bush beans at Tumbleweed Farm and I’m embarrassed at how few recipes I’ve posted this season. However, that’s about to change! I figured with the holiday weekend coming up this would be a nice recipe to post so you all have something tasty and simple to contribute to the table.


Green Bean Salad3

This salad could not be easier to whip up and is packed with great flavors and a lot of crunch. Taylor and I both agree the dressing is our “grown-up” version of ranch-which just so happens to be one of our old favorites. This simple side dish is a real crowd pleaser around these parts and it’s hard to believe that it’s actually healthy!

I hope you all have a lovely holiday weekend filled with great food and good company. If you don’t get the holiday off I hope you at least get a few hours to enjoy a tasty meal with friends- that’s our plan! Cheers.

Green Bean Salad with Herb-Tahini Dressing & Toasted Almonds


Blanched green beans are tossed in a creamy tahini dressing and sprinkled with toasted almonds for a simple and flavorful salad.
    10 mins.
    5 mins.

For the Dressing:

  • 1 garlic clove, minced
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 2 1/2 Tablespoons Tahini
  • 1/2 teaspoon pure maple syrup
  • 1/4 cup cilantro, finally chopped +additional for garnish
  • 1/4 cup dill, finely chopped + additional for garnish
  • 1/4 cup parsley, finely chopped + additional for garnish
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

For the Salad:

  • 1/4 cup almonds, chopped
  • 1 lb green beans, trimmed
  • Extra herbs for garnish
  • Salt and pepper to taste

Serves 4

  1. Prepare the dressing by combining all the ingredients in a food processor or blender and whirl away until smooth (you can also use and immersion blender). If the dressing is too thick add a splash of water. Taste test and adjust seasonings if necessary.
  2. Bring a large pot of lightly salted water to a boil. Add green beans and cook until crisp tender. About 4 minutes. Drain and place beans in a bowl of ice water. Once beans have cooled drain and pat dry.
  3. While beans cook heat a medium-sized skillet over medium-high heat. Add chopped almonds and toast, stirring often until the almonds are browned and lightly crisp on all sides-about 3 minutes. Remove from heat and set aside.
  4. Place green beans in a large bowl and drizzle with the dressing. Stir in almonds and toss until well combined. Sprinkle with extra herbs and season to taste with salt and pepper.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Always taste test as you go.

Summer Harvest Zucchini Boats

zucchini boats4

Sweet corn, cherry tomatoes, fresh basil and onions fresh from the dirt are all cooked to perfection in these lovely zucchini boats.  Basically, this meal is what Tumbleweed Farm tastes like in August.

Fresh Basilcorn harvestCherry tomato harvestTay harvesting kalefarmers market booth2

We are blessed with so much amazing produce at the moment. Each meal has turned into a celebration of the harvest and these zucchini boats are bursting with farm fresh flavors at their peak.

zucchini boats3

This is one of those non recipe recipes. You can really use any grain and flavor combination that you want, the important thing is to use fresh ingredients. All I did was toss a bunch of our lovely vegetables with some cooked wheat berries and farm fresh pesto. I then stuffed the mixture into a few hollowed out zucchini and put everything into a hot oven. The result was a simple summer meal bursting with farm fresh flavors.

If you haven’t cooked with wheat berries before I highly recommend it. They have a chewy texture that I absolutely adore. I cooked my wheat berries the evening before I made these zucchini boats since wheat berries take a while to cook (about 45 minutes). If you’re strapped for time feel free to substitute with a faster cooking grain.

zucchini boats2

I hope you all enjoy this summertime meal as much as we do. Savor these fresh flavors while they are still in season. Cheers!

Summer Harvest Zucchini Boats


Chewy wheat berries add a lovely texture to these simple and flavorful zucchini boats.
    15 mins.
    25-35 mins.

For the zucchini boats:

  • 1 cup wheat berries
  • 1 1/2 cups fresh corn kernels
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1 small red onion, diced
  • 5 basil leaves, julienned
  • 1-2 Tablespoons olive oil
  • 4 large zucchini, sliced in half lengthwise

For the pesto:

  • 2 cups packed fresh basil
  • 2-3 cloves of garlic, finely chopped
  • 1/4 cup pine nuts
  • 2/3 cup extra virgin olive oil
  • fine sea salt and pepper to taste

Serves 4

  1. Preheat the oven to 425 degrees.
  2. Cook wheat berries according to your specific brands instructions.
  3. Prepare the pesto. Combine all the ingredients for the pesto in a food processor or blender and whirl away until smooth. Taste test and adjust seasonings if necessary.
  4. In a large bowl toss the pesto with the cooked wheat berries and remaining vegetables.
  5. With a sharp knife cut the zucchini in half lengthwise. Using a spoon scoop out the flesh leaving 1/4 inch thick shells. Reserve flesh for another use.
  6. Scoop an even amount of the wheat berry mixture into each zucchini boat. Drizzle with a little olive oil and place the “boats” on a prepared baking sheet. Bake in the oven until zucchini is tender and tomatoes have soften and slightly blistered- about 25-30 minutes.
  7. Remove from the oven and garnish with basil. Enjoy!
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.

Balsamic Roasted Peach Crostini With Cashew Cheese & Basil

peach crostini_

Surprise! I have another peach recipe for you. Are you turning orange yet?

cashew cheese crostini with peaches

Peach season is winding down around these parts and I’m trying to squeeze in a few more recipes before they are gone for good.

These balsamic roasted peaches with basil are pretty stinking amazing. We loved them so much that we ate the leftover roasted peaches with oatmeal the morning after we enjoyed these toasts.

If you are skeptical about cashew “cheese” I really encourage you to give it a whirl. It’s really simple to prepare and if you have friends that are allergic to dairy or are avoiding it for other reasons it’s a nice alternative to have up your sleeves. Taylor is still under the impression that these crostini are made with ricotta cheese. Shhhhh!

However, if cashew cheese just isn’t your thing you can totally substitute with ricotta, goat or feta. Regardless of the cheese you choose the flavor combination of the balsamic roasted peaches with basil is to die for. These little toasts are a great appetizer to bring to a dinner party or even perfect for a light dinner served with a side salad -which is what we did.

I hope you all enjoy these crostini as much as we do. Pour a glass of your favorite wine, turn on some of your favorite tunes and dig in!

peach crostini 3

Balsamic Roasted Peaches with Cashew Cheese & Basil Crostini

Appetizers & Snacks

A sweet and savory appetizer bursting with farm fresh flavors.
    10 mins.
    20 mins

For the crostini:

  • 1 baguette of bread sliced into 1/2 inch thick rounds
  • 4 large ripe peaches, pitted and cut into 1/4 inch chunks (only peel if desired)
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 3 1/2 Tablespoons extra virgin olive oil +additional for brushing the bread slices
  • salt and pepper
  • 8-10 basil leaves, julienned

For the cashew cheese:

  • 1 cup raw cashews (soaked for at least two hours and drained)
  • 1/4 cup water
  • 2 Tablespoon fresh lemon juice
  • 2 Tablespoons nutritional yeast (optional but it adds a nice cheesy flavor)
  • 1 clove of garlic minced
  • 1/2 teaspoon of fine sea salt

Serves 12 toasts

  1. Preheat the oven to 400 degrees.
  2. Whisk together the balsamic vinegar, oil, honey and a pinch of salt and pepper. Toss with chopped peaches and place mixture on a prepared baking sheet. Bake in the oven until peaches are tender and have begun to caramelize a bit. About 15-20 minutes. Toss mixture halfway through cooking. Keep a close on things to make sure peaches don’t burn.
  3. While peaches cook prepare you cashew cheese. Place soaked cashews along with the rest of the ingredients into a high speed blender or food processor. Whirl away until smooth. Taste test and adjust seasonings if need be. Set aside.
  4. Once peaches have fully cooked remove from oven. Brush bread slices with a little olive oil and place on the upper rack of the oven. Toast for about 3 minutes.
  5. Assemble the crostini by spreading a layer of cashew cheese followed by a dollop of roasted peaches. Add basil and a pinch of salt and pepper. Enjoy!
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Always taste test as you go.