Thayer in the Kitchen

This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi.  Arthur is not a huge fan of green beans which I don't get.  What's not to like about green beans.  He loved this dish and requested it twice. 1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.)  If you are unable to find it, you could probably substitute bulgur 1-1/2# haricots verts or fairly young tender green beans, trim stem end and cut in 1/2 if they are large 1 cup chervil leaves (I substituted parsley and a bit of tarragon since I didn't have chervil available) 1/2 cup coarsely chopped walnuts (optional) 1/2 teaspoon Aleppo chili flakes (I purchased mine at Penzey's)  It is from Syria and was difficult to get for awhile, but I see it is now available at Amazon and also at Penzey's.  Their pepper is now from Turkey.  This is worth purchasing because it is spicy without being o...

This is a very good recipe for green bean casserole on A Veggie Venture website, http://kitchen-parade-veggieventure.blogspot.com/ .  Alanna Kellog the author of A Veggie Venture has the following to say about the recipe, "'World's Best Green Bean Casserole'. What a lofty name! Still, I just might call this updated green bean casserole the World's Best Casserole, bar none." I am unable to post the recipe for you here since it makes the original author tense to have it copied from her site.  However, its worth going to her website to find it and try it. 

I don't normally post recipes except those using produce from our CSA farm. One of the recipes in this menu does use some of our farm veggies. However, the main dish was a recipe for barbecued shrimp that I thought was so good that I decided to share it (as well as remember myself which recipe I used). It has a lot of ingredients in the marinade but don't be put off by it because its very easy. The hardest part is peeling and deveining the shrimp and Arthur was nice enough to take care of that chore. We had purchased some frozen shrimp from a local vendor who comes to one of our farmers' markets. I normally prefer fresh shrimp but these were exceptionally good. Spicy Barbecued Shrimp 1/4 cup vegetable or olive oil 1 tablespoon minced garlic 1 tablespoon fresh thyme 1 tablespoon chopped cilantro leaves, plus more, for garnish 1 jalapeno, seeded and minced (I used a little hot pepper from my daughter's garden. It was very hot! I didn't bother to seed it but mi...