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Hi.

Welcome!  I'm Virginia, I started this blog as an outlet for my obsession of beautiful home design, landscape design, cooking, entertaining and DIY projects.  I hope that you will be inspired to browse my collection of photos and ideas that I have found in magazines, blogs and on-line to help you design or remodel you house, beach house or outdoor living area.  I love finding new interior designers or architects that impress me enough to blog about.  I have been a foodie forever and I love to create menus and entertain.  Also, I love beautiful tablescapes, fabrics, flowers and the list goes on....

Cherry Tomato, Green Beans and Wax Bean Salad with Lavender Vinaigrette

Cherry Tomato, Green Beans and Wax Bean Salad with Lavender Vinaigrette

Cherry Tomato, Green Beans and Wax Bean Salad 

Ingredients


6 ounces green beans, trimmed, cut into 3-inch lengths

6 ounces wax beans, trimmed, cut into 3-inch lengths

1-1/2 cups coarsely torn country-bread crumbs (about 3 ounces)

3-1/2 tablespoons extra-virgin olive oil

3 teaspoons chopped fresh thyme

2 cloves garlic, minced

2 teaspoons red wine vinegar

Kosher salt

1/4 teaspoon fresh lavender blossoms or about 1/8 teaspoon dried lavender*

2 cups cherry tomatoes, halved (10 ounces)

1/2 cup chopped red onion

Freshly ground black pepper

Directions


In large saucepan, add beans to rapidly boiling salted water. Cook, uncovered, until crisp-tender, 3 to 5 minutes. Drain beans; plunge into cold water to cool. Drain beans well.

Preheat oven to 375°F. In small shallow roasting pan, toss breadcrumbs with 1-1/2 tablespoons olive oil, 1 teaspoon of thyme, and 1 minced garlic clove. Sprinkle lightly with salt; toast in oven until golden brown, stirring occasionally, 5 to 7 minutes.

In large bowl whisk remaining 2 tablespoons olive oil, 2 teaspoons thyme, garlic clove, vinegar, 1/2 teaspoon kosher salt and lavender to blend. Add green and wax beans, tomatoes, and red onion to dressing; season with pepper. Toss to combine. Stir in breadcrumbs just before serving. Makes 4 main dish or 8 side dish servings.

*If using dried lavender, use about 1/8 teaspoon; increase the amount for more flavor, tasting as you go. Do not use more than 1/4 teaspoon. (Source) (see menu)

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