Green Beans with Walnuts and Gorgonzola

I made this recipe up one day when faced with an overly ambitious purchase of green beans. In hunting through the fridge, I found Gorgonzola cheese and thought, why not? It’s pretty tasty.

1 lb. green beans, washed and trimmed
1/4 cup walnuts, toasted in the oven or in a pan for 5-7 minutes
1/4 cup Gorgonzola cheese
2 Tbsp vinaigrette
1/4 tsp salt
1/8 tsp black pepper

In a medium pot, bring half a pot of water to the boil. Drop green beans in and boil for just a few minutes. Drain water, and add walnuts, cheese, vinaigrette,salt and pepper. Toss to coat and slightly melt the cheese. Check seasonings and serve.

Ina’s Celery & Parmesan Salad

You wouldn’t think that celery could be the star of a dish, but this salad from Ina Garten pairs crisp cool celery with the tartness of lemon, the crunch of walnuts and the salty goodness of parmesan. The dressing is good on lots of fresh vegetables – and I make this salad out of tomatoes and cucumbers when they are abundant.

Mix dressing in a big bowl:

1/2 cup olive oil
2 tsp lemon zest (optional)
1/4 cup lemon juice
2 Tbsp shallot, minced, or a little bit of garlic, mashed
1 tsp celery seeds
1/2 tsp celery salt
1 tsp fish sauce (from Asian market)
salt and pepper to taste

5 cups chopped celery (Usually one whole thing of celery.)
big handful of parmesan cheese
2/3 cups toasted walnuts, rough chopped.

Roast walnuts for 10 minutes in a 350 oven, or you can pan roast them for several minutes on medium high heat, shaking them constantly.

Add celery, nuts and parmesan to the dressing and toss well. Delish!