Archive for the 'Spring' Category

Longbean Salad

Monday, June 15th, 2009


long bean salad

This weekend we have visited our close friends in the Bay Area who are fortunate to include the Mountain View Farmer’s Market into their Sunday morning routine. They get their weekly fruits, veggies and stroll to the cool coffee shop close by, and head back home.  Sounds great, does not it?  Especially when you have two cute kids with you who are enthusiastic about fruits they will be eating the next week.

When we were suggested to go to the market with them, I was also told that I’d love the variety of the offerings there.  Michelle was right; it was really refreshing to see all those veggies that I cannot get in the local supermarket here in Folsom.  Actually, I lied; I can get them locally, sometimes.  And as soon as you get them you’d better use them or they will go bad on you in the fridge.  Sad.

The first thing I have spotted in the farmer’s market were these Chinese long beans. They resemble fresh “börülce” to me, which is the name for “black eye beans” in Turkish.  And this wonderful salad is a summer days’ classic in my parents’ house.   All you need is fresh long beans, good tomatoes, good quality olive oil, salt, lemon juice and couple of cloves of garlic.  I have tried to measure the ingredients, but keep in mind that this is a salad, not a baking project ;) So, go with your senses, your palate when you are putting the dressing together.

Thank you Michelle and Dan for taking us to your Farmer’s Market!


Longbean Salad


Recipe type: Salad

Author: Fethiye Miller


  • a bunch of long beans (450gr/1lb)

  • 3 good size tomatoes, preferably from your own garden

  • 3 cloves or garlic

  • 4 Tbs of good quality extra virgin olive oil

  • pinch of Kosher salt

  • 4 – 5 Tbs freshly squeezed lemon juice

  • sumac, optional


  1. Wash the beans, and blanch them for 10 mins. Drain and run cold water over them

  2. Cut the beans in 5cm (2inch) pieces and tomatoes in small, bite size pieces

  3. Crush the garlic cloves

  4. Mix everything together

  5. Enjoy!

Chinese longbeans



Bulgur Pilaf with Fava Beans

Saturday, May 5th, 2007


My mom mentioned this recipe that she recently learned. Since I had some fava beans growing in our backyard, I had to try it out. Since we hardly consume rice, I used bulgur to make this pilaf. Amazing combination of 3 main ingredients: bulgur, fava beans and fresh dill. I would have never imagines such a result, but here it was.

Later I made the same pilaf, this time also adding artichokes. Try that, too if you like artichokes.

I must say that shucking the fava beans takes quite a time. Don’t spare.

  • About 1 cup of shelled, shucked fava beans

  • 1 cup of coarse bulgur

  • 1 medium size onion

  • 4 tablespoon olive oil

  • 1.5 – 2 cups of hot water (use broth if you have any)

  • salt to taste

  • fresh fill, chopped, about 3 – 4 tablespoons

  1. Cut the onions small, shell and shuck the fava beans

  2. Heat the olive oil, cook the onions until translucent. Add bulgur and fava beans. Add salt and hot water, stir well and cover. Reduce the heat to medium – low, cook your pilaf until water is absorbed

  3. When cooked, take off the heat. After cooled a bit, stir in the chopped dill

Serve warm or cold, either way is delicious!


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