Basil Bean Salad


  • 1 pound Bean of choice (ends trimmed)
  • 1 Shallot (minced)
  • 1 bunch Basil (chopped)
  • 2 tbsp Vinegar of choice (red wine recommended)
  • 3 tbsp Oil of choice (olive recommended)
  • Grated romano cheese to taste
  • 1 tsp Salt

Stir salt into a large pot of water. Bring to a boil and throw in beans. Cook for 3-4 minutes or until beans are tender. Drain into a colander and rinse with cool water.

In a bowl combine shallots and vinegar. Gradually, mix in oil and add the basil. Toss in beans and stir until they are well coated. Mix in cheese. Add salt and pepper to taste.

Serve chilled


Grilled Potatoes and Spring Onions

  • 2 pounds Potatoes (quartered)
  • 2-3 Spring onions (sliced)
  • 2 cloves Garlic (minced)
  • 2 tbsp Butter
  • Salt & pepper to taste

Preheat grill to medium heat.

Pull out 2 or three squares of aluminum foil that are large enough to easily wrap the potatoes. Place some potatoes, garlic and onions in the center of each. Cut small dots of butter across potatoes and sprinkle with salt and pepper. Fold foil over the potatoes and seal the edges.

Place foil packets on grill over indirect heat and cover. Cook about 15 minutes before flipping and cooking another 15.

Serve hot off the grill.