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Archive for July 12, 2013

RECIPE: French Green Beans Salad With Goat Cheese & Almonds

Green beans salad with goat cheese and
almonds. Photo courtesy Pom Wonderful.


We love crunchy, al dente green beans as a side dish or a salad course. This recipe, from Pom Wonderful, adds goat cheese and almonds that create a most appealing flavor profile. The green beans are stir-fried, but you can steam them if you prefer.



  • Juice from 1 large pomegranate, or 1/3 cup pomegranate juice
  • 1/3 cup arils from 1 large pomegranate
  • 1-2 tablespoons olive oil
  • 1-1/4 pounds fresh green beans, stems removed and cut on the bias into 1-inch pieces (6 cups)
  • 1 teaspoon grated lemon or orange peel
  • 1/2 cup sliced or slivered almonds
  • Salt and pepper to taste
  • 4 ounces fresh goat cheese, sliced


    1. SCORE pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils for the recipe; refrigerate or freeze remaining arils for another use.

    2. If making your own pomegranate juice, CUT 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. You should have 1 cup of juice.

    3. PLACE oil in a wok or large skillet and heat until hot. Stir-fry the beans with the lemon peel for 6 minutes.

    4. ADD the almonds and stir-fry for 1-2 minutes or until beans are crisp-tender. Remove from heat. Season to taste with salt and pepper. Toss beans with reserved pomegranate arils and pomegranate juice; turn onto a serving platter.

    5. ARRANGE goat cheese slices over the top (you can crumble them if you prefer) and serve.
    Find more recipes at and in THE NIBBLE’s vegetable recipes section.


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    TIP OF THE DAY: Blueberry & Yogurt Parfait

    When summer gives you affordable fresh blueberries, go all Bubba Gump on them and make every type of blueberry recipe you can think of: blintzes, cheesecakes, cobbler/crisps, coffee cakes/crumb cakes, cookies, fruit salads, ice cream, lemonade, pancakes, pies, preserves, muffins (try corn muffins or this blueberry muffin recipe), sauces, smoothies, sorbet, sundaes, tarts, trifles, whatever.

    We often toss blueberries and Greek yogurt (instead of milk) onto a bowl of cereal, but lately we’ve been getting fancier with a blueberry granola parfait. You can have it for breakfast, lunch, a snack or dessert.

    In this recipe, the orange yogurt is a refreshing change. If you can’t find orange yogurt, you can use lemon yogurt and lemon zest, or mix chopped orange segments into plain or vanilla yogurt.


    Ingredients For 4 Servings

  • 1 cup granola or your favorite breakfast cereal (we’ve used Cheerios and Corn Flakes)
  • 3 five-ounce cartons of lowfat orange yogurt
  • 4 cups fresh blueberries
  • Fresh orange zest
  • Optional: chopped orange segments

    Blueberry yogurt parfait with orange or lemon yogurt. Photo courtesy Fruits From Chile.


    1. DIVIDE and layer ingredients into four sundae glasses, large-bowl wine glasses or other interesting dish or glass. Start with granola, then blueberries, then yogurt. If you’re using chopped oranges as a layer, add them between the granola and the blueberries.

    2. REPEAT layers. Garnish with orange zest.

    Find more fruit recipes at


  • Do not wash blueberries—or any other fruit—until ready-to-eat.
  • To freeze berries, place them one layer deep on sheet pans, freeze, then store in freezer containers.

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