2013 was my fourth year to attend Camp Blogaway, the food blogger bootcamp held each year at Camp de Benneville Pines in the pine forested mountains in Angelus Oaks, California. Cabins, bunkbeds, sleeping bags, a lodge with a huge fireplace, and 100 food bloggers for a three day extravaganza saturated with food blogging happenings. This is what it is like in heaven. You can read two more of my posts about Camp from 2010 with many more photos here and here.
This year, one of the sponsors was Bob’s Red Mill, the specialty whole grains and flour company, and they gave out samples and coupons. I am now the proud owner of bags of Flageolet Beans, Corn Grits Polenta, White Rice Flour, Meusli, and Semolina Flour, and I have plans for every single one of them.
These Flageolet Beans are little creamy to light green colored bush beans that are popular in country French cooking. They are perfect in this Fageolet, Nectarine & Tomato Salad, because they soak up the juicy flavors of the fresh ginger, lime juice, orange zest and white balsamic vinegar. So every bite just pops with zing, and the great texture of the flageolets. This would be a perfect salad to take on a picnic or to accompany your BBQ feast. Remember, Father’s Day is just around the corner.
Flageolet, Nectarine & Tomato Salad with Lime, Ginger & Pistachios
Serves 2 as entrée, 4 as starter
3 pounds tomatoes, red, yellow and orange, in bite-sized pieces
1 cucumber, peeled with stripes, sliced, quartered
1 nectarine, cut in bite-sized pieces
1 cup red onion slices, 1 ½-inch pieces
Flageolet Mixture (below)
2 tablespoons fresh basil, chiffonade
1/3 cup roasted, salted, shelled pistachios, chopped
Lime wedges, for drizzling
White balsamic vinegar, for drizzling
Edible flowers (I used borage), for when the Queen comes to dinner
1. On a serving platter, or on individual plates, place tomatoes, cucumber slices, nectarine pieces and red onion slices. Top with the flageolet mixture. Squeeze a good amount of lime juice over and drizzle with white balsamic vinegar. Sprinkle with basil and pistachios. Enjoy.
1 jalapeno pepper, seeded and minced
1 tablespoon sugar
2 teaspoons grated orange zest
2 teaspoons grated fresh ginger
¼ cup lime juice
2 tablespoons white balsamic vinegar
1/2 cup cilantro leaves, minced
1/3 cup diced red onion
1 cup nectarine, unpeeled, diced
2 cups cooked flageolet beans, prepared according to package directions
1. Mix together the vinaigrette ingredients. Fold in the cilantro, red onion, diced nectarine and flageolet beans. Allow to sit at room temperature for one hour, or cover and chill up to 24 hours.
Note: The tomatoes and nectarine can be cut in wedges for a more dramatic presentation, but will need a knife and fork for eating.