Cold Green Bean Salad with Goat Cheese Dressing

This is an easy & super fresh salad! I had a craving for green beans, and decided to get a little creative with a salad. I LOVE radishes - they're an obsession I've had since I was a little girl - so anytime I can incorporate them into a recipe, I do. This is a perfect summer pairing for a fish or chicken dish... I served it alongside my Panko Pecan Crusted Flounder.

Ingredients:

• 1.5 lbs. fresh green beans
• 10-15 red radishes, sliced
• 5 sweet Campari tomatoes, deseeded and diced
• 1 tbsp. olive oil
• 1 or 2 garlic cloves, minced (depending on your love for garlic)
• 1 tbsp. fresh lemon juice
• 2.5 oz. goat cheese
• 1 tbsp. fresh dill, chopped
• Kosher or sea salt & freshly cracked pepper, to taste

Directions:

Bring a large pot of water to a boil. Add the green beans and cook until they are a little tender and turn bright green, approx. 2 minutes. Drain. Submerge the green beans in a bowl of very cold water. Drain again and pat dry with a paper towel. 

For the dressing: In a small bowl, whisk together the goat cheese, lemon juice, olive oil, garlic and dill. Salt & pepper to taste. Toss green beans with the dressing and transfer into your serving bowl. Garnish with fresh dill sprigs if you'd like. Enjoy!!

Grandma's Chocolate Sheath Cake

A good friend of mine asked me if I could suggest a dessert for him to make for a small dinner party next month. My mind immediately went to this recipe... My grandmother's chocolate sheath cake. This recipe was passed down to my mom, who makes it for most of our family's special occasions. I have to admit, I've actually never made it myself, but I've watched my mother make it countless times, and know that it's a simple & delicious cake!

Unfortunately I don't have a photo to add to this recipe, but now I'm itching to make this cake, so as soon as I do, I'll take a photo and add it to this post. 

Ingredients:

{cake}:

• 2 cups flour
• 2 cups granulated sugar
• 1 stick butter
• 1/2 cup shortening
• 4 tbsp. cocoa powder
• 1 cup water
• 1 tsp. baking soda
• 1/2 cup buttermilk
• 2 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 2 eggs
• Dash of salt

{icing}:

• 1 stick butter
• 4 tbsp. cocoa powder
• 6 tbsp. whole milk
• 1 tsp. vanilla extract
• 1 cup chopped pecans
• 1 lb. powdered sugar

Directions:

For the cake: In a large bowl, sift together the flour and sugar. Set aside. In a saucepan over medium heat, mix together butter, shortening, cocoa, and water. Bring to a boil, and then pour over dry ingredients, stirring well.

Add soda, buttermilk, cinnamon, vanilla, eggs, and salt. Mix and pour into a 17x11 sheet pan. Bake 20 minutes at 400 degrees.

For the icing {start 5 minutes before cake is finished baking}: In a saucepan, bring butter cocoa, milk, vanilla, and nuts to a boil. Remove from heat. Add powdered sugar and beat till creamy. Pour over hot cake. Serve warm with vanilla ice cream if desired.