About the Dish

5 ounces Butter Beans
1 Shallot
2 cloves Garlic
2 tablespoons Vegan Mayonnaise
1 packet Gulden's Spicy Brown Mustard
1 Lemon
1 teaspoon Bragg Liquid Aminos
1 tablespoon Nutritional Yeast
4 ounces Snap Beans
5 ounces Edamame
1 Pita Bread
1 ounce Walnuts
Per Serving
Calories 550
Total Fat 23 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 570 mg
Total Carbohydrates 69 g
Dietary Fiber 14 g
Sugar 14 g
Protein 24 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Carbonated Mead

A three bean garden-fresh salad with a creamy caesar dressing needs something refreshing. We suggest you consider a carbonated mead to cut the creaminess. We suggest Monks Mead, brewed and carbonated in Avondale Estates.

Monks Mead, Avondale Estates, Georgia

Chardonnay - Chablis, France

A crisp, stony and lemony chardonnay will help offset the salty, tangy, and creamy nature of the caesar dressing. The beans bring about a “meaty,” and weighty texture to dish and the razor-sharp acids of a Chablisienne Chardonnay brings about contrast, cutting through the richness.

Jean-Marc Brocard ‘Sainte Claire,’ Chablis, France

METHOD

1
Fill a saucepan half full with about 4 cups water. Place over high heat.
2
MISE EN PLACE • Peel and finely chop shallot. • Peel and finely chop garlic. • Squeeze 2 tablespoons lemon juice. • Trim snap beans. Cut into 2-inch pieces.
3
When water boils, stir in butter beans. Reduce heat to medium. Simmer until beans begin to become tender, about 8 minutes.
4
While butter beans cook, in a bowl, whisk together shallot, garlic, mayonnaise, mustard, measured lemon juice, aminos and nutritional yeast.
5
To saucepan, add snap beans and edamame. Cook until all beans are crisp-tender, about 3 minutes.
6
• In a large bowl, combine 2 cups ice and about 4 cups water. Place by the stove. • Using a slotted spoon, transfer beans to ice bath. Let cool. • Drain well. Discard any ice.
7
Toss beans with dressing.
8
Toast pita as desired.
9
• Divide bean salad between 2 plates. • Garnish with walnuts. • Serve with pita, and enjoy!

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