Air Fryer Green Bean Fries

Green bean fries get extra crispy when cooked in the air fryer. Fresh green beans are first parboiled, then seasoned, air fried, and served with a special sauce.

Ingredients

• 1 lb. fresh green beans, trimmed

• 1/2 cup water

• 1 cup flour

• 1 large egg

• 1/3 cup milk

• 2 cups seasoned fine dry bread crumbs

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/4 teaspoon salt

• cooking spray

• lemon wedges for serving

Special Sauce:

• 1/2 cup mayonnaise

• 1/4 cup ketchup

• 2 teaspoons mustard

• 1 teaspoons minced sweet or dill pickle

• 1 teaspoon steak seasoning

• 1/8 teaspoon cayenne pepper

Directions

1. Combine beans and water in a saucepan, cover, and bring to a boil. Cook until beans are bright green and crisp-tender, about 4 minutes. Drain and transfer to a bowl of ice water.

2. Preheat air fryer to 375 degrees F.

3. Put flour in a bowl. In another bowl, whisk together egg and milk. In a third bowl, stir together bread crumbs, chili powder, garlic powder, onion powder, and salt. Drain beans and pat dry with paper towels. Toss beans with flour to coat, shaking off excess. Dip into egg mixture and then into bread crumbs to coat, shaking off excess.

4. Working in batches if needed, arrange beans in an even layer in the air fryer basket and lightly coat with cooking spray. Cook, turning once halfway through, until golden brown, about 4 minutes. (If you like, keep fries warm in a 250 degrees F (95 degrees C) oven.)

5. Meanwhile, stir together mayonnaise, ketchup, mustard, minced pickle, steak seasoning, and cayenne pepper in a small bowl for Special Sauce.

6. Serve green bean fries with Special Sauce and lemon wedges.

Tomato Mozzarella Salad

With fresh tomatoes and basil in your garden now, this dish is the perfect summer treat.

Ingredients

• 3 large tomatoes, sliced

• 8 ounces mozzarella cheese, sliced

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ¼ cup minced fresh basil

Directions

1. Gather all ingredients.

2. Place tomato slices, alternating with mozzarella slices, on a large serving platter.

3. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.

4. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Easy Garlic-Lemon Scallops

In this simple scallop recipe, large sea scallops are sautéed in butter and garlic and served with a lemon-butter sauce. They will melt in your mouth!

Ingredients

• ¾ cup butter

• 3 tablespoons minced garlic

• 2 pounds large sea scallops

• 2 tablespoons fresh lemon juice

• 1 teaspoon salt

• ⅛ teaspoon pepper

Directions

1. Melt butter in a large skillet over medium heat. Stir in garlic and cook for a few seconds until fragrant.

2. Arrange scallops in a single layer in the skillet; cook until golden brown on one side, about 2 minutes. Turn scallops over using tongs and continue cooking until firm and opaque, about 2 minutes more. Transfer scallops to a platter, reserving butter in the skillet.

3. Whisk lemon juice, salt, and pepper into butter; pour sauce over scallops to serve.

Amish Peanut Butter Spread

This is a tasty peanut butter spread, sometimes known as 'church spread' that is common among the Amish and Mennonite communities. Great on bread, bananas, ice cream, etc.

Ingredients

• 1 cup light corn syrup

• ½ cup peanut butter, smooth

• ¼ cup marshmallow creme

Directions

1. In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined.

2. Store in an air-tight container.

Rhubarb Bread

This rhubarb bread recipe will turn one of the wonderful gifts of spring into a delicious treat for everyone.

Ingredients

• 1 cup milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 ¾ cups brown sugar, divided

• ⅔ cup vegetable oil

• 1 large egg

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups chopped rhubarb

• ½ cup chopped walnuts

• ½ teaspoon ground cinnamon

• 1 tablespoon butter, melted

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.

2. Stir together milk, lemon juice, and vanilla in a small bowl; let stand for 10 minutes.

3. Mix together 1 1/2 cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda, and stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts. Pour batter into prepared loaf pans.

4. Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.

5. Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes.

Greens and Beans Tartine

Bacon beans, garlic, and greens are combined in this delicious open-faced sandwich called a tartine.

Ingredients

Toast:

• 4 thick slices French bread

• 2 tablespoons olive oil

Greens:

• 1 bunch Swiss chard, stems removed

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• zest from 1 lemon

• salt and freshly ground black pepper to taste

• cayenne pepper to taste

Beans:

• 2 slices bacon, cut into 1/2 inch pieces

• ¼ cup sliced green onions

• ½ teaspoon ground cumin

• ¼ teaspoon dried oregano

• salt to taste

• 1 (12 ounce) can pinto beans, drained and rinsed

• 2 tablespoons water, plus more as needed

Tartine:

• 1 lemon, juiced

• 6 ounces pepper Jack cheese, grated

• 1 red Fresno chile, thinly sliced

• ¼ cup thinly sliced green onions

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Drizzle olive oil on both sides of the bread.

3. Bake in the preheated oven until light golden brown, about 20 minutes.

4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.

5. Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.

6. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.

7. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

8. Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.

9. Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.

10. Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.

11. Serve topped with Fresno chile pepper slices and green onions.