Archive for the ‘Side Dishes’ Category

Tasteful Tuesday: Green Bean Potato Salad

Tuesday, May 21st, 2019

That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!

Enamel Potato Container | Kitchen Accessories | Sturbridge Yankee Workshop

What You’ll Need:

  • 1 pound small red potatoes
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 5 cups iced water, or as needed
  • 6 slices bacon
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • 4 green onions, thinly sliced
  • salt and ground black pepper to taste

Directions:

  1. Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
  2. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
  3. Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
  4. In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!

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Throwback Thursday: Spring 2019 Blog Wrap-Up

Thursday, May 9th, 2019

We have reached the last day of our Spring 2019 catalog and annual sale. It’s a little hard to believe we are almost halfway through the year, but we’re very much looking forward to the summer season. Our Summer 2019 catalog will be making its way to you this weekend and next week (request one here), but before we totally say goodbye to spring here at Sturbridge Yankee Workshop, take a look back with us at ten of our favorite blog posts of the season.

Weekly Spotlight: Spring Fever

Tasteful Tuesday: Coconut-Almond Chocolate Chip Cookies

Thursday’s Theme: Spring Crafts for You and the Kids

DIY Hanging Rain Gutter Planters | Make It & Love It | Spring Crafts

Thursday’s Theme: The Garden Shed of Our Dreams (a wishlist)

Weekly Spotlight: Spring 2019 Wall Art

Tasteful Tuesday: Tangy Deviled Eggs

Thursday’s Theme: Cubby Storage Benches

Knotty Pine 3-Cubby Storage Bench | USA | Sturbridge Yankee Workshop

Thursday’s Theme: Sink Skirt Inspiration (and tutorials)

Tasteful Tuesday: Strawberry Bread

Quick Tip: Sachets in Storage

Moth Repellent Scented Sachets | Quick Tip | Sturbridge Yankee Workshop

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Tasteful Tuesday: Veggie Stir-Fry

Tuesday, April 23rd, 2019

This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 tablespoon cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root
  • 1/4 cup vegetable oil, divided
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 3/4 cup carrots, rondelle
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons water
  • 1/4 cup onion, chopped
  • 1/2 tablespoon salt

Directions:

  1. In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
  3. Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

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