Use a white wine that you’d want to drink after opening. And for those of you looking to speed things up, you don’t need to slice the green beans, but it was a good call, the sauce gets into all the nooks and crevices.

• 1 pound green beans, thinly sliced
• 1/2 cup / 2.5 oz / 70g golden raisins
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 medium yellow onion, finely diced
• 3 bay leaves
• 1/3 cup / 80 ml white wine
• 1/2 teaspoon hot paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• scant 1/2 teaspoon crushed red pepper flakes
• 6 ounces extra-firm tofu, cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 1/3 cup / 120 ml crème fraîche or sour cream
• 1/4 cup / 3/4 oz / 20g sliced almonds, toasted
• 1/3 cup / one handful of finely chopped fresh cilantro
• salt and pepper to taste

Cook the green beans in a pot of well-salted boiling water for about a minute, just long enough that they lose their raw edge. Drain and dunk in ice-cold water to stop the cooking. Drain again and set aside.

In a small bowl cover the raisins with scalding hot water for five minutes, drain and set aside.

Heat your largest skillet over medium heat. When the pan is hot, add the oil, garlic, onion, and bay leaves. Cook for 5 minutes, or until the onions and garlic start to brown just a bit. Add the wine and cook until it has mostly evaporated. Carefully remove the bay leaves. Stir in the paprika, cumin, coriander, curry powder, salt, crushed red pepper flakes. Stir in the tofu and raisins and cook until heated through, a minute or so. Add the butter and green beans and stir until the butter has melted. Remove from heat and stir in the crème fraiche, then most of the almonds and most of the cilantro. Taste and add more salt and some pepper if you like. Serve topped with any remaining almonds and cilantro.

Serves 4 to 6.

Inspired by a recipe in Anna Getty’s Anna Getty’s Easy Green Organic, to be published by Chronicle Books, 2010.

Prep time: 30 min - Cook time: 15 min

Source: www.101cookbooks.com

This is a great basic vegetable soup. Get creative -  add some pasta, crusty bread or cheese to it to give it a different punch.

• 2 Tbl Olive Oil
• stalk of celery
• Bag of Carrots
• 2 cups poatos
• 2 cups broccoli
• 2 cups zucchini
• 1 16 oz of tomato paste
• 10 cups of Vegetable broth
• 2 14oz cans of White Kidney beans
• 5 garlic cloves - crushed
• Salt and Pepper to taste

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, potato and onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning.   Add the 10 cups of vegetable broth along with the can of tomato paste  and two cans of beans. Bring to a boil, reduce the heat, and add the zucchini and broccoli simmer until the greens are tender, about 15 minutes.

Serve immediately, or cool and refrigerate overnight. Finish each serving with a drizzle of olive oil and some chopped olives or some Parmesan cheese.

Prep time: 20min - Cook time: 60 min

Serves: 10

As the first of the year have come and gone, I’m sure there are already some who have abandoned their new years resolutions. This year, make your 2011 resolution one that you can stick to: going green. Here are five resolutions that you can easily keep:

1. Give up plastic bags. Use cloth shopping bags instead of plastic bags. This small switch can make a big difference in the long run.  Did you know that globally people use more than 500 billion plastic bags a year?  Plastic takes a very long time to degrade and burning it releases toxins into the air.  There is no good way to dispose of this much plastic, so do your part and put the plastic bag down. Keep a few reusable bags in your car so you don’t forget them!
2. Stop using paper towels. Paper towels are extremely wasteful no matter how you ply it.   They are made of paper, they are not reusable and they barely get the job done!  Microfiber towels are available at every grocery store and are washable!  Just toss them in the washing machine and they are good as new.
3. Don’t drive! Walk, run, bike, skip… do anything but drive!  Driving less saves you money, gets your blood pumping and saves the environment! Reduce your carbon footprint and carpool if you must drive somewhere or at the very least, utilize public transportation whenever possible.
4. Go seasonal. Buying fruits and vegetables that are in season can be less expensive and more sustainable.  Though it is tempting, purchasing fruits that are have been imported from across the country, or world, even, it is not good for the environment or your wallet!
5. RECYCLE. Yes, it is the oldest green living trick in the book.  But really, there is probably much more that you are able to recycle than you even know. Did you know you could recycle televisions, computers and more? Well, you can! You can also recycle some light bulbs, DVD players and cell phones.

What green resolution have you made? Let us know in the comments!

This is a great dressing for any fruit salad you throw together. You could also play around with other juices to make your own unique recipe.

• Sugar - 6 oz
• Cornstarch - 1 oz
• Eggs - 4 ea
• Pineapple juice - 1 cup
• Orange juice - 1 cup
• Lemon juice - ½ cup
• Sour cream - 1 cup

Mix sugar and cornstarch into metal bowl. Add eggs and beat until mixture is smooth. Add juices into saucepan and bring to boil. Slowly add the hot juices into the egg mixture. Now, add the mixture back into the saucepan and bring to a boil, stir occasionally. Once thickened add back to metal bowl and chill with ice bath. Once mixture is cool add sour cream.

A vibrant new coffee shop café is creating quite a stir in the heart of Queen Creek.  The family-owned Rhino Caffe encompasses a coffee shop, ice cream parlor, deli, bakery and local artist gallery, all in one.  It’s perfect for a quick bite or for business networking with large tables available, free wifi and lots of locally roasted coffee. 

Rhino Caffe specializes in using the freshest, local ingredients for creating appetizing  salad and sandwich selections such as the Italian Rhino ($6.99 full, $4.49 half) which features a trifecta of classic Italian meats served with roasted red peppers, lettuce/tomato and feta vinaigrette served on a baguette.  Lovely vegetarian options include the hummus and grilled pita ($4.99) or Caprese Baguette ($5.99 full, $3.99 half) with mozzarella, tomato, pesto balsamic/olive oil served on a baguette. 

Don’t pass up the opportunity to have a fresh baked treat!  Rhino Caffe has their very own Pasty Chef who whips up decadent brownies, muffins and cookies.  The café features Blue Bell ice cream which you can enjoy in a Root Beer Float ($2.99) or on top of a warm chocolate chip cookie or brownie. 

For a jolt of caffeine, Rhino Caffe specializes in locally roasted coffee drinks that can be ordered hot or iced.  You can ask your barista to Rhino Charge any espresso drink for a free extra shot.  Espresso Fraps are custom made to order with real ice cream, espresso and milk or on the lighter side, fat free yogurt can be used.

Rhino Caffe has really created a place for people to gather socially, network or to just meet their neighbors.  On the fourth Saturday of every month the café hosts an Arts and Crafts Festival from 10 am - 2 pm that features local artists from around the valley as well as local musicians.  Seasonally, they have featured car shows and live bands on the weekends.  They have also started a Rhino Recycle program where you can turn in your used books, magazines and movies and get Rhino Credit good for anything in the café.

Take some time to drop into the creative laid back atmosphere that the Rhino Caffe has to offer.  You’ll leave refreshed and energized to charge ahead and handle anything that may came your way.

The Rhino Caffe is located at 22721 S Ellsworth RD Queen Creek, AZ, 85142 and online at www.rhinocaffe.net. 

They are open Monday- Friday 6 am- 4 pm and Saturday- Sunday from 7 am- 3 pm.  They can be reached at 480-987-2140.

• Red Leaf Lettuce (cut in 2in. pieces) - 1 head
• Frisee (rough chop) - 1 head
• Asian Pears (sliced) - 2
• Almonds (sliced or chopped) - 1/2 cup
• Blue cheese (crumbled) - 1/2 cup
• Balsamic Vinaigrette - 1/2 cup
• Salt & pepper - to taste

After lettuce is washed and cut, place in a large bowl. Add pears, almonds, bleu cheese, then pour dressing over the top and mix well. Taste a lettuce leaf, then adjust seasoning to your preference.

Happy New Year! At this point we probably have all resolved to be healthier, happier and prosperous this year. I’m not sure this dip will help with all aspects but it will cover healthier. This will be a great substitution  for the traditional onion dip for those Super Bowl celebrations.

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