Asian Sesame Green Beans

1 pound green beans

2 teaspoons rice vinegar

1/2 teaspoon toasted sesame oil

course salt and ground pepper

1 teaspoon sesame seeds

• Steam beans 15-20 minutes until crisp and tender.
• Meanwhile, in medium bowl whisk together vinegar, oil, season with salt, pepper.
• Add cooked, drained beans and sesame seeds seasoned with salt and pepper, toss and serve on plate next to Asian Soy Glazed Salmon

No Knead to Worry Bread

Make this crusty artisan bread 24 hours before needed:

1/4 tsp yeast

1/8 cup warm water

pinch of sugar

Mix ingredients in a cup and set aside.

3 cups flour

1 1/4 tsp salt

1 1/2 cups warm water (use water left over after steaming or cooking vegetables)

Add: Yeast/ water/sugar ingredients

In a large bowl combine flour, salt, water, and the yeast ingredients.

• Stir until blended; dough will be shaggy and sticky.
• Cover bowl with towel.

• Let dough rise preferably 18 hours at room temperature (overnight into late afternoon). Dough is ready when it's surface is dotted with bubbles,

• Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold over on itself once or twice.
• Cover dough with towel and let rest about 15 minutes.

• Using flour on fingers/counter gently and quickly shape dough into a ball.

• Generously coat a cotton (tea) towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour.
• Cover completely and let rise about 2 hours. Dough will double in size and will not readily spring back when poked with a finger. (So, it's 'ok' to give it a finger!)

• Preheat over to 450 degrees. Put a 6-8 quart pot in oven as it heats.
• Remove preheated pot from over and place risen dough seam side up into pot.
• Shake pan once or twice so dough is evenly distributed.

• Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is browned! Cool on rack.