Sauteed Green Beans with Shallots, Ginger, Garlic, & Chile


1 lb. green beans
2 TBSP peanut or sesame oil
1 small shallot, minced
3 tsp minced garlic
2 tsp grated fresh ginger
1/2 medium red Chile like jalapeno, thinly sliced
2 TBSP soy sauce

Procedure:
1. Trim ends off beans and snap in half.
2. Bring pot of salted water to a boil. Add the beans and blanch until bright green, about 3 minutes. Shock in ice water and then drain in a colander.
3. Heat large wok over high heat. Add oil, then shallots, garlic, ginger, and Chile. Stir a bit until fragrant, about 30 seconds.
4. Add green beans and stir thoroughly to coat the beans with oil. Sauté for a few more minutes until the beans start to caramelize.
5. Add soy sauce, stir, and cook a few minutes more. Beans should still be a little crisp.

Notes:
1. Toasted sesame oil drizzled on at the end would be amazing.
2. Don’t have a shallot? Use more garlic.
3. Use more or less chile depending on your tolerance.

Rosemary-Onion Green Beans

Ingredients:
2 small onions, thinly sliced
1 fresh rosemary sprig
2 teaspoons butter
1-1/4 lbs. fresh green beans, trimmed
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper

Procedure:
1. In a large nonstick skillet, sauté onions and rosemary in butter for 3-5 minutes or until onions are tender.
2. Add the beans, water, salt and pepper. Bring to a boil.
3. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary.

Makes 4 servings.

Green Beans with Walnuts, Balsamic, and Honey

1 lb. beans trimmed and broken in half
2 cloves minced garlic
½ cup walnuts
1 T balsamic vinegar
1 T honey
2 T olive oil
Salt and pepper to taste

Sauté garlic in 2 TBSP olive oil on medium heat
Add green beans and cook for 2-3 minutes, stirring occasionally
Sprinkle the balsamic, honey, salt and pepper over the beans, stir and cook covered for another 2 minutes until beans are bright green and crisp-tender.
While beans are cooking dry roast chopped walnuts until slightly golden.
Pour beans into a serving dish and sprinkle with walnuts.

Green Beans and Pancetta with Browned Butter

2 lb. thin green beans or haricots verts, trimmed
4 oz. pancetta
2 shallots, thinly sliced
6 Tbsp. butter
6 oz. peeled and roasted chestnuts, sliced

1. In a 4-quart saucepan cook green beans, covered in boiling water 4-7 minutes or until crisp-tender. Drain and set aside.
2. In an extra-large skillet, cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving the drippings in the skillet.
3. Reduce heat to medium-low. Add shallots to pan and cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently. Using tongs, transfer shallots to a paper-lined plate. Season to taste with salt.
4. Add butter to drippings in skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook without stirring, for 4 minutes or until butter becomes light brown and fragrant. Reduce heat to low. Add chestnuts. green beans, and pancetta. Cook 2-4 minutes to heat through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots.

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Ingredients:
2 lbs. fingerling potatoes
2 lbs. green beans

Dressing:
1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

Procedure:
1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.

 

Curried Coconut Green Beans

Ingredients:
1/2 tsp black mustard seeds (opt.)
2 tsp vegetable oil
2 yellow onions, minced (about 2 cups)
1 small red onion, minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp turmeric
1/4 ground black pepper
1/8 tsp cinnamon
1/8 tsp cayenne or 1/4 tsp red pepper flakes, or to taste
1 lb green beans, trimmed and cut into 2-inch pieces (about 3 3/4 cups)
2 TBSP mirin or 1 TBSP brown sugar
3/4 cup reduced fat coconut milk

Procedure:
1. If using black mustard seeds, warm the oil in a large saucepan on medium-high heat and sauté the seeds until they begin to pop. Add the onions and red onion and sauté for 5 minutes, stirring often.
2. When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, black pepper, cinnamon, and cayenne, or red pepper flakes. Stir constantly for 2 minutes.
3. Add the green beans and mirin and cook for 2-3 minutes. Pour in the coconut milk, cover, bring to a simmer, and then reduce the heat to medium-low heat. Simmer until the beans are tender, about 15 minutes.
4. Serve hot.

 

Tomato Green Bean Soup

Ingredients:
1 cup chopped onion
1 cup chopped carrots
2 tsp butter
6 cups vegetable broth
1 lb. fresh beans, cut into 1-in. pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil
1/2 tsp salt
1/4 tsp. pepper

Procedure:
1. In a large saucepan, sauté onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic. Bring to a boil. Reduce heat, let simmer for 20 minutes or until the vegetables are tender.
2. Stir in tomatoes, basil, salt and pepper. Cover and simmer for an additional 5 minutes.

Veggie Confetti Salad

½ lb. green beans trimmed and snapped in two
3 carrots –grated
1 clove garlic minced or crushed
½ green pepper-chopped
1 handful basil leaves-chopped
1 lemon cucumber or ½ large slicing cucumber-chopped
2 tomatoes-chopped (try to remove some of the seeds and juice before chopping into cubes
Optional:  ¼ cup sautéed red onion
Dressing:
1 T olive oil
2 T balsamic vinegar
1 tsp crushed oregano
1/2 cup crumbled feta
Optional: Toasted walnuts or pine nuts

Lightly steam green beans for a few minutes until bright green but still crunchy.
Rinse in cold water to stop cooking.
Chop all veggies and combine in a large salad bowl.
Add oil, vinegar, oregano and toss to coat.
Sprinkle feta and nuts on top and serve.

Red And Green Salad

 

Ingredients:
8 ounces fresh mushrooms, quartered
1 cup Reed’s Powerhouse Dressing (recipe below)
1 Ib green beans, trimmed
2 cups water
1 Ib beets, trimmed to 1 inch of greens, roots left attached, well rinsed
Romaine lettuce leaves for lining platter
Radicchio or red cabbage leaves for lining platter
1 large red onion, sliced and separated into rings
8-10 cherry tomatoes for garnish
1 cup ripe black olives for garnish
1/4 cup Horseradish Cream (recipe below)

Directions:
1) In a medium bowl, toss mushrooms with enough dressing to coat. Cover and refrigerate several
hours or overnight.
2) In a large saucepan over medium-high heat, cook beans in boiling salted water to cover until tender-crisp, 6-7 minutes.
3) Cool under running water, drain, and put in a small bowl. toss with just enough dressing to coat the beans. Cover and marinate several hours or overnight in refrigerator.
4) In a large saucepan over high heat, bring the 2 cups of water to boil. Add beets, cover, reduce heat to medium-low, and cook until beets are tender, 30-40 minutes.
5) Cool beets under cold running water and drain. Slip off skins and trim tops and roots.
6) Slice beets crosswise and, in a small bowl, toss with enough dressing to coat. Cover and refrigerate several hours or overnight.
7) To assemble salad:

– Place romaine leaves at one end of a large platter and radicchio leaves at opposite end.
– Arrange beans on radicchio leaves and beets on romaine leaves.
– Mound mushrooms in center, top with onion rings, and garnish with tomatoes and olives.
– Spread Horseradish Cream on beets, but do not cover entirely.
– Serve at once.
Serves 6-8

REEDS POWERHOUSE DRESSING
1/4 cup olive oil
1/4 cup vegetable oil
3 Tbsp. red wine vinegar
2 garlic cloves, coarsely chopped
1 green onion, including some tender green tops, coarsely chopped
2 parsley sprigs, coarsely chopped
1/4 tsp salt
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1/4 tsp dried basil (1/2 tsp fresh, chopped)
1/4 tsp celery salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 Tbsp. grated Parmesan cheese
1 tsp Dijon mustard
– Combine all ingredients in a food processor or blender, blend well. Transfer to a container with a tight-fitting lid, refrigerate till ready to use. Shake well before using.
Makes about 1 cup

HORSERADISH CREAM
2/3 cup plain nonfat yogurt
1 Tbsp. freshly grated horseradish or prepared horseradish
1/4 tsp dry mustard
– In a small bowl, stir together all ingredients till well mixed. Cover and refrigerate until ready to use.
Makes about 3/4 cup

 

 

 

Marinated Green Bean Salad With Hazelnuts and Blue Cheese

Ingredients:
1 Ib green beans, trimmed
1/2 cup diced red onion
Vinaigrette for vegetables (See recipe below)
1/2 cup crumbled blue cheese
1/3 cup chopped toasted hazelnuts*
Tomato wedges for garnish
Fresh basil leaves for garnish
* To toast hazelnuts, place nuts on a baking sheet in a 350 degree oven and bake until lightly browned, 10-12 minutes. Wrap in a clean, rough towel and rub nuts together to remove most of the skins.

VINAIGRETTE FOR VEGETABLES
1 T fresh lemon juice
1 T white wine vinegar
1 T Dijon mustard
1 T chopped fresh basil or 1/2 tsp dried basil
1/4 tsp sugar
1/2 tsp salt
Freshly ground pepper (to taste)
1/3 cup vegetable oil
-Whisk together all ingredients in a bowl

Procedure:
1) In a saucepan over medium heat, cook green beans in gently boiling salted water to cover until tender-crisp. 6-7 minutes.
2) Cool under cold running water and drain
3) Put in a medium bowl, add onion and Vinaigrette, and toss.
4) Cover and refrigerate for several hours or overnight
5) To serve, drain bean mixture and place on a plate. (reserve drained dressing for another use).
6) Sprinkle with blue cheese and hazelnuts, and garnish with tomato wedges and basil leaves.
Serves: 4

 

 

Garden Vegetable Salad

ingredients:
2 cups water
1 1/4 tsp salt
6 medium new red potatoes (about 2 Ibs), unpeeled, scrubbed, and halved
1/4 green beans, trimmed and halved crosswise
1/2 cup fresh peas
6 green onions, including some tender green tops, sliced
6 fresh basil leaves, slivered*, plus whole leaves for garnish
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
2 Tbsp white wine vinegar
1 tsp Dijon mustard
Freshly ground pepper (to taste)
Nasturtium flowers for garnish (optional)
*To sliver basil (called chiffonade), roll several leaves together tightly, and thinly slice.

Procedure:
1) Bring water to an oil in a medium saucepan, add 1/4 tsp of the salt, and lower heat to medium. Cook potatoes, covered for about 20 minutes, or till they are tender.
2) Remove potatoes with a slotted spoon, cool under cold running water, and set aside.
3) Add beans to the same water and cook until tender-crisp, about 4 minutes.
4) Add the peas and cook 2 minutes longer. Cool vegetables under cold running water and drain.
5) Cut each potato half in half again and slice. Put potatoes, beans, peas, green onions, and slivered basil in a large bowl.
6) In a small bowl stir together mayonnaise, sour cream, vinegar, mustard, remaining 1 tsp salt, and pepper. Add to vegetables and stir well until combined.
7) Cover and refrigerate several hours. Serve cold or at room temp, garnished with whole basil leaves and nasturtium flowers, if desired.
Serves: 6

 

 

Summer Vegetables Stewed in Their Own Juices

You can vary amounts of each vegetable or add and subtract any to fit the season. Just follow the basic idea. You will need a small batch of pesto to go with this.
3 TBLS olive oil
¾ lb. new potatoes (fingerlings are best)
2 bay leaves
½ lb. green beans, trimmed
2 onions, chopped
5 medium tomatoes, chopped into large pieces, juice reserved
3 garlic cloves, cut in half
3 fresh thyme sprigs
1 bell pepper
6 fresh sage leaves
1 lb. summer squash cut into large pieces
4 carrots, julienned
sea salt and freshly ground pepper
Warm the oil on low heat in a Dutch oven or other deep, heavy bottomed pot.
When fragrant add the onions, garlic, thyme, and sage.
Cover and cook while you prep the other veggies.
Start adding the veggies and salt each layer.
Add in this order for best cooking rates: carrots, potatoes, peppers, summer squash, tomatoes.
Pour the reserved tomato juice over it all and cook covered for about 40 minutes or until carrots and potatoes are tender.
If pot seems dry during cooking add a few TBLS of water or white wine.
Serve in soup bowls with a generous dollop of pesto on top.

 

Summer Medley with Potatoes and Green Beans

This one has been kid tested and approved!
1 small sweet onion chopped small
1 big clove garlic minced
1 cup cubed zucchini and/or crookneck
1 large handful green beans trimmed and snapped in two
¼ cup green or red pepper, chopped (I prefer red)
1 lb. cubed potatoes (Finns or Fingerlings are best, but any type will do.)
1 medium red tomato cubed, or 10 Sun gold cherry tomatoes halved
Salt and pepper to taste.
Optional: ½ cup grated cheddar cheese or crumbled feta

In one frying pan sauté garlic and potatoes of your choice.
While potatoes are cooking chop all the other veggies and have them ready.
When the potatoes are almost done, sauté in another pan onion, zucchini, and trimmed green beans to the doneness you prefer. I like things still crunchy and vibrant green. Add salt and pepper to taste as they cook.
When both pans are done, combine into one and mix. Enjoy as is or do as I do and grate a little cheddar or crumble some feta on top, cover with a lid, and let melt a minute removed from heat.
Chop up sun gold cherry tomatoes and/or red tomatoes and sprinkle on top.

 

Shepard's Pie

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.
2 cups mashed potatoes
1 onion-chopped
3 cloves garlic-chopped
1 bay leaf
¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
1 tsp salt
Any or all the following:
carrots
broccoli
green beans
peppers
corn kernels
chard
spinach
summer squash
cauliflower
Preheat oven to 350.
Prep and chop all veggies.
Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
Add tomatoes, cover and simmer for 15 minutes.
Pour veggies in a 9×13 baking dish.
Spread potatoes over the top and sprinkle paprika over the top.
Bake for 25 minutes or until the potatoes are piping hot.

 

 

Fingerling Potatoes & Green Beans with Lemon Dill Dressing

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Ingredients:
2 lbs. fingerling potatoes
2 lbs. green beans

Dressing:
1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

Procedure:
1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.