Szechuan Green Beans

Szechuan Green Beans

3 Tbls canola or peanut oil cups
2 -3 cleaned green beans
2 cloves garlic, chopped
1 tsp ginger, chopped
1 chopped green onion sliced thin
1/2 tsp crushed Szechuan peppercorns (Asian market, but, sliced thin (optional) 1/2 tsp sugar
2 Tbsp soy sauce

Steam beans until tender, about 2-3 minutes. In a wok, or large cast iron pan, heated very hot, add oil. Add beans, cook until skins blister. Add ginger, garlic, scallions, cook until slightly brown. Add pepper flakes, sesame seeds, sugar, and soy sauce

Balsamic Green Beans

Balsamic Green Beans

1/4 cup olive oil
1 pound fresh green beans
1 med red bell pepper, cut in fine julienne strips
1/2 c sliced shallots or sweet onion
2 tablespoons sliced garlic
1/2 tsp crushed chili pepper(opt)
1/4 cup balsamic vinegar
1/2 c bread crumbs

In a large sauté pan, over high heat add olive oil, add shallots and peppers. Cook 3-4 minutes until soft Add green beans, cook until slightly browned, about 5 minutes. Add garlic, cook 2 minutes. Add balsamic vinegar, and crushed pepper, and cook until reduced by half. Toss in bread crumbs, season with salt, pepper and serve warm.

Red Potato and Green Bean Salad

Red Potato and Green Bean Salad epicurious.com

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.

Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Good Old French Bean Salad

Good Old French Bean Salad from Jamie’s Dinners by Jamie Oliver

4 Handfuls beans, stalk ends removed
2 heaping teaspoons good French mustard
2 tablespoons good-quality white wine vinegar
7 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper
1 medium shallot, finely chopped
1/2 clove garlic, finely chopped

Bring a pan of water to a fast boil, add beans and cook with lid on at least 4 to 5 minutes. Meanwhile put the mustard and vinegar into a bowl and, while stirring, drizzle in the olive oil to make the dressing. Season the dressing with salt and pepper and then add the shallot and garlic.

Remove one of the beans to check if it’s cooked. If it holds its shape but is also soft to the bite, it’s perfect. Drain the beans and transfer them to a bowl. Dress them while still piping hot, toss them well to coat and serve immediately.

Balsamic Potato and Green Bean Salad

Balsamic Potato and Green Bean Salad from Rachel Ray

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Szechuan Green Beans

Szechuan Green Beans

1 pound green beans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 scallions (spring onions, green onions), white parts only
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the beans, drain thoroughly, and trim the tops and bottoms. Cut the beans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and white part of the scallions.

Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry until they start to shrivel or “pucker” and turn brown (5 – 7 minutes). Remove the beans and drain in a colander or on paper towels.

Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the beans and the remaining ingredients. Mix together and serve.

Green Bean and Fennel Salad

Green Bean and Fennel Salad www.epicurious.com

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.

Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)

Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

Green Beans with Sweet and Sour Red Onions

Green Beans with Sweet and Sour Red Onions

1 pound slender green beans, trimmed
3 tablespoons butter
1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar

Steam beans until crisp-tender, about 5 minutes. Transfer to plate. Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl and serve.

Green Beans Braised in Tomatoes

Green Beans Braised in Tomatoes

2 tablespoons olive oil
1 small onion, diced
2 small cloves garlic, minced
1 cup chopped tomatoes
1 pound green beans, stem ends snapped off
Table salt and ground black pepper
2 tablespoons fresh parsley leaves, minced

Heat oil in large sauté pan over medium heat. Add on- ion; cook until softened, about 5 minutes. Add garlic and continue cooking another minute. Add tomatoes; simmer until juices thicken slightly, about 5 minutes.

Add green beans, 1/4 teaspoon salt, and a few grind- ings of pepper to pan. Stir well, cover, and cook, stir- ring occasionally, until beans are tender but still offer some resistance to the bite, about 20 minutes. Stir in parsley and adjust seasonings. Serve immediately.

Stir-Fried Szechuan Green Beans

Stir-Fried Szechuan Green Beans

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dry mustard
2 tablespoons water
2 tablespoons vegetable oil
1 pound green beans, ends trimmed, cut into 2-inch pieces
1/4 pound ground pork
3 medium cloves garlic , minced
1 tablespoon minced fresh ginger
3 scallions, white and light green parts sliced thin
1 teaspoon toasted sesame oil

In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.

Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.

Roasted Green Beans with Red Onion and Walnuts

Roasted Green Beans with Red Onion and Walnuts

1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
2 medium cloves garlic, thin sliced
1 pound green beans, stem ends snapped off
1/2 medium red onion, cut into 1/2-inch-thick wedges
1 tablespoon olive oil
Table salt and ground black pepper
1/3 cup chopped walnuts (toasted)

Combine vinegar, honey, thyme, and garlic in small bowl; set aside. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and onion wedges on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve.

Green Bean Salad

Green Bean Salad

1 pound green beans
1 cup diced red onion
1 cup crumbled feta cheese
1 cup toasted walnut pieces

Dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
1/2 cup finely chopped basil
1 t. salt
1/2 t. diced fresh garlic Freshly ground black pepper

Snap beans into pieces, boil for 4 minutes, drain and plunge into cold water. Drain and set aside.
In a jar, combine oil, vinegar, basil, salt, garlic and pepper. Shake and refrigerate. Just prior to serving combine ingredients with dressing.

Basil Green Beans

Basil Green Beans

1 1/2 pounds green beans
2 T. butter or extra virgin olive oil
2 T. freshly chopped basil
Salt and pepper to taste

Cut large beans into pieces 2 or 3 inches long. Drop them by handfuls into a large pot of boiling salted water and cook at a full boil, uncovered, until they’re slightly resilient to the tooth. Start tasting them after 3 or 4 minutes, although they may well take longer to cook. When they’re done, drain them, shake dry, and spread on a towel. Toss with butter, taste for salt, season with pepper, and toss with the herbs.

Green Bean Salad with Lemon, Feta & Dill

Green Bean Salad with Lemon, Feta & Dill

1 lb. green beans
3 T. Olive oil
2 T. fresh lemon juice
Freshly ground black pepper to taste
2 T. minced fresh dill or 1 t. dried
1/4 cup slivered red onion
1/4 cup crumbled feta cheese
Salt, if needed

Steam the green beans until crisp-tender. Rinse under cold water then drain very well and pat dry. Combine the olive oil, lemon juice and pepper in a bowl and stir in the green beans. Sprinkle with the dill and onions and toss again. Let sit for 30 min or cover and chill for up to 4 hours. Just before serving, sprinkle on the feta cheese and toss again. Taste for salt.

Vegetable Risotto w/ Walnut Pesto

Here’s a good recipe that a member sent in which uses a lot of different vegetables. You could easily substitute other veggies for the peas and asparagus.

Vegetable Risotto w/ Walnut Pesto

1/2 cup walnuts and/or pine nuts, toasted
1 clove garlic
1 cup fresh basil
1/2 cup Parmesan, grated
1/4 cup olive oil
1/8 tsp salt
8 oz carrots, cut into 1/4-inch rounds
8 oz green beans, cut to 1/2-inch
1-2 summer squash, cut into 1/2-inch dice
8-16 thin asparagus stalks, cut to 1/2-inch
1/2 c. shelled peas
4 cups chicken stock (or vegetable stock)
1 tbs olive oil
1 leek, chopped
1 1/2 cups Arborio rice
1/2 tsp salt (or to taste)
2 cups spinach, chopped

Toast the walnuts and/or pine nuts in a small skillet over medium heat or in the oven (@375) on a cookie sheet. Allow to cool. In a blender or food processor, blend together the fresh garlic and walnuts/pine nuts. Add the other four ingredients and blend until fairly smooth. Set aside or store in the refrigerator. In a medium pot, bring 3-4 cups water to a boil. Add carrots. Cook for 3 minutes, until soft. Add beans, squash, peas, and/or any other vegetable you are using. Bring to a boil again, cook for about 1 minute, then drain and rinse with cold water. Set aside. Warm the stock in a saucepan without letting it boil and set that aside. In a large pan or pot, warm the oil. Add the leak and sauté over low heat until golden. Add the rice and mix to coat with oil. Add 1/2 cup of warmed stock at a time, stirring until it is mostly absorbed before adding another 1/2 cup. Continue at a low simmer until all the stock is absorbed and the rice is al dente. Add the salt and spinach, mixing until the spinach has wilted. Add in the other vegetables. Serve right away, topped with a spoonful of pesto.

Vegetable Stir-Fry with Garlic-Miso Sauce

Here’s just a simple stir-fry recipe to use up some of the odds and ends in the fridge, or to try with some of this week’s eggplant and green beans. Serve it over rice, or, if you’re feeling decadent, over fried potatoes.

Vegetable Stir-Fry with Garlic-Miso Sauce

3 tablespoons vegetable oil
6 large garlic cloves, coarsely chopped
1 tablespoon yellow miso
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 pound assorted vegetables (such as broccoli, green beans, eggplant, bell pepper and bean sprouts), cut into bite-size pieces
1 jalapeño chili, seeded, thinly sliced

Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 10 to 20 minutes depending on which vegetables you use. Serve immediately.