Thursday, August 25, 2011

Green Beans - Three Quick Fix Recipes

Green beans and tomatoes are very easy to find during the month of August.  Between the downtown Appleton farmers market and my neighbors garden, I seem to have an endless supply of green beans.  So how do you cook and eat the same thing without getting bored?  Dress it up with different ingredients.

If you're looking for something outside the steamed-green-bean-box... these recipes are perfect for you.  Here are three quick fix recipes that are guaranteed to capture your attention and please the taste buds. 

#1 - Fried Rosemary Green Beans
- 1/2 to 1 pound fresh green beans (cut in half or leave whole)
- 2 cups cherry or grape tomatoes (cut in half or leave whole)
- 1/2 cup sweet onion, roughly chopped
- 2 TBSP sesame oil
- 1/2 TBSP dried rosemary
- 1/2 cup shredded Parmesan cheese (optional)
- Salt and pepper

Add the oil and onion to a skillet over medium-high heat.  When the onion becomes translucent, add the green beans, rosemary, salt and pepper.  The beans will appear bright green and have a little char on them - approximately 5 minutes.  Add the tomatoes and cheese at that time.  Serve and enjoy.

#2 - Steamed Mustard Beans
- 1/2 to 1 pound of fresh green beans
- Salt and pepper
- 1 TBSP yellow mustard
- 1 TBSP plain mayonnaise
- 1/2 TBSP honey

Place the green beans in a steamer over water on medium heat.  Once the beans become bright green in color... shock them in ice water to cool and keep the color.  In a separate bowl, combine the mustard, mayo and honey.  If you make more than half pound of beans, adjust the sauce accordingly.  When the beans have cooled, combine with the mustard sauce.  Add salt and pepper.  This is great for a simple summer side dish!  Serve chilled or at room temperature.

#3 - Mediterranean Green Beans
- 1 pound fresh green beans
- 2 cups cherry or grape tomatoes
- 1 1/2 TBSP Extra Virgin Olive Oil
- 1 TBSP red wine vinegar
- 1 TBSP fresh basil, chopped
- 1 cup feta cheese
- Salt and pepper

Add the green beans and EVOO to a skillet over medium-high heat.  Season accordingly.  After 5 to 7 minutes... add the tomatoes.  Add the vinegar, feta and basil at the end.  Remove from heat and cover for 2 minutes.  Serve and enjoy.

We could all use a hint of more time!

Copyright 2011 Hint Of Thyme.  All rights reserved.

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