Posts Tagged ‘Green Beans’

From:  Mandy, The Hills Market Chef

  • 1-2 pounds green beans
  • 6 shallots, peeled
  • 1 pint cherry tomatoes
  • 1/4 cup olive oil

Preheat oven to 350°.

Blanch green beans in salted, boiling water for approximately 5 minutes.  Roast shallots and tomatoes in olive oil for 35-40 minutes.  Toss with beans.  Add salt and pepper to taste.


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From:  Dave & Allie, CSA Members – North Market

Serves:  4

  • 1 pound green beans, trimmed
  • 1/2 pound tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • 3 tablespoons white wine vinegar
  • 2 teaspoons extra virgin olive oil

Bring a large pot of water to a boil.  Add green beans and cook for 3 to 4 minutes.  Drain and plunge green beans into cold water to stop cooking process and retain color.  They should still be tender, yet crisp. 

In a large bowl, combine cooked and cooled green beans and chopped tomatoes.  Add basil.

Whisk together vinegar and oil and drizzle over beans and tomatoes.  Toss until lightly coated.  Serve at room temperature or refrigerated.

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From:  Tracy, CSA Member – Clintonville Farmer’s Market

  • 1 pound fresh green beans, trimmed
  • 1 fennel bulb, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh basil leaves
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese

Fill a saucepan half full with water and bring to a boil.  Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes.  Pour into a colander to drain and run under cold water to stop the cooking process. 

Return the empty pan to the stove and set heat to medium.  Pour in the olive oil and let it heat for a minute.  Return to green beans and fennel to the pan.  Season with basil, salt and pepper; cook and stir until coated and warm.  Transfer to serving dish and toss with feta cheese.

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