This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!
Steam green beans for 8 – 10 minutes until tender.
In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.
Serves 4.
These are so good! The vegan parm is so wonderful!
Parm Cheese:
Combine in a food processor and processes until a fine crumb.
Preheat oven to 425.
Toss beans with oil and spread on a baking sheet. Cook for 20 – 30 minutes until cooked through abs starting to brown.
Toss with lemon zest and juice and top with the parm.
Serves 6.
This is a two pan, one oven meal. Simple and tasty!
Gremolata for Lamb
Preheat oven to 450.
In a large bowl toss potatoes, beans and 1 tsp herbs with olive oil. Place on a large pan and roast for 30 – 40 minutes until golden.
In a food processor combine gremolata ingredients and pulse to combine. Season lamb with salt and pepper. Press gremolata on the lamb. Bake for 15 – 20 minutes until cooked to your level of doneness.
Serves 4.
The Miso really makes this dish magical. I served it with salmon bowl – so good.
Ingredients:
3 persian cucumbers
1 lb green beans, trimmed
1 inch piece ginger, grated
1 jalapeno, minced
1 clove garlic, minced
1/3 c rice vinegar
1/4 c white miso
1/4 c olive oil
1/2 tbsp toasted sesame seeds
Lightly smash cucumber and beans with a rolling pin. Cut cucumber into bite size pieces and place in a bowl, toss with a pinch of salt and set aside.
Whisk together the ginger, garlic, vinegar, jalapeño, Miso, olive oil and sesame seeds.
Drain cucumber, add beans to the bowl and toss to coat with the dressing.
Serves 4.
This one is from Epicurious.com. Another great make ahead dish that keeps well as leftovers. I use the authentic Greek style feta sold in liquid, it’s flavor is mild and slightly acidic a nice balance to the mint and dill.
1 1/2 lbs green beans, trimmed
Salt
1/4 c olive oil
1/4 c chopped fresh mint leaves
2 TBSP chopped fresh dill
Zest from 2 lemons
3 TBSP lemon juice
1/2 c feta, crumbled
Pepper
Cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 3 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.
Toss beans, oil, mint, dill, lemon zest, lemon juice, and feta in a large bowl; season with salt and pepper.
Chill.
Serves 8 – 10.
This recipe is adapted from Eating Well, so it was pretty healthy to start. If you don’t have pine nuts, almonds would work.
INGREDIENTS
2 lbs green beans, trimmed
2 1/2 tsp extra-virgin olive oil, divided
2 ozs prosciutto, thinly sliced, cut into ribbons
4 cloves garlic, minced
2 tsp minced fresh sage
1/4 teaspoon salt, divided
Freshly ground pepper
1/4 c toasted pine nuts
1 1/2 tsp freshly grated lemon zest
1 tsp lemon juice
Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
TIPS
Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
8 servings
3 WW PP
I am not a huge fan of skinless, boneless chicken breats, but this recipe changed my mind. This is my adaptation of La Cucina Italiana Magazine’s recipe for Pollo alla menta. The mint pesto makes this recipe amazing. It is also great for busy folks because it comes together in less than 30 min and the beans and tomotoes can be prepped ahead of time.
Ingredients:
1 pound green beans, steamed and cut in half or thrids
1 pound cherry tomatoes, halved
2 TBSP olive oil
1/2 c flour
1 1/2 lb boneless, skinless chicken breats (have also used thighs), cut into 1 inch cubes
3/4 c dry white wine
Pesto:
1 cup packed fresh mint leaves
2-3 TBSP olive oil
1 TBSP water
2 TBSP sliced almonds
Put flour in a shallow bowl. Dredge chicken in flour and shake off excess flour.
Head 2 TBSP olive oil in 12 inch non stick skillet over med-high heat. Add chicken and cook, stirring to brown all sides of the chicken, about 6 min. Add wine, 1/2 tsp sald and 1/2 tsp pepper, continue cooking, until wine is evaporated 4 -5 min. Add beans and tomotoes to heat, about 1 min. Remove from heat.
Pesto:
In blendor or small food processor, combine mint, 2 TBSP olive oil, mint, water, 1/8 tsp salt and puree until smooth. Taste, it may need a touch more olive oil or sald, adjust as needed.
Serve chicken and drizzle with pesto.
Serves 4. 9 weight watch points.
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