Any green vegetable (such as spinach, komatsuna, Chinese cabbage, green beans, etc.)
2-4 tablespoons roasted and/or ground white, tan or black sesame seeds
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi
Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.
Showing posts with label green beans. Show all posts
Showing posts with label green beans. Show all posts
GREEN BEAN AND ROASTED TOMATO SALAD
4 tomatoes, each cut lengthwise into 4 slices
1/4 teaspoon (heaping) Dijon mustard
1/4 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon minced shallot or garlic
1/4 teaspoon fresh lemon juice
1 cup mixed salad greens
1/4 teaspoon freshly grated orange zest
Preheat oven to 450 degrees F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/4 teaspoon (heaping) Dijon mustard
1/4 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon minced shallot or garlic
1/4 teaspoon fresh lemon juice
1 cup mixed salad greens
1/4 teaspoon freshly grated orange zest
Preheat oven to 450 degrees F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
NUTTY GREEN BEANS AND CARROTS
3 carrots, halved lengthwise and cut into 1-1/2-inch long pieces crosswise
3 cups green beans
2 teaspoons white wine vinegar
1/4 cup walnut pieces
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil
Bring pot of salted water to a boil. Add carrots; cook 2 minutes. Add green beans; cook until tender. Drain and set aside. Meanwhile, heat skillet over medium-high heat. Add walnuts; cook, stirring occasionally, until fragrant and lightly toasted. Remove and set aside. In a bowl combine vinegar, mustard, salt and pepper. Slowly whisk in oil until mixture thickens slightly. Toss carrots and green beans with dressing. Transfer to serving bowl; sprinkle with blue cheese and reserved walnuts. Serves 4.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
3 cups green beans
2 teaspoons white wine vinegar
1/4 cup walnut pieces
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil
Bring pot of salted water to a boil. Add carrots; cook 2 minutes. Add green beans; cook until tender. Drain and set aside. Meanwhile, heat skillet over medium-high heat. Add walnuts; cook, stirring occasionally, until fragrant and lightly toasted. Remove and set aside. In a bowl combine vinegar, mustard, salt and pepper. Slowly whisk in oil until mixture thickens slightly. Toss carrots and green beans with dressing. Transfer to serving bowl; sprinkle with blue cheese and reserved walnuts. Serves 4.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
MARINATED GREEN BEANS
1 pound thin green beans
Balsamic vinegar (sometimes we use red which adds a more robust flavor)
Sea salt to taste
Freshly ground spices (black and white peppercorns, caraway seed, sesame seed, fennel seed, mustard seed, whole coriander and rosemary)
Gently steam beans until al dente. Drain. Put in glass or stainless steel refrigerator dish. Sprinkle with salt and herb blend. Add Balsamic vinegar. Stir every so often making sure all beans get their turn in the marinade. Keeps in refrigerator until eaten.
(Contributed by CSA members, Don and Carolyn Dana Lewis)
Balsamic vinegar (sometimes we use red which adds a more robust flavor)
Sea salt to taste
Freshly ground spices (black and white peppercorns, caraway seed, sesame seed, fennel seed, mustard seed, whole coriander and rosemary)
Gently steam beans until al dente. Drain. Put in glass or stainless steel refrigerator dish. Sprinkle with salt and herb blend. Add Balsamic vinegar. Stir every so often making sure all beans get their turn in the marinade. Keeps in refrigerator until eaten.
(Contributed by CSA members, Don and Carolyn Dana Lewis)
GREEN BEAN SALAD
1/4 c. minced onions
1/4 tsp. salt
2 garlic cloves, chopped
2 Tbs. oil
1 Tbs. vinegar
pepper to taste
chopped herbs--thyme, dill or summer savory
1 pound trimmed green beans
Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Serve.
(from Rose Valley Farm Food Book)
1/4 tsp. salt
2 garlic cloves, chopped
2 Tbs. oil
1 Tbs. vinegar
pepper to taste
chopped herbs--thyme, dill or summer savory
1 pound trimmed green beans
Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Serve.
(from Rose Valley Farm Food Book)
GREEN BEANS WITH TOMATOES AND BASIL
1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbs. olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
salt and pepper to taste
1 Tbs. chopped fresh basil or 1 tsp. of dried basil
1 Tbs. chopped fresh parsley or 1 tsp. of dried
Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. 4-6 servings.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbs. olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
salt and pepper to taste
1 Tbs. chopped fresh basil or 1 tsp. of dried basil
1 Tbs. chopped fresh parsley or 1 tsp. of dried
Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. 4-6 servings.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
ARMENIAN GREEN BEANS
2 Tbs. vegetable oil or butter
2 c. chopped onions
3 c. green beans, whole or halved
4 medium fresh tomatoes, chopped
OR 1 1/2 c. undrained canned tomatoes
3 Tbs. fresh lemon juice
1/8 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. dried basil or 1 Tbsp. fresh basil, chopped
salt and pepper to taste
Sauté the onions in the oil/butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have merged. Stir occasionally to prevent sticking.
(from Mad Mares Cookbook)
2 c. chopped onions
3 c. green beans, whole or halved
4 medium fresh tomatoes, chopped
OR 1 1/2 c. undrained canned tomatoes
3 Tbs. fresh lemon juice
1/8 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. dried basil or 1 Tbsp. fresh basil, chopped
salt and pepper to taste
Sauté the onions in the oil/butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have merged. Stir occasionally to prevent sticking.
(from Mad Mares Cookbook)
GREEN BEAN AND POTATO PUDDING
1 lb. green beans
1 lb. potatoes
4 eggs
1/2 c. grated Parmesan cheese
2 Tbs. olive oil
2 garlic cloves, minced
2 Tbs. chopped fresh parsley
2 Tbs. fresh marjoram or 1 tsp. dried
salt & pepper
1/2 c. bread crumbs
Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Sauté garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden. Serves 4.
(from Madison Herb Society Cookbook)
1 lb. potatoes
4 eggs
1/2 c. grated Parmesan cheese
2 Tbs. olive oil
2 garlic cloves, minced
2 Tbs. chopped fresh parsley
2 Tbs. fresh marjoram or 1 tsp. dried
salt & pepper
1/2 c. bread crumbs
Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Sauté garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden. Serves 4.
(from Madison Herb Society Cookbook)
HARICOT VERT, EDAMAME, AND PURPLE-POTATO SALAD
1 lb frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod, shelled
3 lb small boiling potatoes (preferably purple or red fingerling)
3 lb haricots verts (thin French green beans) or thin regular green beans
1/4 cup minced shallot
1/4 cup chopped fresh mint
1/4 to 1/3 cup extra-virgin olive oil
Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
(from Gourmet, May 2000)
3 lb small boiling potatoes (preferably purple or red fingerling)
3 lb haricots verts (thin French green beans) or thin regular green beans
1/4 cup minced shallot
1/4 cup chopped fresh mint
1/4 to 1/3 cup extra-virgin olive oil
Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
(from Gourmet, May 2000)
SWEET GREEN BEAN/CARROT/WALNUT STIR-FRY
1 qt. green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces - and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 T. cooking oil
2 T. tamari
2 T. maple syrup or barley malt or brown sugar etc.
Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and ENJOY!!
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces - and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 T. cooking oil
2 T. tamari
2 T. maple syrup or barley malt or brown sugar etc.
Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and ENJOY!!
ARUGULA AND GREEN BEAN SALAD
1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.
(from Bon Appetit, August 2001)
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.
(from Bon Appetit, August 2001)
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