green beans

Green Bean and Potato Salad with Pesto or Fresh Herb Dressing

Green Bean and Potato Salad with Pesto or Fresh Herb Dressing

We used some pesto left over from last week's Omnivore Package to give our vinaigrette a delicious basil flavor! Basil, parsley, dill - or a combination - will work well.

Sliced cherry tomatoes also make a great addition to this potato salad!

Ingredients

  • 1lb potatoes cut into quarters or bit-size cubes

  • 2 tbsp pesto or coarsly chopped herbs

  • 1 lb. green beans, with stems snapped off and cut into 2-inch spears

  • 1/4 c olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper to taste

 

Cooking:

  1. Place potatoes in a pot of cold water, generously salted. Bring to a boil and cook potatoes until they're soft - but not mushy!
  2. In a small pot or saute pan, steam green beans for a couple of minutes, just until they turn bright green.
  3. Stir together pesto or fresh herbs with olive oil and balsamic vinegar, salt and pepper.
  4. Combine potatoes, green beans, and dressing in a large serving bowl. 
  5. Serve warm or chilled.

Roasted Summer Vegetables - Two Ways

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We decided to keep it simple this week by oven roasting our cherry tomatoes, green beans, squash and zucchini all together. Roasted veggie combos can be eaten hot or cold, and they store well in the refrigerator and can be added to pasta, salads, or serve as side dishes all throughout the week. To give you some ideas we made a cheesy couscous dish with one half, and served the rest up with a balsamic glaze.

Intervale Food Hub Ingredients:

  • ¾ of a pint of cherry tomatoes, halved.
  • 1 bag of green beans, de-stemmed & halved
  • 1 lb bag of zucchini & squash, cubed.
  • 2 cloves garlic, minced.

Kitchen Staples:

  • 2 Tbs olive oil
  • Salt and Pepper

 

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Instructions:

  1. 1. Preheat oven to 400 F.
  2. 2. Wash and prep all veggies, keeping sizes consistent to they will cook evenly.
  3. 3. In a mixing bowl toss veggies with garlic and olive oil, until thoroughly coated. Sprinkle salt and pepper.
  4. 4. Move veggies to large baking pan, spreading them out evenly.
  5. 5. Roast for 30-40 minutes, or until desired softness. Salt to taste.

 

Serve this way, with Cheesy Couscous...

Intervale Food Hub Ingredients:

  • Cheddar Cheese 

Kitchen Staples:

  • 1 cup dry (2 cups cooked) Pearl Couscous. Any other pasta or starch like rice would work well with this dish!

Instructions:

  1. Cook Couscous as directed.

  2. Stir ¾ of a container of herb cheese spread into the still - warm couscous, until evenly coated.

  3. Add ½ the pan of roasted veggies.

  4. Top with additional fresh herbs like parsley, cilantro, or basil, any of your favorite spices such as rosemary or thyme, or another cheese like shredded parmesan or crumbled feta -- you can’t go wrong!

 

Or this way, with Balsamic Glaze:

 

Kitchen Staples:

  • 2 Tbs balsamic vinegar

  • Your favorite spices!

Instructions:

  1. Once roasted veggies are tender, drizzle them with a couple tablespoons of balsamic vinegar.

  2. Return the pan to the oven for a couple more minutes, allowing veggies to brown and vinegar to reduce.

  3. Eat plain or season with spices to your liking. This simple combination can be eaten alone, used atop salads or as a side dish!

 

Summer Saute with Green Beans, Summer Squash, Tomatoes, Kale, and Garlic

Summer Saute with Green Beans, Summer Squash, Tomatoes, and Garlic

A summer saute is an excellent shortcut to a delicious meal - and it's a great way to cook up most of this week's basket in one large batch. Serve as a side dish. Or, to make a complete meal, stir in pasta and some mozzarella cheese, or add grains like quinoa or farro. Yum!

Ingredients:

  • oil and/or butter for cooking
  • 2 cloves garlic, finely chopped
  • 1/4 lb green beans, de-stemmed and cut into 1-inch sections
  • 1 large or 2 small summer squash, sliced into thin half-circles
  • 1/2 bunch kale, de-stemmed and cut into bite-size pieces
  • 1/2 pint cherry tomatoes, sliced in half
  • salt and pepper
  • optional: fresh or dried herbs
  • optional: balsamic vinegar, mozzarella cheese, cooked farro, quinoa, or pasta

Directions:

  1. Heat oil over medium heat.
  2. Stir in garlic.
  3. When the garlic is fragrant, stir in the green beans and summer squash. Season with salt and pepper. These denser vegetables will need more time to cook than the other ingredients. Cook, stirring occasionally, for about 3-5 minutes (depending on if you prefer these more "al dente" or more well-done).
  4. If you're using dried herbs, add them at this point as well - you'll want to give them more time to soften up and give their flavor. Fresh herbs would be better stirred in after cooking.
  5. Next, add the kale and cherry tomatoes. Cook, stirring occasionally, for another 3-5 minutes.
  6. Season with more salt and pepper to taste, add fresh herbs, and/or drizzle with your favorite balsamic vinegar. Enjoy!
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Sauteed Green Beans with Lemon and Garlic

Sauteed Green Bean with Lemon and Garlic

Ingredients:

  • 1/2 lb Green Beans -stems twisted off
  • 1-2 garlic cloves, diced into tiny pieces
  • 1/4 fresh lemon
  • oil and/or butter for cooking (we like to use canola for cooking, and add butter or olive oil for flavor)
  • salt and pepper

Directions:

  • First, we blanched the green beans. Add 1 cup water to your saute pan and heat to a boil. Add the green beans and cook for just a minute or two, so that the green beans turn a bright green and soften a bit. 
  • Next, pour off excess water and set green beans aside. 
  • Add your oil to the pan and warm it over medium heat. Add the garlic and stir (turn down your heat if it starts to brown to quickly).
  • Once the garlic smells fragrant, after a minute or two, add in the green beans. Saute for about 5 minutes - just until they reach your desired tenderness. 
  • Add butter, a squeeze of lemon, and salt and pepper to taste. Serve hot!

Pickled Green Beans

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Pickled Green Beans

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Veggie Side | Diet: V/GF

What do you do with extra veggies? Pickle 'em! This basic brine is good for beans, cukes, and pretty much anything else you wanna put into it. 

  • green beans, tops and tails removed, and cut on the bias
  • 1 cup white wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • pickling spice or your own combination of mustard seed, dill seed, peppercorn, cinnamon stick, and coriander
  • 5 cloves garlic
  • 2 teaspoons salt
  1. Place the green beans in a glass dish, and put aside
  2. In a small saucepan over medium heat, bring the other ingredients to a boil. Remove from heat, and let steep for 1 hour
  3. Bring the liquid to a boil again, and strain over the beans. Let sit until cool, cover, and place in the fridge. You can eat 'em after a couple hours, but they'll keep for days.