Heirloom Potatoes and Tuscan Kale
1 lb Romano green beans, trimmed and broken in half
1 lb heirloom potatoes (such as Russian banana)
½ lb Tuscan lacinato kale
12-15 pearl onions
1 cup cream sauce (2 tablespoons butter, 2 tablespoons flour, 1 cup milk)
½ cup freshly made basil pesto
Salt and pepper to taste
1. Chop the kale into small, thin strips after removing most of the tough, central vein in each leaf.
Simmer kale along with onions, bite sized beans and potatoes with bay leaf
until potatoes are nearly done. Drain and remove bay leaf.
2. While vegetables are simmering, make cream sauce by blending 2 tablespoons
butter with 2 tablespoons flour and slowly blending in 1 cup milk. Then
stir in half a cup or more of freshly made pesto.
3. Pour pesto cream sauce over vegetables and simmer on low for several more
minutes until potatoes are just done.
Green Beans with
Lemony Yogurt Vinaigrette
1 pound fresh green beans, leave whole
1/2 cup red pepper, cut into julienne strips
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice
2 tablespoons fat-free yogurt
1 tablespoon chives or green onion with green top, finely chopped
1/4 teaspoon each, salt and black pepper
1/2 cup canola oil or safflower oil
1. Wash green beans and remove the stem end only, leave whole. Steam or
blanch green beans for 3 minutes. Toss with julienne red pepper.
2. Make vinaigrette in a small bowl by combining parsley, lemon juice, yogurt, and chives. Set bowl
on a wet towel to avoid slippage. Add oil in a steady stream, whisking
constantly until vinaigrette is blended. Chill.
green beans and red peppers with enough vinaigrette to coat vegetables,
about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad
dressing. Store in the refrigerator for up to one week.
of Illinois Extension
Green Beans with Tomatoes and Jalapeno
1-1/2 pounds fresh green beans
1 large ripe tomato, cored and chopped
1/2 cup onion, chopped
1 jalapeno pepper, seeded and cut into julienne strips
1 clove garlic
2 tablespoons olive oil
5 pods of okra (optional) or one white potato cubed
salt and pepper to taste
1. Wash green beans and trim stem end, set aside. Wash core and chop tomato,
no need to remove skin. Heat olive oil in a nonstick pan. Add onions and
saute for one minute Add garlic and tomatoes, continue to cook for one
2. Add green beans, toss, add okra or potato, season with salt and pepper.
Add in a cup of water, cover quickly and simmer for 10 minutes or until
potato is tender. Check potato by pricking with a fork.
Greek-Style Green Beans with Tomato
1 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup vegetable stock
1 onion, chopped or thinly sliced
1 garlic clove, finely minced
1 1/2 tsp. dried oregano
3/4 cup peeled, seeded, and diced tomato
1 tbsp. tomato puree (optional)
Lemon wedges, for garnish
1. Drop green beans into a large pot of salted water and cook until
firm-tender or al dente. Drain and refresh in ice water. Drain again and
2. Bring the veggie stock to a boil in a large saute pan. Add the onion and
simmer, covered, until tender and translucent, about 10 minutes. Add the
garlic, oregano, and optional tomato puree and simmer about 5
the green beans and simmer until tender and some of the sauce is absorbed,
5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges.
City Farmers Market, New Orleans
Quick Pickled Green Beans
2 pounds fresh green beans
2 cups water
2 cups cider vinegar
2 tbsp. sugar
4 tsp. dill seeds, crushed
2 tsp. dry mustard
1 tsp. pepper
1/2 tsp. salt
2 cloves garlic, crushed
beans; trim ends, and remove strings. Place beans into a large saucepan of
boiling water, cook 5 mins. Drain and plunge beans into ice water; drain
again. Place beans in a large shallow, nonmetal dish; set aside.
2. Combine 2 cups water and next 7 ingredients in a small saucepan; bring to
a boil. Pour mixture over beans; cover and marinate in refrigerator 8
hours, stirring occasionally.
Store in refrigerator up to 1 week, stirring occasionally.
City Farmers Market, New Orleans
Green Beans and Red Bell Pepper
in Balsamic Vinaigrette
1 tablespoon extra-virgin olive oil
1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips
2 cloves garlic minced
1 1/2 pounds green beans, trimmed
Salt and freshly ground pepper to taste
1/2 cup dry sherry
1/4 cup balsamic vinegar
Freshly grated Parmesan cheese
1. In a medium saucepan over medium-high heat, bring water to a boil. Add the
beans and partially cook for 4 to 5 minutes (depending on the degree of
doneness you want). Remove from heat. Drain the beans in a colander and
immediately immerse them in an ice water bath to stop from cooking; drain
and set aside.
2. In a small frying pan over medium heat, saute red bell pepper in olive oil
until tender. Add garlic, partially cooked green beans, sherry, balsamic
vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a
serving platter, top with Parmesan cheese, and serve immediately.
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