Warm Green Bean, Tomato, and Chickpea Salad

My work schedule has been insane lately, leaving me much less time to cook that I'd like, so when I'm able to carve out the time, I really want to make it count. For me, making the most of that limited kitchen time means cranking out a big batch of something healthy, delicious, and versatile. This recipe fits that bill perfectly. Packed with tons of fresh vegetables and herbs, filling beans, and savory cheese, this salad is delicious with a slice of crusty bread, over rice or pasta, as a bed for a juicy salmon fillet or chicken breast, or all on its own. This recipe is very versatile depending on what's available - green beans could be swapped for asparagus, sugar snap peas, or even Brussels sprouts, white beans for the chickpeas, Parmesan for the feta, and almost any fresh herbs for the parsley. My garden might be in its death throes with winter's impending arrival, but there's still enough time to use the scrappy ends of my horticultural endeavors in a delicious meal like this one.

Warm Green Bean, Tomato, and Chickpea Salad
adapted from Martha Stewart
serves 4

1 1/2 pounds green beans, trimmed and cut into 1-inch length
2 tablespoons extra-virgin olive oil, plus additional for the pan
Coarse salt and ground pepper
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, sliced
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

1. Preheat a large pan over medium heat, add a splash of olive oil, and season generously with salt and pepper. Cook beans, stirring occasionally until browned in spots and just shy of crisp-tender, about 6 to 8 minutes.

2. Meanwhile, in a large bowl, whisk together lemon juice and oil and season with salt and pepper. Add tomatoes and onion to the pan and cooking continuing until the tomatoes collapse and onions start to soften, about 2 to 4 minutes. Stir in chickpeas and cook until mixture is warm, another minute or two.

3. Remove the pan from heat and toss with the dressing, feta, and parsley. Serve warm or at room temperature, either over cooked grains or with a slice of crusty bread or pita.

Thai-Flavored Green Curry with Sweet Potatoes and Green Beans

When it comes to shortcut ingredients, curry is king. Curry powders and pastes are frugal and efficient ways to create a vibrantly flavored dish with a minimal list of ingredients and time to spare. I've been on an epic sweet potato kick lately, so it wasn't much of a leap to merge the two ideas together in this quick weeknight meal. It's virtually guaranteed that there's curry powder in my cabinet, and even though there's pretty good odds of curry paste (red or green) hanging out my fridge, I'll confess that I don't reach for it quite as often. That tiny jar gets easily lost among the ample library of condiments, but it's always a pleasant surprise to rediscover it.

For me, Indian curries are generally cozy, hearty, comforting meals and Thai curries are light and lively bites that really perk up the palate. During the depths of winter, I need both of these kind of meals. When I want to curl up under a cozy blanket and watch a movie, give me warm and inviting Indian curry. When it's time to refuel and wake up after a long day, I'll happily devour a plate of the Thai variety, which takes less than 30 minutes to make it to the dinner table. Bright lemongrass, rich coconut milk, and spicy ginger and chilies are the perfect antidote to icy winter weather, with extras freezing well for a healthy meal at the ready any time. This vegetarian dish is wonderful simply served over brown rice with a drizzle of hot sauce, but is also a nice complement for salmon, chicken, or pork for carnivores or heartier appetites.

Thai-Flavored Green Curry with Sweet Potatoes and Green Beans

adapted from Bon Appetit

serves 4

1 tablespoon vegetable or canola oil
1 medium onion, quartered, thinly sliced
2 tablespoons green Thai curry paste
1 cup canned unsweetened coconut milk
1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
3 cups trimmed green beans, cut in 2” pieces or one 10-ounce bag frozen green beans
Kosher salt
Thai basil or cilantro, for serving (optional)

Sriracha or other hot sauce, for serving (optional)
Brown rice or naan, for serving (optional)

1. Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Season with salt. Turn off heat and garnish with cilantro and/or hot sauce, if using, into the curry. Serve over rice.

Spicy Eggplant and Green Bean Curry

Just a few feet over from my over-producing zucchini plant are a couple of noble eggplants putting out a decent crop of their own. Eggplant is a vegetable I enjoy, though not something I've cooked with very much, and certainly not something I'd ever grown myself. Luckily for me, growing and cooking eggplant has turned out to be quite simple and delicious. As is my wont, I started with the basics, roasted eggplant which also transformed into baba ganoush, to get acquainted with my homegrown eggplant. After those basic preparations, I wanted to go with something intensely flavorful, this curry fitting the bill splendidly. I was helped along this path because I already had a jar of green curry paste in the fridge, but I don't for a second regret pairing those aromatic herbs and chilies with earthy eggplant. Additional garlic and ginger intensify those flavors, cilantro and mint add amplify the herbaceousness, and coconut milk provides the perfect creamy conduit for blending it all together. This makes for a complete Thai-inspired meal with a protein and some coconut rice, or you can go my completely untraditional route and use pieces of pita to scoop it up, topping with pieces of stir-fried tofu.

Spicy Eggplant and Green Bean Curry
adapted from Bon Appétit

serves 4

5 tablespoons vegetable or canola oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 14- to 16-ounce eggplant, peeled, cut into 1/2-inch cubes
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 to 3 teaspoons Thai green curry paste, to taste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 7 to 10 minutes. Transfer vegetables to bowl.

2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

Pasta with Green Beans and Tuna

While I'd always prefer a fresh tuna steak, sometimes I've only got the time for the canned variety. Luckily for me, there are some really stellar canned tunas available so just because it came from a can doesn't mean that it is of inferior quality. When I was kid, there was a very short list of seafood items I'd eat - shrimp (in any form), my dad's homemade cornmeal-crusted fish sticks, and tuna salad sandwiches. I wish I could go back in time and less picky with my proteins for my parents' sake (I was pretty good with the fruits and veggies), but some of the kid-pleasing choices they made to keep me fed still hold a soft spot in my heart. All that to say, I'm not giving up canned tuna anytime soon. My tuna salad recipes have certainly evolved and tuna now makes it into my potato salad and tasty pasta recipes like this one. Looking back, I may have actually eaten this as a kid, as I would happily devour greens beans and preferred whole wheat options to white ones. As an adult, I focus on the flavor tapestry that the rich and toasty almonds, refreshing parsley, sour lemon and piquant capers form, that complex and complementary set of ingredients beautifully blending the hearty pasta, fresh and crunchy green beans and rich tuna. For a simply prepared, yet sophisticated meal from a humble can of tuna, look no further than this recipe. Even if you're eating solo with little time to spare, tuna can be so much more than a sandwich.

Pasta with Green Beans and Tuna
adapted from Martha Stewart
serves 1

Coarse salt and ground pepper
2 ounces whole wheat fusilli or other short pasta
2 ounces green beans, trimmed and halved
1 can (3 ounces) chunk light tuna, packed in water, drained
1 tablespoon natural almonds, chopped and toasted
2 tablespoons chopped fresh parsley
1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
1 small garlic clove, minced

1 tablespoon drained capers

1/2 tablespoon extra-virgin olive oil

1. In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 2 minutes before end of cooking. Drain pasta, reserving 1/4 cup pasta cooking water. 

2. Meanwhile, in a medium bowl, combine tuna, almonds, parsley, lemon zest and juice, garlic, and capers; season with salt and pepper. 

3. Heat olive oil over medium heat in pasta cooking pot. Add tuna mixture to oil and cook, stirring frequently, until warm, just a minute or two. Add the pasta and green beans and cook until mixture is warm. Add pasta water, a little bit at a time and stirring with each addition, until tuna mixture evenly coats the pasta. Transfer to a bowl and serve promptly.

Szechuan Tofu, Green Beans, and Mushrooms

While I love meal planning, there are some busy weeks where I'm scrambling at the last minute to get my plan together. In those cases, I'm often left designing my menu around what I've already bought at the farmers' market or grocery store. This also tends to be the case more often once the farmers' market bounty really blooms and I'm too inspired by the market's offerings to think of planning ahead. This week, I'm somewhere in between. The outdoor farmers' market started up again just a couple weeks ago and even though it's very early in the growing season, I can already see my culinary horizons expanding. I wish I could say the green beans were from the farmers' market already (they were just on sale at Whole Foods), but my recently-expanded local mushroom options are the locavore soul of this dish. Locally sourced though they may be, my cremini mushrooms take on an entirely different world of flavor thanks to a well-stocked pantry of Asian flavors. This sauce strikes a nice balance between salty, sweet, and spicy, glazing the crispy tofu, tender mushrooms and fresh green beans with a gentle kiss of complex flavor. Tomato paste and mushrooms add give this vegan dish a real meatiness and tossing the tofu cubes in cornstarch before frying creating a particularly pleasing texture. The perfect bowl of flavors to dive in to on a warm spring evening, this meal will only get better as the farmers' market has more ingredients to offer.

Szechuan Tofu, Green Beans, and Mushrooms
adapted from Eating Well
serves 2

1/4 cup water, divided
2 tablespoons reduced-sodium soy sauce
1/2 tablespoon tomato paste
1 teaspoon Chinkiang vinegar or balsamic vinegar
1 teaspoons sugar
1/4-1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon plus 1 tablespoon cornstarch, divided
Half of a 14-ounce package extra-firm tofu, drained
1 tablespoons canola oil, divided
8 ounces green beans, trimmed and cut into 1-inch pieces

4 ounces shiitake, cremini, or white mushrooms, sliced
2 cloves garlic, thinly sliced
1 teaspoon minced fresh ginger

Cooked brown rice, rice noodles, or quinoa, for serving (optional)

Sriracha or other hot sauce, for serving (optional)

1. Whisk 2 tablespoons water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1/2 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining tablespoon cornstarch to coat. 

2. Heat 1/2 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for about 4 minutes, or until a golden crust forms (check one or two pieces after a few minutes). Gently turn and stir. Continue cooking, stirring occasionally, until browned and crispy, 3 to 5 minutes more, depending on desired level of crispiness. Transfer to a plate.

3. Add the remaining 1 tablespoon oil to the pan. Add green beans, mushrooms, garlic and ginger; cook, stirring constantly, for 2 to 4 minutes. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender and mushrooms are softened, but not mushy, 2 to 4 additional minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more. Serve warm over rice, noodles, or quinoa as a main dish, or alone as a side, dressing with Sriracha, if desired.

 

Chile Rice with Green Beans and Toasted Pecans

Although I like to cook with less common grains like bulgur and quinoa, sometimes it's nice to come back to good old rice. Rice is more or less just a canvas for other flavors, serving as the perfect sponge for the plethora of spices in this recipe. Don't let the name chile rice scare you off if you're generally spice averse - the chile used here is the flavorful, but mild, ancho chile, which is the dried form of the poblano (perhaps my favorite pepper). More than any recipe I've made recently, I wish I could somehow make this into a scratch and sniff blog. This smoky, sweet, and nutty notes all blend together to be so much more than the sum of their parts and fill the house with an irresistible aroma. The beautifully browned green beans and toasted pecans add more delicious nutty notes that are contrasted perfect by the fresh and citrusy cilantro and lime juice. Brown rice can be substituted for the white rice, but additional cooking time (and likely water or broth) will be required, though I think it's well through the extra investment. Substantial enough to be a light main course, this can be made heartier with grilled shrimp or chicken, or even black beans, which I found to be a surprising but delicious addition to my leftovers the next day. Another home run for Susie Middleton, I hope recipes like this one will teach more people to love veggies the way I do.

Chile Rice with Green Beans and Toasted Pecans
from The Fresh and Green Table by Susie Middleton
serves 4

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ancho chile
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
Kosher salt
1 cup milk
3/4 cup water or lower-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons minced garlic
1 cup long-grain white rice
1 pound medium green beans, trimmed and cut cross-wise into 1/2-inch-long pieces
1/2 cup chopped toasted pecans
1/3 cup chopped fresh cilantro
2 teaspoons freshly squeezed lime juice, plus more if desired
1 1/2 teaspoons pure maple syrup
1/2 lime, cut into 4 wedges

1. In a small bowl, combine the cumin, coriander, ancho chile, paprika, cinnamon, and 1/4 teaspoon salt. In a liquid measure, combine the milk and water.

2. In a medium saucepan (that has a lid, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium-low heat. When the butter has melted, add the onion and 1/4 teaspoon salt, cover, and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Uncover, raise the heat to medium, and continue to cook, stirring, until lightly browned, 7 to 8 minutes more. Reduce the heat to medium-low, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the spice mixture and cook, stirring, until fragrant, about 30 seconds. Add all the rice and about a quarter of the mixture and stir, mixing well and scraping all the spices from the bottom of the pan.

3. Add the remaining milk mixture and bring to a boil. Reduce the heat to very low, cover tightly, and cook for 20 minutes.

4. Meanwhile, in a heavy nonstick medium skillet, heat the remaining 1 tablespoon butter and the remaining 1 tablespoon olive oil over medium-high heat. When the butter has melted, add the green beans and 1/2 teaspoon salt. The pan will look full. (That's okay; the beans will steam and brown at the same time.) Cook, stirring only occasionally at first and more frequently as the beans begin to brown, until the green beans have shrunk somewhat, all have ab it of browning, and some are dark brown, 9 to 12 minutes. Remove the skillet from the heat and transfer the beans to a plate.

5. Remove the rice pot from the heat and place a folded paper towel under the lid. Let sit, covered, for 5 minutes. Uncover (the foam from the milk will be on top of the rice) and fluff and stir with a fork. Re-cover loosely with the lid (leaving the paper towel in place) and let sit for 5 minutes more. Uncover and transfer the rice to a medium bowl. Stir in all the beans, three-quarters of the toasted pecans, and three-quarters of the cilantro.

6. In a small cup, combine the lime juice and maple syrup. Pour the mixture over the rice, and stir to combine. Taste the rice and season withe more salt, if needed. You can also add a bit more lime, if you like. Divide the rice among four bowls and serve garnished with the remaining pecans, cilantro, and lime wedges.

Potato Salad with Green Beans and Salsa Verde

When it comes to potato and pasta salads, I'll usually pick a vinegary version over a mayonnaise-based one. Perhaps it's because the mayonnaise-based versions tend to be fatty, bland concoctions, but it's most likely because acid (lemon juice, vinegar, etc.) is one of my favorite ways to season a dish. I eat roasted vegetables like asparagus and broccoli with a splash of red wine or balsamic vinegar on a regular basis, and I simply can't eat roasted potatoes without malt vinegar anymore. All that being said, this potato salad is right up my alley. Made more than just a starch bomb with the addition of a generous helping of green beans, this is the epitome of fresh summer flavor, packed with the bright flavors of herbs fresh from the garden and lemon juice. If any of the herbs listed isn't to your liking, throw in any fresh herbs you love or happen to have at home. (Since I am a cilantro devotee, I can already seeing another version of this potato salad hitting my plate sometime this summer.) The perfect accompaniment to the sirloin steaks I threw on the grill for  the 4th of July, this potato salad is boldly flavored enough to not get forgotten next to the main event of beautifully charred, medium-rare succulence. Sure to be a hit at any summer cookout where guests are willing to try something beyond the perfectly traditional, try out this recipe the next time you're looking to shake up the typical cook out menu.

Potato Salad with Green Beans and Salsa Verde
adapted from Food and Wine
serves 6 to 8

1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds new potatoes (preferably red), cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Chive blossoms, for garnish (optional)

1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.

2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain.

4. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Citrus Green Beans

Sometimes the key to being a good cook is stepping away from all the fancy ingredients and elaborate techniques. It's easy to throw some bacon or a dash of truffle oil on almost anything, but when the ingredients are truly spectacular, it's really not necessary. Green beans have recently started to appear at the farmers' market and they are one of veggies I most look forward to coming in season. I can never make it through trimming all the beans without sneaking a few myself, a sure sign that there's not much needed to turn them into a truly spectacular dish. Crisp-tender green beans are dressed by a touch of toasty walnut oil, balanced by a bright pop of lemon. I happen to be an avid collector of oils and vinegars, but if you don't have walnut oil, olive, almond, toasted sesame, or even just canola or safflower oil will leave you with a fantastic dish. Be sure to toss the green beans with the dressing while the beans are still warm so the flavors soak in, but this side can be enjoyed warm, at room temperature, or even cold. A perfect companion to nearly any protein, this simple summer side can happily find a place at your summer dinner party, cookout, or average evening at home.

Citrus Green Beans
from Whole Foods
serves 8 to 10

2 pounds green beans, trimmed
2 tablespoons walnut oil
3 tablespoons canola or safflower oil
Juice of 1 lemon
1 teaspoon grated lemon zest
Sea salt
Freshly ground black pepper

1. In a large saucepan of boiling salted water, cook green beans until just tender, 5 to 8 minutes. While they are cooking, whisk together both oils, lemon juice and zest. Drain beans and toss with dressing while still hot. Season with salt and pepper.

Tuna, Potatoes, and Green Beans with Pesto

This recipe is my blend of the traditional Ligurian dish Trofie al Pesto and French classic Salad Niçoise. The farmers' market is full of beautiful small potatoes, fresh, crisp green beans, and big bags of fresh, fragrant basil, so this hybrid was just begging to be made. I bought green beans and potatoes specifically for this dish, but it is also a great way to use up leftovers. The hearty roasted potatoes and crispy green beans are brought together beautifully in fresh and rich pesto, becoming a complete meal with the addition of tuna. Although wonderful with still-warm vegetables, it is also terrific at room temperature and can be made ahead, perfect for summer meals. Subtract the tuna for a dynamite side dish, or combine just the tuna and pesto for a fresh new take on tuna salad. This simple, flavorful dish makes for an elegant summer dinner for two, a great dish to pack for a picnic or bring to a barbecue and is sure to become a new staple in your summer menu.

Tuna, Potatoes, and Green Beans with Pesto
serves 2

1.5 cups packed basil
1/4 cup extra-virgin olive oil
2 tablespoons finely grated Parmesan
1 tablespoon pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
One 5-ounce can tuna, drained
8 oz. haricots verts, trimmed and steamed to crisp-tender
8 oz. baby fingerling or red potatoes, halved and roasted

1. Make the pesto: Process basil, oil, cheese, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

2. Divide roasted potatoes evenly between two plates or bowls and top with half of the green beans. In a separate bowl, mix tuna and pesto together thoroughly and place half of the tuna mixture on top of each plate. Serve warm or at room temperature.

Summer Vegetable Ragout

This recipe is yet another from my newest cookbook obsession-Fast, Fresh, and Green by Susie Middleton. There are so many amazing looking recipes that I have bookmarked in this book already; I think the summer farmer's market will end before I can get to all the ones I really want to try.

Although there is a decent amount of prep work with this recipe, it comes together really quickly once you actually start cooking. I highly recommend the Oxo Good Grips corn stripper for stripping corn from the cob. It makes quick work of the task and doesn't make a mess because the corn is collected in a reservoir on the corn stripper. This dish manages to be both rich, from a small amount of cream, and light, from all the fresh vegetables and the lemon zest and juice. It was immensely satisfying, and you'll probably find yourself going back for seconds!

Summer Vegetable Ragout with Zucchini, Green Beans, and Corn
from Fast, Fresh, and Green by Susie Middleton
serves 4

1 t. fresh lemon juice
1/2 t. finely grated lemon zest
1/4 t. Worcestershire sauce
1/4 c. low-sodium chicken broth
2 T. heavy cream
1 T. canola oil
1 c. fresh corn kernels (from about 2 large ears)
3/4 c. sliced baby zucchini
3/4 c. sliced slender green or yellow wax beans
1 c. medium-diced yellow onion
1/2 t. finely chopped fresh garlic
1/2 t. kosher salt
1 T. finely chopped fresh herbs
Freshly ground black pepper

1. Combine the lemon juice, lemon zest, and Worcestershire sauce in a small bowl. In a liquid measure, combine the broth and heavy cream. Set these aside.

2. In a 10-inch straight-sided saute pan with a lid, heat the canola oil over medium-high heat. Add the corn, zucchini, green beans, onion, and salt. Cook, stirring frequently, until the bottom of the pan is browned (this is from the starch in the corn) and some of the vegetables are just beginning to brown, 4 to 6 minutes. Add the garlic and cook, stirring, until well combined. Turn the heat to low, add the broth-cream mixture, stir well to scrape up the browned bits from the bottom of the pan, and cover. Simmer, stirring once, until the liquid have reduced to 1 to 2 Tbsp., 3 to 4 minutes. (Depending on your stove, this may go more quickly).

3. Remove the pan from the heat, uncover, and stir in the lemon juice mixture and most of the fresh herbs. Season with pepper and stir again. Transfer to a serving dish or individual serving bowls and garnish with the remaining herbs.

Green Beans with Lemon and Oil

This recipe is a perfect example of how sometimes the simplest recipes are the best.  Green beans, quickly cooked until crisp tender and tossed with a bit of oil and lemon are a simple and divine way to savor fresh green beans. I usually blanch my green beans for only 3 to 4 minutes because I like my beans really crunchy, often even eating them raw. This dish tastes in one word, fresh, and is one of the best green bean recipes I've had the pleasure of making.

Green Beans with Lemon and Oil
from Epicurious, who got it from Gourmet

they say it makes 6 side-dish servings, I say only 4 (or less if you really love green beans).

1 lb thin green beans such as haricots verts, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

1. Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry.

2. Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest. Serve beans sprinkled with remaining zest.

Ginger Garlic Green Beans

I adore fresh green beans. I happily eat them raw a lot of the time, but as a side for dinner I usually quickly blanch them (so they remain tender-crisp) and add a simple sauce or seasonings. These green beans have a strong, but not overpowering flavor that will appeal to most people who like classic Asian flavors (ginger, garlic, sesame oil, etc.). It comes together quickly and is made with ingredients I always have on hand.

Ginger Garlic Green Beans
adapted from Epicurious, who got it from Gourmet

serves 2 as a side dish

8 oz. green beans, rinsed and trimmed
2 garlic cloves, pressed through a garlic press
1/2 T. soy sauce
1/2 T. grated peeled ginger
1 t. rice vinegar
1/2 T. sesame oil
1/2 t. sesame seeds, toasted

1. Cook beans in a large pot of boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain in a colander, then plunge into an ice bath or rinse thoroughly with cold water to stop cooking. Drain beans and pat dry.

2. While beans cook, combine garlic, soy sauce, ginger, vinegar, oil, and sesame seeds in a small bowl.

3. Pour sauce over beans and toss well to coat.

Rigatoni with Green Beans and Bacon

This is another quick and simple dish that is made delicious by fresh, high-quality ingredients. The farmer's market is flush with beautiful green beans and I got some delicious hickory smoked bacon at Sentry from Lodi Sausage Co. and Meat Market. I love using bacon in dishes because even a small amount adds a lot of flavor. As everyone knows, bacon makes (nearly) everything better and this area has no shortage of wonderful local bacon.

Rigatoni with Green Beans and Bacon

serves 4

8 oz. whole wheat rigatoni
4 slices high-quality bacon
2 cloves garlic, thinly sliced
8 oz. green beans, trimmed and cut into 1- to 2-inch pieces
1/4 c. Parmigiano-Reggiano, shaved
Freshly ground salt and black pepper


1. Bring a large pot of water to a boil. Add pasta and cook until just shy of al dente, about 8 minutes. Drain, reserving 1/4 c. of the pasta water, and set aside.

2. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Remove from pan, drain on paper towels, break into small pieces and set aside.

3. Add garlic to skillet with bacon grease and cook 1-2 minutes, stirring frequently, until garlic just starts to brown. Add green beans and reserved pasta water, cooking until green beans are crisp-tender, about 3 minutes. Add pasta and toss thoroughly. Season to taste with freshly ground salt and pepper. Top with crumbled bacon and shaved cheese.

Green Bean and Potato Salad

Green bean and potato salad is a very common dish this time of the year. Green beans are making their first appearance at the farmer's market, as are tiny new potatoes. There are a lot of recipes out there, but I couldn't find one I particularly liked so I went ahead and created by own with ingredients I had on hand. I served this alongside Great Lakes Links smoked whitefish sausage I cooked on the grill.

Green Bean and Potato Salad

2 lbs. small red potatoes
1 lb. green beans, trimmed and cut into 2- to 3-inch pieces
1/2 c. light mayonnaise (I use Whole Foods 365 brand)
2 T. Dijon mustard
2 T.  rice vinegar
1/4 c. chopped white onion
1/2 c. packed finely chopped parsley
Freshly ground salt and black pepper

1. Place potatoes in a large pot and add enough cold water to cover the potatoes by at least a couple of inches. Bring the water to a boil and cook until potatoes are fork tender, 10 to 15 minutes, depending on the size of the potatoes and your personal preference. Drain and rinse under cold water. Cut potatoes into quarters (or more pieces if you used large potatoes) and place in a large bowl.

2. Bring another pot of water to a boil and add the green beans. Cook for 2 to 3 minutes or until beans are bright green and crisp-tender. Drain and rinse under cold water. Add to bowl with potatoes.

3. Add mayo, mustard, vinegar, and onion to a bowl and stir to combine. Season to taste with salt and pepper.

4. Pour dressing over potatoes and green beans and stir thoroughly to coat. Top with fresh parsley and toss to combine.

Sesame Green Beans

For fresh vegetables from the farmer's market, I usually prefer them raw, quickly blanched, or in simple dishes so the flavor of the vegetable shines through. This past Saturday green beans made their first appearance at one stand and I immediately picked up a pound. While I'll certainly be munching on them raw, I wanted a simple way to prepare them to accompany Grilled Glazed Salmon. I found this Asian-inspired gem on the Martha Stewart website. I love the Asian flavors and particularly the flavor of sesame oil, so this immediately appealed to me (it also appealed to me that I had all the ingredients on hand).

Sesame Green Beans
from Martha Stewart

serves 4

1 lb. green beans, trimmed
2 t. rice vinegar
1/2 t. toasted sesame oil
Coarse salt and ground pepper
1 t. sesame seeds

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 15 to 20 minutes.

2. Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Green Bean Salad with Red Onion and Salsa Dressing

 Happy Cinco de Mayo! In honor of the day, I made a Mexican dinner of Chipotle Shrimp and this green bean salad. If raw red onion is too strong a flavor for you, I recommend rinsing the raw onion thoroughly with cold water before adding it to the salad. It will tone down the flavor some, but I know that raw onion isn't for everyone. This is a light and healthy salad, perfect for a picnic.

Green Bean Salad with Red Onion and Salsa Dressing
from Mexican Everyday by Rick Bayless

serves 4

12 oz. (about 5 loosely packed cups) green beans, tops and tails broken off

For the salsa dressing
3/4 c. vegetable oil, olive oil, or a mixture of the two
1/2 c. good-quality salsa, preferably green tomatillo salsa
2 T. fresh lime juice
1/4 c. chopped cilantro, plus more for garnish
Salt

1 small red onion, thinly sliced

1. Scoop the green beans into a microwaveable bowl, sprinkle on a tablespoon or so of water, cover tightly with plastic and poke a few holes in the top. Microwave on high (100%) until the green beans are tender-crunchy, usually about 3 minutes. Uncover (careful: there will be trapped steam) and tip off any water. Let cool.

2. While the green beans are cooling, combine the oil, salsa, and lime juice in a blender jar or food processor. Process until smooth. Pour into a jar and stir in the cilantro. Taste and season highly with salt (the quantity will vary depending on the saltiness of the salsa).

3. Add the onion to the cooled green beans. Shake the dressing to combine thoroughly, then drizzle on about 1/3 cup. (Cover and refrigerate the remaining dressing for another salad.) Toss to combine. Taste and season with additional salt if you think the salad could use it. Sprinkle with additional cilantro, and the salad's ready to serve.

Hamburger Pie

This recipe is similar to my last one: complete meal in one dish (has protein, starch, and vegetables), is simple but satisfying, and helps me make more room in my freezer and cabinet for all the supplies I'll be picking up for Christmas dinner this week.

Hamburger Pie
adapted from The Better Homes and Gardens New Cookbook

1.5 lbs potatoes, mashed or one 24-ounce package refrigerated mashed potatoes
1 pound lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can whole kernel corn, drained and rinsed*
1 can green beans, drained and rinsed*
1 10.75-ounce can condensed tomato soup
1 cup shredded cheddar cheese

1. Prepare mashed potatoes if necessary; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. Stir in corn, green beans, and soup. Pour into a greased 2-quart rectangular baking or casserole dish.

2. Spoon mashed potatoes onto ground beef mixture and smooth into an even layer. Sprinkle cheese over potatoes. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

*Alternatively, you can use about 2.5 cups total fresh green beans and corn or frozen green beans and corn, thawed.