Braised Green Beans & Summer Vegetables

Adapted from Eating Well
May/June 2009

Yes, I am aware it's not Summer. This recipe did look yummy though, so I decided to give it a shot with what I could find in the produce department. It turned out just fine! You could get creative with the vegetables you add to the green beans, but I just used a tomato and a yellow squash. This versatile side dish could go with many things. I got ahead of myself and snapped this photo before topping with the Parmesan, but you could go with either option!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small shallot, diced
• 1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
• 1/2 cup white wine
• 1 pound green beans, trimmed
• 1 medium summer squash, halved and cut into 1-inch pieces
• 1 cup chopped tomato
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup finely shredded Parmesan cheese (optional)

Directions

Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

Garlic Green Bean Salad

Adapted from Sunny Anderson

I saw this recipe being made on the Food Network this week. I love green beans and grew up eating them. My task growing up was always to snap the green beans...a tedious task, but fun because I got to do it with my great-grandmother, grandmother, and my Mom. It' just one of those great childhood memories. To this day, I still love green beans and am always looking for new ways to spice them up. The recipe below is my adapted version. This recipe is served room temperature and I am looking forward to having these as leftovers!

Ingredients

• 1/2 pound green beans (I used french green beans, with stems still on)
• 1/3 cup diced orange pepper
• 1 clove garlic, minced
• 1/4 cup shallot, diced
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper

Directions

Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Saute the diced shallot, garlic, and orange pepper with a touch of salt and pepper over medium heat, just to soften, about 3 minutes. Let cool. Toss with the green beans and vinegar. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes.

Garlic Lime Pork Chops with Asian Green Beans

Adapted from Epicurious

I'm fortunate to have friends that like to cook as well :) My good friend Rebecca had me over for dinner a couple of weeks back and made this dish. It's the perfect combination of healthy and savory! I've been excited to try it myself, and tonight was the night. There's nothing like a relaxing Saturday at home, spent vegging out, and then cooking a yummy dinner to eat while cheering on the Capitals! I made a few changes in measurements, to use less oil, etc. so this recipe below is what I used for myself - you can find the original on the Epicurious website. I saved the leftover sauce and plan to try it on fish, it's delish! Enjoy!

Garlic Lime Pork Chops

• 1/4 cup fresh lime juice
• 1 garlic clove, minced
• 1/4 teaspoon crushed red-pepper flakes
• 1/4 cup olive oil
• 2 tablespoons chopped fresh cilantro
• 6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Pat pork dry and season with salt and pepper. Lightly oil a skillet or grill pan (preferably with grill markings), then cook pork chops over medium heat, covered, turning over once, until just cooked through, 6 to 8 minutes total (depending on thickness of chops). Serve drizzled with vinaigrette, and with remainder on the side.

Asian Green Beans

• 1 pound green beans, trimmed
• 3 garlic cloves
• 1-2 tablespoons soy sauce
• 1 tablespoon grated peeled ginger
• 2 teaspoons rice vinegar (not seasoned)
• 1 tablespoon vegetable oil
• 1/2 teaspoon Asian sesame oil
• 1 1/2 teaspoon toasted sesame seeds

Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry. While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl. Add beans and toss. Serve sprinkled with sesame seeds.

Herb Marinated Green Beans

Courtesy of One Perfect Bite Blog

This would make a really great side or snack! My Mom made something similar to this recently and I loved them -- probably because they have vinegar in them :) My Mom used to catch me on the counter drinking vinegar with a spoon as a kid...doesn't sound as appetizing now, but I do still love vinegar! This is easy - I used canned green beans for this and it was so easy.

Ingredients:
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon fresh oregano
5 tablespoons white wine vinegar
2 tablespoons finely chopped onion
2 garlic cloves, peeled and crushed
1 pound green beans
1/3 cup extra virgin olive oil
Salt to taste (Kosher or sea salt)
Fresh ground pepper to taste

Directions:
1) Choose a large bowl and place parsley, basil, oregano and vinegar in it. let it steep for 10 minutes. Add onion and garlic and mix well. Let steep for another 30 minutes.
2) Snap off ends of green beans, rinse in cold water, and drop them into boiling salt water. Drain string beans while still very firm. Add warm green beans to bowl with vinegar and herbs. Marinate for a minimum of 1 hour and as much as 5 or 6 hours. Mix thoroughly from time-to-time. Serve beans at room temperature, adding olive oil and salt and pepper to taste just before serving.