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These Southern-style green beans, found on the Spicy Southern Kitchen food blog, are flavored with lots of bacon, and cooked long and slow until they’re melt-in-your-mouth tender. You’ll want to cook them for at least an hour, preferably closer to 2 hours, to get them really soft, but not mushy. Just before serving, you can mix in a Tablespoon or so of butter to give the green beans a buttery coating. Serves 6. (more…)
This Sichuan-style (also spelled Szechuan) green beans recipe, found on The Modern Proper food blog, is inspired by the deliciously blistered green beans just like you can get from your favorite Chinese takeout restaurant. The dry-fry is a technique that intentionally dries out the food that’s being cooked—in this case to make our spicy green beans recipe. Stir frying the green beans in hot oil causes them to release moisture and take on a crisp-chewy texture. Serves 4. (more…)
Here is a beautiful salad from Melissa Clark of the New York Times that’s perfect for a picnic. Haricots verts, by the way, are skinny green beans, but regular ones will work just as well. All of the ingredients can be found in our late summer CSA shares! Serves 6-8. (more…)
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
Green beans, also known as snap beans because they “snap” when broken, are harvested when young, when the beans inside the pod are small and tender and the pods are thin. They are very low in calories and loaded with vitamins K, A, and C, fiber, folate and anti-oxidants. Interestingly, green beans were originally cultivated in Peru and were then spread throughout Central and South America by Indian tribes. Spanish explorers brought them back from the “New World” to Europe in the 16th century, and from there they spread around the world. (more…)
This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed. (more…)
Here’s a tasty and nutritious salad that can be made ahead and served chilled. Found at realsimple.com, this recipe serves 8-10. (more…)
From Eating Well magazine, this recipe is easy and colorful. Feel free to add whatever other summer share veggies you have. If you have a few small, over-ripe tomatoes, chop and add them, too! Serves 6 as a side dish. (more…)
This recipe from Gourmet Magazine (via epicurious.com) is a great way to put your summer CSA shares to use. You can even use stock or bullion to kick up the taste. Serves 6 – 8. (more…)
