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Green Beans: Three Chefs, Three Ways

Posted on: July 3rd, 2013 by Jono

GREEN BEAN, ETC. SALAD

This summery green bean salad comes from our very own Chef Robin. The best thing about this recipe: It is quite welcoming to many different kinds of vegetables, such as new potatoes, grated zucchini, grated cabbage, red onion, broccoli or cauliflower florets.

INGREDIENTS
10 oz. green beans
2 ears fresh corngreen_bean_etc_salad
4 carrots
Pint cherry tomatoes
Fresh herbs, such as parsley
Oil and vinegar dressing of your choice

INSTRUCTIONS

  1. Steam or boil the green beans till just barely tender, about six or seven minutes. Throw beans into a colander and run cold water over the beans to stop the cooking.
  2. Boil (or microwave; 4 minutes per ear) the corn.  Let cool. Cut the kernels off using a big sharp knife.
  3. Peel the carrots and grate using the big round hole on the grater. Wash the tomatoes and cut in half.
  4. Arrange all these vegetables by color OR just toss together in a bowl.
  5. Pass the salad dressing. Don’t forget fresh herbs, if you have some, or some sliced green scallions on top.

SNAPPY GREEN BEANS

ChopChop magazine’s Sally Sampson shared this deliciously simple green bean recipe with us. To prepare, you’ll need:  colander or strainer, measuring cup, saucepan with lid, mixing bowl, measuring spoons and a fork or spoon

INGREDIENTS

1 lb. green beans, ends snapped
2 tbsp. olive or canola oil
1 tbsp. Dijon or yellow mustard
1 tbsp. red wine vinegar or fresh lemon juice

INSTRUCTIONS

  1. Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter. Put the colander or strainer in the sink.
  2. With the help of your adult, put 2 cups water into a saucepan, cover, and bring to a boil over high heat. Turn the heat off.
  3. With the help of your adult, add the beans to the pot and let them sit in the water until they turn bright green, about 10 minutes.
  4. Ask your adult to pour the beans and water into the colander or strainer. After the water has drained out, turn the cold water on and run it over the beans until they are completely cooled.
  5. Put the cooled beans into the mixing bowl, add the oil, mustard and red wine vinegar or lemon juice, and mix together with the fork or spoon.
  6. Serve the beans right away or cover and refrigerate overnight.

SESAME-ORANGE GREEN BEANS

Bri DeRosa of Red, Round or Green sent us this healthy green bean recipe with a fruity twist! Treat your taste buds to this delectable combination of sesame, orange and green bean.

INGREDIENTSsesame_orange_green_beans
1 lb. green beans, washed and trimmed
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tsp. orange zest
3 tablespoons orange juice
1 tablespoon tamari or low-sodium soy sauce
¼ tsp. salt
¼ tsp. pepper
1 tablespoon toasted sesame seeds (see Note)

INSTRUCTIONS

  1. In a large skillet, warm the sesame oil over medium heat.
  2. Add the green beans and garlic and sauté for 2 minutes, stirring occasionally, just until the garlic is fragrant.
  3. Add the orange zest, orange juice, and tamari or soy sauce; cover the pan and let the green beans steam, shaking the pan once or twice, for about 5 minutes or until the beans are bright green and crisp-tender.
  4. Season with salt and pepper and toss with the toasted sesame seeds.

Note: To toast the sesame seeds, just put them into a dry skillet over medium-high heat and cook until they turn barely golden brown.  Watch them carefully – they can burn quickly!

 

Robin Tartaglia is a certified professional chef and 2011 graduate of the Cambridge School of Culinary Arts. Prior to that, she enjoyed a career as mom, director of adult education for her town and director of religious education for her church. She can make puff pastry, classic French food, Italian peasant food, ice cream and really good PB&J. A devout believer in lifelong learning, she loves to try new foods, recipes and techniques, and invite her friends and family to come over for a bite.

Sally Simpson is the founder and president of ChopChop magazine, as well as a James Beard Award-nominated author/co-author of 21 cookbooks. She is also a frequent magazine contributor.

Brianne DeRosa is a working mother of two busy boys who blogs about food and family on Red, Round, or Green, and provides one-on-one coaching to other parents who need help figuring out how to get healthy meals on the table without losing their everloving minds.  Bri contributed to the “Cooking With Trader Joe’s: EasyLunchboxes” cookbook; is a regular writer for HandPicked Nation; is a proud member of the 2013 cast of Listen To Your Mother! Providence; and has blogged about parenting for Yahoo’s Shine! Network.  Follow her adventures in just trying to get everyone fed and connect with her at httpssss://www.redroundorgreen.com.