Beans Yellow & Green. Garlic Green/Yellow Beans

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1 Beans Yellow & Green Garlic Green/Yellow Beans About a half pound of green or yellow green beans 2 Tablespoons of extra virgin olive oil 1 large garlic clove, minced 2 heaping tablespoons fresh, minced basil 1 Tablespoon Balsamic Vinegar Sea salt and pepper to taste With a stainless steel, steamer basket, placed in a pot with lid, bring a few inches of water to boil. Add green/yellow beans and reduce heat and steam for about 7 minutes. Meanwhile, in a small saucepan, heat olive oil until hot, and add garlic. Watching closely, and stirring, allow the garlic to brown slightly, and then take off of the heat. Add the vinegar, and some salt (about 1/2 teaspoon) and freshly ground pepper. In a pretty bowl, place the steam green beans and the basil. Toss with the garlic oil and vinegar dressing. Adjust the flavors with salt, oil and vinegar as needed (which shouldn't be much) and serve. Spaghetti with Chicken & Beans 1/2 pound yellow beans 8 ounces whole-wheat spaghetti 2 boneless chicken breasts 3 cups chicken broth 2 tablespoons olive oil 3 sliced garlic cloves 1/2 cup chicken broth 1/2 teaspoon salt 1/2 cup basil leaves 1/4 teaspoon red pepper flakes Cook yellow beans in a pot of lightly salted water until fork-tender, 3 minutes; drain. In the same pot, boil chicken broth. Add chicken breasts and simmer 15 to 20 minutes. Reserve 1/2 cup broth. Shred the chicken. Meanwhile, cook whole-wheat spaghetti according to the package directions. Heat olive oil in a large skillet over medium heat. Add sliced garlic cloves and cook 1 minute. Add chicken broth, the beans, pasta, chicken, and 1/2 teaspoon salt and cook 2 minutes. Stir in 1/2 cup basil leaves and 1/4 teaspoon red pepper flakes Green Beans with Shallots 3 1/2 pounds green beans 2 tablespoons olive oil 1/2 cup minced shallots 2 tablespoons water 1 teaspoon salt 1/4 teaspoon pepper Trim ends from beans, and remove strings. Drop beans into a large stockpot of boiling water; cook 10 minutes or until crisp-tender. Drain. Heat oil in stockpot over medium heat. Add shallots; sauté 3 minutes or until tender. Add green beans and water; cook 3 minutes or until beans are tender, stirring occasionally. Remove from heat, and stir in salt and pepper.

2 Dilled Green Beans 2 Quarts water 1 lb. fresh green beans ½ tsp. salt 1 tsp. mustard seed 2 tsp. dried dill weed ½ tsp. red pepper flakes 2 cloves garlic, minced 1 cup distilled white vinegar 1/3 cup white sugar 1 cup water Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir. In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating. Garlic Beef & Green Beans 2 tablespoons olive or peanut oil 2 pounds sirloin/top round/filet/flank steak, sliced into long, thin strips 1 onion, diced 1 pound green beans, cleaned and de-stemmed 1/4 cup water (if needed) Rice, cooked according to package directions (for serving) For the sauce: 1 tablespoon olive or peanut oil 6 cloves garlic, minced 2/3 cup Hoisin sauce 2 tablespoons granulated sugar 2 tablespoons low-sodium soy sauce 1 to 2 teaspoons hot sauce 1/3 cup water Slice your beef into long, thin strips. Heat 2 tablespoons of olive or peanut oil in a large saute pan over high heat and add in your beef. Cook for 3-5 minutes, until almost completely cooked (it can still be a little pink, as it will continue to cook a bit on the plate) and remove with a slotted spatula onto a plate with paper towels so the juices drain a bit. Drain all but 2 tablespoons of juices out of your pan and add the diced onion. Cook for 5 minutes over medium-high heat until softened, then add in the cleaned and de-stemmed green beans. Add in 1/4 cup of water, if needed (just enough so the beans can steam), and cook for 5 more minutes, stirring frequently. While you cook the onions and green beans, heat 1 tablespoon of olive or peanut oil in a small sauce pan over medium heat, then add in your minced garlic. Cook for 3 minutes, until fragrant, then add in the rest of the sauce ingredients. Stir to combine, then cook over medium-high heat for 3-5 minutes until bubbling and slightly thickened. Add the sauce to the pan with the onions and green beans and cook over medium-high heat until thickened a bit more (about 3 minutes). Add in the beef and cook until heated through (about 3 minutes). Serve over rice or more vegetables. Serves 4 (or serves 5 when served over rice).

3 Turkey & Eggplant Lettuce Wraps 1/2 lb ground turkey about 1 cup finely diced eggplant 1/2 cup finely diced red pepper 3 cloves garlic, minced 2 scallions, sliced about 1 tbsp grated fresh ginger about 1 tsp Chinese 5 spice powder about 1 tbsp soy sauce 1-2 tsp sesame seeds In a skillet over medium heat with cooking spray, cook eggplant and peppers for about 7 minutes. Add ground turkey and cook for about 3-4 more minutes, then add ginger, scallions, and garlic and cook until turkey is no longer pink. Season with salt, pepper, and 5-spice. Cook 1 minute more then add soy sauce and sesame seeds; stir together. Serve with bibb lettuce, thinly sliced carrots and cucumber, fried mung bean noodles, chopped fresh basil/cilantro/mint, and sauce. For the sauce, combine 3 tbsp each soy sauce and apricot preserves, 1 tbsp peanut butter, 1 tsp chili garlic sauce, and some grated fresh ginger in a blender or small food processor. String Bean Salad 24 oz (6 cups) string beans beans, ends trimmed 2 hard boiled eggs, peeled and diced oz can sliced olives, drained 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 3 scallions, chopped kosher salt and fresh pepper Steam string beans in a large pot with a little water until cooked (don't overcook). Run under cold water when done to prevent them from overcooking. Drain. In a large bowl, combine balsamic, oil, salt and pepper. Add green beans, scallions and olives. Mix well and top with eggs, serve cold or room temperature. Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese 3/4 pound wax beans, trimmed 3/4 pound green beans, trimmed 2 cups chopped tomato 1 tablespoon sherry vinegar 2 teaspoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup thinly sliced fresh basil 1/2 cup (2 ounces) crumbled feta cheese Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water. Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

4 Green Beans Parmesan 1 slice high-quality white sandwich bread (without crusts), torn into quarters 2 Tablespoons unsalted butter 3/4 cup grated Parmesan cheese 1 Tablespoon chopped fresh basil 2 Tablespoons olive oil 1 medium shallot, chopped fine 3 medium garlic cloves, minced ounce can diced tomatoes, drained 1 pound green beans, washed, and ends trimmed 1/3 cup low sodium chicken broth salt and pepper Process the bread in a food processor (you should have about 1 cup crumbs). Melt butter in a large skillet over medium heat. Stir in the breadcrumbs and cook, tossing often, until golden brown, 3-5 minutes. Transfer to a small bowl and toss with 1/4 cup Parmesan and the chopped basil. Wipe out the skillet with a paper towel, and add 1 Tablespoon of oil. Heat over medium heat until shimmering. Add the shallot and 1/4 teaspoon of salt. Cook until soft, 1-3 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Stir in the tomatoes and cook until the liquid evaporates, about 3 minutes. Transfer to a small bowl. Wipe out the skillet again, and heat the last tablespoon of oil over medium-high heat. Add the green beans and 1/2 teaspoon of salt. Cook, tossing the beans often, until they are browned in spots, about 8 minutes. Reduce heat to medium and stir in tomato mixture and chicken broth. Cover and cook until the beans are crisp-tender, about 5 minutes. Remove the lid and cook until the liquid evaporates, 2 minutes. Remove from heat and stir in remaining 1/2 cup Parmesan. Adjust seasonings if necessary with salt and pepper. Transfer to a serving dish and top with bread crumbs. Green Beans With Shallots and Red Pepper 4 cups green beans, ends removed 1/4 cup butter 3 large shallots, thinly sliced 1 large red bell pepper, cut into thin strips 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well. 2. Melt butter in a large skillet over medium-high heat; add sliced shallots and bell pepper, and sauté 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine. *1/2 small sweet onion, thinly sliced, may be substituted.

5 Pan-Roasted Chicken with Lemon-Garlic Green Beans 6 tablespoons olive oil 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¾ pound trimmed green beans 8 small red potatoes, quartered 4 chicken breasts (bones left in, with skin about 3 ¼ pounds) Preheat oven to 450 F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

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