Lucious Lemongrass/ Recipes, some Kosher

In the theatre production or movie made the major character typically has a side kick, a buddy, a counterpoint or antagonist that is in place to showcase the talent of the lead. Such is the case with lemongrass in the food world.

Lemongrass is a very versatile plant and can be integrated into just about any recipe from appetizers to desserts. This subtle Asian centric plant offers a subtle citrusy lemon-like (hence the name lemongrass) flavor to any and all dishes it’s used in. Never a main ingredient this green onion looking like plant was nearly impossible to find for years anywhere else but in an Asian grocery. These days, however, lemongrass has become mainstream and often available at farm stands and in the produce section of more upscale or urban grocery stores.

When you’re buying lemongrass you should look for firm stalks. The end (where most of the flavor is concentrated) of the stalk should be plump, rounded and pale yellow (almost white) and the upper stalks should be green. Avoid any lemongrass with yellow or browning leaves.

To use lemongrass in marinades, a stir fry, salads, curry or baked item, you will need to trim the top and base of the stalks and then peel off any dry or tough outer layers. You should only use the bottom 4 inches or so.  The lemongrass flavor becomes more intense the longer it’s cooked so if you want a strong lemongrass flavor; add it at the beginning of your cooking. For a lighter more subtle lemongrass flavor, add it at the very end of your cooking. Storing lemongrass is simple.  Keep it whole, uncut and wrapped in plastic and refrigerated for up to three weeks, or you can freeze it for up to six months.

Lemongrass may be the understudy ingredient in the following recipes but the flavor it brings to the table gives the dish star quality.

SAIGON CHICKEN SALAD

 

1cup chopped fresh cilantro

5 tablespoons fresh lemon juice

2 tablespoons lemongrass stalk, finely chopped

3 large lime leaves, minced or substitute 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

1/2 cup olive oil

kosher salt

1 1/4pounds skinless boneless chicken breast halves (4 to 5)

5 tablespoons fish sauce (such as nam pla or nuoc nam) (or soy sauce)

1/4 cup brown sugar

1/4 cup fresh lime juice

2 teaspoons minced jalapeno or Serrano chilies with seeds

2 teaspoons minced garlic

3 cups Chinese long beans or green beans, cut into bite sized pieces, blanched

8 ounces tomatoes, seeded and cut into strips

1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes

1 cup coarsely grated seeded English cucumbers

1 cup thinly sliced green cabbage

1cup coarsely grated carrot

1cup mince celery

1cup fresh cilantro leaves

3 green onions, thinly sliced on diagonal

1/2 cup salted roasted peanuts

 

In a bowl combine the cilantro, lemon juice, lemongrass, and lime leaves and whisk to combine. Gradually whisk in the oil. Season with salt and pepper. Arrange chicken in single layer in a glass baking dish. Pour the marinade over the chicken flipping it once to coat evenly. Cover and chill 3 hours. In a heated grill pan cook the chicken (with a tablespoon or two of marinade). Cook 4 to 6 minutes per side. Remove from heat, cool and cut into strips. Set aside.

 

In a bowl combine the fish sauce, brown sugar, lime juice, chiles, and garlic. Whisk until the sugar dissolves. Season with salt and pepper. Cover and let stand at room temperature; whisk before using.

 

Place the blanched beans in large bowl. Add the tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Toss to combine. Add the chicken and dressing; toss to coat. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve Serves 8

 

Modified from a recipe by Kajsa Alger of Street in Los Angeles

 

LEMONGRASS MEATBALLS IN LETTUCE CUPS

 

1 to 1 1/2 pounds ground beef, pork, turkey or chicken

1lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced

1/4 cup chopped green onions

2 tablespoons chopped fresh cilantro

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 teaspoons minced garlic

1tablespoon oil

1teaspoon sugar

1/2 teaspoon ground white pepper

 

Dipping sauce

1lemongrass stalk, minced

1/4 cup fresh lime juice

1/4cup fish sauce

2 tablespoons chopped fresh parsley

2 tablespoons grated carrot

1 tablespoon brown sugar

2 teaspoons minced green jalapeno pepper

 

2 tablespoons oil

1head of butter lettuce leaves separated

1small English cucumber, thinly sliced

 

Chill the meat in the freezer while making lemongrass paste. You want it cold, not frozen. In the bowl of a food processor combine the lemongrass, green onion, cilantro, fish sauce, garlic, oil, sugar and pepper. Pulse to combine. Add the meat and pulse to combine but don’t overdo. Make meatballs, about 1 heaping tablespoonful each and place them on a cookie sheet that has side. Cover and refrigerate for at least 3 hours so the flavors can blend. While they are chilling make the dipping sauce.

 

Dipping sauce

Place the minced lemongrass in a bowl. Add the lime juice, fish sauce, cilantro, carrot, sugar, and chile and whisk to combine. Set the mixture aside.

 

In a skillet heat the oil. Add the meatballs and cook, browning on all sides until cooked throughout, 10 to 15 minutes. Drain and place on a serving platter along with the lettuce leaves and cucumber. Place the meat balls in a lettuce leaf with cucumbers and drizzle the sauce over the top. Serves 8 to 12 as appetizers

 

Submitted by Candice Morant source unknown (modified)

LEMONGRASS STIR FRY

 

2 large stalks of fresh lemongrass, tender inner white bulb only, thinly sliced

3 tablespoons vegetable oil

3 large shallots, thinly sliced

1 pound cauliflower, cut into 1-inch florets (4 cups)

12 asparagus spears cut into 1-inch lengths

1/2 cup shredded carrots (about 2 medium)

1 red bell pepper, cut into 1-inch pieces

3/4 cup water

1/2 cup unsweetened coconut milk

3 tablespoons soy sauce

Freshly ground pepper

1/2 cup chopped basil

1 cup mung bean sprouts

Rice, for serving

 

In a mini food processor, finely chop the lemongrass.  In a large skillet, heat the oil. Add the lemongrass and shallots and stir fry the shallots are golden brown, about 2 minutes. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of the water; cover and cook over a medium heat, stirring occasionally for about 3 minutes. Add the coconut milk, soy sauce and the remaining 1/4 cup of water, whisk to combine and bring to a simmer. Remove from the heat and season with pepper. Stir in the basil and bean sprouts. Transfer the stir-fried vegetables to bowls and serve with rice.

 

From a recipe by Marcia Kiesel source unknown, modified

 

SPICY THAI SOUP

 

4 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

5-1/4 cloves garlic, chopped

1-1/4 (4 inch) pieces fresh ginger root, chopped

5-1/3 cups chicken broth

1 tablespoon and 1 teaspoon vegetable oil

3-1/4 pounds skinless, boneless chicken thighs cut into chunks

1 pound fresh white mushrooms, quartered

2-3/4 teaspoons red curry paste

1/4 cup fish sauce

2-3/4 (14 ounce) cans coconut milk

1-1/4 red onion, sliced

5/8 bunch cilantro, roughly chopped

2-3/4 lime, cut into wedges, for serving

1-1/4 fresh jalapeno pepper, sliced into rings

 

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. move from heat and add about 1/2 the cilantro. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos. Serves 8.

 

Modified from about.com

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Open Sesame

 

 

I may not be Scheherazade with her tales of wonder  but say the enchanted words “open the sesame seed jar” (ok, so I took a few liberties with the phrase) and a magical world of flavor is open to all. Sesame seeds are one of the oldest condiments in recorded cooking history dating back to as early as 1600 BCE and are an integral part of the cuisines in the Middle East, Asia, India and Turkey probably originated in an area of the world called the Spice Islands.

Because sesame seeds are a plant food, there’s no cholesterol. Natural sesame seeds (unhulled) are high in calcium,
hulled not as much. However, they contain copious amounts of B vitamins riboflavin, thiamine, and niacin so it’s all good. Most of the sesame seeds sold in the United States are already hulled and come in light, brown and black colors. As far as I can tell the only difference is in the color, not the flavor. Sesame oil comes in two varieties. The first is cold pressed with very lightly golden color and a subtle flavor. The Asian variety of sesame oil that most of us associate with Chinese/Thai and other oriental foods is made from roasted sesame seeds and is much darker in color and has an intense almost smoky flavor.

Tahini or sesame seed paste and hummus two very popular Middle Eastern dishes have sesame seeds as their base and are served instead of butter or oil as condiments throughout many countries in the world.

To keep your sesame seeds from becoming rancid, store them in the refrigerator or the freezer. Sesame oil has an exceptionally long shelf life but since it’s rather expensive so most people tend to buy it small quantities so it isn’t in the cabinet all that long.

Many recipes call for you to toast your sesame seeds so that they have a slightly nuttier flavor. Easy to do. You can either place
them in an ungreased frying pan and cook, stirring constantly over medium heat for a minute or two, just until they are lightly browned. Remove them from the pan immediately by putting them into a dish. Leaving them in the pan can cause them to burn from residual heat. Or you can also toast them in the oven on a cookie sheet with sides at 350 but you have to watch them CAREFULLY. They will
burn quickly.

So open sesame already and get started creating your own treasure trove of dishes with a rich nutty flavor that adding sesame seeds create.

SESAME ANISE MELTS

 

2   cups flour

1/4 teaspoon baking soda

3/4 cup shortening

3/4 cup sugar

1 tablespoon anise seed, crushed

1/4 teaspoon salt

1 egg

about 1 cup toasted sesame seed

 

Preheat oven to 400. Grease 4 large baking sheets and set them aside. In large mixing
bowl combine flour, baking soda and then set it aside. In another large bowl combine
the shortening, sugar, anise seed and salt and beat until light and fluffy. Beat
in the egg and then add the flour mixture 1/2 cup at a time. Roll rounded
tablespoons of the dough into the sesame seeds. Arrange the balls on the cookie
sheet about 1 1/2 inches apart and flatten cookies with the bottom of a glass
to about 1/4 inch thickness. Bake 6 to 9 minutes or until lightly browned
around edges. Cool on rack. These freeze well. Makes 3 dozen

 

Submitted by Constance Kadish Teaneck NJ,
Adapted from joy of cookies

CLASSIC SESAME CHICKEN

2 teaspoons cornstarch

2 tablespoons rice wine

1 tablespoon lemon juice

1 tablespoon soy sauce

1 dash hot pepper sauce

1 tablespoon grated fresh ginger

1 clove crushed garlic

1 pound skinless, boneless chicken breast halves, cut into bite size pieces

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces fresh mushrooms, quartered

1 green bell pepper, sliced

4 green onions, sliced diagonally into 1/2inch pieces

 

To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or
sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and
garlic. Blend together and stir in chicken strips. Cover dish and refrigerate
to marinate for 3 to 4 hours.

 

In a wok or large skillet, place sesame seeds and dry-fry over medium heat,
shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.

To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain
chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until
browned. Remove chicken with a slotted spoon and set aside.

Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3
minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok,
together with reserved marinade, and stir over medium high heat for another 2
to 3 minutes, or until the ingredients are evenly coated with the glaze.
Sprinkle toasted sesame seeds on top and serve immediately. Serves 4.

Modifiedfrom about.com

PEANUT AND SESAME NOODLES

For peanut dressing

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

2 tablespoons chopped peeled fresh ginger

1 heaping teaspoon minced garlic

2 tablespoons red wine vinegar

1 1/2 tablespoons dark sesame oil

2 teaspoons honey

1 teaspoon dried hot red pepper flakes

 

For
noodle salad

3/4 lb dried linguine or spaghetti

4 green onions, thinly sliced

1 red bell pepper, cut into 1/8-inch-thick strips

1 yellow bell pepper, cut into 1/8-inch-thick strips

3 tablespoons sesame seeds, toasted

 

Make dressing:

In the bowl of a food processor or blender combine the dressing ingredients and process until smooth then transfer to a
large bowl.

Make salad:

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold
water.  Add the pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve
immediately.  Serves 4

Modified from Gourmet  June 2002

LEMON AND SESAME DRESSING

 

1/2 cup sesame oil

1 cup honey

1 cup rice wine vinegar

2 tablespoons toasted sesame seeds

1 tablespoon lemon juice

Zest of 1 lemon

2 teaspoons minced garlic

Salt and pepper to taste

Combine ingredients in a large jar with a tight fitting lid and shake well.  Refrigerate until ready to use. Shake again before dressing salad. Makes
2 1/2 cups

SESAME TURKEY BURGER

2 lb ground turkey

3 tablespoon sesame seeds

2 tablespoon soy sauce

2 cup sliced green onions (white and green parts)

2 to 3 tablespoons chopped fresh cilantro or parsley

2 teaspoons minced garlic

2 tablespoons sesame oil

3 to 4 cup breadcrumbs

Salt and pepper to taste

Oil for cooking

 

In a bowl combine the turkey, sesame seeds, soy sauce, green onions, cilantro, garlic, sesame oil, about 1 teaspoon of
salt, and bread crumbs. Cover and let the mixture sit for at least 2 hours for the flavors to meld. Form the mixture into 6 to 8 patties and brush them with a little oil before cooking (the turkey has very little fat and may stick to the grill pan or grill). Grill for 4 to 5 minutes on each side or until the center is hot and no longer pink. Makes 6 to 8

Fro my files, source unknown

 

SESAME SEED COOKIES

One of my all time favorite cookie recipes

2 3/4 cups flour

2 teaspoons McCormick® Gourmet Collection Cream of Tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon McCormick® Pure Vanilla Extract

2 jars (1.62 ounces each) McCormick® Gourmet Collection Sesame Seed, Toasted (about 1 cup), divided

2 ounces bittersweet baking chocolate, melted

 

Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer
on medium speed until light and fluffy. Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed. . Refrigerate dough 2 hours or until firm.  Preheat oven to 400. Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed. Place 2 inches apart on
ungreased baking sheets.  Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to
wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set.

From mccormick.com

LEMON AND SESAME POUND CAKE

1/2 cup flour

1/4 teaspoon baking powder

1/ 8 teaspoon salt

1/3 cup sugar

4 tablespoon unsalted butter, melted and cooled

1 large egg

1 1/2 teaspoon grated lemon zest

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

4 teaspoon black sesame seeds

 

Glaze

 

2 tablespoon sugar

1 tablespoon lemon juice

Adjust an oven rack to the middle position, and heat the oven to 325 degrees. Grease and flour a 5 1/2 by 3 inch loaf pan.
Whisk the flour, baking powder and salt in a bowl. In a separate bowl, whisk together the egg, sugar, butter, lemon zest, juice and vanilla extract. Then combine 1 tablespoon of the flour mixture with the sesame seeds. Add half the remaining flour mixture to the egg mixture, until only a few streaks of flour remain. Repeat with the second half of the batter and the sesame mixture. Do not over mix. Give the batter a final stir with a rubber spatula, to ensure a smooth batter. Pour into the mold. Bake for 30-40 minutes or until golden and an inserted toothpick comes out clean. Meanwhile, combine the sugar and lemon juice. Place in the microwave for 30 seconds to 1 minute, until the sugar is
dissolved and the mixture is slightly thickened. Once the cake has been removed from its mold, brush it with the glaze.

Recipe adapted from Cook’s Illustrated

SESAME ASPARAGUS AND BEEF SALAD

2 to 3 lbs. rib steak

4 to 6 cups sliced fresh asparagus (cut into bite sized pieces)

3 to 4 tablespoons soy sauce

2 to 3 tablespoons sesame oil

1 to 2 tablespoon rice vinegar

1/2 teaspoon grated ginger

3 tablespoons sesame seeds

4 green onions, sliced thin

Chopped romaine lettuce

3 shredded carrots

Red pepper flakes (optional)

Cook steak to desired doneness. Cool and cut into thin strips or bite sized pieces.

Cook the asparagus until it’s just crisp tender. Drain and cool. In a bowl combine
beef and asparagus and set it aside. In another bowl combine the soy sauce,
sesame oil, vinegar, ginger and green onions. Mix to combine. Pour the dressing
over beef and asparagus. Mix to coat. You can heat this up if you prefer a warm
salad. Place the chopped lettuce and shredded carrots on a serving platter and
spoon the beef and asparagus over the top. Sprinkle the top with sesame seeds
and red pepper if you’re using it and serve warm or at room temperature. Serves
6.

From my files, source unknown

Keeping The Planet Green One Bean At A Time

Green is the color of the day. Green planet, green energy and most of all green vegetables. We all know you gotta have green vegetables in your diet every day, it’s the law (mom’s law). Most green vegetables are great as stand alone side dishes. The green bean, however, seems to stand head and shoulders (as if they had them) above the rest. In fact, with green beans you can add just one or two ingredients and have a fantastic side or main dish.

Commonly referred to as the string beans, these bright green and crunchy veggies are available at your local market throughout the year; they are in season from late summer through fall when they are at their best and the least expensive. Green beans vary in size they average about four inches in length. Green beans are low in calories (just 43 calories in a whole cup) and green beans are also a great source of vitamin C, A and K, foliate, iron and manganese. (Yum, just can’t get enough of that magnesium)

Look for beans that have smooth feel and have a vibrant emerald green color, and that are free from brown spots or bruises. They should have a firm texture and ‘snap’ when broken. You should store your unwashed fresh beans in a plastic bag in the refrigerator. Stored this way they should keep for about a week.

Lots of recipes call for blanching beans before using them. Easy to do. Heat a pot of water to a boil, adding a teaspoon of salt per quart of water (salt will help preserve the green color of the beans in addition to seasoning them). For a crisper texture, figure a cooking time of about 2 minutes from the time the boil resumes after you add the green beans. Drain them immediately and then submerge them in cold water to stop the cooking.

Fresh green beans are always best but frozen green beans will work just fine for the following recipes if you can’t get the fresh. In my opinion, however, you should never, ever use canned green beans except as a last resort, unless the world is coming to an end and there is no other alternative, but, even then, I’d think about it.

GRILLED GREEN BEAN AND EGGPLANT SALAD
2 to 3 Japanese eggplants
1 1/2 lb fresh green beans, blanched
1/3 cup balsamic vinegar
2 large red bell peppers, julienned
2 to 3 cups mixed salad greens
3 tablespoons minced red onion
2 tablespoon olive oil
3 tablespoon lemon juice
3 tablespoons balsamic vinegar
salt and pepper

Slice eggplants into rounds 1/4″ thick. In a large bowl toss with green beans with the 1/3 cup balsamic vinegar. Grill the eggplant slices (on a grill or grill pan) 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, olive oil, lemon juice 2 tablespoons balsamic vinegar. Add salt and pepper to taste. Drain the green beans and then arrange grilled eggplant and green beans on top of the salad. Serve immediately. Serves 6 to 8
SHANGHAI STIR FRY GREEN BEANS
 
1 lb fresh green beans, blanched
2 teaspoons sesame seeds
1 tablespoon sugar
2 tablespoons rice wine vinegar
1/4 teaspoon white pepper
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
2 1/2 tablespoons oil
1/2 teaspoon salt

Heat sesame seeds in a dry frying pan over moderate heat. Remove when seeds begin to pop. In a bowl combine the sugar, rice wine vinegar, white pepper, soy sauce, sesame oil and whisk to combine.

Put a wok on very high heat. When very hot, add oil, salt and then the beans and stir-fry for 1 minute. Add the oil mixture and stir-fry for another minute. Add sesame seeds and blend well. Transfer to serving platter and serve immediately. Serves 4 to 6.

 DILLED GREEN BEAN AND PASTA SALAD

dressing:
1/3 cup white wine vinegar
1 tablespoon olive oil
1 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper

salad:

5 oz (2 cups) rotini or bow tie pasta
1 cup sliced carrots
1 cup cut 1″ fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2 cup)
1 tomato, diced
1/2 cup sliced cucumber
4 to 6 oz cubed or shredded mozzarella cheese (1/2 to 2/3 cup)

In a jar, combine the vinegar, olive oil, dill, salt mustard and pepper and shake well. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2 to 4 minutes or pasta cooking time. Drain. Rinse thoroughly with cold water to cool rapidly. In a large serving bowl, combine cooled pasta mixture and the peppers, onions, tomatoes, cucumber and mozzarella. Mix to combine. Pour dressing over salad; toss gently, cover and refrigerate for at least 1/2 hour for the flavors to combine. Serves 4 to 6.

GARLIC GREEN BEAN AND RICE PILAF
1 tablespoon olive oil
1 cup chopped onion
1 1/2 cups brown rice
8 large garlic cloves, pressed
3 cups water
1 teaspoon salt
1 cup fresh green beans, cut into 2-inch pieces
1 cup yellow crookneck squash, cubed
1 cup broccoli florets
1 cup fresh corn kernels or frozen, thawed
1/3 cup chopped red bell pepper
1 tablespoon sesame seeds, toasted
2 teaspoon soy sauce

Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir. Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat. Serve immediately. Serves 8.

TROPICAL GREEN BEANS
 
4 tablespoon olive oil
1 lb fresh green beans, cleaned, cut and dried
1 small onion, cut into rings
6 cloves garlic, peeled and halved
1/2 teaspoon salt
2 tablespoon balsamic vinegar
4 to 5 stalks hearts of palm, cut into 1/2″ rings
1/3 cup diced sun-dried tomatoes, packed in oil
2 tablespoons toasted pine nuts
freshly ground black pepper

Preheat oven to 400. Brush a large baking dish with 2 tablespoons of the olive oil. Put green beans, onion, and garlic in dish, drizzle with remaining oil and sprinkle with salt. Bake for 25 minutes, stirring beans at least 3 times. When tender, remove beans from oven and transfer to bowl. Immediately drizzle with vinegar. Add the hearts of palm, tomatoes, pine nits and pepper to taste and toss. Serves 4.

DILLED GREEN BEANS AND NEW POTATOES
 
1 lb small new potatoes, quartered
1 lb fresh green beans, trimmed, broken into 2″ pieces
1/2 cup sour cream
4 tablespoons chopped fresh dill weed
1/4 teaspoon salt
dash pepper
1 teaspoon olive oil
1 teaspoon minced garlic

In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine the sour cream, dill, salt, pepper olive oil and garlic and blend well. Drain vegetables; rinse with cold water to cool slightly. Place the veggiesf in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time. Makes 8 (1/2 cup) servings.

GREEN BEANS AND PEPPERS

1 lb green beans, cooked
1 red bell pepper, sliced in strips
1 yellow or orange bell pepper, sliced in strips
1 small onion, halved and sliced thin
2 to 3 teaspoons minced garlic
2 tablespoons butter or olive oil

zest of 1 orange
salt and pepper

Melt butter or olive oil in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add orange rind, salt and pepper to taste. Serves 6 to 8.

GREEK GREEN BEANS AND TOMATOES

1 pound green beans, trimmed and cut into 2-inch lengths, blanched
1/2 cup vegetable stock
1 onion, chopped or thinly sliced
1 garlic clove, finely minced
1 1/2 teaspoon dried oregano
3/4 cup peeled, seeded, and diced tomato
1 tablespoon tomato puree (optional)
salt and pepper
Lemon wedges, for garnish

Bring the veggie stock to a boil in a large saute pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes. Add the garlic, oregano, and optional tomato puree and simmer about 5 minutes.  Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges. Serves 6 to 8

BALSAMIC PEPPERS AND GREEN BEANS

1 tablespoon olive oil
2 red bell pepper, cored, seeded, and cut into 1/4-inch strips
2 teaspoons minced garlic
1 1/2 pounds green beans, trimmed, blanched
Salt and freshly ground pepper to taste
1/2 cup white wine
1/4 cup balsamic vinegar
grated Parmesan cheese
In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, white wine, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately. Serves 6 to 8

BARBEQUE GREEN BEANS

2 to 4 slices bacon

1 small onion, chopped

1 teaspoon minced garlic

4 to 5 cups fresh green beans

1 to 2 teaspoon seasoned salt

1/2 to 1 teaspoon black pepper

3/4 cup prepared hickory barbeque sauce
Preheat oven to 325. Cook bacon until crisp in a heavy skillet. Remove the bacon but don’t drain the pan. Cool the bacon on paper towels then crumble and set aside. Sauté onion and garlic in the bacon drippings for about 3 minutes (they still should be crispy but starting to wilt). Lightly grease a 3 quart casserole dish. In the dish combine the green beans, bacon, onions, garlic, season salt and barbeque sauce. Bake for 35 to 45 minutes. Serves 4 to 6. This recipe can be doubled or tripled