Ingredient: Green Beans

Pesto and Spinach Meatloaf

Pesto and Spinach Meatloaf
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Servings
4
Servings
4
Pesto and Spinach Meatloaf
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large skillet. Add the onions and cook until soft and just beginning to brown.
  2. Add the chopped spinach and continue to cook until the spinach is very wilted. Remove from heat and allow to cool.
  3. In a large bowl combine all of the ingredients, stirring until everything is blended together.
  4. Form into 4 small loaves. If you are not baking them immediately, freeze them in individual zip top bags.
  5. To bake immediately, preheat the oven to 350 degrees. Coat a rimmed baking sheet with cooking spray and place the loaves down the center.
  6. Bake for approximately 15 minutes. Add the green beans to the pan spreading them around the loaves.
  7. Bake another 15 minutes or until the loaves are cooked through and the beans are tender crisp. Serve
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Mom’s Green Bean Salad

Mom's Green Bean Salad
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Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.
Mom's Green Bean Salad
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Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.
Ingredients
Servings:
Instructions
  1. Blanch the green beans in salted boiling water for 3-4 minutes (until they are the tender crisp that you love.) Plunge in ice water to stop cooking and drain well.
  2. In a salad bowl combine the vinegars and olive oil. Stir in the garlic and add the drained green beans and basil (or mint).
  3. Toss to combine and season to taste with salt and pepper. Chill for at least an hour before serving.
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Grilled Potato and Green Bean Salad

Grilled Potato and Green Bean Salad
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Servings
4
Servings
4
Grilled Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Steam the potatoes for 5 - 7 minutes or until they are barely tender. Set aside.
  2. Blanch the beans in boiling water for 2 -3 minutes until barely tender. Remove from pan and plunge them into an ice water bath. Drain and set aside.
  3. Combine the potatoes, beans, and onions in a large bowl. Add a bit of the olive oil and some salt and pepper and toss to coat everything evenly.
  4. Spray a grill basket with non-stick spray and set on a grill over medium/high heat. Spread the potato mixture evenly in the basket.
  5. Cook, tossing occasionally until the potatoes are golden and tender and the beans are tender with a bit of crunch. How long this will take depends on your grill. Don't go too far away.
  6. When the vegetables are cooked place them in a large bowl.
  7. Combine the remaining olive oil and the rest of the ingredients in a small bowl and whisk until blended. Pour the dressing over the veggies and toss to coat. Serve warm or at room temperature.
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Green Bean Salad with Warm Bacon Shallot and Garlic Dressing

Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
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Servings
4
Servings
4
Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large pot, bring a good amount of salted water to boil. Add the green beans and cook for 3 - 4 minutes (they should be just barely tender and quite crisp).
  2. Drain the beans and place in a bowl of ice water. Stir to cool as quickly as possible. Drain well and store in the refrigerator while you make the dressing.
  3. Chop the bacon and cook it in a small skillet until it is crisp. Remove the bacon and drain on a paper towel. Pour off all of the drippings but leave the browned bits.
  4. Add the olive oil to the pan and let it get hot. Add the shallots and cook for 3 minutes or so until they begin to turn golden.
  5. Add the garlic and cook another 2 minutes, stirring often.
  6. Add the vinegar and reduce the heat to low. Let the dressing simmer for a few minutes. Check the flavor and add salt and pepper if needed.
  7. Put the beans in a serving bowl. Add the dressing and toss to coat. Sprinkle the reserved bacon on the top and serve.
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Potato and Green Bean Salad


Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a good amount of salted water to boiling in a large pot. Add the green beans and return to a boil. Cook 2-3 minutes until they are just barely tender crisp. Remove with slotted spoon and place in an ice water bath.
  2. Add the potatoes into the same pot and cook until tender 10 -12 minutes. Drain and rinse under cold water. Spread them out on a dish towel to dry and cool slightly.
  3. Cut the potatoes in half and put them in a large mixing bowl. Add the green beans to the bowl along with the onions.
  4. In a jar combine the olive oil, vinegars, mustard, garlic, and lemon juice. cover tightly and shake until well blended.
  5. Pour the dressing over the vegetables and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for several hours to let the flavors blend.
  6. Remove salad from refrigerator an hour or so before serving. The flavor is best at almost room temperature.
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