Fresh Green Beans... Hot or Cold!
Fresh Green Beans… Hot or cold!
Cooking 101
It’s summer and green beans are producing! it’s difficult to choose how to prepare them… a warm side dish or a chilled salad? Both of these recipes are simple to prepare and a flavorful way to dress up green beans… which can be boring if only served plain every time. Add a few ingredients and they will amaze your dinner guests or family!
Lemon- Dill Green Beans…Served hot!
Yield: 4 servings
Ingredients:
1 pound fresh green beans, trimmed and cut 1 ½ inch lengths
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
½ teaspoon kosher salt
Dash black pepper
Equipment Needed:
Colander
Paring knife
Microwave vegetable steamer or medium bowl
(or medium saucepan with steamer rack and lid)
Tongs
Measuring spoons
Small microwave safe bowl
Serving bowl
This green bean recipe is a family favorite and an easy way to make a tasty variation of the same old buttered green beans we’ve all eaten. So when the green bean crop comes in, I usually make this variation…even in the winter. Matter of fact, my son never liked green beans until he ate this dish one Christmas. This dish is definitely not a monotonous way to prepare green beans! I use fresh dill from my garden or the store, or dried dill when I don’t have fresh too. So start by washing and draining the beans in a colander and trimming off the ends with a paring knife. Cut them into 1 ½ inch segments… don’t get a ruler out, just estimate.
To cook the beans, you have two options… microwave or steam them. Both are a form of steaming, just one involves a pot. I have a nifty microwave steamer which I use almost daily. Place about ¼ cup water in the bottom and cover tightly. Microwave on high for 3 ½ - 4 minutes. Green beans will be tender- crisp and bright green. Be careful when opening the lid as that steam is hot… like 212 F! If you don’t have a steamer, a medium bowl covered with plastic wrap works great too.
Prep Option 2:
If you prefer to steam in a pot, that’s fine too. Place about 1 inch of water in the bottom of pot or enough to just reach bottom of the steamer rack. Beans shouldn’t sit in the water to steam. Bring water to a boil and carefully place beans over boiling water, in the rack. I sometimes use a pair of tongs to add the beans, so I don’t burn myself on the steam. Cover the pot and steam for 5 – 7 minutes or until beans are tender-crisp and bright green. Remove the rack carefully from the pot and place beans in a serving bowl.
Now that the beans are cooked we need to make the lemon-dill sauce. Place butter, lemon juice and dill in a small, microwave safe bowl. Microwave on high for about 20 seconds or until the butter melts. Meanwhile, sprinkle the kosher salt over beans and then pour the lemon- butter mixture on top. Using tongs or a larger serving or soup spoon, stir together until well coated.
Your side dish is ready! Isn’t it so pretty and smell divine? Lemon-dill green beans are a great accompaniment to any meat entrée too. I often serve with pork or prime rib at the holidays…Enjoy!!
Green Bean and Cherry Tomato Salad…
Served chilled!
Yield: 4 servings
Ingredients:
1 pound fresh green beans, trimmed and cut to 1 ½ inch length
1 teaspoon kosher salt
One tray ice cubes
1/3 cup red onion, finely diced
2 tablespoons red wine vinegar
½ teaspoon kosher salt
1 – 2 cloves garlic, minced
10 – 12 cherry tomatoes, halved or quartered
4 – 5 fresh basil leaves, chopped
Dash black pepper
¼ cup balsamic vinegar
Equipment Needed:
Paring knife
Colander
Medium 2 ½ - 3 quart pot with lid
Medium mixing bowl
Serving bowl
Measuring spoons
Tongs or rubber spatula
Chef knife and cutting board
Liquid measuring cup
This salad screams “fresh”! Super easy preparation and fresh ingredients are a sure win for your meal! Can be made a bit ahead and tossed together right before serving too. Use garden fresh or store bought green beans… either way is delicious! Start by washing the beans under cold water in a colander. Using a paring knife, cut ends off of beans and cut into ~ 1 ½ inch chunks. Let’s get cooking!
Place about 3 inches of water in the medium pot with about 1 teaspoon kosher salt and bring to a boil. Place beans into boiling water and give a stir. Cover and blanch beans for about 2 – 3 minutes. Beans will be crisp and turn bright green in color. Don’t over cook them as you want them fresh and crisp. Next you will quickly cool them to stop the cooking process. Immediately, drain beans in a colander and rinse under cold water for about 3 – 4 minutes. When beans are cool, place them in a medium mixing bowl and barely cover with cold water. Dump a tray of ice cubes on top and allow them to sit for about 5 minutes. Drain ice and water from green beans. Allow them to set while you finish the prepping the other ingredients.
I am all about dovetailing the preparation so the recipe takes less time to create. So while the beans are boiling, mince garlic and finely dice the red onion. Remember, this dish is all about meal appeal… so red onions provide color and with the garlic add flavor and a heavenly aroma. Place the beans in a serving bowl and add onion, garlic, red wine vinegar and salt. Stir together well. I like to use tongs as I feel I can agitate the ingredients better than a spoon. Cover the bowl with plastic wrap and refrigerate until serving time. This step can be done earlier in the day and periodically stirred to distribute ingredients and vinegar.
Right before serving, slice cherry tomatoes in halves or quarters depending on size. Chiffonade the basil to easily chop and make uniform pieces. Stack leaves as shown with larger leaves on bottom. Roll into a tight tube and thinly slice with a chef knife. Continue to chop ribbons of basil until somewhat uniform. Don’t really want large chunks of basil.
If dinner is almost ready, add tomatoes, balsamic vinegar and a few dashes or grinds of black pepper. Stir and taste to check for seasoning… adjust salt and pepper and retaste. Your salad is ready!
Doesn’t this salad look pretty? Green and red are complementary colors too! This salad is great to accompany a pasta dish or for a backyard BBQ too… Enjoy
