Showing posts with label green beans. Show all posts
Showing posts with label green beans. Show all posts
Oh I do so love this time of year when the farm shops are filling up with fresh local produce. There is nothing like the beautiful earthy flavor of fresh new potatoes. And beans. I just love fresh beans, both the green and the wax beans.
I have been to the local farm market every couple of days this past week and picked up my fill in both potatoes and beans. They are at their very best at the moment!
This delicious Green Bean & Potato Salad is a beautiful way to showcase and make the most of the abundance of both of these vegetables in a really delicious way!
This is a recipe that celebrates simplicity with crispy tender green beans and tender chunks of potato, tossed together in a zesty Dijon mustard dressing that is simply bursting with flavor. Fresh ingredients put together in one of the tastiest ways!
Simple, effortless and delicious works for me every time!
Last year we made Dill Pickled Green Beans with some of them and were really pleased with the way they turned out. You might also find that recipe interesting.
WHAT YOU NEED
TO MAKE GREEN BEAN & POTATO SALAD
A few simple fresh ingredients. Tis the season for fresh and abundant produce! Amounts given are for two servings. Simply double to feed more.
For the dressing:
- 2 TBS light olive oil
- 1 TBS Dijon mustard
- 1/2 TBS apple cider vinegar
- 1/2 tsp granulated sugar
- salt and black pepper to taste
You will also need:
- 6 ounces (160g) fresh green beans, trimmed
- 4 medium new potatoes, unpeeled
- 1 TBS finely chopped red onion
Use a good quality Dijon mustard for the dressing. I like Maille. The flavor of Dijon mustard adds a lovely warmth and tang to the dressing.
I use light olive oil, which has the same nutritional value as extra virgin olive oil. I like to save extra virgin olive oil to use when you want to highlight its fruity flavor. the Dijon mustard would overwhelm it in this case. You could also use sunflower or canola oils if you wish.
Use a good apple cider vinegar. Mine is one which is produced locally and contains the mother. It has a lovely clean flavor without being harsh.
My potatoes were new potatoes, grown locally. They look clean but I always give them a bit of a scrub before using. Not too hard as their skins are so thin that you risk removing them altogether. Just a light scrub will do.
Wash your beans likewise to remove any insecticides or debris. Trim off the top and bottom. If they need to be de-stringed do it now.
You will want to chop the red onion very finely. If you don't have red onion, you could use a sweet white onion or even spring onions.
HOW TO MAKE
GREEN BEAN & POTATO SALAD
Follow these steps for a delicious and fresh tasting salad that everyone will love!
- Bring the potatoes to the boil in a pot of lightly salted water. Cook for 15 to 20 minutes until fork tender. Add the green beans to the pot for the last 5 minutes of cooking time. Drain, run under cold water to stop the beans from cooking any longer. Drain again. (If desired you can cook the green beans in a separate saucepan of salted water. The important thing is to not overcook them. You want them to retain as much of their color as possible.)
- As soon as you can handle the potatoes, peel them. Cut them into 1/2-inch cubes, placing the cubes into a bowl. (I prefer to cook them whole and then peel and dice afterwards. The potatoes cut into lovely firm pieces, and you have more control over them. If you dice them and then cook them, they might get too soft.)
- Cut the green beans in half crosswise and add to the bowl, along with the minced red onions. Toss everything together gently. (Cutting the beans in half crosswise makes for a nicer bite. I was always taught that everything in a salad should be bite sized. You should not have to cut anything in a salad at the table in order to eat it.)
- Whisk all of the ingredients together for the dressing until combined and emulsified.
- Add the dressing to the bowl and again, toss everything together gently to combine and coat everything with the dressing.
- Serve at room temperature.
CAN I MAKE THIS SALAD AHEAD OF TIME?
Absolutely. You can prepare it several hours ahead of time and store it covered in the refrigerator. Simply bring to room temperature ahead of serving.
HOW TO KEEP ANY LEFTOVERS
Keep any leftovers store in an airtight container in the refrigerator for up to three days. Give everything a gentle toss to refresh the flavors prior to serving and again, allow to come to room temperature ahead of serving.
VARIATIONS
Feel free to play with the salad if you wish.
- Crumbled crisp bacon is a lovely addition.
- You can also add some fresh herbs such as chopped chives, parsley, basil, or dill.
- Add some grated or small cubes of cheese. Swiss cheese is especially nice as is a medium white cheddar.
- Turn this into a main dish salad by adding some cubed cooked chicken breast, diced ham, or flaked cooked tuna or salmon.
SERVING SUGGESTIONS
FOR GREEN BEAN & POTATO SALAD
- This is a salad that pairs well with any protein (Meats, fish, Poultry) for a delicious main meal.
- Add some crusty bread on the side and pass the butter!
- Spoon into a pretty bowl for serving. For an added extra touch, you can line the bowl with lettuce leaves.
- Serve scooped onto fresh lettuce leaves for a unique presentation.
A FEW OTHER
POTATO SALADS TO ENJOY
DILL POTATO SALAD - Summer simplicity at it's finest. Tender salad potatoes, gently boiled with eggs until perfectly cooked are at the heart of this simple salad. What sets is apart is a creamy homemade Dijon mustard and lemon mayonnaise. Finely chopped shallots add a subtle sweetness, while fresh dill brings a burst of brightness to the salad. Fresh, flavor-filled and beautifully balanced without being over the top.
AMISH POTATO SALAD - Creamy, crunchy, and irresistibly nostalgic, this tasty salad brings the warmth of a country kitchen straight to your table. Featuring chunks of cooked potatoes, crisp celery, and perfectly boiled eggs, all folded together with a luscious homemade cooked dressing that is sweet, tangy and velvety smooth. Its this homemade cooked dressing which sets it apart from all the others!
Don't forget to Pin this recipe to your Salad, Potato, Vegetable, Cooking for Two, or Side dish boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 2 - 3 servings
Green Bean & Potato Salad
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Make the most of the local fresh produce with this delicious potato salad. Crispy-tender green beans, earthy potatoes and a tangy Dijon dressing make for a tasty combination that is really enjoyable!
Ingredients
For the dressing:
- 2 TBS light olive oil
- 1 TBS Dijon mustard
- 1/2 TBS apple cider vinegar
- 1/2 tsp granulated sugar
- salt and black pepper to taste
You will also need:
- 6 ounces (160g) fresh green beans, trimmed
- 4 medium new potatoes, unpeeled
- 1 TBS finely chopped red onion
Instructions
- Bring the potatoes to the boil in a pot of lightly salted water. Cook for 15 to 20 minutes until fork tender. Add the green beans to the pot for the last 5 minutes of cooking time. Drain, run under cold water to stop the beans from cooking any longer. Drain again.
- As soon as you can handle the potatoes, peel them. Cut them into 1/2-inch cubes, placing the cubes into a bowl.
- Cut the green beans in half crosswise and add to the bowl, along with the minced red onions. Toss everything together gently.
- Whisk all of the ingredients together for the dressing until combined and emulsified.
- Add the dressing to the bowl and again, toss everything together gently to combine and coat everything with the dressing.
- Serve at room temperature.
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The recipe I am sharing with you today comes from the pages of my Big Blue Binder. This is a binder full of collected recipes that I have been using for over 45 years now. It has travelled all across Canada and back with me and even across the Atlantic ocean and back.
It is filled with my tried and trues and family favorites. Recipes shared with me from family members through the years and from good friends. You just know everything in it is going to be delicious.
Recipes just like this one that I am sharing today for a fabulous side dish that is simple and delicious and that can be whipped together very easily at the last minute. Company Green Beans. Trust me when I tell you these are well worth sharing with Company.
Everyone loves these green beans when I serve them. There is a beautiful smokiness from the bacon, and a delightfully rich gooey tang from the use of a good cheddar. Chopped fresh tomato adds a touch of color and sweetness. Add to that the savory goodness of onion and garlic and you have a really winning combination.
Canned green beans dressed up beautifully. Ain't nobody going to be turning up their noses at these! I really hope that you will want to give them a go. I think you will agree that these are quick and easy to make, delicious, and the perfect side dish for sharing with the people you love!
WHAT YOU NEED
TO MAKE COMPANY GREEN BEANS
A few simple store cupboard and fresh ingredients. I don't do complicated.
- 3 slices of streaky smoked bacon
- 1 small red onion, peeled and finely minced
- 2 cloves garlic, peeled and finely minced
- 1 (14 1/2 ounce/411g) French cut green beans, well drained
- 1 fresh tomato, chopped
- salt and black pepper to taste
- 1/2 cup (120g) grated cheddar cheese
A slice is the same as a rasher. I have specified smoky bacon here as in the U.K. bacon comes smoked and unsmoked (or green as it is also known.) If the rind is still on, remove and discard it. You want streaky bacon with a nice layer of fat in it. I would use dry cured if I could get it.
My onion was about the size of a gold ball. Peel it and really mince it up as finely as you can. The same with the garlic.
I used French style cut green beans, in the can. Drain them really well. If all you have are tinned whole green beans or cut green beans, they will work as well. Just make sure you drain them really well in a sieve.
Alternately you can use fresh beans, trimmed, slivered/sliced and blanched until crispy tender in some lightly salted water and then drained well.
My tomato was about 3 inches in diameter. Just remove the core. There is no need to peel.
I used a good cheddar. I used Coastal British Cheddar which is available at Costco. I also like Cathedral City which is available here. Both have a lovely flavor. What I like most about the Coastal brand is that it is creamy, but you still get lovely salt crystals in it, which tells me it has been aged beautifully.
HOW TO MAKE
DELICIOUS COMPANY GREEN BEANS
This is a very quick and easy dish to make. Not a lot of effort and only one dish to clean when all is done and dusted. I like recipes like that.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Add the bacon to a cast-iron, or oven-proof skillet. Cook over medium-high heat until crisp. Remove (saving the drippings in the skillet) and set aside, leaving it to drain on some paper towels.
- To the bacon drippings, add the onion and the garlic. Cook, stirring often, until softened.
- Remove from the heat. Stir in the well drained green beans, chopped tomato and seasonings. Crumble the bacon and stir it in as well.
- Sprinkle the grated cheese over top and cover the pan tightly with aluminum foil.
- Bake in the preheated oven for 15 minutes.
- Uncover and reduce the temperature of the oven to 350*F/180*C/gas mark 4. Bake for a further 15 minutes until hot and bubbly. Delicious!
HOW TO STORE ANY LEFTOVERS:
Remove from the skillet and transfer to a tightly covered container. Keep refrigerated for up to 3 days.
You can reheat gently in a skillet over medium low heat until heated through. Alternately you can reheat in the microwave. I do not recommend freezing this.
You could put this together earlier in the day and then pop into the oven about 45 minutes prior to wanting to serve it.
DO I HAVE TO USE CANNED GREEN BEANS?
Absolutely not! When fresh beans are in season, by all means use them. Wash well, trim, julienne and then blanch for several minutes in lightly salted water just until crispy tender.
You can use string beans or runner beans. All are delicious. Simply use the equivalent that you would find in two cans of beans. About a pound and a half will do it.
It is easier and quicker to use the tinned beans and trust me when I tell you that this is a really delicious way of presenting them.
A FEW OTHER VEGETABLE
SIDE DISHES THAT YOU MIGHT ALSO ENJOY!
CRUSHED MACARONI & VEGETABLES - A vibrant, rustic casserole born from humble pantry staples and elevated with a touch of Italian magic. Tender crushed macaroni soaks up a garlicky tomato broth, nestled between layers of juicy sliced tomatoes, wilted spinach and aromatic pasta. Olive oil along with a whisper of Balsamic add a tangy surprise. Baked until the pasta turns creamy and the vegetables melt together in savory harmony, this dish transforms every day ingredients into something extraordinary.
ROOT VEGETABLE TIAN - Layers of perfectly sliced sweet potatoes, parsnips, celeriac, and white potatoes come together in a rustic, yet elegant dish that celebrates the best of root vegetables. Blanched until crispy tender, and then layered in a baking dish, drizzled with a good olive oil and a whisper of sea salt. The vegetables transform into golden caramelized bites of flavor. Each mouthful is earthy, slightly sweet ad wonderfully satisfying.
Don't forget to Pin this recipe to your Vegetable, Casserole, or Side Dish Boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 4 servings
Company Green Beans
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A simply delicious way to jazz up green beans. A real favorite, this recipe can also be cut in half very easily. Ask me how in the comments section.
Ingredients
- 3 slices of streaky smoked bacon
- 1 small red onion, peeled and finely minced
- 2 cloves garlic, peeled and finely minced
- 1 (14 1/2 ounce/411g) French cut green beans, well drained
- 1 fresh tomato, chopped
- salt and black pepper to taste
- 1/2 cup (120g) grated cheddar cheese
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Add the bacon to a cast-iron, or oven-proof skillet. Cook over medium-high heat until crisp. Remove (saving the drippings in the skillet) and set aside, leaving it to drain on some paper towels.
- To the bacon drippings, add the onion and the garlic. Cook, stirring often, until softened.
- Remove from the heat. Stir in the well drained green beans, chopped tomato and seasonings. Crumble the bacon and stir it in as well.
- Sprinkle the grated cheese over top and cover the pan tightly with aluminum foil.
- Bake in the preheated oven for 15 minutes.
- Uncover and reduce the temperature of the oven to 350*F/180*C/gas mark 4. Bake for a further 15 minutes until hot and bubbly. Delicious!
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
I love, Love, LOVE that we are coming into fresh local vegetable season here in Nova Scotia. I wait for this all year round and when it arrives I eat as many fresh and local veggies as I can! Nothing tastes so good as something which has not long been picked and sent to the local farm market. These fresh veggies beat the heck out of the vegetables we have available to us in the off months, many of which have been imported from thousands of miles away!
I was so excited to go into the Farm market yesterday and see fresh local green and yellow beans. Well, the yellow were all gone, but I loaded up on the green. There is nothing I love quite as much as fresh green beans! I could eat them until they come out my ears. Steamed, raw, roasted, sauteed, pickled. You name it, I am in love with them!
This Cheesy Garlic Green Beans recipe is one that I adapted from a page called Cafe Delights. I was immediately drawn in by the simplicity of the ingredients required and the method of cooking.
Tossed together with some garlic, olive oil and a bit of parmesan cheese, they are roasted just until crispy tender, helping to retain much of that beautiful green bean flavor and beautiful texture. And then slathered with a bit more cheese and grilled until it is meltingly oozingly scrumptious.
Better than a green bean casserole because, "A" it uses fresh beans not tinned, and "B" there is no gloopy cream of tinned soup involved. Just simple fresh ingredients in delicious quantities and a simple cooking method. Prepare to fall in love.
WHAT YOU NEED TO MAKE CHEESY GARLIC GREEN BEANS
A few simple ingredients. I love recipes like this one which really don't require anything out of the ordinary. I, personally, made a half recipe of this dish. Those are the measurements which you will see reflected at the end of each ingredient in the brackets.
- 1 pound (454g) fresh green beans, ends trimmed (1/2 pound/227g)
- 1/4 cup (60ml) light olive oil (1/8 cup/30ml)
- 2 TBS fresh parmesan cheese, shredded (1 TBS)
- 4 cloves of garlic, peeled and minced (2 cloves)
- 3/4 tsp kosher salt (1/3 tsp)
- 1/4 tsp freshly ground black pepper (1/8 tsp)
- 1 1/4 cup (about 150 grams) grated mozzarella and cheddar cheese (scant 2/3 cup/75g)
I think that using fresh green beans is integral to the success of this recipe. I don't think you would get the same texture or flavors by using frozen or canned green beans, which is why right now, during the growing season is the best time to enjoy this dish!
Grate your own cheeses. Parmesan and other. They add things to pre-grated cheeses to help them flow better. I prefer to grate my own and know exactly what is in my cheese.
Try to use fresh garlic if possible.
I used a mix of mozzarella and strong cheddar cheeses to sprinkle over top. You can use all mozzarella, or all cheddar if you wish.
HOW TO MAKE CHEESY GARLIC GREEN BEANS
This is a really simple way to prepare fresh green beans and is perfect for when the green beans start to ripen in the garden and you are looking for a bazillion ways to prepare them that won't have everyone moaning, not Green Beans again??!!
Preheat the oven to 425*F/220*C/ gas mark 7. Lightly butter a baking sheet or a large baking dish with some nonstick cooking spray.
Wash the green beans, trim, pat dry and then arrange in a single layer on the baking sheet/dish.
Drizzle with the oil, garlic and parmesan cheese and then use your hands to toss everything together, evenly coating the beans. Season with salt and black pepper and spread out again.
Roast in the preheated oven for 20 minutes until a lovely green color and crispy tender.
Remove from the oven and turn on the grill/broiler. Scatter the cheese blend over top, and return to the oven. Grill for 4 to 5 minutes or until the cheese melts and starts to brown. Serve immediately.
This recipe is a really simple and delicious way to prepare green beans. It allows the flavor of the green beans to shine through without them being overwhelmed by any of the other ingredients!
I don't believe it would be the same without using fresh green beans. So, don't be tempted to use canned or frozen. You just won't get the same flavor or texture!
I do believe that you could add some additional interest by sprinkling flaked toasted almonds or some other crunchy topping over top of the beans at the end.
This was an exceptional way to enjoy new season green beans. I loved it. I did cut the recipe in half. The green beans turned out lovely and crispy tender, with a beautiful hint of garlic flavor. The cheese melted on top made them incredibly moreish!
They were actually really good even without the cheese. I did find myself wondering how they would be with French fried onions on top. (You know the salad crispy ones.) It would be almost like green bean casserole without all the gloop!
I love my vegetables, almost as much, and sometimes more than the main course. Here are a few other vegetable sides that I enjoy that I think you might also enjoy!
NOVA SCOTIA HODGE PODGE - An old Nova Scotian recipe invented to help make good use of the early garden vegetables. Baby carrots, string beans, peas, potatoes, etc. All are steamed and then warmed in cream and butter. The amount varies according to however many people you are feeding, and the amount vegetables you have ready to use. It is rich and delicious. I could make a meal of this alone.
CAULIFLOWER & BROCCOLI CHEESE - Cruciferous veggies are a diverse group that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and, surprisingly, radishes. They have a wonderful affinity for pairing with cheese. This is quite simply one of my favorite ways to enjoy them!
Yield: Serves 4
Cheesy Garlic Green Beans
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
These are fabulously delicious. Low carb as well and Keto friendly depending on what you serve them with. Quick and easy to make. The recipe can also be successfully divided in half. That's what I did and it worked out beautifully. I will put the half measures in brackets at the end of each ingredient for your convenience.
Ingredients
- 1 pound (454g) fresh green beans, ends trimmed (1/2 pound/227g)
- 1/4 cup (60ml) light olive oil (1/8 cup/30ml)
- 2 TBS fresh parmesan cheese, shredded (1 TBS)
- 4 cloves of garlic, peeled and minced (2 cloves)
- 3/4 tsp kosher salt (1/3 tsp)
- 1/4 tsp freshly ground black pepper (1/8 tsp)
- 1 1/4 cup (about 150 grams) grated mozzarella and cheddar cheese (scant 2/3 cup/75g)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Lightly butter a baking sheet or a large baking dish with some nonstick cooking spray.
- Wash the green beans, trim, pat dry and then arrange in a single layer on the baking sheet/dish.
- Drizzle with the oil, garlic and parmesan cheese and then use your hands to toss everything together, evenly coating the beans. Season with salt and black pepper and spread out again.
- Roast in the preheated oven for 20 minutes until a lovely green color and crispy tender.
- Remove from the oven and turn on the grill/broiler. Scatter the cheese blend over top, and return to the oven. Grill for 4 to 5 minutes or until the cheese melts and starts to brown.
- Serve immediately.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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