Tag Archives: Great Green Bean Recipes

Blistered Green Beans with Tomato-Almond Pesto

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blistered green beansSome people consider green beans boring. I prefer to think of them as a blank canvas. Their neutral flavour is a perfect backdrop for all kinds of culinary profiles. These blistered green beans are ideal for when you just want to crunch your way through something green.

This recipe was featured in the 2015 Thanksgiving (November) issue of Bon Appétit. I wanted to cook and bake almost every recipe in that magazine. While I still mourn the loss of Gourmet, I think that editor-in-chief Adam Rapoport is doing a stellar job at the helm of Bon Appétit. The magazine feels fresh and modern to me and the photography always leaves me feeling inspired.what you'tt needThe pesto sauce for these beans is a riff on a traditional Catalan sauce made with roasted red peppers and almonds. Roasted tomatoes stand in for the traditional peppers. While winter tomatoes are often insipid, roasting infuses them with tons of flavour.roasted tomatoes The green beans spend about 10 minutes in a blisteringly hot pan, until they become lightly charred but still have some crunch. blistering beansCrunchy, fresh, and tangy-sweet, these green beans hit all the right notes. They are sure to become a regular in your weekday rotation.

Click here to print recipe for Blistered Green Beans With Tomato-Almond Pesto.

blistered green beans in a stack of bowls

 

Peach, Green Bean and Pickled Onion Salad

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Oval Blue Platter 2 625 sqWhen Mother Nature shows up at the farmers market flaunting her peaches (and beans), you don’t mess around too much with perfection like this. Keep it simple!peaches in collander 2beans in basket 1I have made this salad four times already this summer. The first time I made it, it was part of a celebratory dinner* for 12. (Big football game victory – Go RedBlacks!!) Luckily I had a wonderful sous chef with me in the kitchen that day; my niece Samantha was visiting. We have collaborated in the kitchen before, on a 6 braid challah, so I knew I had some exceptional assistance.

As the afternoon wore on and we continued our prep, I noticed the level of blanched beans in  the colander was diminishing. My niece could not stop eating them. She told me that her beans never tasted like this, and asked what I had done?  I explained that they were fresh from the farmer’s field and I that I had heavily salted the cooking water. (almost 1/4 cup Kosher salt for a big pot of water). This seasons the beans perfectly and they do not taste “salty”.

Sautéing the peaches in a bit of vegetable oil for just a few minutes really enhances their natural sweetness. The pickled onions add a welcome piquant note. This is a beautiful fresh summer salad. two plates with prosecco 625 sq

Click here to print recipe for Peach Green Bean Pickled Onion Salad.

close up* If inquiring minds are curious, we rounded out the feast with Flatbread and Dukkah, Rib Steaks, Smashed Roasted Potatoes with Smoked Paprika and Rosemary, Arugula, Corn, Tomato and Avocado Salad, Blueberry Coffee Cake and Hazelnut Almond Waffle Ice Cream Sandwiches.