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Charlie Nardozzi shares recipes for green beans - WCAX.COM Local Vermont News, Weather and Sports-

Charlie Nardozzi shares recipes for green beans

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BURLINGTON, Vt. -

Garden expert Charlie Nardozzi shared these four recipes for green beans.

Honey Ginger Green Beans 

Ingredients:

2 pounds fresh green beans, trimmed

3/4 cup reduced-sodium soy sauce

1 Tablespoon minced garlic

1 teaspoon minced fresh ginger root

1 cup honey

 Directions:

  1. Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
  2. Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more. From Allrecipes.com 

Mint Jalapeno Green Beans

Ingredients:

1 pound green beans, ends trimmed

2 garlic cloves, chopped

1 jalapeno chile, seeded and chopped

2 Tablespoons lemon juice

1/3 cup fresh mint leaves

3 Tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions:

  1. Prepare a large bowl of ice water and set it aside.
  2. Steam the beans. Immediately plunge them in ice water. Swish the beans around until they are completely cool. Put the green beans in a shallow dish.
  3. In a blender, whirl the garlic, jalapeno and lemon juice. Add the mint leaves, olive oil, salt and pepper and whirl everything until the mixture is very smooth.
  4. Pour the dressing over the green beans and toss the beans to coat them thoroughly with the dressing. Let the beans sit at least 30 minutes at room temperature before serving or up to overnight covered and chilled. (Note: when chilled and allowed to marinate overnight the beans will lose some of their vibrant green color. They will also develop a more complex intense flavor.) From About.com 

Sesame Green Beans with Water Chestnuts

 Ingredients:

1 1/4 pounds fresh green beans (about 5 cups), trimmed

1 can (8 ounces) sliced water chestnuts, drained

1 cup sliced fresh mushrooms

2 garlic cloves, minced

2 teaspoons canola oil

2 teaspoons sesame oil

2 Tablespoons water

4 teaspoons reduced-sodium soy sauce

2 teaspoons sugar

1/4 teaspoon pepper

1/8 teaspoon salt

2 teaspoons sesame seeds, toasted

Directions:

In a nonstick skillet, saute the beans, water chestnuts, mushrooms and garlic in canola oil and sesame oil for 5-6 minutes or until almost tender. Add the water, soy sauce, sugar, pepper and salt. Reduce heat. Cover and simmer for 10-12 minutes or until beans are tender. Sprinkle sesame seeds. From Taste of Home

Green Beans and Peaches

Ingredients:

2 peaches cut in 1/2 inch wedges

1 pound trimmed beans

2 Tablespoons olive oil

salt and pepper to taste

2 Tablespoons slivered almonds

1 Tablespoon Sherry vinegar (optional)

Directions:

Toss peaches and trimmed green beans in with olive oil. Season them with salt and freshly ground black pepper. Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8–10 minutes. Toss with toasted slivered almonds and Sherry vinegar. From Bon Appetit

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