This is hands-down our favorite way to eat green beans. It’s not exactly frugal, so it’s a special occasion sort of dish. 🙂 Alter the quantities to taste. I use about 2 ounces of goat cheese and 2 ounces of pine nuts per pound of green beans. Ingredients olive oil green beans, washed and stem […]
4-5 cups vegetables, cut into 2 inch pieces (broccoli, cauliflower, green beans, etc) 2 Tbsp melted butter 2 Tbsp honey 1/2 – 1 tsp dried thyme salt and pepper to taste Cook vegetables in a small amount of water until crisp tender. Combine melted butter, honey & thyme; toss mixture with the vegetables. Season with […]
2 lg red bell peppers (or 1 red, 1 yellow) seeded & cut into strips 1 onion, cut into 8 wedges 3 med-size yellow crookneck squash, sliced 1/2 inch thick 3 med-size zucchini, cut into thick matchsticks 5 oz fresh beans, stem ends snapped off 2-3 Tbsp olive oil 1 Tbsp chopped fresh basil 2-4 […]
Cook 1 lb. green beans in a small amount of water until crisp-tender, about 5-10 minutes. Drain (save liquid for soup) and add one of the options below. Parsley-lemon option In 1 Tbsp butter or oil lightly saute 2 cloves minced garlic and 2 Tbsp finely chopped fresh parsley. Add the cooked beans, season to […]
Ingredients 2 pounds green beans, trimmed 2 Tbsp olive oil Coarse-grained sea salt Directions Preheat the oven to 450. Lightly grease a large sheet pan or shallow roasting pan with oil. Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle oil over the beans and roll the beans until they […]
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