Green Beans with Goat Cheese and Fresh Lemon Vinaigrette

Inspiration: Oprah.com and green beans from our CSA.


Ingredients:

• 2 pounds green beans , trimmed
• Zest of 1 lemon
• 2 tablespoons lemon juice (about 1 lemon)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 2 ounces goat cheese , softened and crumbled

Instructions:

1. In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).
   
2. In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss.
   
3. Transfer to a serving platter and sprinkle with crumbled goat cheese.
   

Notes: Loved the combination of lemon zest and goat cheese with the green beans. We took this to work with our lunches- it's a nice way to mix up the monotony of bagged lunch.

Tim's Rating: 8.5/10
Liz's Rating: 9.5/10

Ham and Egg Fried Rice

Inspiration:
Cooking Light


Ingredients:

• 4 cups cold cooked long-grain rice
• 1 1/2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cup diced ham (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 1/2 teaspoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup (1-inch) slices green onions

Instructions:

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Notes: I made this for us to take to work; it made four portions.

Vegetarian option: Replace ham with broccoli and/or mushrooms

Nutritional Information

Calories: 397 (29% from fat)

Fat: 12.8g (sat 2.3g,mono 5.4g,poly 3.2g)

Protein: 14.5g

Carbohydrate: 54.5g

Fiber: 2.8g

Cholesterol: 121mg

Iron: 3.3mg

Sodium: 868mg

Calcium: 57mg

Tim's Rating: 8/10
Liz's Rating: 8/10

Basil Green Beans and Cherry Tomatoes

Inspiration:
The Saint Paul Farmers' Market Cookbook
as well as green beans, basil, fresh garlic, and tomatoes from our CSA

Ingredients:

• 4 cups of green beans. steamed and cut into 1-inch lengths
• 2 cups red and gold cherry tomatoes, halved
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 tablespoons fresh basil, finely chopped
  

Instructions:

1. Mix all ingredients in a large bowl. Serve hot or cold.
   

My Notes:
It's great to find a recipe that uses all CSA ingredients except for olive oil, salt and pepper :)
I substituted two medium tomatoes for the cherry tomatoes.

Liz's Rating: 9/10
Tim's Rating: 8.5/10

Wonderful Green Beans

Inspiration:
Xelma Q. Pitzl's recipe in the Saint Paul Farmers' Market Cookbook
as well as green beans from our CSA

Ingredients:

• 1 lb. fresh green beans (about 3 cups of 1-inch cuts)
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• salt and black pepper to taste
• chopped almonds if desired
  

Instructions:

1. Trim ends of green beans and cut into bite-sized pieces approximately 1-inch long. Cook the beans in a small amount of water until tender; about 15 to 20 minutes. Drain and set aside.
2. Place oil in saucepan and and heat on medium-low heat. Add onions and garlic and sauté until onion is tender. Add cumin and coriander and mix well. Add the green beans and stir. Salt and pepper to taste. Chopped almonds can be added if desired but dish is equally as good without.

Recipe Notes:
Makes 3-4 Servings.
"The seasonings make the green beans sensational. They are so flavorful that people who hate green beans love them when prepared this way."


My Notes:
Well Xelma Q. Pitzl created a good recipe! I am not a huge fan of green beans; I think this is one of my favorite preparations. Tim loves green beans and ate these up.


Tim's Rating: 8/10
Liz's Rating: 8/10

Country-Style Curry with Ground Beef and Green Beans

Inspiration:
Quick & Easy Thai
as well as zucchini and green beans from our CSA and ground beef from a local farmer

Ingredients:

• 2 tablespoons vegetable oil
• 1 tablespoon coarsely chopped garlic
• 2 tablespoons red curry paste
• 1/2 pound ground beef or ground pork
• 1 cup sliced fresh mushrooms
• 3 cups chicken broth or water
• a handful of green beans, cut into 1-inch lengths (about 1 cup)
• 2 medium zucchini or 2 long Asian eggplants, halved lengthwise and cut into 1-inch lengths (about 2 cups)
• 4 wild lime leaves, torn or cut into quarters (optional)
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• a handful of holy basil (bai graprao), or other fresh basil leaves or cilantro leaves
• cooked rice, for serving

Instructions:

1. Heat the oil in a large skillet over medium heat, add the garlic and toss well. Add the curry paste and cook, mashing and stirring to dissolve it until fragrant and softened, 2 to 3 minutes.
2. Crumble in the ground beef and then add the mushrooms. Cook, tossing often, until the meat and mushrooms are browned and seasoned with the curry paste, 2 to 3 minutes.
3. Add the chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to a gentle boil. Cook 3 to 5 minutes, until the vegetables are tender and the meat is cooked. Stir in the basil leaves and remove from heat. Transfer to a serving dish and serve hot or warm.

Recipe Notes:
Serves 4 to 6
Thai name: gaeng bah neua sahp

"This firecracker version of vegetable-beef soup uses red curry paste, simmered in broth rather than coconut milk. The word bah means "forest," evoking the soup's origins, where hunters of old made curry over an open fire, without the luxurious addition of coconut milk.

Bamboo shoots, eggplant, and baby corn would make tasty additions in this hearty dish, an upcountry favorite yielding intense and fiery flavors in a flash. You could also make it with thinly sliced beef or pork, or with chicken cut in big, bite-sized chunks. Serve this curry with lots of rice and a plate of coarsely chopped tomatoes, cucumber slices, and halved hard-boiled eggs. Pair it with new potatoes tossed with butter and a hunk of crusty bread for a volcanic but delicious supper on a winter night."


My Notes:
This was an ok recipe. I think the amount of broth is a bit much; start with half the broth and then add the rest to your liking. I was happy with how many vegetables were incorporated into the curry. I think that we prefer green or yellow curry to red. Like I said, it was ok.


Tim's Rating: 8/10
Liz's Rating: 7.5/10

Thai Summer Bean Stew with Shrimp

Inspiration:
Food and Wine magazine

Ingredients:

• 3/4 pound large raw shrimp, peeled and deveined, with tails removed
  
• Salt and freshly ground pepper
• 2 tablespoons canola oil
• 1 pound frozen shelled edamame
• 1 cup light coconut milk
• 2 teaspoons Thai green curry paste
• 1 cup low-sodium chicken broth
• 2 tablespoons Asian fish sauce
• 1 tablespoon sugar
• 10 basil leaves, plus more for garnish
• 1/4 cup cilantro leaves, plus more for garnish
• 1 small onion, thinly sliced
• 1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths
• 2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds
• Lime wedges, for serving
  
• Steamed jasmine rice, for serving

Instructions:

1. Heat oil in a large skillet on medium-high heat. Season shrimp with salt and pepper. Sauté until almost done, about 2 minutes. Transfer the shrimp to a plate and set aside.
2. In a medium saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
3. In the same large skillet from step 1, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the edamame, green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the shrimp and simmer until just heated through. Season the stew with salt and pepper.
4. Ladle the stew into shallow bowls, and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.

Notes:
The original recipe included chicken instead of shrimp, so refer to it if you would prefer chicken. Meat/seafood is not needed, necessarily, the dish would be hearty even without a protein.

The corn looked beautiful but was difficult to eat. Tim did not care for the corn format at all. ("Am I supposed to stab this with my fork?") Next time I will probably just add frozen or fresh corn at the very last minute.

Tim's Rating: 9/10 (not including the corn; 7/10 with the corn).
Liz's Rating: 8.5/10

Crisp Pickled Vegetables

Inspiration:
A recipe on Katie's blog, originally published by Food and Wine magazine.

Ingredients:

• 3 c. cauliflower florets


• 1/2 lb baby carrots, halved lengthwise
  


• 1 red bell pepper, cut into 2-by- 1/2-inch matchsticks
  


• 1 zucchini, cut into 2-by-1/2-inch matchsticks
  


• 1/2 lb yellow wax beans or green beans, cut into 2-inch lengths
  


• 1 small jar pepperocinis
  


• 3 c. cider vinegar
  


• 1/2 c. white wine vinegar
  


• 1/3 c. sugar
  


• 2 Tbsp kosher salt
  


• 1 tsp coriander seed
  


• 1 tsp fennel seed
  


• 1 tsp black peppercorns
  


• 1 Tbsp julienned fresh ginger
  


• 1 bay leaf
  


• 8 garlic cloves, smashed
  


• Extra-virgin olive oil, for drizzling
  


• 1/4 c. chopped flat-leaf parsley
  


• 1/4 c. snipped chives

Instructions:

1. In a Dutch oven or large nonreactive bowl combine the cauliflower, carrots, red bell pepper, zucchini, beans, and pepperocinis.


2. In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander, fennel, peppercorns, ginger, bay leaf and garlic.
   


3. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
   


4. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover and refrigerate for 2 to 3 days.
   


5. Drain the vegetables and transfer to a large platter.
   


6. Drizzle with olive oil, garnish with the parsley and chives and serve.

Sichuan Green Beans

Inspiration:
This recipe on Bridget's blog which was originally published by Cooks Illustrated magazine.

Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon mirin or dry sherry
• 1 teaspoon sugar
• ½ teaspoon cornstarch
• ¼ teaspoon ground white pepper
• 1/2 teaspoon red pepper flakes (or use 1/4 teaspoon if you don't like spicy food)
  
• ¼ teaspoon dry mustard
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 pound green beans, ends trimmed, cut into 2-inch pieces
• ¼ pound ground pork
• 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 3 scallions, white and light green parts sliced thin
• 1 teaspoon toasted sesame oil

Instructions:

1. In small bowl, stir together soy sauce, mirin or sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
2. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.
3. Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.

Notes: Next time I will cut the ginger and garlic to 2 teaspoons each. I will also increase the "sauce" amount by 1/2.

Tim's Rating: 9.5/10
Liz's Rating: 8.5/10