What a delicious whole foods green beans can be. Here are three recipes that will help you find ways of using yours if you ordered them in your box.
First up is Barefoot Contessa Ina Garten’s Green Beans Gremolata – vegans can omit the cheese by substituting some kind of umami based flavor, like a spritz of Bragg’s Amino acid or even lightly crumbled miso paste. Vegan cheese could also work if you had one that was flavored richly.
Green Beans Gremolata
1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2½ tablespoons good olive oil
Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
Next up, Green Beans with Walnuts and Balsamic from healthyseasonalrecipes.com. This is a favorite method of cooking of LoveDelivery’s owner Rick Segal.
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons minced garlic
- ½ cup chopped walnuts, toasted
- 2 teaspoons aged balsamic vinegar
- ½ teaspoon kosher salt
- 1 pound green beans, trimmed (about 8 cups)
- Heat oil in a small skillet over medium heat. Add garlic and cook, stirring until the garlic is just barely showing signs of turning brown, 30 to 90 seconds. Immediately pour into a large mixing bowl to stop cooking.
- Meanwhile, add 1 to 2 inches of water to a large pot fitted with a steamer attachment, cover and bring to a boil over high heat. Add green beans to steamer, and cook, covered until the beans are crisp tender, 4 to 5 minutes.
- Transfer the green beans to the bowl. Add walnuts, balsamic and salt and toss to coat.
And finally, The Flaming Vegan brings us Spicy Green Beans and Tofu.
Ingredients (Serves 2-3):
• 1 pack firm Tofu drained and cubed
• 1 pound fresh Green beans chopped
• ½ teaspoon Ginger chopped
• ½ teaspoon Garlic chopped
• ½ Onion chopped
• 1 teaspoon Turmeric
• 1 teaspoon Mustard seeds
• Salt to taste
• Black pepper to taste
• Oil to cook
Drain the tofu and place on paper towels to dry and then make small cubes. Chop the green beans, onion, ginger and garlic and keep aside.
Heat oil in a skillet and add the mustard seeds. Allow the mustard seeds to splutter and add the ginger, garlic and onions. Stir for a bit and add the green beans. Add the turmeric and salt and stir. Cover to cook for a few minutes till the beans are soft.
Then add the cubed Tofu and stir to mix well. Sprinkle black pepper to taste and cook for about two minutes. Eat with a pita or roll into a warm tortilla or naan.