Braised Cabbage and Beans

½ red cabbage, chopped
2 cloves garlic
1 orange, zest only
3 oz red wine
1 tbsp red wine vinegar
2 tsp sugar
9 oz green beans
1 oz butter
1 oz chervil

1. Preheat 2 medium saucepans.
2. Place all ingredients for the red cabbage in one saucepan. Cover and cook for 15 minutes.
3. When the red cabbage is nearly ready bring water to a boil in the second pan.
4. Drop in the green beans. Cook for 2-3 minutes.
5. Drain the beans then add the butter and chervil. Serve. Serve the red cabbage with its
cooking juices.
                         Carrot and Green Bean Casserole

1 medium yellow onion
3 Tbsp butter
2 Tbsp flour
1/2-tsp salt
1/8-tsp pepper
1 1/2-cups milk
2 eggs beaten
1/2-cup grated cheddar cheese
2-cups cooked green beans
2-cups cooked, sliced carrots
1/2-cup bread crumbs

Cook onion slightly in butter. Add flour and seasoning, blending well. Add milk
gradually and cook until slightly thickened. Add to eggs and cook slowly 1 minute,
stirring constantly. Add grated cheese and stir in vegetables. Pour in a greased baking
dish. Cover with crumbs and dot with butter. Bake in moderate oven (350 degrees) for
30 minutes.
                          Green Bean, Walnut & Feta Salad

For the Salad:
1 lb. green beans, cut in half
1 cup chopped walnuts, toasted
1 cup diced red onion
1 cup crumbled feta
For the dressing:
½ cup extra virgin olive oil
½ cup packed fresh mint leaves, finely chopped
¼ cup white wine or tarragon vinegar
1 clove garlic, minced
½ tsp salt
¼ tsp. ground black pepper

Bring 2 quarts salted water to a boil in a saucepan over medium high heat. Add the green
beans, and cook them until they are crisp-tender, about 4 minutes. Drain the beans and
plunge them immediately into ice water to stop them from cooking any further. Drain them
again and pat dry.

Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta.

Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and
shake to blend. Pour the dressing over the bean mixture, toss thoroughly and serve.
                          Green Beans and Roasted Onions

2 lb medium red onions (3-5)
1/4 cup olive oil
2 Tbs balsamic vinegar
1 tsp kosher salt
1/4 tsp black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Put oven rack in middle position and preheat oven to 450°F. Oil a 13” x 9” baking pan.
•After peeling onions, trim root ends, leaving onions whole, then quarter onions
lengthwise. Line the pan with foil, if desired for easier clean-up, & put onions in baking
pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side
down and sprinkle with salt and pepper. •Roast, uncovered, turning over once and
basting with pan juices twice during baking, until deep golden, about 30 minutes. Add
water to pan and roast until onions are tender and caramelized, about 20 minutes more.
Transfer onions with pan juices to a large bowl. •While onions are roasting, cook
beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about
5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and
pepper.
                                   Snappy Green Beans

½ cup sugar
¼ tsp crushed red pepper flakes
1 lb. green beans, ends snipped
½ cup white wine vinegar
1 garlic clove, minced
In a small bowl, whisk the sugar and vinegar together until the sugar has dissolved.
Stir in the crushed red pepper and garlic. Set the mixture aside; let the flavors mellow
for 4 hours or longer. Thirty minutes before you are ready to serve the beans, blanch
them in boiling water for 1 minute, or until tender but still crisp. Drain. Run the beans
under cold water and drain again. Mix the beans with the marinade and let the flavors
blend for 1/2 hour. Serves 4.
  Green Bean and Red Onion Salad with Radish Dressing

5 radishes, unpeeled, trimmed, coarsely chopped
1/2 cup olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon honey mustard
1/2 teaspoon minced garlic
1 1/2 pounds slender green beans, trimmed
4 cups mixed greens (such as red leaf lettuce and baby spinach), torn into bite-size
pieces
1 red onion, thinly sliced
2 large radishes, sliced paper-thin (optional)
Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick
dressing forms. Season with salt and pepper. Transfer to small bowl. (Can be made 1
day ahead. Cover; chill. Bring just to room temperature before using.)
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5
minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels.
Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up
to 1 day.
Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat.
Season with salt and pepper. Garnish with sliced radishes, if desired.
               Green Bean and Radish Salad

1 pound green beans, cut diagonally into 2-inch pieces
1 bunch radishes, trimmed, sliced
1/2 cup olive oil
1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5
minutes. Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill.
Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in
small bowl. Add enough dressing to beans and radishes to season to taste. Season to
taste with salt and pepper and serve
                             Sweet and Spicy Green Beans

3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4
minutes.
2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for  3 to 5
minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the
liquid is nearly evaporated. Serve immediately. YIELD: 4 servings
                                            Marinated Green Beans and Potatoes

1/2 lb. green beans, fresh or frozen (thawed), cut in 1-inch pieces
2 sm. new potatoes or 1 can drained new potatoes, thinly sliced
1/8 tsp. salt and pepper
2 tbsp. tarragon vinegar or regular vinegar
1 sm. onion, thinly sliced
1 c. cherry tomatoes, halved

Wash beans and potatoes separately with cold water, drain but do not shake off excess moisture. Sprinkle with salt
and pepper. Coat bottom of skillet with Pam. Arrange beans in even layer in bottom of pan. Arrange potato slices on
top. Cover and cook over very low heat 12-14 minutes or until tender. Remove from heat. Let stand 10 minutes.
Turn into bowl; add vinegar, onion, and tomatoes. Toss well. Chill until serving time. 68 calories per serving. Yield:
4 servings.
Green Beans Recipes
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