In case you still need some pepper or green bean inspiration, I’ve got a way to enjoy them as raw vegetables with dip. It makes me happy to have a platter of cut up vegetables and dip standing by while we’re sitting here enjoying sunsets at the beach. I’ll make the dip and buy my vegetables from a local farm stand.
Here’s one more idea, something for those pretty green beans. And again, I recommend Mary Rigdon’s Decimal Place feta. Yum.
And for dinner next weekend, the Green Bean Curry below. The recipe calls for adding canned kidney beans, and I guess there’s some nutritional value to doing that, but I’ll probably skip the added beans and just go with the contents of the box.
From “Heavenly Vegan Dals & Curries” by Rakhee Yadav. Saw this in an e-blast from The Splendid Table.
A recipe from Everyday Food. I’ve got Pine Street Market bacon in the freezer so I’m pulling out a pound to split between this salad and some BLTs.
Before green bean season ends, I wanted to share a recipe for the ones in today’s box. I learned it from Gulshan Singh who taught classes in Indian cuisine at the Buford Highway Farmers Market. Sadly, their classes are no more – but they were a wonderful way to enjoy lots of great ethnic recipes.
Not sure how many of you check out the New York Times for recipes but today’s e-blast listed this recipe for pasta with green beans and potatoes. Perfect for the contents of this week’s box. I had to share in case you missed it.
https://cooking.nytimes.com/recipes/6078-pasta-with-green-beans-and-potatoes-with-pesto
Again, this recipe has been around so long I’m not sure where it came from.
This is a recipe from Gulshan Singh who teaches classes in Indian cuisine at the Buford Highway Farmers Market.
Green bean casserole, you ask? Yes. This delicious version comes from Everyday Food magazine. Works if you have some green beans left over from last week still sitting in their paper bag in your vegetable bin.
This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.