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.
Yes, pasta and green beans. Adapted from an old recipe in Fine Cooking magazine.
I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.
Just finished a breakfast story that featured bacon-blueberry waffles so I think I have bacon on the brain.
One more recipe for green beans and that’s it for me for the year! Don’t remember where this came from, but we like it as a cold salad. Keeps well in the refrigerator.
Love this recipe from thekitchn.com. Use more or less tomato, according to your taste and how many tomatoes you have on the counter. (You’re not putting those tomatoes in the refrigerator, are you?) And yes, use the cinnamon. Love these long-cooked beans.
There are a couple of pickled green bean recipes. Here’s one more from the food blog Popsugar. If you don’t have all the spices, it’s ok. Just use what’s at hand. And if you just want to turn these into refrigerator pickles, then you can skip the information about sterilizing and processing the jar and just refrigerate after the brine has cooled.
You can multiply this recipe by the number of jars of beans you want to fill.
This recipe was in Saveur magazine. I would never have thought of peaches and green beans, but it’s truly delicious. Just as good with basil or parsley as with the oregano.