So excited to see green beans because I’ve been wanting to share a no-cook recipe we ran back in July on Lao salads. The source was Ilene Rouamvongsor and you may have met her at one of the Community Farmers Markets where she occasionally does chef demos and shares recipes. I’m giving you a much abridged version of her Thum Mak Tua which is a salad traditionally made with long beans, pounded with peppers, garlic, sugar and shrimp paste and then dressed with two kinds of fish sauce. Ilene would not be pleased with my truncated version (sorry!) but this is a version I can make with just things that are always in my pantry. And it’s delicious.
green beans
(2023) Coconut-Dill Salmon with Green Beans and Corn
Can’t resist also passing along this recipe that I ran into at cooking.nytimes.com. This one makes use of dill, corn, cherry tomatoes from this week’s box. Maybe you also have green beans leftover, or tucked into the freezer. Bonus: you can bake it wrapped in foil packages on the grill. The combo with the coconut milk sounds divine.
(2022) Bully Boy’s Teriyaki Sauce
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.
(2021) Ramen With Charred Scallions, Green Beans and Chile Oil
This one is more involved …. and requires some green onions you may have to pick up at a farmers market. It’s from the New York Times.
It includes a recipe for chile oil, but if you don’t want to go to that trouble, just substitute your favorite store-bought Sichuan chile oil.
(2021) Blistered Green Beans
Have we talked about blistered green beans before? I hope not, because I’ve got a recipe to share. It’s from Alexandra Stafford of alexandracooks.com. You do have a head of garlic left over from a week or so ago? Love her very clear direction on how to make sure this is seasoned the way you’d like and how to get blistered but not burnt beans.
(2021) Summer Vegetables in Spiced Yogurt Sauce
This is also a recipe from the New York Times and totally adaptable for what is in this week’s box. You should swap out vegetables as you prefer. I’ve just been in the mood for Indian food, so this really appealed to me this week. We ran a recipe for Chicken Korma from Aroma Bistro in Roswell a week or two ago and testing that recipe just made me crave Indian spices.
(2021) Green Bean and Tuna Salad with Basil Dressing – published in Epicurious
The beautiful bag of green beans, a change from last week’s purple beans, inspires me to make a composed salad and I share this Green Bean and Tuna Salad recipe from Epicurious.
(2021) Spicy Peanut Soba Noodles With Green Beans
I ran into this idea for soba noodles and green beans and since that was a big bag of beans in the box, I’ll probably split them between crudité and this recipe that I found in the Washington Post. It’s also a recipe that lends itself to whatever you have in your pantry. For example, they suggested if you don’t have soba noodles, try another thin noodle, such as vermicelli rice noodles or angel hair pasta. And that sriracha could substitute for the chili-garlic sauce, or that you could just whatever hot sauce you have on hand. And finally, that any mild vinegar could substitute for the rice vinegar called for here.
(2020) Aluma Farm’s Veggie Pickles
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
(2019) Green Goddess Dip with Vegetables and Homemade Pita Chips
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.