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.
green beans
(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.
(2019) Green Bean Salad with Feta and Mint
Here’s one more idea, something for those pretty green beans. And again, I recommend Mary Rigdon’s Decimal Place feta. Yum.
(2019) Green Bean Curry
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.
(2019) Green Bean and Potato Salad
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.
(2018) Green Beans with Coconut and Black Mustard Seeds
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.
(2018) Pasta With Green Beans And Potatoes With Pesto
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
(2017) Thai Red Curry with Beef and Butternut Squash
Again, this recipe has been around so long I’m not sure where it came from.