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.
If you’d like to turn those green beans into dinner, try this recipe from adapted from seriouseats.com. It calls for button mushrooms but if you can get to a farmers market this weekend I hope you can find some local mushrooms to use instead.
Here’s one more idea, something for those pretty green beans. And again, I recommend Mary Rigdon’s Decimal Place feta. Yum.
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.
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.
From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.
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.