

	Green Beans



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	Green Beans Supreme Casserole 2 pounds fresh green beans 1 cup sliced mushrooms ½ cup chopped onions 1 clove garlic, crushed 2 tablespoons olive oil (or butter) ¾ cup sour cream a few leaves of cilantro, parsley or dill 1 teaspoon salt ¼ teaspoon ground pepper ½ cup breadcrumbs ¼ cup grated Parmesan cheese Snip ends of green beans and steam for 4 to 5 minutes. In a skillet, sauté mushrooms, onions and garlic in olive oil or butter until soft. Stir beans together with sour cream. Add salt, pepper and herbs. Turn into 2 qt casserole. Sprinkle top with crumbs and cheese mixture. Bake at 350 for 20 to 25 minutes until top bubbles. Green Beans & Bacon-Onion Dressing ½ to ¾ pounds fresh green beans 1 quart water with 1 teaspoon salt Dressing: 1 or 2 bacon slices with 2-3 tablespoons of minced onions Prepare the dressing by slicing the bacon into ¼” pieces and sautéing over medium-low heat until limp. Add onion and sauté until they are cooked through and the onion is tender. Set aside. Wash beans and break off ends. Leave whole or cut into 2” lengths. Either steam or boil the beans (we prefer steaming for 5 minutes). Drain when the beans are tender, al dente. Toss with the bacon-onion dressing. Add salt and pepper to taste. Honest Farm String Bean, Potato and Bacon Salad This recipe is from Susie Quick, owner of Honest Farm in Woodford County. It includes many of the veggies and herbs that are available this week: 2 pounds small potatoes, well-scrubbed 1 large bell pepper, cut into large chunks 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound green beans, trimmed 2 tablespoons red wine vinegar 1 clove garlic, minced ½ teaspoon salt 1/8 teaspoon pepper 1 medium onion, thinly sliced 1 cup cherry or plum tomatoes, halved 2 tablespoons slivered basil 4 strips thick sliced bacon, fried crisp and crumbled Preheat oven to 400 degrees. Quarter potatoes into bite-sized pieces. Place potatoes and peppers onto a large baking sheet, and toss with 1 tablespoon of olive oil. Season with salt and pepper to taste. Roast for 25 minutes, stirring occasionally or until tender and browned. Set aside. Cook the beans in a large pot of boiling salted water for 5 to 10 minutes or until crisp-tender; drain. Rinse in a colander beneath cold running water; drain. In a large bowl, whisk the remaining 2 tablespoons oil, vinegar, garlic, salt and pepper. Add the beans, onion, cherry tomatoes and basil. Taste and add additional salt and pepper to taste. Arrange the bean salad on a platter, and top with roasted potatoes and peppers. Scatter crumbled bacon over the top. The salad can be served cold or at room temperature. Makes 6 to 8 servings.		Skillet Green Beans w/Peppers 16 ounces green beans, cooked 1 red bell pepper, sliced in strips 1 yellow or orange bell pepper, sliced in strips 1 small onion, halved and sliced 2 cloves garlic, minced 2 tablespoons butter salt and pepper Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste. Classic Green Beans Almondine 1/2 lbs. green beans 2 oz. almonds 1 tbsp. butter Salt and pepper Saute almonds in butter until lightly browned; do not burn. Steam the green beans. Toss with almonds and season with salt and pepper before serving. Green Beans with Bacon From Southern Foods magazine 1-2 tablespoons butter 4 slices bacon, diced 1/2 pound fresh green beans, trimmed and cut in 1-inch pieces freshly ground black pepper, to taste In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside. Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve.

Green Beans Supreme Casserole

2 pounds fresh green beans
1 cup sliced mushrooms
½ cup chopped onions
1 clove garlic, crushed
2 tablespoons olive oil (or butter)
¾ cup sour cream
a few leaves of cilantro, parsley or dill
1 teaspoon salt
¼ teaspoon ground pepper
½ cup breadcrumbs
¼ cup grated Parmesan cheese

Snip ends of green beans and steam for 4 to 5 minutes. In a skillet, sauté mushrooms, onions and garlic in olive oil or butter until soft. Stir beans together with sour cream. Add salt, pepper and herbs. Turn into 2 qt casserole. Sprinkle top with crumbs and cheese mixture. Bake at 350 for 20 to 25 minutes until top bubbles.

Green Beans & Bacon-Onion Dressing

½ to ¾ pounds fresh green beans
1 quart water with 1 teaspoon salt

Dressing: 1 or 2 bacon slices with 2-3 tablespoons of minced onions

Prepare the dressing by slicing the bacon into ¼” pieces and sautéing over medium-low heat until limp. Add onion and sauté until they are cooked through and the onion is tender. Set aside. Wash beans and break off ends. Leave whole or cut into 2” lengths. Either steam or boil the beans (we prefer steaming for 5 minutes). Drain when the beans are tender, al dente. Toss with the bacon-onion dressing. Add salt and pepper to taste.

Honest Farm String Bean, Potato and Bacon Salad
This recipe is from Susie Quick, owner of Honest Farm in Woodford County. It includes many of the veggies and herbs that are available this week:

2 pounds small potatoes, well-scrubbed
1 large bell pepper, cut into large chunks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound green beans, trimmed
2 tablespoons red wine vinegar
1 clove garlic, minced
½ teaspoon salt
1/8 teaspoon pepper
1 medium onion, thinly sliced
1 cup cherry or plum tomatoes, halved
2 tablespoons slivered basil
4 strips thick sliced bacon, fried crisp and crumbled

Preheat oven to 400 degrees. Quarter potatoes into bite-sized pieces. Place potatoes and peppers onto a large baking sheet, and toss with 1 tablespoon of olive oil. Season with salt and pepper to taste. Roast for 25 minutes, stirring occasionally or until tender and browned. Set aside.
Cook the beans in a large pot of boiling salted water for 5 to 10 minutes or until crisp-tender; drain. Rinse in a colander beneath cold running water; drain.
In a large bowl, whisk the remaining 2 tablespoons oil, vinegar, garlic, salt and pepper. Add the beans, onion, cherry tomatoes and basil. Taste and add additional salt and pepper to taste.
Arrange the bean salad on a platter, and top with roasted potatoes and peppers. Scatter crumbled bacon over the top. The salad can be served cold or at room temperature. Makes 6 to 8 servings.

Skillet Green Beans w/Peppers

16 ounces green beans, cooked
1 red bell pepper, sliced in strips
1 yellow or orange bell pepper, sliced in strips
1 small onion, halved and sliced
2 cloves garlic, minced
2 tablespoons butter
salt and pepper

Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste.

Classic Green Beans Almondine
1/2 lbs. green beans
2 oz. almonds
1 tbsp. butter
Salt and pepper
Saute almonds in butter until lightly browned; do not burn. Steam the green beans. Toss with almonds and season with salt and pepper before serving.

Green Beans with Bacon
From Southern Foods magazine
1-2 tablespoons butter
4 slices bacon, diced
1/2 pound fresh green beans, trimmed and cut in 1-inch pieces
freshly ground black pepper, to taste

In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside. Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve.