Sautéed Green Beans with Heirloom Tomato Marinara Sauce

Ingredients:

• 4 cups halved heirloom cherry tomatoes
• 2 tablespoons of virgin olive oil
• 1/2 cup of filtered water
• 4 cloves of garlic, grated on a microplane or minced
• 1 large shallot, chopped
• 2 tablespoons of fresh chopped parsley
• 1 giant handful of fresh basil leaves, ripped
• sea salt and coarse ground pepper to taste
• 2 cups of fresh green beans, end snipped

In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. *If you are using this marinara recipe for pasta or another dish, through in the basil, stir and it is ready to be served.

Once the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through {cover with a lid if necessary}. Eat ASAP - so yummy and so perfect for a light summer meal.

{serves 2-4}

For more information and recipes from Sherrie visit her blog, With Food + Love

Miso Roasted Green Beans

Recipe Courtesy of BrittanyPowell
 

Ingredients:

-1-1/2 Tablespoons olive oil
-1-1/2 Tablespoons lemon juice
-1 Tablespoon miso paste (I used red miso because that’s what I had)
-Sea salt and pepper
-1 pound green beans, washed and ends trimmed off (dragon tongue beans could be used as well)

Instructions:

-Preheat the oven to 450°.  Line a baking sheet with a silpat (or go without but be ok with some cleanup).
-In a small bowl or liquid measuring cup, combine the olive oil, lemon juice, miso paste, and a pinch of salt and pepper and stir with a fork.
-Put the green beans on the baking sheet, pour the miso mixture over the beans, and mix everything well with your hands to make sure the sauce is evenly distributed.
-Roast the beans for 18-20 minutes, stirring halfway through.  They should be a bit shrively, but not burned.

Green Bean Casserole

This recipe is an adaption of chef Joaquin Baca's (The Brooklyn Star), published in the November 3, 2009 edition of The New York Times. It can be adapted to make a smaller dish by halving the amounts.

Green Bean Casserole
Serves 8

Ingredients
1 pound button mushrooms, sliced
2 small red onions, chopped
1 cup butter
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves (can substitute with dried, using a lesser amount)
1 cup heavy cream
1 cup vegetable stock
salt and freshly ground black pepper
2 pounds green beans, trimmed
¼ cup sliced toasted almonds
½ cup fine dry bread crumbs
½ cup vegetable oil
⅓ cup all-purpose flour
6 pearl onions, thinly sliced (can substitute using fresh or dried medium to large yellow or white onions)

Directions
1. In a food processor, combine half of the mushrooms and onions (red and pearl). Purée to form a paste, and set aside. In a large, wide saucepan over medium heat, melt butter and add remaining mushrooms. Stir, increase heat to high, and sauté until mushrooms release their liquid, then become golden and begin to crisp around edges.
2. Add garlic and thyme, and stir for about 30 seconds. Add mushroom-onion paste and reduce heat to medium-low. Cook, stirring constantly, 10 to 15 minutes. Add cream and stock, and season with salt and pepper to taste. At this point mushroom mixture may be cooled, covered and refrigerated for up to 24 hours.
3. Bring a large pot of water to a boil, and set aside a large bowl of ice water. Add beans to boiling water and cook until bright green and barely tender, about 1 minute. Drain and immediately plunge into ice water. Drain well.
4. Preheat oven to 375 degrees. In a large mixing bowl, combine green beans, mushroom mixture, almonds and ¼ cup breadcrumbs. Transfer to a baking dish 9 by 12 inches by 2 inches high, patting down to compact and level mixture. Sprinkle with remaining ¼ cup breadcrumbs. Bake, uncovered, until beans are tender and top is lightly browned, about 35 minutes.
5. To garnish, place oil in a small skillet and heat until it simmers. Place flour in a mixing bowl and season lightly with salt and pepper. Add sliced pearl onions, toss to coat and fry until golden, 30 to 45 seconds. Drain on paper towels and sprinkle on casserole.