March 28, 2024

Garlicky Green Beans and Pignoli

Who has memories of sitting with their gramma or favorite aunt and snapping green beans?  Such a simple, enjoyable way to accomplish a task that takes time AND have a great conversation.  Oh, and the end result? A big pile of fresh veggies just waiting to be prepared in the simplest of ways.  And truly it didn’t matter whether they were boiled or steamed or roasted (or microwaved…!), they were DELISH!!!  Just remember—only snap the stem end NOT the end with the little tail!  😉

The recipe I am sharing today uses a pile of green beans which have been steamed for just a few minutes. Click here  for a few ways to steam any veggies.  Meanwhile a simple sauce (yet VERY flavorful!) is prepared.  This sauce could also top any variety of fresh veggies…perhaps some broccoli or zucchini or carrots, even. And it all fits nicely within our healthy but oh-so-yummy POV, too! Enjoy!

2015-06-16 19.12.19

Garlicky Green Beans with Pignolis

ingredients:
1# fresh green beans, snapped and rinsed
2 tablespoons butter (or a combo of butter and olive oil)
2 (or more) tablespoons finely minced garlic (I used jarred)
2 ounces pignoli (pine nuts)
sea salt, freshly ground pepper (I used a lemon-pepper blend)
zest and juice of 1 small lemon (optional)

directions:

  • steam the prepped green beans in the manner of your choice
  • in a large skillet, melt the butter/olive oil over a medium-low heat
  • add the garlic and pignoli stirring constantly for 2-3 minutes making sure they do not burn; remove from heat
  • add the cooked, drained green beans and toss together along with a generous amount of salt & pepper (and the optional lemon, if using)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

  coleen

Tarragon Green Bean Salad

Tarragon Green Bean Salad resize

Green beans – get ’em while they’re hot!  Or cold.  They’re in season now, so green beans are cheap and plentiful.  My husband likes them best splashed with olive oil and roasted in the oven, but sometimes you don’t want to heat up the house.  For a yummy, summery green bean dish that’s delicious warm or cold, try this Tarragon Green Bean Salad!

Fresh herbs are a joy, and this recipe uses parsley, tarragon, and green onions.  Technically this may be a green goddess salad dressing, and it IS wonderful on a salad with fresh tomatoes.  You will have enough dressing left over to do just that!  Make the dressing while the beans are cooking and this recipe is ready in a snap.  Let’s go!

Tarragon Green Bean Salad

Ingredients:

  • 1 pound fresh green beans
  • 2 cloves garlic
  • 1-inch squeeze of anchovy paste or one small anchovy fillet (you can sub soy sauce if you must)
  • 1 fist full of parsley
  • 1 fist full of tarragon leaves
  • 2 green onions
  • 2 tablespoons mayonnaise
  • 2 tablespoons yogurt (or sub sour cream)
  • juice of 1 lemon (or sub tarragon vinegar, if you’re fancy!)

Directions:

  1. Prep the green beans:  cut off tops and tails and cut the beans into 1-inch pieces.  Put the beans in a covered dish with some water and cover.  Microwave for about six minutes.  You want the beans tender-crisp.
  2. While the beans are steaming, make the dressing:  Blend all the rest of the ingredients in a food processor.  It doesn’t have to be homogeneously smooth, but you don’t want to bite down on a big chunk of garlic!
  3. To serve:  Toss the beans in half of the dressing.  Serve warm, or refrigerate until ready to serve.  It’s great cold too, especially with grilled meats.  Serve the leftover dressing with salad and tomatoes, or use it as a dip for carrots and peppers.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!