Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Crispy Chicken Thighs with Dijon and Dill

Yield: 4 servings

For the chicken:

1 1/4 lb chicken thighs

1 tbsp Dijon mustard

1 tbsp chopped fresh dill

1/2 cup panko bread crumbs

1 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

For the vegetables:

1 1/2 lb radishes, washed and halved

1 lb green beans

2 tbsp olive oil

1/4 tsp salt, more to taste

1/4 tsp pepper, more to taste

2 sprigs dill

1. Preheat oven to 425F. Line 2 baking sheets with parchment paper.

2. Divide vegetables onto two prepared baking sheets. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.

3. Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.

4. In a small bowl, mix together panko, 1 teaspoon olive oil, salt, pepper, and 1 tablespoon fresh dill. Divide evenly on top of chicken, pressing down to adhere crumbs to chicken.

5. Sprinkle remaining dill over vegetables.

6. Place in preheated oven and bake for 15 minutes. Carefully stir the vegetables without disturbing the chicken. Cook for 10 more minutes or until chicken is cooked through.

7. Garnish with additional fresh dill and serve immediately.

https://www.rachelcooks.com/2016/06/01/crispy-chicken-thighs-dijon-dill-sheet-pan-dinner/

Stir Fry Green Beans and Ground Pork

Yield: 2 servings

Marinade:

1/4 lb ground pork (or ground turkey or ground beef)

1 tbsp Shaoxing wine (or Japanese sake, or dry sherry)

1 tsp dark soy sauce

1/2 tsp ground ginger

Stir Fry:

1/2 lb green beans

1 tbsp oil

1/4 cup chopped green onion

2 tbsp doubanjiang (spicy fermented bean paste) (or hoisin or oyster sauce)

1 tsp sugar

1. In a small bowl, combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.

2. Snip tough ends from the green beans and discard ends. Chop into 1/4-inch pieces.

3. Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle.

4. Add ground pork. Cook and stir until the surface is cooked.

5. Add doubanjiang. Continue stirring until mixed well.

6. Add green beans. Stir to mix well, cooking for 1 minute.

7. Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes.

8. Transfer to a serving plate and serve warm over steamed rice or boiled noodles.

9. Save the leftovers in an airtight container and store it in the fridge for up to 2 days.

https://omnivorescookbook.com/stir-fried-green-beans

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, finely minced

thumb-sized piece ginger, finely grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked sweet paprika

1/2 tsp chili powder

4 chicken thighs, skin on

2 red peppers, sliced into thin strips

1 large lemon, sliced

1/4 cup green olives, pitted and roughly chopped

1 cup chicken stock

4 pitted dates, chopped

3 dried apricots, chopped

1 cup green beans, halved

handful fresh cilantro, chopped

handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.

2. Add the garlic, ginger, and spices, and cook for 1 min more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. Add green beans for the final 4 mins of cooking time.

6. Season to taste. Top with the chopped cilantro and parsley to serve.

https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew

Potato, Asparagus, and Bean Spring Salad

Yield: 4 servings

2 cups mini potatoes

1 bunch asparagus, woody ends trimmed

1 handful green beans, ends trimmed

1 can white beans, drained and rinsed

1 stalk celery, fine dice

4 radishes, thinly sliced

1/4 cup green onion, thinly sliced

1/4 cup flat leaf parsley, finely chopped

Dressing:

1 medium shallot, finely diced

3 tbsp sherry vinegar

1 tbsp capers

1 tsp grainy mustard

salt and pepper, to taste

1/3 cup olive oil

1. Place the potatoes in a medium pot and cover with cold water. Bring the water to a boil, then lower heat to a simmer and cook potatoes until they are just tender, about 13 to 16 minutes. Drain and allow them to cool slightly.

2. Fill the pot with water again and bring to a boil. Add a pinch of salt. Cut the asparagus and green beans into bite-sized pieces and add them to the saucepan. Separately boil vegetables until tender, about 2 to 3 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.

3. To prepare the dressing, in a small bowl, combine all dressing ingredients except olive oil. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing.

4. Once you can handle the potatoes, cut them into quarters and place them in a large bowl. Add the blanched asparagus and green beans. Add the white beans, celery, radish, green onion, and parsley as well. Stir to combine.

5. Toss salad with dressing. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

http://thefirstmess.com/2018/05/02/favourite-picnic-salad/#more-9733

Mediterranean Three Bean Quinoa Salad

Yield: 4 servings

Salad:

1 cup quinoa

2 cups water

1/2 lb green beans, cut into 2-inch pieces

1 can chickpeas, drained and rinsed

1 can white beans, drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cucumber, diced

1 cup grape tomatoes, halved

1 shallot, diced

1/3 cup kalamata olives, pitted and chopped

fresh basil, thinly sliced

optional: 1/4 cup feta cheese, crumbled

Dressing:

1/4 cup olive oil

1 tbsp balsamic vinegar

2 cloves garlic, minced

1/4 tsp dried basil

1/4 tsp dried oregano

salt and pepper

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Transfer quinoa to a large bowl.

2. In the meantime, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
3. Prepare the dressing by whisking together all dressing ingredients in a small bowl. 

4. Add the green beans, chickpeas, white beans, peppers, cucumber, tomatoes, shallot, olives, basil, and feta cheese (if using) to the bowl with the quinoa.

5. Pour dressing over the salad and gently stir until salad is coated with dressing.


https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad/

Green Lentil, Yam, Mushroom, and Green Bean Curry

Yield: 4-6 servings

1 cup green lentils
1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, finely chopped
3 cloves garlic, minced
1 knob ginger, grated
1 tsp garam masala
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp cayenne
salt and pepper
2 yams, peeled, cut into 1-inch pieces
2 tbsp chickpea flour
2 cups water
2 cups mushroom broth
1 cup whipping cream
8 crimini mushrooms, quartered
1 cup green beans, cut into 1-inch pieces
1/2 cup asparagus, cut into 1-inch pieces

1. In a medium pot, bring lentils to a boil in 4 cups of water. Reduce heat and simmer for 15 to 20 minutes, or until lentils are just tender. Drain, rinse in cold water to stop cooking process, and set aside.
2. Meanwhile, in a large pot, heat coconut oil over medium heat. Add cumin seeds and allow to sizzle for 10 to 15 seconds.
3. Add onions and saute until translucent, about 5 minutes.
4. Add the garlic, ginger, and spices. Saute for 1 minute.
5. Add the yams and cook, stirring, for 3 minutes. This is to coat the yams in oil and prevent them from becoming too mushy in the curry.
6. In a medium bowl, combine the chickpea flour and water. Whisk well. Add this mixture to the pot along with the mushroom broth and bring to a boil. Reduce heat to medium and simmer for 10 to 15 minutes. Yams should be nearly soft but still slightly undercooked.
7. Add cream, mushrooms, green beans, and asparagus. Continue to cook for 5 to 10 minutes until all vegetables are just cooked.
8. Add cooked lentils to the pot and stir to combine.


Vij's Indian

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu

1 tbsp sesame oil 

1/4 cup tamari 

3 tbsp maple syrup

2 tbsp almond butter (or peanut butter)

2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil

1 lb green beans, trimmed

1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.

3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 

5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 

6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.

7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.

8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.

9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 

https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Cannelloni and Green Bean Salad

Yield: 4 servings

4 handfuls green beans

1 can white cannelloni beans, drained and rinsed

1 tbsp balsamic vinegar

1/4 cup olive oil

1 tbsp tamari

1 tsp smoked paprika

1 tbsp nutritional yeast

3 tbsp lemon juice

3 tbsp green onion, finely chopped

3 tbsp cilantro, finely chopped

salt and pepper

1 tsp lemon zest

1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannelloni beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.

http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Quinoa Gado Gado Bowl

Yield: 2 servings

1/2 cup white or red quinoa

1 cup water

1 cup green beans, trimmed

1/2 red bell pepper, thinly sliced

3/4 cup bean sprouts

2/3 cup red cabbage, thinly shredded 

2 carrots, thinly sliced or grated

to garnish: chopped cilantro, lime wedges, red pepper flake

1. In a small pot, combine quinoa and water, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and remove from heat.

2. Meanwhile, blanch green beans until just tender, about 4 minutes, then place in a bowl of ice water to stop them from cooking. Set aside.

3. To serve, divide quinoa between two serving bowls and top with green beans, red bell pepper, bean sprouts, cabbage, and carrots. Serve with any additional toppings, crispy tofu, and spicy peanut sauce.

4. Store leftovers separately in the refrigerator up to 4 to 5 days.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/

Spicy Green Beans

Yield: 2 servings

1 large bundle green beans

1 tbsp toasted sesame oil

1 tbsp tamari

2 cloves garlic, finely minced

2 tsp ginger, finely minced

1 tsp sriracha

optional: 2 tsp mirin

1. In a large pot, blanch green beans.
2. In a medium bowl, combine remaining ingredients. Stir well to combine.
3. Toss green beans in sauce.


http://mikaelareuben.com/recipes/spicy-ginger-green-beans/

Bean and Beet Salad

Yield: 6 servings

2 cups green beans, halved
3 beets, cooked
1 tomato, diced
1/2 shallot, very thinly sliced
1/4 cup sprouts
1/4 cup pecans, chopped
1/4 cup goats cheese (or feta cheese) (optional)
3 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1/4 cup olive oil
salt and pepper

1. Blanch green beans in a pot of salted water. Cook for about 3 minutes, or until just tender. Drain beans and immediately place in an ice bath to cool.
2. Prepare a light pickle for the shallots. In a small pot, heat apple cider vinegar with maple syrup with a pinch of salt and pepper. Pour liquid over shallot slices. Let sit for 10 minutes. Strain, reserving liquid.
3. Prepare dressing by combining pickling liquid with mustard and olive oil. Shake vigorously to emulsify.
4. In a large bowl, combine green beans, beets, tomato, and pickled shallots. Toss with dressing. Garnish with sprouts, pecans, and goats cheese.

Warm Lentil, Green Bean, and Potato Salad

Yield: 4 servings

1/2 cup du Puy lentils
1 1/4 cups water
1 bay leaf
1 pound fingerling or new potatoes
1/2 pound green beans
1/2 cup chopped parsley

Optional: peppers, tomatoes

Dressing:
2 tbsp red wine vinegar
1 shallot, finely diced
1 clove garlic, finely minced
1 tbsp dijon mustard
1/4 cup olive oil
2 tbsp capers, roughly chopped
3 tbsp cornichons, roughly chopped
2 green onions, thinly sliced
salt and pepper, to taste

1. Rinse and drain the lentils. Place in pot with water and bay leaf and bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes. Lentils should still have a bit of bite, avoid overcooking.
3. When lentils are cooked, drain and rinse under cold running water to stop the cooking process, but should stay a little bit warm. Remove bay leaf.
4. At the same time, cook the potatoes, about 15 minutes. Potatoes should be easily pierced with a knife. Drain and keep warm.
5. In a third pot, blanch the green beans. Once cooled, cut into bite-sized pieces.
6. To make the dressing, place the shallot and red wine vinegar into a small jar with a lid and let sit for 5 minutes. Add garlic, dijon, and olive oil. Seal and shake vigorously to combine. Stir in capers, cornichons, green onions, and salt and pepper.
7. Place lentils, potatoes, green beans, and parsley into a large serving bowl and toss with the dressing.
8. Store leftovers in the fridge, covered, for up to 5 days.