Pesto Green Beans

 

This is my kids' favorite way to eat green beans.  Enjoy.

Image from Here

INGREDIENTS:
Green Beans
salt
Costco Pesto

-Lightly steam green beans (DO NOT overcook).  You want them al dente.

-Season with salt and pesto (you can add as much as you would like, but I do about 2 TBS pesto per 1 cup steamed green beans).
-Garnish with toasted pine nuts, toasted almonds if desired.

Navratan (9 Vegetable) Korma

This is another great Indian dish.  I love how many vegetables it uses.  I'm not sure when I first had this dish...but I've tried many times to recreate it.  Here is a recipe that comes very close to what I remember eating at a restaurant.  Enjoy!

Image from Here.

In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi 
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream.  Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft.  Season with additional salt to taste.  
-Serve over basmati rice.  Garnish with additional cashews and chopped fresh cilantro.

Green Beans with Sun-dried Tomato Pesto

Green Beans are in full garden sway!  Here is a simple and delicious way to season your green beans...

1.  Steam lightly

2.Toss with some store bought sun-dried tomato pesto. 

3.  Season with salt and pepper to taste. 

You are good to go!

Basil Green Beans

This is the way my mom always prepared green beans, which is maybe why it's my favorite way...but it is simple and delicious. I never really measure just throw in this and that, but for those of you who like exact measurements...here's by best guestimate!

Approx. 4-5 cups steamed green beans
Season with:
1-2 tsp whipped butter
1 tsp. dried basil
1/2 tsp salt
freshly ground pepper

Parmesean Vegetables

This is a simple easy vegetable side dish. Cut your carrots into long sticks (julienne style) so they match the look of the beans.

Two options for this vegetable recipe:
1. Roast carrot/bean mixture at 400 for 15 minutes using a baking sheet, tossing vegetables in a little olive oil and seasoning with salt and pepper. Remove from oven, and toss with Parmesan cheese just before serving.
2. Steam carrot/bean mixture 10 minutes until just tender. Season with salt, pepper, a little oil, and then sprinkle with Parmesan or pecorino romano cheese.

Basil Pesto Green Beans

Here is a simple and delicious way to prepare green beans...After lightly steaming fresh green beans, toss with a little basil pesto and your good to go!

Whole Grain Tuna Bean Pasta

This is a great summer pasta dish that is delicious cold or at room temperature. Use leftovers for packed lunches.

13 oz whole grain Barilla Fusilli, cooked al dente (about 6-7minutes) adding:
1 cup fresh or defrosted green beans cut into 1" pieces the last minute of boiling time.
Drain beans and pasta until VERY dry.

Put pasta back in large pan and add:
1/4 c. extra virgin olive oil
1/2 tsp salt
1/2 tsp garlic and herb seasoning
1/4 C. toasted or raw slivered/chopped almonds
15 oz white bean (canneloni or navy), rinsed and drained
6 oz. can tuna drained
2 TBS lime juice
-Toss all ingredients until well mixed. Garnish with fresh basil (this recipe would also be really good I think with a few TBS of some homemade basil pesto-I just didn't have any) and pecorino romano cheese (optional, but we love this cheese on our pasta so we go through a lot!). Serve cold or at room temperature.