Tag: green beans

Rachel’s Green Beans with Dill

Categories RecipesLeave a Comment on Rachel’s Green Beans with Dill

Another recipe from the MASSIVE New York Times Cookbook. This cookbook has come in handy a few times. I love the variety of recipes and how quick and easy some of them are. I made this dish as a side to some Honey-Mustard Salmon I had this week. The dish is quick and easy and I recommend fresh dill.

Ingredients

  • Sea Salt
  • 4 Large Handfuls of Green Beans, trimmed
  • 2 TBSP Unsalted Butter
  • 2-3 TBSP Chopped Dill, I event went for 3 1/2 TBSP, I love dill
  • Fresh Cracked Black Pepper

Let’s Get Cooking

Fill a pot with water, season with salt, and bring to a boil.

Drop in the green beans in the water and cook for about 4 minutes or until tender. Drain the green beans.

Put the green beans back into the pot. Add in the butter + dill + pepper. Mix well over low heat.

Season with salt and transfer to a serving bowl. Top with more dill if desired.

Enjoy!

Made with Love,

Hannah

Molly Baz’s Cold & Crunchy Green Beans with Garlic Pistachio Vinaigrette

Categories RecipesLeave a Comment on Molly Baz’s Cold & Crunchy Green Beans with Garlic Pistachio Vinaigrette

I hope everyone is winding down from a wonderful thanksgiving. I spent the day cooking a feast with my mom and brother and it was absolutely worth it. My brother brought along these green beans as a cold side and OMG were they exactly what we needed. They are snappy and garlicky and absolutely delicious. The recipe comes from Molly Baz’s cookbook.

Ingredients

  • 1 1/2 lbs Green Beans, ends trimmed
  • 1 Small Garlic Clove, grated
  • 2 Lemons
  • 1 1/2 oz Grated Parmesan Cheese (about 1/2 cup)
  • 3/4 Cup Roasted, Salted Pistachios, finely chopped
  • 1/3 Cup Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Bring 4 quarts of water + 1 1/2 cups salt to a boil (its a lot of salt Molly knows, but trust her okay)

Stir the beans into the boiling water and cook until tender, about 5-6 minutes. While the beans are cooking fill a large bowl with ice and water. Use tongs to transfer the cooked beans into the ice bath to stop them from cooking. Once cool remove from water and pat dry.

Add the grated garlic + zest of one lemon into a medium bowl. Add the juice from both lemons and whisk to combine.

Slowly pour in the olive oil, whisking as you go. Stir in the parm + salt + pepper + pistachios.

Add in the green beans and toss well to coat. Serve up cold! This makes a perfect winter or summer side dish to share with fam & friends.

Made with Love,

Hannah