End of the Summer Deconstucted Salad

Taking advantage of the last of our garden produce, I made this deconstructed salad that I dressed with parsley-infused olive oil and balsamic vinegar. We managed to gobble it up!

Ingredients I included from left to right (with links to some recipes) . . .

Bursting w/ Flavor Grape Tomatoes w/ Honey

Argula

Radishes, thinly sliced

Green Beans, steamed

Pickled Onions

Hard Cooked Eggs, sliced

Salmon, baked & chunked

Sweety Drop Pickled Peppers

Fresh Green Beans with Bacon & Onions

I grew up eating fresh garden green beans cooked with bacon and onions. Mom cooked the bacon (or added bits of ham) and onions, added the green beans, water and seasonings, put the lid on and cooked them until they were tender . . . verging on limp, their color was changed to a dull green but they were full of flavor and we thought it was the only way to cook them.

Since then I’ve roasted, steamed, even microwaved them. But this is my new favorite way to cook fresh green beans — it begins with an initial cook and shock (in cold water) and ends with finishing them off in a skillet. This method yields green beans . . .

*that retain their bright color

*are tender but with just a touch of crispness (just the way we like them)

*that can partially be prepared ahead & finished at the last minute (steps #1 & 2) 

TASTE OF SUMMER — Fresh Green Beans with smoked ribs, Susan's Veggie Salad & Potato Salad.

Fresh Green Beans with Bacon & Onions     6 to 8 servings

2 1/2 pounds green beans, trimmed

1/2 pound bacon, roughly chopped

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Salt and pepper

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes; do not cover. 
   
2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
   
3. Cook the bacon in a large, heavy pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. 
   
4. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan (if bacon is lean, add 2 tablespoons olive or other vegetable oil). Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Add garlic and sauté until just fragrant, about 1 more minute. 
5. Add the reserved green beans and cook until heated through, 5 to 6 minutes more; add lid and a few tablespoons of water as beans heat.  Return the bacon to the pan. Season with salt and pepper.
   

Recipe without photos . . .

Fresh Green Beans with Bacon & Onions     6 to 8 servings

2 1/2 pounds green beans, trimmed

1/2 pound bacon, roughly chopped

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Salt and pepper

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes; do not cover. 
2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
3. Cook the bacon in a large, heavy pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. 
4. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan (if bacon is lean, add 2 tablespoons olive or other vegetable oil). Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Add garlic and sauté until just fragrant, about 1 more minute. 
5. Add the reserved green beans and t cook until heated through, 5 to 6 minutes more. Return the bacon to the pan. Season with salt and pepper.

Deconstructed Green Bean Casserole

This recipe was inspired by several recipes including Alton Brown's Best Ever Green Bean Casserole and Damaris Philips sheet pan green bean dish . . . I used the parts I liked best from each and created my version of a deconstructed green bean casserole  . . .

Deconstructed Green Bean Casserole     4 to 6 servings

1 pound green beans, trimmed

4 ounces button mushrooms, stems removed, sliced 

2 cloves garlic, minced

1 1/2 tablespoons olive oil 

Kosher salt 

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg and paprika

1/2 cup chicken broth

1/2 cup whole milk or half and half

1/2 to 3/4 cup grated Cheddar cheese

Garnish:

1/2 cup crispy French-fried onions

1. Green beans: Preheat the oven or a toaster oven to 400°.
2. Place the green beans on a sheet pan. Add the mushrooms, garlic and olive oil, sprinkle with 1/4 teaspoon salt and toss to coat. 
   
3. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans. If they are not tender, add a little water, cover with foil, return to oven and steam for 5 to 10 minutes longer. 
   
4. Sauce: (Click on this link for step-by-step photos for making a basic white sauce). Melt butter on low heat. Stir in flour, creating a smooth mixture. Cook for 3 to 5 minutes to develop flavor. Add seasoning. 
5. Add liquids and cook over medium heat until thickened. 
6. Add cheese and stir into mixture until melted.
7. Serving and to garnish: Pour the cheese sauce on the bottom of a platter. 
8. Top with the roasted green beans; drizzle with remaining cheese (or as much as desired) and crispy fried onions. Serve immediately.
   

Recipe without photos . . .

Deconstructed Green Bean Casserole     4 to 6 servings

1 pound green beans, trimmed

4 ounces button mushrooms, stems removed, sliced 

2 cloves garlic, minced

1 1/2 tablespoons olive oil 

Kosher salt 

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg and paprika

1/2 cup chicken broth

1/2 cup whole milk or half and half

1/2 to 3/4 cup grated Cheddar cheese

Garnish:

1/2 cup crispy French-fried onions

1. Green beans: Preheat the oven or a toaster oven to 400°.
2. Place the green beans on a sheet pan. Add the mushrooms, garlic and olive oil, sprinkle with 1/4 teaspoon salt and toss to coat. 
3. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans. If they are not tender, add a little water, cover with foil, return to oven and steam for 5 to 10 minutes longer. 
4. Sauce: Melt butter on low heat. Stir in flour, creating a smooth mixture. Cook for 3 to 5 minutes to develop flavor. Add seasoning.
5. Add liquids and cook over medium heat until thickened. 
6. Add cheese and stir into mixture until melted.
7. Serving and to garnish: Pour the cheese sauce on the bottom of a platter. 
8. Top with the roasted green beans; drizzle with remaining cheese (or as much as desired) and crispy fried onions. Serve immediately.

Festive Green Beans

Red and green veggies for the holidays — fresh, healthy and festive . . .

Festive Green Beans  4 to 6 servings

1 to 1 1/2 lbs. fresh green beans

1 to 1 1/2 tablespoons olive oil

1/4 to 1/3 yellow or white onion, diced

1/3 to 1/2 red pepper, diced

4 to 5 mushrooms, sliced

1. Steam green beans until tender but still a little crisp. Drain.
2. Heat the olive oil in a large skillet and sauté the onions, pepper and mushrooms.
3. Add the green beans, toss and heat through.

Garden-fresh Green Beans -- done a little differently!

Garden-fresh green beans. Need I say more?

Mom always cooked them "old-school" with bacon, onions and sometimes new potatoes. This is a bit of a variation of her method that uses a minimum of chicken broth instead of lots of water + the beans are actually cooked slightly before adding the liquid. I threw is some fresh herbs and we thought they were quite delicious. 

Garden Green Beans

2 to 3 strips of bacon, cut into pieces

1medium onion, diced

3-4 cloves of garlic

1 lb. fresh green beans

2 to 3 tablespoons chopped fresh oregano

About 2 cups chicken broth

Salt and pepper to taste

1. Fry bacon in a low pot/skillet.
   
2. Add onions and cook until almost transulent; add garlic and cook for a couple more minutes.
3. Add the green beans.
4. Stir them around and get them as flat as possible in the pan; cook until they turn bright green.
   
5. Season with salt and pepper.
6. Add just enough chicken broth to barely cover and stir. Bring broth to a boil
7. Cover beans and turn the heat to medium low, venting the pan so steam can escape. Cook for 15 to 20 minutes or until most of the chicken broth has cooked out (add more if they get dry) — being careful to monitor the process so all the broth does not evaporate.
   

Recipe without photos . . . 

Garden Green Beans

2 to 3 strips of bacon, cut into pieces

1medium onion, diced 

3-4 cloves of garlic

1 lb. fresh green beans

2 to 3 tablespoons chopped fresh oregano

About 2 cups chicken broth

Salt and pepper to taste

1. Fry bacon in a low pot/skillet.
2. Add onions and cook until almost transulent; add garlic and cook for a couple more minutes.
3. Add the green beans.
4. Stir them around and get them as flat as possible in the pan; cook until they turn bright green.
5. Season with salt and pepper.
6. Add just enough chicken broth to barely cover and stir. Bring broth to a boil
7. Cover beans and turn the heat to medium low, venting the pan so steam can escape. Cook for 15 to 20 minutes or until most of the chicken broth has cooked out (add more if they get dry) — being careful to monitor the process so all the broth does not evaporate.

Side dish Salad: Green Bean & Cauliflower Salad with bacon and pesto

Our July/August 2015 issue of Cuisine at home arrived this week, and it was the inspiration for my version of a recipe in their magazine. The green beans and cauliflower were blanched for just minutes/seconds (3 min. for green beans; 30 sec. for cauliflower) in the original recipe but we much preferred cooking them to a tender-crisp consistency.

Green Bean & Cauliflower Salad with bacon and pesto

Salad

   1 lb. fresh green beans, trimmed & halved

   1 lb. fresh cauliflower floret

   1 cup halved grape tomatoes (I used an heirloom blend)

   7 strips bacon, diced, cooked until crisp

   Toasted pine nuts 

Pesto Dressing

   ¾ to 1 cup prepared pesto

   ½ teaspoon red pepper flakes

   Extra olive oil to thin pesto

1. Cook green beans and cauliflower in boiling salted water until tender-crisp (or steam if preferred).
   
2. Drain and transfer to a bowl of ice cold water to stop the cooking.
3. Dry and completely dry the vegetables (a salad spinner works well for this task).
4. Transfer veggies to a platter; add tomatoes and bacon.
5. Combine ingredients for Pesto Dressing.
6. Garnish vegetables with pine nuts and serve with Pesto Dressing.

Recipe without photos . . .

Green Bean & Cauliflower Salad with bacon and pesto

Salad

   1 lb. fresh green beans, trimmed & halved

   1 lb. fresh cauliflower floret

   1 cup halved grape tomatoes (I used an heirloom blend)

   7 strips bacon, diced, cooked until crisp

   Toasted pine nuts 

Pesto Dressing

   ¾ to 1 cup prepared pesto

   ½ teaspoon red pepper flakes

   Extra olive oil to thin pesto

1. Cook green beans and cauliflower in boiling salted water until tender-crisp (or steam if preferred).
2. Drain and transfer to a bowl of ice cold water to stop the cooking.
3. Dry and completely dry the vegetables (a salad spinner works well for this task).
4. Transfer veggies to a platter; add tomatoes and bacon.
5. Combine ingredients for Pesto Dressing.
6. Garnish vegetables with pine nuts and serve with Pesto Dressing.

Composed Bean Salad — Better Bean Salad

This is my variation of one of the better bean salads featured in the May/June 2015 issue of Eating Well magazine. It is ready for our Memorial Day supper.


Composed Bean Salad  8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed
1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
   
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.
   

Another favorite recipe (pictured below), also from this May/June 2015 issue of Eating Well: Berry-Delicious Fruit Salad.

Recipe without photos . . .
Composed Bean Salad   8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed

1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.