Monday, August 25, 2014

What do I do with ______? (August 25 edition)

A quick reminder that we have recipes at this location on our website.

Also, we are happy to share recipes that our CSA members find work for them.  If you have one you want to share, please send it on.

This week, we focus on green beans since they have been good this year.  Now, Tammy and I usually think all you need do is steam the green beans and add butter if you want while it is hot on your plate.  In fact, we both will probably agree that this doesn't get old for us.  However, we also realize that other folk may want options.  So, here are a couple of them.

Balsamic Green Bean Salad

¾ to 1 pound green beans, trimmed into 2 inch pieces
2 cups cherry tomatoes or 1 pound tomato, cut into 2 inch pieces
¼ tsp garlic powder (or 1 finely minced clove garlic)
1 onion, diced
1.5 T balsamic vinegar
1.5 T lemon juice
Dash ground mustard
1/8 tsp pepper & 1/8 tsp salt
1/8 c olive oil
½ cup feta cheese

Mix together. Serve cold and store in refrigerator.

Crispy Baked Parmesan Green Bean Fries

¾ to 1 pound fresh green beans
¼ c grated parmesan cheese
½ tsp garlic powder
¼ tsp salt (or to taste)
1/8 tsp pepper
Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.
Wash beans and snip stem off.
Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans.
Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice.

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