ISO: ISO recipe for fresh green beans

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Would he eat them pickled? I have some good recipes for pickled veggies.

Also unless it is a habit "eating raw" what about grilling the veggies until they are just barel warm, but they get that great flavor from the grill?

 
Green Beans with Fennel

( I got this one from GRS. The green beans are just blanched until still crisp--very good!)
This recipe was attached to a fennel bulb I
purchased several years ago & we really
enjoy this dish!

GREEN BEANS WITH FENNEL

1 lb. green beans, trimmed and cut into 2-3"
lengths
1 fennel bulb, trimmed, halved and thinly
sliced
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

In a large saucepan bring salted water to a
boil over medium heat. Add the beans and
bring to a second boil. Cook until crisp-
tender. Remove from heat and transfer the
beans to a colander to drain. Rinse under
cold water to stop the cooking. Place beans
in a large bowl. Add the fennel.
Mix the lemon juice and parsley together.
Pour over the beans and toss to coat. Season
with salt and pepper. Makes 4 servings.

NOTE: I sometimes add about 1/2 cup extra
virgin olive oil before tossing. This is
good served either warm or chilled.

 
Thank you they sound real

good I will try the one from Markin also as I just got him to try Fennel and he likes it. Yuk for me. Would still like anymore idea's

 
Here are two that I like to use on veggies.

* Exported from MasterCook *

PENNY'S NORTHWEST ASPARAGUS Small Batch

Recipe By :penny Evans
Serving Size : 18 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill
1/2 teaspoon red pepper flakes
2 chili peppers
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons salt -- no iodine

Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
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* Exported from MasterCook *

JP's Dill Pickles

Recipe By :James L./adapted from CI/Marie

Amount Measure Ingredient -- Preparation Method1 pound Kirby cucumbers or other pickling cuke
2 C Water
1/3 C Cider Vineger
4 T Kosher Salt -- (scant)
5 Cloves Garlic
1/4 t Dill Seed
3/4 t Red Pepper Flakes
1/4 t mustard seed
1 sprig Dill Weed
1 Bay Leaf

Combine water, cider vinegar and salt in a pot and bring to a boil. In a quart jar, place the dill seed, mustard seed, garlic, red pepper flakes, a dried red chili, and a bay leaf. Quarter lengthwise the cucumbers and place in jar vertically. Pour the boiling brine over the cukes and seal jar. Place in fridge. Pickles will be ready in a couple days but improve even more in a couple weeks. Makes one quart.

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