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Need a "green" for thanksgiving:
- Thread starter julieinva
- Start date
Citrus Green Bean Salad (also posted in T&T folder)
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
Serves 6-8.
From cooksrecipes.com
http://www.finerkitchens.com/swap/forum17/41_CITRUS_GREEN_BEAN_SALAD
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
Serves 6-8.
From cooksrecipes.com
http://www.finerkitchens.com/swap/forum17/41_CITRUS_GREEN_BEAN_SALAD
Roasted Asparagus with Crisp Shallots
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
Parmesan Green Beans
PARMESAN GREEN BEANS
Very good!
INGREDIENTS:
1 lb green beans
2 to 3 tablespoons olive oil (I used about 1 1/2 Tbsp extra virgin olive oil)
3 cloves garlic, minced (I crushed them first, then chopped)
3 shallots, minced (I omitted these)
1/4 cup parmesan cheese (I used Parmigiano Reggiano)
DIRECTIONS:
1. Snap ends off green beans, and cook. (I steamed them)
2. Meanwhile, heat oil in skillet over medium heat.
3. Add garlic and shallots and cook to soften.
4. Toss with cooked green beans.
5. Add Parmesan and toss.
6. Serve immediately.
Makes: 4 servings
PARMESAN GREEN BEANS
Very good!
INGREDIENTS:
1 lb green beans
2 to 3 tablespoons olive oil (I used about 1 1/2 Tbsp extra virgin olive oil)
3 cloves garlic, minced (I crushed them first, then chopped)
3 shallots, minced (I omitted these)
1/4 cup parmesan cheese (I used Parmigiano Reggiano)
DIRECTIONS:
1. Snap ends off green beans, and cook. (I steamed them)
2. Meanwhile, heat oil in skillet over medium heat.
3. Add garlic and shallots and cook to soften.
4. Toss with cooked green beans.
5. Add Parmesan and toss.
6. Serve immediately.
Makes: 4 servings
Not T&T (yet) but sounds great to me. Brussels Sprouts with Shallots and Wild Mushrooms
http://www.epicurious.com/recipes/food/views/236410
http://www.epicurious.com/recipes/food/views/236410
Rec: Zucchini Gratin, from Cathy Z
Zucchini Gratin
6 servings
2 tbsp butter
6 medium zucchini, sliced
2 tbsp chopped fresh oregano or 2 tsp dried
1-1/4 cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
Preheat oven to 350̊F. Butter 9-inch diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; saute until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of oregano and l/2 cup cheese over. Repeat layering with zucchini, oregano and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.
Pat’s notes: Easy and delicious. On the top layer I sometimes add thin sliced Roma tomatoes here and there (not covering the whole gratin).
Zucchini Gratin
6 servings
2 tbsp butter
6 medium zucchini, sliced
2 tbsp chopped fresh oregano or 2 tsp dried
1-1/4 cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
Preheat oven to 350̊F. Butter 9-inch diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; saute until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of oregano and l/2 cup cheese over. Repeat layering with zucchini, oregano and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.
Pat’s notes: Easy and delicious. On the top layer I sometimes add thin sliced Roma tomatoes here and there (not covering the whole gratin).