Showing posts with label green beans. Show all posts
Showing posts with label green beans. Show all posts

Friday, June 14, 2013

Summertime Penne

Serves 4

Well, hello blog! I've been really bad about posting lately. I posted a photo of this dish on Instagram & Facebook and had a lot of requests for the recipe, so here we go! I didn't actually measure anything out while I was making this, so this isn't going to be a very "exact" recipe with measurements, etc. I suggest you only make this one if you're comfortable feeling things out in the kitchen. :)


Ingredients:
  • 1 box Dreamfield's Penne Pasta
  • A handful of freshly shredded Pecorino Romano cheese
  • 3ish sun dried tomatoes (in olive oil), thinly sliced
  • A bunch of fresh green beans... maybe 4-5 cups? (see, this is really not exact at all)
  • 4-5 tbsp. good, unsalted butter
  • 2-3 tbsp. good extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • A handful of fresh tarragon leaves
  • About 1 tsp. fresh lemon juice
  • Sea salt & freshly grated black pepper

Directions:

Bring a pot of water to a boil. In the meantime, snip the ends of your green beans, and wash them in cold water. Add them to the boiling water, and let them boil for about 1-2 mins, or until they are bright green & at your desired done-ness. I like mine very al dente so that they have a nice crunch to them. Set the beans aside.

Bring your water back to a boil, and salt it (I used the same water, but you can switch it out if you want). Cook pasta as it describes on the box.

When you have about 5 minutes left for your pasta to cook: In a large skillet (or a wok pan), melt the butter & add olive oil over medium-high heat. When the butter is melted, add the garlic. Let cook for about 30 seconds, while stirring, then add the green beans. Reduce heat to medium. Stir in the sun dried tomatoes. Add a little sea salt.

When the pasta is finished, strain, and add to the pan (or add everything to a big bowl if you can't fit it all in the pan). Mix in Pecorino Romano cheese, lemon juice and tarragon. Salt & pepper to taste.

Voila!

This was, seriously, one of my favorite dishes that I not only have made, but that I've eaten. The flavors worked perfectly, which could've gone either way since it was a complete experiment. I hope these directions do it justice. Enjoy!!

Saturday, May 19, 2012

Cold Green Bean Salad with Goat Cheese Dressing

This is an easy & super fresh salad! I had a craving for green beans, and decided to get a little creative with a salad. I LOVE radishes - they're an obsession I've had since I was a little girl - so anytime I can incorporate them into a recipe, I do. This is a perfect summer pairing for a fish or chicken dish... I served it alongside my Panko Pecan Crusted Flounder.



Ingredients:
  • 1.5 lbs. fresh green beans
  • 10-15 red radishes, sliced
  • 5 sweet Campari tomatoes, deseeded and diced
  • 1 tbsp. olive oil
  • 1 or 2 garlic cloves, minced (depending on your love for garlic)
  • 1 tbsp. fresh lemon juice
  • 2.5 oz. goat cheese
  • 1 tbsp. fresh dill, chopped
  • Kosher or sea salt & freshly cracked pepper, to taste
Directions:

Bring a large pot of water to a boil. Add the green beans and cook until they are a little tender and turn bright green, approx. 2 minutes. Drain. Submerge the green beans in a bowl of very cold water. Drain again and pat dry with a paper towel. 
For the dressing: In a small bowl, whisk together the goat cheese, lemon juice, olive oil, garlic and dill. Salt & pepper to taste. Toss green beans with the dressing and transfer into your serving bowl. Garnish with fresh dill sprigs if you'd like. Enjoy!!