This recent stretch of HOT weather prompted me to make a bunch of great cold foods, served as side dishes or in groups as a quick cold meal. Outstanding on their own. My local Shop Rite had 14oz bags of frozen/trimmed green beans for $.88 !! Well worth it.
Mis en place
2 lb green beans, ends trimmed
1 Tbls. salt
8 oz. cherry tomatoes, cut in half
Juice of one lemon
1/3 cup EVO
1 Tbls dijon mustard
1 Tbls fresh chopped garlic
5-6 oz crumbled feta cheese
Preparation:
Blanch green beans in a pot of boiling salted water about 3 minutes, remove and shock in cold water to stop cooking. Drain well in collander and place in bowl. Add remaining ingredients and toss well. Allow to sit for at least 1/2 hour before serving so flavors meld nicely.
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OR:
2 14 oz. bags frozen green beans
2-3 Tbls butter
1 Tbls EVO
1 sprig fresh rosemary (about 20 fresh needles)
1 Tbls finely chopped garlic
2 Tbls finely chopped flat leaf parsley
1/2 cup slivered almonds, toasted
Preparation:
Blanch green beans in boiling water about 3 minutes. Meanwhile heat butter and EVO in another large pan, add rosemary sprig and saute 1 minute, then add garlic and saute 1 minute, remove green beans with spider basket and add to saute pan. Toss one minute, add parsley and almonds. Great served warm or cold.
Mis en place
2 lb green beans, ends trimmed
1 Tbls. salt
8 oz. cherry tomatoes, cut in half
Juice of one lemon
1/3 cup EVO
1 Tbls dijon mustard
1 Tbls fresh chopped garlic
5-6 oz crumbled feta cheese
Preparation:
Blanch green beans in a pot of boiling salted water about 3 minutes, remove and shock in cold water to stop cooking. Drain well in collander and place in bowl. Add remaining ingredients and toss well. Allow to sit for at least 1/2 hour before serving so flavors meld nicely.
-------
OR:
2 14 oz. bags frozen green beans
2-3 Tbls butter
1 Tbls EVO
1 sprig fresh rosemary (about 20 fresh needles)
1 Tbls finely chopped garlic
2 Tbls finely chopped flat leaf parsley
1/2 cup slivered almonds, toasted
Preparation:
Blanch green beans in boiling water about 3 minutes. Meanwhile heat butter and EVO in another large pan, add rosemary sprig and saute 1 minute, then add garlic and saute 1 minute, remove green beans with spider basket and add to saute pan. Toss one minute, add parsley and almonds. Great served warm or cold.
