RE Friday Round-Up: Fresh Green Beans
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These Fresh Green Beans are deliciously roasted and easy to serve at a dinner party. Plus enjoy a round up of other recipes by my friends!
We love green beans in our home. And I still remember the smell and freshness of them when I was little as my Mom always gave me the job of snapping off the ends. I used a little paring knife when I got older, or when I was in a hurry.
We serve beans a little different now, by leaving the stems on! My favorite way is to lightly steam them, add thinly sliced onion and fresh bacon bits, and then a little bit of pesto, salt and pepper! Then the next step is to barbecue them. Delicious!
Now it’s time to share some yummy recipes from my friends in blog-land, and many I’ve met in real life. I love real life because you really get to know the person behind the blog. :)
Gourmande in the Kitchen: String Bean and Pea Pasta with Spinach Pesto
With Style and Grace: Green Beans and Pickled Shallots
Kalyn’s Kitchen: Spicy Roasted Green Beans and Shrimp
Recipe Girl: Pickled Green Beans
Two Peas and Their Pod: Green Beans, Lemon and Feta Cheese
Dana Treat: Green Bean Salad with Mustard Seeds and Tarragon
Aggie’s Kitchen: Three-Bean and Vidalia Onion Salad
Sunset Magazine: Summertime Recipes for Green Beans
And my favorite … because we love grilling our green beans, too.
Michael Ruhlman: Grilled Green Beans
What’s your favorite way to serve or cook fresh green beans?
Fresh Green Beans
- 1/4 prepared pesto
- 1 small sweet onion, sliced
- 1 Tbsp. lemon zest
- 2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 32 oz. Fresh French green beans
- 2 shallots, finely chopped
- Bacon Bits, optional
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
- In a medium frying pan, heat the pesto, saute the onion for 2-3 minutes. Add the green beans and cook for additional 3-4 minutes.
- Add in the lemon zest, garlic powder, salt, and pepper, shallots, bacon bits (optional), and mix together.
- Spread the green bean mixture on an even layer on the baking sheet. Bake for 15 minutes or until tender.
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