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

27 July 2015

Roasted Green Beans with Carrots, Onions and Honey

I firmly believe that good meals need not be complicated.

In fact, I have a three-items-on-the menu role. A savory with a compliment and a contrast. Simple meals, in my opinion, are more elegant.

A favorite here is roasted chicken with fresh French bread and a tossed salad.  More often than not, the starchy item is eliminated, and replaced with a vegetable side dish.

I would serve this simple side dish with pork and cole slaw (made with pineapple).

Roasted Green Beans with Carrots, Onions and Honey (serves two)
  • 1 cup trimmed green beans, cut into 1-inch pieces
  • 1/2 cup carrots, trimmed into slender, 1-inch pieces
  • 1 small sweet onion, sliced or cubed
  • 1 Tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon honey (optional)
  • 1 teaspoon unsalted butter (optional)

Preheat oven to 350 degrees.

Using a medium sauce pan, bring about two cups of water to a boil. Add the beans and carrots and boil for two minutes. Remove vegetables and plunge into ice water to stop the cooking.

Grease a shallow casserole or pan. Add the vegetables, including the onions, and drizzle with olive oil. Place in the oven and roast for about 45 minutes or until golden brown. Toss frequently during roasting.

I added butter and honey after roasting. The result was a sweet-salty side dish.

25 July 2015

Slim and Subtle: French Green Beans with Lemon and New Red Onions

Green beans are my go-to vegetable in summer, especially when fresh from the farm. I love their sweet, subtle-but-earthy taste, and I think they pair well with chicken and fish.

So I was delighted when one of my favorite growers asked me to try this summer's green beans, which include a lighter and more delicately-flavored French bean.

My husband grilled chicken and I made a classic tossed salad. The beans were the perfect side dish. I'm declaring this Green Bean Week at A Frenchtown Kitchen, and I'll have a variety of recipes to share over the next week.

I made only enough for two people at one meal, so double or triple the amounts to meet your needs.

French Green Beans with Lemon and New Red Onions

  • 1 1/2 cups fresh green beans, trimmed and washed, and parboiled
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons minced onion or roasted-onion seasoning
  • 3 teaspoons unsalted butter
  • 1 small early red onion, thinly sliced
  • Freshly-ground pink Himalayan salt to taste
  • Dash pepper

Slice the onion and set aside. Melt butter in small skillet. Add onion, along with parboiled beans, lemon juice, seasoning and sauté for about five minutes, stirring frequently, until onions turn brown and beans turn golden. Season.

Simple and delicious. Sometimes the best food is easy to prepare.