My Uncle Doug made these dill green beans and the last time we were visiting my parents in Wisconsin they let us take them home with the promise from my cousin Dawn that she would get more for them. I hope that happened because they were SO GOOD! I was afraid they’d be really spicy because of the red pepper I could see, but they were a perfect dilly, garlicky combo and were not spicy at all. Yumyum.
A quick and easy recipe I found for fresh green beans. Can also sub out other vegetables – asparagus is good this way, too. It’s also pretty similar to this broccoli/cauliflower recipe I make.
1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Tags:all recipes·Chicago·cooking and baking·green bean·japanese·japanese-style green beans·logan square
Just experimenting with another way to make green beans. This was over the summer and I’d gotten a bunch of beans at the farmers market. I liked them as much as this Green Beans with Caramelized Shallots and Gremolata recipe. Definitely better than when I made Green Beans with Bread Crumbs.
Green Bean Stir-Fry
Ingredients:
1 Tbsp. soy sauce
2 garlic cloves, minced
1 tsp. sesame seeds, toasted
1 tsp. brown sugar
1 tsp. peanut butter
3/4 pound fresh green beans, trimmed
4 1/2 tsp. vegetable oil
Directions:
In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.
Tags:all recipes·Chicago·cooking and baking·green bean·roscoe village
Yesterday morning I went back to the Lincoln Square farmers’ market. The farmers’ market is fun for everyone. In the photo above: spot the hipster, spot the kids, the elderly, the middle-aged. My bag felt extra heavy so I weighed it when I got home. 13 pounds! Ouch. Good thing I took the bus.
I wanted to note that these are my favorite vendors:
- Seedling Fruit, South Haven, MI :: Great fruit, esp. berries
- River Valley Kitchen, Burlington, WI :: All sorts of mushrooms
- Lange’s Farm, Elwood, IL :: Excellent variety of high-quality vegetables
- Dotson’s Farm, Linwood, IL :: Good selection of herb plants
This is what I bought at the farmers’ market:
- cherries
- raspberries
- blueberries
- 5 ears of corn
- 2 cucumbers
- 4 beets (A lady saw my beets and asked me how to prepare them. I said “I don’t know! I have to go home and look it up online!”)
- green beans
- tomatoes
- 4 portobello tops (I want to make these)
- portobello salsa with cilantro & key lime
- 4 free cta rides courtesy of Swedish Covenant Hospital (they were handing them out at the nearby Western Brown Line stop and just kept giving me more)
Tags:beets·blueberry·cherry·Chicago·corn·cucumber·dotson's farm·farmers market·green bean·lange's farm·lincoln square·portobello·raspberry·river valley kitchen·seedling fruit·tomato
Today I went to All Recipes and the featured Recipe of the Day was Green Beans with Bread Crumbs. The site selected a photograph I took and submitted to accompany the recipe. yay! The funny thing is, I like the photo, but I don’t remember the recipe being that great.