Green Goddess Green Beans Recipes
GREEN GODDESS GREEN BEANS
This recipe from Gourmet magazine is a nice change of pace from your regular old green beans! If you like Green Goddess salad dressing, you'll like these beans. :)
Provided by Julesong
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fill a 6 to 8 quart pot full of water, add a teaspoon of salt, and bring it to a boil.
- Prepare a bowl of ice water.
- Place the beans in the salted boiling water, uncovered, and cook until just tender, about 6 to 8 minutes.
- Transfer to a colander, drain, and immediately plunge into the bowl of ice water to halt the cooking.
- When the beans have cooled, drain and pat dry.
- In a blender, combine the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper, and blend until smooth to make the dressing.
- Place beans in a bowl and combine with the dressing; toss to coat.
- Serve and enjoy!
- Note: you can make the dressing 1 day ahead and store covered in refrigerator, if desired.
Nutrition Facts : Calories 96.9, Fat 5.5, SaturatedFat 1.8, Cholesterol 7.3, Sodium 204.8, Carbohydrate 11.2, Fiber 4, Sugar 2.3, Protein 2.8
GREEN GODDESS GREEN BEANS
Categories Vegetable Side Quick & Easy Green Bean Spring Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
- Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.
WHITE BEAN AND YOGURT GREEN GODDESS
I've always had a weakness for green goddess dressing. It has that creamy appeal that ranch dressing also has, with the heady flavor and fragrance of fresh tarragon, which is the key to its flavor. The base is modeled on the bean and yogurt salad dressing base that the Sodexo chef Lisa Feldman has introduced to school lunch programs. Serve it as a dip with spring vegetables like artichokes and asparagus or with crispy salads.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings
Time 5m
Yield 1 cup, about 6 to 8 servings
Number Of Ingredients 10
Steps:
- Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
- Scrape into a bowl. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 2 grams
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