Haricots Verts With Minty Cherry Tomatoes Recipes

HARICOTS VERTS WITH ROSEMARY

Steps:

• Bring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.
• Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature.
• Lemon-Infused Olive Oil:
• Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.

PANCETTA SAUTEED HARICOT VERT WITH CHERRY TOMATOES AND FETA

Steps:

• Heat olive oil into a large sauté pan.
• When hot, add pancetta; cook and stir until browned.
• Add haricot vert, pinch of salt and pepper, and cherry tomatoes. Cook for 3-5 minutes or until beans are crisp tender.
• Transfer to a serving plate and sprinkle with Feta Cheese.

TOMATOES AND HARICOTS VERTS WITH ANCHOVIES

Steps:

• Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
• Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
• Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

HARICOTS VERTS, ZUCCHINI & TOMATOES SALAD WITH TAPENADE

Steps:

• PRIOR TO GRILLING OR ROASTING:.
• Wash zucchini, cut off ends and slice lengthwise in 3/8-inch thick slices. Place on double thickness of paper towels and sprinkle salt over zucchini. Allow to stand 30 minutes to help draw out excess water from veggies. Then pat dry with paper towels.
• Wash and core tomato, slice in thin wedges, and remove seeds. Place on double thickness of paper towels. Sprinkle with salt and allow to stand 15 minutes. Then pat dry with paper towels.
• In a medium saucepan over medium-high heat, bring water to a boil. Add lemon juice and trimmed haricots verts and partially cook 4-5 minutes to desired degree of doneness. Remove haricots verts from heat, drain in a colander, and immediately immerse them in an ice water bath to stop from cooking. Drain and set aside.
• GRILLING OPTION:.
• Preheat grill to medium-high.
• Spray grill griddle with nonstick cooking spray. Layer zucchini slices, tomato wedges, and haricots verts in single layer. Grill until golden brown, turning and basting with olive-flavor nonstick cooking spray occastionally (remove grill griddle from grill while spraying to prevent fire).
• ROASTING OPTION:.
• Preheat oven to 375°F.
• Spray large baking pan with 2" sides with olive-oil flavored cooking spray. Spread zucchini, tomato slices and parboiled cut green beans in single layer. Spray with olive-oil flavored cooking spray.
• Roast for 20 minutes, turning over at 10 minutes.
• ASSEMBLE SALAD:.
• Cut haricots verts and zucchini in 1-inch pieces. Cut tomato wedges in half horizontally.
• In a large bowl, combine grilled or roasted haricots verts, zucchini, and tomato with sliced radishes, tapenade and optional garbanzo beans, cannelini beans, or kidney beans Pack in tightly sealed container for picnic, allowing flavors to blend. This salad can be served chilled or at room temperature.

HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING

Steps:

• Cook freekeh in a large saucepan of salted simmering water until al dente, 12-15 minutes for cracked and 30-35 for uncracked. Drain and rinse under cold water; set aside.
• Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
• Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
• Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
• Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.