Haricotsvertszucchinitomatoessaladwithtapenade Recipes

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

MARINATED HARICOTS VERTS WITH PROSCIUTTO AND GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside.
• Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath.
• Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat.
• Lay the prosciutto slices on a plate and top with the haricots verts.
• In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts.
• Crumble the goat cheese over the top. Garnish with the sprouts.

MICHELADA

Steps:

• Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge.

TZATZIKI

Steps:

• Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
• Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

HARICOTS VERTS EN SALADE GREEN BEAN SALAD

Steps:

• Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
• Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.

BUTTERED HARICOTS VERTS

Steps:

• In a kettle of boiling salted water boil the haricots verts for 4 to 6 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the beans again and pat them dry. The beans may be prepared up to this point 1 day in advance and kept wrapped in dampened paper towels in a plastic bag and chilled. Just before serving, in a large skillet melt the butter over moderately high heat and in it toss the haricots verts until they are heated through. Season the haricots verts with salt and pepper.

HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
• Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
• While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.

HARICOTS VERTS WITH SHALLOTS

Steps:

• Put the butter in a small saute pan set over low heat.
• Add the garlic and shallots.
• Saute for 2-3 min, until just softened.
• Remove from the heat and set aside.
• Fill a medium pot with water and bring it to a boil.
• Add a Tbs of kosher salt.
• Drop in the beans.
• Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
• Taste frequently during cooking so that they are not overcooked.
• Drain and transfer to a serving dish.
• Add the shallot butter and sliced basil.
• Toss gently.
• Taste, season with salt and pepper if needed.
• Serve.

HARICOTS VERTS

Steps:

• Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
• Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

HARICOTS VERTS SALAD

Steps:

• Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
• In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
• Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
• Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

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.

PANZANELLA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

HARICOT VERT AND RED-ONION SALAD WITH PISTOU

Steps:

• Make pistou:
• Purée all pistou ingredients in a food processor until basil is finely chopped.
• Make salad:
• Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
• While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
• Toss beans and onion with pistou. Season with salt and pepper.

MISSISSIPPI SLUGBURGER

Steps:

• Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
• Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
• Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
• Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
• Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
• Dampen your fingers with water and form mixture into hamburger patties.
• Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
• Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

HARICOTS VERTS SALAD

Steps:

• Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
• Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
• Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
• Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.