Lemon Green Beans With Walnuts Recipes

ROASTED GREEN BEANS WITH LEMON & WALNUTS

Steps:

• Preheat oven to 425°. In a large bowl, combine green beans, shallots and garlic; drizzle with oil and sprinkle with salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray., Roast 15-20 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; stir in 1 teaspoon lemon zest. Sprinkle with walnuts and remaining lemon zest.

LEMON GREEN BEANS

Steps:

• Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
• In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

ROASTED GREEN BEANS WITH WALNUTS, LEMON AND CRANBERRIES

Steps:

• Preheat oven to 400°F. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes. Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.

SAUTEED GREEN BEANS WITH LEMON AND WALNUTS

Steps:

• Toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly until fragrant ~ be careful they don't burn!
• Steam beans until barely tender but still crisp, about 3 minutes.
• In a saute pan, heat the butter, salt, lemon zest, lemon juice, and chicken stock over medium-high heat for 2 minutes.
• Add the beans and simmer until beans are cooked through, about 2 minutes more.
• Top beans with the walnuts and serve.
• Makes 4 servings.

LEMONY GREEN BEANS WITH WALNUTS AND THYME

Steps:

• Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
• Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.

LEMON GREEN BEANS WITH WALNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green.
• Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.

ROASTED GREEN BEANS WITH WALNUTS, LEMON AND CRANBERRIES

Steps:

• Preheat oven to 400ºF. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes.
• Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.

GREEN BEANS WITH PECANS, LEMON AND PARSLEY

Steps:

• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.

GREEN BEANS WITH LEMON AND WALNUTS

Steps:

• 1. Cook green beans in boiling salted water 5 to 10 minutes until tender crisp, drain 2. Meanwhile, in a small saucepan melt butter over medium heat. Add walnuts and ginger, cook 2 to 3 minutes. Remove from heat, toss with beans, lemon juice and lemon peel. Serve 100 cal. per serving