Garlic & Ginger Green Beans

This zingy preparation will soon be a new favorite.

Ingredients:
1 pound green beans
1 tablespoon sesame oil
1 tablespoon olive oil
2 teaspoons fresh ginger root, minced
2 garlic cloves, minced
1 tablespoon soy sauce
1 tablespoon water
Pinch of red pepper flakes

Method:
1. Blanch green beans in a large pot of boiling water for 5 minutes until just tender and then drain and cool the beans with a rinse of cold water.

2. In a large sauté pan heat the sesame and olive oils over medium heat until shimmering. Add the ginger root and garlic and sauté for 1 minute until both are soft and fragrant. Add in beans, soy sauce, water and red pepper flakes and cook until the liquid is dissolved. Remove from heat and serve immediately.

Chili-Roasted Carrots

Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor.

Ingredients:
2 pounds carrots, trimmed and cut julienne
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
Sea salt

Method:
1. Position rack in lower third of oven; preheat to 450º.

2. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.

3. Toss carrots with cilantro and lime juice, seasoning to taste with more salt as needed.

View Complete Recipe Index

Yellow Romano Beans with Caramelized Sweet Onions

These beautiful beans are tossed with flavorful onions and fresh parsley.

Ingredients:
1 pound yellow Romano beans, trimmed
½ Walla Walla sweet onion, chopped
2-3 tablespoons butter
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Fill a large pot with water, bring to a boil. Drop in the beans, cook briefly until just tender, approximately 1 minute. Remove from heat, drain and rinse with cold water to stop the beans from cooking any longer. Set aside.

2. Meanwhile, in a large sauté pan, add the butter and onions, cooking over low heat until onions are tender and caramelized. Add the beans, turn heat to high and toss to combine. Season with salt and pepper and garnish with the parsley.

View Complete Recipe Index

Grilled Lemon-Garlic Zucchini

Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Ingredients:
2 medium Romanesco zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.

2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.

this week's recipes
summering in france

feature story
cheese please

from the farm
photo gallery

archives