Green beans, potatoes and spinach in coconut curry

Green Beans, Potatoes and Spinach in Coconut Curry

1/3 cup cooking oil
2 1/2 cups pureed tomatoes
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
1 cup water
1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
1/2 lb green beans, trimmed and cut in 1 inch pieces
1/2 cups coconut milk
1/2 lb fresh spinach, washed and chopped 

Directions:

Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately. 

Recipe found at: http://www.treehugger.com/easy-vegetarian-recipes/green-beans-potatoes-spinach-coconut-curry-vegan.html

GREEN BEAN + BLACK QUINOA SALAD

Ingredients 


// Dressing //
1/4 Cup Extra Virgin Olive Oil 
3 Tbsp. White Balsamic
2 tsp. Agave Nectar / Honey
1 Clove Garlic
Handful of Basil Leaves
Pinch of Salt + Pepper

1/2 Cup Quinoa (black or red is pretty, but any color works)
1 lb. Green Beans, ends trimmed
2 Scallions/Green Onions
1/2 Cup Hazelnuts, toasted and skins removed, roughly chopped 

Directions 

1. In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge. 
2. Bring 1 Cup water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool. 
3. Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them, and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.  

Recipe found at: http://www.sproutedkitchen.com/home/2011/7/7/green-bean-black-quinoa-salad.html

Mixed Bean Salad

Mixed Bean Salad (with Tomato and Lemon)
Inspired by The Spotted Pig

2 medium tomatoes
1/2 pound yellow wax beans, ends trimmed and beans halved crosswise
1/2 pound haricot vert, or slim green beans, ends trimmed and beans halved crosswise
2 to 3 tablespoons olive oil
2 cloves garlic, minced
Pinch of red pepper flakes
Glug of white wine
Salt and pepper
Juice of one lemon

Bring a medium-large pot of salted water to boil. Carefully lower the two tomatoes in with a slotted spoon and cook for one minute. Leave the water boiling while you drop them into a bath of ice water, peel them and then set them aside.

Meanwhile, lower the wax beans in the water for 2 to 3 minutes, until lightly cooked but still firm. Remove them from the boiling water with a large slotted spoon or tongs and plunge them in the ice bath to stop cooking them. Drain them in a colander and then spread them out on a kitchen towel to dry.

Repeat this process with the haricot vert, but only cook them for one minute.

If you, like me, are in a tiny kitchen and love nothing more than a one pot dish, dump the water out of the pot, dry it, and heat the olive oil to medium-high. If you love doing dishes, you can complete this step in a large saute pan. Yeah, I thought so.

Once the oil is heated, add the minced garlic and stir it around with a wooden spoon until lightly cooked but not brown, one minute or so. Add a pinch of red pepper flakes, and then the two peeled tomatoes that you have set aside. Break them up into chunks with your spoon, and simmer this into sauciness for about 5 minutes. Add a glug of white wine, and simmer for one more minute.

Dump the drained and dried beans into the tomato sauce, and mix it around until combined and heated through. Salt and pepper to taste. Put the salad in a serving bowl and squeeze the lemon juice all over it, tossing it lightly.

Eat immediately. 

Recipe found at: http://smittenkitchen.com/blog/2007/08/bean-symphony/

Zucchini Pasta with Beanballs

Ingredients:

• 2 Large Zucchini Spiraled
• 2 tbsp tamari
• 1 can black beans rinsed and drained
• 1/2 cup tamari
• 1/2 cup oatmeal
• 1/3 cup bread crumbs
• 1 clove garlic minced
• 1 tbsp safflower oil
• 1 jar favorite marinara sauce

Directions:

Spiral Zucchini or using a vegetable peeler make long noodle like strands.

In food processor combine beans, oatmeal, garlic, and 1/2 cup tamari. Pulse until mixed but not too much.

Roll mixture into balls then coat with bread crumbs.

Heat safflower oil over medium low heat on stove top. Add bean balls and cook until all sides are golden and crisp.

In a separate pan cook zucchini noodles with 2 tbsp tamari until thoroughly heated. Add marinara sauce, top with bean balls. 

Recipe found at: http://lawsonwellness.com/2012/06/22/zucchini-pasta-with-bean-balls/

Yellow Bean Salad

Ingredients

• 1 pound / 16 oz yellow runner beans
• 1 serrano chile, stemmed and seeded
• 5 green onions, green parts trimmed & reserved
• a big handful of cilantro
• 1 clove garlic, peeled and smashed
• 3/4 teaspoon fine grain sea salt
• 1 tablespoon sunflower oil
• 1 cup coconut milk, well mixed
• 1- 2 tablespoons freshly squeezed lemon juice, or to taste
• 2 big handfuls / 1/2 cup toasted pepitas
• 1 1/2 cups tiny pan-fried tofu cubes, optional
• basil flower garnish, optional

Directions
Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.
To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.
Place the beans in a large bowl with most of the pepitas and tofu cubes (if you're using them). Toss well with a generous amount of the dressing (you'll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them.

 

Recipe found at: http://www.101cookbooks.com/archives/yellow-bean-salad-recipe.html

Mushroom, White Bean, and Tomato Stew with Parmesan

Ingredients

• 1 1/2 T olive oil
• 2 medium onions, chopped
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. ground fennel seed
• pinch dried sage
• 12 oz. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.  Cremini mushrooms are sometimes called Baby Bellas.)
• 1/4 cup homemade chicken stock (or use canned chicken or vegetable broth.  If using canned broth I would start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor.)
• 1 can (15 oz.) cannellini beans, rinsed
• 1 can (14.5 oz.) petite diced tomatoes with juice
• 1/2 cup finely chopped fresh parsley (I used flat Italian parsley, but either kind will work)
• salt and fresh ground black pepper to taste
• freshly grated Parmesan cheese for serving (optional, but good)

 

Directions 

• Heat olive oil in a large heavy frying pan large enough to hold all ingredients.  Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown.  This will take about 8 minutes.
• While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.  When onions are slightly browned, add mushrooms and 1/4 cup stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice.  While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
•  After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan.  Cover again and simmer 10  minutes more.
•  After 10 minutes the stew should be slightly thickened and flavors should be well-blended.  Season to taste with salt and fresh ground black pepper.  Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew. 

Recipe found at: http://www.kalynskitchen.com/2011/04/recipe-for-mushroom-white-bean-and.html

Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients

• 1cup (packed) chopped fresh chives
• 1/2cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons(or more) fresh lemon juice
• 1teaspoonkosher salt plus more
• 1 1/2cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2cups grated zucchini, lightly squeezed to remove liquid
• 1/2cup cooked brown rice
• 2scallions, thinly sliced
• 1/2cup toasted salted sunflower seeds
• 1/3cup toasted salted shelled pumpkin seeds (pepitas)
• 1/3cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper

 

Preparation

• Purée chives, oil, 2 Tbsp. lemon juice, and 1 tsp. salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
• Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

Read More http://www.bonappetit.com/recipes/2012/06/brown-rice-salad-with-crunchy-sprouts-and-seeds#ixzz2ErwyYqQZ

Cranberry Bean Hummus

Ingredients

• 4 ounces shelled fresh cranberry beans
• 1/4 onion, peeled
• 1 bay leaf
• 1 teaspoon kosher salt {divided}
• 1 large zucchini {about 9 ounces}
• 2 {heaping} tablespoons tahini {sesame paste}
• 1 tablespoon extra virgin olive oil {plus more zucchini & garnish}
• freshly ground black pepper
• 1 small clove garlic, chopped
• 1/2 teaspoon
• sumac {divided}
• 1 tablespoon freshly squeezed lemon juice

 

Directions 

• Place the cranberry beans, onion, bay leaf & 1/2 teaspoon salt in a medium saucepan. Cover with water & bring the mixture to a boil. Reduce the heat to a simmer & cook for about 20 minutes, or until the beans are tender; transfer to a bowl of ice water & set aside.
• While the beans are cooking, slice the zucchini into long, fat strips. Heat a teaspoon of olive oil in a non-stick skillet, over medium heat. Add the zucchini {in batches, if necessary} & saute until tender & lightly brown. Set aside.
• Transfer the cooled beans & zucchini to the bowl of a food processor. Add the tahini, 1 tablespoon olive oil, 1/2 teaspoon salt, freshly ground black pepper {to taste}, garlic, 1/4 teaspoon sumac & lemon juice. Blend until smooth. Check for seasoning & adjust as necessary.
• Transfer to a serving bowl. Drizzle with a bit of olive oil & the remaining 1/4 teaspoon of sumac. Serve with toasted pita bread triangles.

French Green Beans with Butter and Herbs

Ingredients

• 1 lb green beans (thin green beans haricot vert trimmed)
• 14 cup red onion (chopped fine)
• 3 tbsps butter
• 2 tbsps chopped parsley (fine)
• 2 tbsps thyme leaves (fresh)
• 2 tbsps tarragon (basil chopped fine)
• 2 tbsps chives (chopped fine)               
• salt
• pepper
• 1 wedge lemon 

Method

•  Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
•  Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
•  Add the green beans and sauté for 2-3 minutes, stirring often.
•  Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
• Serve hot or at room temperature, with lemon wedges.

Recipe found at: http://www.yummly.com/recipe/external/French-Green-Beans-with-Butter-and-Herbs-Simply-Recipes-42516

Tomatoes Stuffed with Corn and Black Beans

Ingredients

• 4 beefsteak tomatoes Or any Tomatoes
• 2 tablespoons olive oil, divided
• 3/4 cup corn kernels (from 1 large ear)
• 2 scallions, white and green parts separated and thinly sliced
• 1/2 to 1 small jalapeño, seeded and finely chopped
• 1 cup drained, rinsed black beans
• 1/2 cup shredded sharp cheddar (2 ounces), divided
• 1 cup fresh breadcrumbs, divided
• 1 tablespoon lime juice
• Salt and pepper

Directions

1. Preheat oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh (reserve for another use; see below). In a medium skillet, heat 2 teaspoons oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer to a medium bowl and stir in jalapeno, beans, 1/4 cup cheddar, 1/2 cup breadcrumbs, and lime juice. Season with salt and pepper.
2. Coat an 8-inch square baking dish with 1 teaspoon oil. Brush tomato skins with 1 teaspoon oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 cup cheddar, 1/2 cup breadcrumbs, and 2 teaspoons oil, season with salt and pepper, and divide among tomatoes. Tent dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.

Recipe found at: http://www.marthastewart.com/925228/tomatoes-stuffed-corn-and-black-beans

GREAT WAYS TO SERVE SPROUTS

• Add to tossed salads
• Use in coleslaw (cabbage, clover, radish)
• Try in potato salad (mung bean, lentil)
• Try in wraps and roll-ups (alfalfa, sunflower, radish)
• Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
• Blend into fruit shakes or juices (cabbage, mung bean, lentil)
• Blend with vegetable juices (cabbage, mung bean, lentil)
• Replace celery in sandwich spreads (lentil, radish)
• Mix with soft cheeses for a dip (mung bean, radish)
• Grind up and use in sandwich spreads (lentil, radish)
• Top grilled cheese sandwiches after grilling (alfalfa, clover)
• Stir into soups or stews when serving (mung bean, lentil)
• Mix into pancake or waffle batter (buckwheat)
• Eat them fresh and uncooked in a sprout salad (salad mixes)
• Top omelet or scrambled eggs (alfalfa, clover, radish)
• Combine in rice dishes (fenugreek, lentil, mung bean)
• Add to sushi (radish, sunflower)
• Saute with onions (mung bean, clover, radish)
• Puree with peas or beans (mung bean, lentil)
• Add to baked beans (lentil)
• Steam and serve with butter (mung bean, lentil)
• Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Recipe found at: http://www.isga-sprouts.org/recipes.htm

Corn, Fava Bean, and Cucumber Succotash

Ingredients

• 1 cup fresh fava beans (from about 20 pods)
• 2 teaspoons canola oil
• 2 tablespoons finely diced white onion
• 1 English cucumber, peeled, seeded, and coarsely chopped
• Kosher salt and freshly ground black pepper
• 1 cup fresh corn kernels (from about 2 ears)
• 1/2 cup diced red bell pepper
• 2 teaspoons chopped fresh tarragon

Directions

1. Blanch the fava beans in boiling water for 3 minutes. Drain well. When the beans are cool enough to handle, remove their skins. Set the beans aside.
2. Heat the canola oil in a large skillet over low heat. Add the onion and cook until transparent but not brown, about 5 minutes.
3. Raise the heat to medium and add the cucumber. Season lightly with salt and pepper. Cook until the cucumber is tender, about 6 minutes. If the onion begins to brown, add a tablespoon or two of water and continue cooking.
4. Add the corn and cook 1 to 2 minutes. Add the fava beans and bell pepper. Season and cook 2 minutes more, until tender. Stir in the tarragon and serve.

Vegetarian Kale Soup

Serves 4 to 6       

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 2 tablespoons chopped garlic
• 1 bunch kale, stems removed and leaves chopped
• 8 cups water
• 6 cubes vegetable bouillon (such as Knorr)
• 1 (15 ounce) can diced tomatoes
• 6 white potatoes, peeled and cubed
• 2 (15 ounce) cans cannellini beans (drained if desired)
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• salt and pepper to taste

Directions:
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Source: http://allrecipes.com/recipe/vegetarian-kale-soup/

Black-Eyed Peas in a Spicy Goan Curry

Serves 4 to 6

 

Ingredients:

• 1 cup dried black-eyed peas or two 15-ounce cans, drained
• 2 tablespoons, canola oil
• 1 small yellow onion, minced (about 1 cup)
• 1 teaspoon coriander seeds, finely ground
• 1/2 teaspoon finely grated garlic (about 1 large clove)
• 1/2 teaspoon finely grated ginger (about a 1-inch piece)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon cumin seeds, finely ground
• 1/4 cup minced tomato (1 small tomato)
• 2 cups (or 1 cup if using canned peas) hot water
• 1/2 teaspoon salt, or to taste if using canned peas
• 1/2 teaspoon sugar
• 1 cup canned coconut milk
• 2 tablespoons minced cilantro leaves
• 1 tablespoon lemon juice

Directions:

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain. In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

Source: http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/

Green Beans with Almonds and Caramelized Shallots

Ingredients

• 1/4 cup blanched slivered almonds
• 3 tablespoons butter
• 5 small shallots, thinly sliced
• 1 red bell pepper, chopped
• 2 tablespoons white sugar
• salt and pepper to taste
• 1 1/2 pounds fresh green beans, trimmed and snapped

Directions

Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.

Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.

Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds. 

               

Source: http://allrecipes.com/recipe/green-beans-with-almonds-and-caramelized-shallots/

Stewed Lentils and Tomatoes

Ingredients:

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable or chicken broth
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.

Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.

Rustic Red Kale and White Bean Soup

You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they’re done.

Ingredients

• 1 bunch red kale (or use any other green available)
• 1 large onion, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1/2 cup parsley, chopped
• 1/2 cup chopped fresh basil (or about 5 “ice cubes” of frozen basil)
• 1 teaspoon dried oregano
• 2 15-ounce cans diced tomatoes
• 1 15-ounce can cannellini or other white beans
• 4 cups water
• pinch red pepper flakes
• salt and pepper to taste
• Optional serving suggestions: Balsamic vinegar and soy parmesan

Instructions

1. Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
2. Heat a large, non-stick pot over medium-high heat. Add the onion and celery and cook until the onion begins to brown, adding water by the tablespoon if needed to prevent sticking. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
3. Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

Preparation time: 15 minute(s) | Cooking time: 50 minute(s)

Number of servings (yield): 6

Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber

Source: http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html

Arugula, Potato and Green Bean Salad, with a Creamy Walnut Dressing

Adapted from Martha Stewart

Makes 8 small salads or 4 larger ones

1 ounce walnuts (about 1/3 cup)
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
3 ounces baby arugula

Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

Recipe found at: http://smittenkitchen.com/2009/07/arugula-potato-and-green-bean-salad/

Spicy Stir-Fried Chinese Long Beans With Peanuts

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste, try Jalapenos instead!), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
1 large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)
2 tablespoons fresh lime juice

Special equipment: a well-seasoned 14-inch flat-bottomed wok
Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces

Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste). Stir together soy sauce, chiles, and salt in a small bowl.

Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.

*Available at Asian markets.
**Available at kalustyans.com.

Cooks' notes: · Beans can be boiled, drained, and patted dry 3 hours ahead. If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)

Yellow Wax Beans with Parsley Oil

Serves 6
2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup packed parsley leaves, washed well and spun dry
1 Vidalia onion— sliced
1 1/4 pounds wax beans, trimmed

In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet add onions and sauté until translucent. Add more oil if neededCook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.