Sweet Corn Succotash

2 Tbsp extra-virgin olive oil

1 1/2 cups chopped onion

Coarse kosher salt

1 large garlic clove, minced

2-3 cups chopped red tomatoes (about 1 1/2 pounds)

2 cups corn kernels cut from 3 ears of corn 

2 cups yellow wax beans or green beans cut into inch pieces

3 Tbsp thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat.

Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and yellow beans. Reduce heat to medium-low, cover, and simmer until corn and yellow beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in basil and serve.

Spicy Tokyo Bekana and Beans

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped

1/2# yellow wax beans or green beans, cut into bites sized pieces

1/2# crimini mushrooms, quartered

2 tsp kosher salt

½ Tbsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, yellow beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the Tokyo Bekana and continue cooking for about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Spicy Kale and Green Beans

3 Tbsp olive oil

1 onion sliced

½ pound cremini mushrooms, quartered

½ pound green beans, trimmed and cut into 1 inch pieces

2 tsp salt

½ tsp black pepper

¼ cup white wine

½ tsp red pepper flakes

1 bunch kale, rinsed and roughly chopped

2 Tbsp lemon juice (1/2 lemon)

3 Tbsp grated parmesan cheese

Warm the olive oil in a large sauté pan over medium-high heat. Add onions and cook until translucent, about 4 minutes.

Add mushrooms, green beans, salt and pepper and cook for 2 minutes.

Add wine and continue cooking until the green beans are almost tender, roughly 5 minutes.

Add the kale and red pepper flakes and continue cooking until kale is wilted, another 5 minutes or so.

Add lemon juice and parmesan and toss. Best served right away. 

Green Bean and Potato Salad

1.5 lb of potatoes cooked until fork tender then chilled

2 cups of green beans cut into bite sized pieces

1 small red onion - small diced

2 Tbsp basil - chopped

The Dressing

1⁄4 cup balsamic vinegar

2 cloves chopped garlic

2 Tbsp fresh lemon juice

1 dash Worcestershire sauce

1⁄2 cup olive oil

2 Tbsp Dijon mustard

Salt and pepper

Sauté or steam the beans until their color brightens, then chill.

In a large bowl, combine the potatoes, dragon tongue beans, onion and basil.

Mix/whisk all the vinaigrette ingredients together.

Add in the Balsamic vinaigrette to the potato/bean mixture; toss well to coat.

Season with salt and pepper to taste.

Serve chilled or room temperature.

Grilled Green Bean, Corn and Pepper Salad

1 bag green beans, trim ends

1 sweet pepper, seeded and small diced

1-2 ears of corn, grilled

1/4 cup extra virgin olive oil

1/4 cup rice wine vinegar

1 Tbsp whole grain mustard

1/2 tsp pepper 

1/4 tsp salt 

2 Tbsp chopped basil (optional)

Preheat grill to medium heat.

Grill corn with husks on until tender then remove husks and separate kernels from cob.

Toss beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.

Remove seeds from pepper and dice small. Add this to the green beans.

Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil).

Cook for 10 to 15 minutes stirring occasionally until it is slightly charred. 

Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.

Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.

Place the beans, corn and peppers in a salad bowl and pour dressing over them.

Toss all ingredients gently until the beans, corn and peppers are fully coated with the dressing.

Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.

Grilled Green Bean and Pepper Salad

1/2  lb green beans, trim ends

1 red bell pepper, seeded and small diced

1/4 cup extra virgin olive oil

1/4 cup rice wine vinegar

1 Tbsp whole grain mustard

1/2 tsp pepper (or more to taste)

1/4 tsp salt (or more to taste)

2 Tbsp chopped parsley

Preheat grill to Medium heat.

Toss green beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.

Remove seeds from pepper and dice small. Add this to the green beans.

Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil.

Cook for 10 to 15 minutes stirring occasionally until it is slightly charred. 

Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.

Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.

Place the green beans and peppers in a salad bowl and pour dressing over them.

Toss all ingredients gently until the beans and peppers are fully coated with the dressing.

Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.

Delicata and Green Bean Casserole

1/2 lb. green beans, trimmed and cut into inch pieces

1 Portobello mushroom, thinly sliced

2 small yellow onions sliced thin

3 Tbsp butter

2 Tbsp flour

2 cups whole milk

salt and pepper to taste

1 medium-sized delicata squash

1 tablespoon olive oil

about 2 oz. grated parmesan 

Heat 1 tablespoon of the butter in a wide pan over high heat. Add the mushrooms along with a pinch of salt and pepper. Cook, stirring, until just beginning to brown slightly. Add the onion slices and another pinch of salt and pepper. Decrease heat to medium-low and cook, stirring, until the onions are just translucent, about 3-4 minutes. Remove the vegetables from the pan and set aside.

In the same pan, add the remaining 2 tablespoons of butter over medium heat and once just melted, stir in the flour. Continue stirring until the mixture becomes bubbly and appears liquid. Continue stirring frequently until the mixture turns golden-brown, about 2-3 minutes.

Meanwhile, heat the milk in another pan until just warmed through (do not bring to a boil). Grab a whisk and while whisking the butter and flour mixture rapidly, pour in the warmed milk. Continue whisking until the mixture appears smooth and no large lumps appear. Increase heat and bring to a boil. Continue whisking at a rolling boil for another 5-6 minutes, until the mixture thickens significantly. Add salt, pepper and optional nutmeg to taste and remove from heat. Congratulations! You just made a béchamel sauce (gravy).

Preheat oven to 350 degrees. Cut the delicata squash in half lengthwise and scrape out seeds and pulp. Slice very thin across the squash to create little crescent moons. Toss with the olive oil, and a pinch of salt and pepper.

Stir the green beans, mushrooms and onions into the béchamel sauce. Taste, and add salt and pepper as desired. Add about half of the squash to the bottom of a casserole dish then pour green bean mixture in and spread evenly. Scatter the remaining squash evenly across the top of the bean mixture. Sprinkle the grated cheese on top. Bake for about 30 minutes, or until the vegetables sliced on top appear golden and sizzling. Let cool for at least 5 minutes before serving.

Buttered Carrots and Beans

½# Carrots, peeled, cut into matchstick-size strips

Green Beans cut into 1” diagonal strips

1 medium Onion sliced thin

2 Tbsp Chopped Parsley (Optional)

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

Blanch beans in pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. 

Melt 2 tablespoons butter with 2 tablespoons olive oil in a sauté pan over medium-high heat. Add sliced onions and cook until aromatic 1-2 Minutes. Add carrots and beans and toss until hot, about 2 minutes. Season to taste with salt and pepper. Add parsley.