Salad, Sides

Green Beans in Green Sauce

The name of this light and bright sauce has a Dr. Seuss sort of style, reminiscent of “Green Eggs and Ham.” Well, I don’t think that it will take Sam-I-Am too much pestering to get you and yours to try these – yum!

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Green beans in green sauce

1/2 cup packed fresh basil leaves

4 green onions, cleaned and roughly chopped

1/4 cup packed fresh parsley

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon capers (drained)

1 tablespoon Dijon mustard

1 tablespoon anchovy paste

2 garlic cloves

2 pounds fresh green beans, stem end trimmed

Approximately 1 cup water

Steam you green beans in whatever steamer you use. My steamer usually likes to be supplied with about a cup of water, but you know your steamer better! (And if you’re really industrious and a forward-thinker, you could microwave a couple of bags of frozen green beans … way too easy!) Remove steamed green beans to a large bowl.

Blitz the remaining ingredients in your blender and pour over the green beans and toss to combine.

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Main Courses

Burned Green Beans with Turkey

I love a stir-fry. I love the slightly crisp vegetables and the savory-sweet sauce. I love that it comes together in almost seconds. I love that it is a whole meal – protein and vegetables in one dish. Here I used one of my favorite vegetables with lean turkey. I really enjoy a char on my green beans, but if you don’t like that burned flavor, feel free to steam and toss with the turkey and sauce after the turkey is browned.

Burned green beans with turkey

Burned green beans with turkey

Burned green beans with turkey

Two pounds fresh green beans

One pound ground turkey

2 tablespoons coconut aminos*

2 tablespoons brown sugar

1 teaspoon gluten-free fish sauce

1/2 teaspoon sesame oil

1/2 teaspoon red pepper flakes

1/2 teaspoon ground ginger

Three tablespoons grape-seed oil

1/2 cup water

 

Work on your green beans first. I could work with my green beans in two batches, but you might have to work with three batches depending on the size of your pan. Place your first batch of green beans in your saute pan with one tablespoon of oil, and a quarter-cup of the water. Let the beans steam on medium heat with the cover on your pan until the beans are bright green. When the beans are just bright green, remove the cover and cook the beans on high heat until you have developed a char level that you are comfortable with eating. Remove the first batch to a large bowl and work with your next batch until you have charred all your beans.

Whisk together the coconut aminos, brown sugar, fish sauce, sesame oil, red pepper flakes, and ground ginger together.

Brown the turkey in the remaining one tablespoon oil. When the turkey is browned, add the sauce and stir to combine. When the turkey is mixed with the sauce, stir the turkey mixture into the green beans in the large bowl.

*If you cannot find coconut aminos, you can substitute a gluten-free soy sauce or regular soy sauce if you not gluten-free.

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