My adaptation of another of Huey’s fabulous recipes. His salads he always categorises as sexy salads. He recommends this dish as an entrée or light lunch for four. It could, of course, also be served as a side dish. Serve it warm or at room temperature, whichever you prefer. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
This is a super quick recipe that uses fresh French green beans but would work equally well with frozen. The recipe was printed in Betty Crocker Thansgiving booklet, November 2005. The recipe calls for butter. Please do not sub margarine! The original recipe called for dried marjoram leaves. Not having those I used Penzeys Bouquet Garni with rewarding results.
This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.
In the heart of the Mediterranean, on the Adriatic and Ionian Seas, Albania is fast becoming one of the world’s most interesting getaways. Still relatively unspoiled by globalization, an inspiring mixture of civilizations and cultures – making this European country truly unique. This Stewed Green Bean recipe is a great flavorful way to use green beans! The recipe makes enough for two hungry people, so if you have more people at home double the recipe. The recipe uses three tablespoons of olive oil so if you want to make this lower fat feel free to reduce some of the oil. You can replace the seitan with storebought “beef” or “chicken” chunks, or even veggie crumbles. Taken directly from the Vegan Foodie.
Garlic and spices. If you wanted to use canned beans, heat them up and pour sauce on them so it will not take long to make, or frozen green beans will get you closer to fresh tasting.
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