
Green Beans
GREEN BEAN STIR FRY WITH HONEY SESAME SAUCE
INGREDIENTS
Directions
- 1/2 cup vegetable broth
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1/4 cup low sodium soy sauce
- 2 cloves garlic, minced
- 2 teaspoons toasted sesame oil
- Pinch of red pepper flakes, optional
- 2 tablespoons cornstarch or arrowroot starch
- 16 ounces firm tofu
- 2 tablespoons vegetable, avocado, or coconut oil
- salt and black pepper to taste
- 2 cups 4Earth Farms organic green beans, cut in half
- 1/2 red onion, sliced
- 2 cups 4Earth Farms organic snow peas
- 1 tablespoon sesame seeds
- 1/4 cup scallions
DIRECTIONS
- Combine the chicken broth, honey, sugar, rice vinegar, soy sauce, sesame oil and red pepper flakes (optional) in a small dish and whisk to combine. Set aside.
- Pat the tofu dry and cut into cubes. Heat one tablespoon of vegetable oil in a large nonstick skillet or wok over medium heat. Add tofu and cook until browned on all sides. Drain on paper towels and sprinkle lightly with salt.
- Add remaining tablespoon of oil to the skillet and increase the heat to high. Add the green beans and onion; cook until the green beans are blistered, about 5-7 minutes.
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Add snow peas and cook for another 2-3 minutes or until crisp tender.
- Add the tofu back to the skillet and reduce the heat to medium-low; give the sauce a quick whisk to reincorporate any ingredients that have settled to the bottom, then carefully add to the skillet. Add the sesame seeds. Stir to combine and cook until the sauce has thickened, about 2-3 minutes.
- Serve topped with scallions.
Recipe courtesy of Lepetiteats.com
MEDITERRANEAN STYLE GREEN BEANS
Ingredients
- 1 12oz bag 4Earth Farms™ Green Beans
- 1 1/2 Tablespoons olive oil
- 1 clove garlic, minced
- 1/3 cup kalamata olives, pitted and sliced
- 1 tomato, seeded and chopped
- 1 Tablespoon red wine vinegar
- 1/2 Tablespoon chopped oregano
- 4 ounces crumbled feta cheese
Directions
- Prepare green beans by washing, trimming ends, and cutting to desired size.
- Bring 1 1/2 cups of water to a rapid boil. Add green beans to pot, cover and cook for 5-7 minutes or until tender but still crisp. Drain beans and place in serving dish.
- Heat olive oil over medium heat in a skillet. Add garlic to oil in skillet, let cook for 30 seconds, then remove pan from heat. Stir in olives, vinegar, tomatoes and oregano.
- Toss mixture in with green beans until coated evenly. Sprinkle feta cheese over top of beans. Add salt and pepper to taste, then serve.
Recipe courtesy of Allrecipes.com
CHICKEN AND ORGANIC GREEN & FRENCH BEANS STIR FRY WITH GINGER
Ingredients
- 1lb. boneless, skinless chicken thighs or breasts, sliced bite-size
- 2 teaspoons cornstarch
- Kosher salt
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons dry sherry or Chinese rice wine
- 3 tablespoons canola or vegetable oil
- 6 scallions, cut into 1” pieces
- 1 – 2” piece of 4Earth Farms™ Organic Ginger, peeled and thinly sliced
- 8 oz. 4Earth Farms™ Organic Green Beans, cut into 1 1/2” lengths
- 8 oz. 4Earth Farms™ Organic French Beans, cut into 1 1/2” lengths
- Steamed White Rice, chopped toasted cashews, seasame seeds and thinly sliced fresh chiles
Directions
- Toss chicken, cornstarch, a pinch of salt, and 1 Tbsp. soy sauce in bowl. In a separate bowl stir vinegar, wine and remaining soy sauce and set aside.
- Heat 1 Tbsp. oil in large skillet over high heat. When hot, add scallions and ginger and cook until scallions are browned and softened, about 2 minutes. Add Green and French beans and a pinch salt and cook until beans are crisp-tender, about 4 minutes. Transfer mixture to another bowl
- Heat remaining oil in same skillet over high heat. When hot, add chicken mixture. Cook until chicken is browned and caramelized, about 1 minute. Toss and continue to cook until meat is no longer pink, about 2 minutes longer.
- Pour in wine mixture and bean mixture and cook, tossing briskly until sauce is thickened and all the ingredients are coated, about 30 seconds. Serve alongside rice and top with your favorite toppings.
SOUTHERN STYLE GREEN BEANS
Ingredients
- 2 pounds 4Earth Farms™ Green Beans, trimmed and snapped
- 4 slices of bacon, chopped
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon butter, optional
Directions
- Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
- Add green beans to pot along with all remaining ingredients, except butter.
- Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
- Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.
Recipe courtesy of Allrecipes.com
Green Bean Salad with Mustard Vinaigrette
Ingredients
- 1 12 oz bag 4Earth Farms™ Organic Green Beans
- kosher salt and pepper
- 1 Tablespoon Dijon mustard
- 2 Tablespoons sherry vinegar
- 3 Tablespoons extra-virgin olive oil
- 1/2 cup almond slices, toasted
Directions
- Boil a large pot of water. Add 1 tabelspoon salt to the green beans and cook until very tender, 6 to 8 minutes. Drain and run under water to cool.
- Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl.
- Whisk together the mustard, vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the green beans.
- Sprinkle with the toasted almonds and serve.
Recipe courtesy of Allrecipes.com
KID-FRIENDLY GREEN BEAN VINAIGRETTE
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon rice vinegar
- 1 teaspoon Dijon mustard
- 12oz 4Earth Farms™ Green Beans, steamed
- 4 slices turkey bacon, chopped
- 1/4 cut grated Parmesan cheese
Directions
- Whisk oil, vinegar, and mustard in a large bowl until emulsified.
- Add green beans and bacon and mix until well-coated.
- Sprinkle with cheese.
- Serve warm or cold.
Recipe courtesy of Foodnetwork.com
PERFECT SIDE DISH GREEN BEANS
Ingredients
- 1 pound 4Earth Farms™ Green Beans, washed and trimmed
- 1 Tablespoons extra virgin olive oil
- Salt and pepper to taste
Directions
- Wash and trim 1 pound of fresh 4Earth Farms green beans. In a large bowl, toss the green beans with 1 tablespoon extra virgin olive oil. Season them with kosher salt and freshly ground pepper.
- Grill the beans over medium heat, tossing occasionally, until crisp-tender and charred in spots, 3 to 5 minutes.
- Transfer the beans to a serving bowl, and drizzle on more olive oil, and season with additional salt and pepper, if you’d like. Toss the beans once more, serve and enjoy!
Recipe courtesy of Foodnetwork.com
ORGANIC GREEN BEAN & SNAP PEA SALAD
Ingredients
- 12oz. 4Earth Organic Green Beans, trimmed
- 8 oz. 4Earth Organic Sugar Snap Peas
- 1/4 Cup Fresh English Peas
- 1 Cup 4Earth Organic Cherry Tomatoes
- 4 oz. Baby Spring Mix Lettuce Mix
- (about 2 handfuls)
- 1/4 Cup Pickled Red Beets, sliced in thin strips
- and patted dry with paper towel
- 1/4 Cup Red Onion, coarsly chopped
- 1/8 Cup Pine Nuts, toasted
- 1/8 Cup Chives
- Lemon Wedges
- Burrata Cheese
- Olive Oil
- Kosher Salt & Freshly Ground Pepper
Green Sauce Dressing:
- 3 Tbs. White Miso
- 3 Tbs. Fresh Lemon Juice
- 3 Tbs. Fresh Lime Juice
- 2 Tbs. Olive Oil
- 4 Tsp. Tahini
- 1 Tbs. Apple Cider Vinegar
- 2 Tbs. Honey
- 1 Cup 4Earth Organic Cilantro Leaves with tender stems
- 1 Cup Fresh Basil
- 1/3 Cup Chopped Chives
- 1 1/2 Tsp. Peeled Ginger
- 1 Tsp. Ground Coriander
- Kosher Salt & Freshly Ground Pepper
Directions
1. In a large pot, fill with water and bring to boil.
2. Prepare an ice bath by filling a large bowl with ice and water.
3. Blanch Green Beans, Sugar Snap Peas and English Peas separately for 3 minutes, or until tender and immediately stop the cooking process by cooling them in the ice bath. When chilled, drain, pat dry with a paper towel, season with a dash of salt and set aside.
4. In a non stick frying pan, coat the bottom with olive oil, heat pan in medium flame. Cut cherry tomatoes in half and place face down in pan. Cook tomatoes until soft and the faces begin to brown. Carefully remove from pan and set aside.
5. Wipe oil from frying pan with paper towel and re-heat pan over a medium flame. Add pine nuts and toast, tossing them often. Remove when pine nuts start turning a light caramel brown.
6. Prepare dressing by pulsing miso, lemon and lime juices, oil, tahini, vinegar and honey in a food processor. Add cilantro, chives, ginger and corriander and pulse until the herbs are finely chopped. Season with salt and pepper.
7. Compine all salad ingredients in large bowl. Slowly add dressing and toss until lightly coated.
8. Dress plate with a some green sauce dressing, burrata cheese, chives and a light grind of fresh pepper. Garnish with a lemon wedge.