1. Prepare green beans by washing, trimming ends, and cutting to desired size.
2. 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.
3. 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.
4. Toss mixture in with green beans until coated evenly. Sprinkle feta cheese over top of beans. Add salt and pepper to taste, then serve.

1. 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.
2. 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
3. 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.
4. 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.

1. Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
2. Add green beans to pot along with all remaining ingredients, except butter.
3. Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
4. 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.

1. 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.
2. Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl.
3. Whisk together the mustard, vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the green beans.
4. Sprinkle with the toasted almonds and serve.

1. Whisk oil, vinegar, and mustard in a large bowl until emulsified.
2. Add green beans and bacon and mix until well-coated.
3. Sprinkle with cheese.
4. Serve warm or cold.

• 1 pound 4Earth Farms™ Green Beans, washed and trimmed
• 1 Tablespoons extra virgin olive oil
• Salt and pepper to taste

1. 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.
2. Grill the beans over medium heat, tossing occasionally, until crisp-tender and charred in spots, 3 to 5 minutes.
3. 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!

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.