Tofu, Green Beans, and Cashews

Ingredients (Yield: 4 servings)

• 2 teaspoons vegetable oil
• 1 package (9 oz.) frozen French cut green beans,
• thawed and drained
• 3 tablespoons Kikkoman Stir-Fry Sauce
• 1 teaspoon Oriental sesame oil
• 1/2 block tofu, drained and cut into 1/2-inch cubes
• 1/2 cup roasted cashews

Instructions

1. Heat oil in wok or large skillet over medium-high heat. Add green beans; stir-fry 3 minutes, or until beans are tender yet crisp.
2. Add stir-fry sauce and sesame oil. Reduce heat to medium; add tofu and cook, stirring, until beans and tofu are coated with sauce.
3. Add cashews and toss to combine.

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Garlic Mustard Green Beans

Ingredients

• 2-1/4 pounds fresh green beans (or two 9-ounce packages and one 16-ounce package frozen whole or cut green beans)
• 1 medium onion, thinly sliced (1-1/4 cups)
• 3 cloves garlic, minced
• 4 teaspoons brown mustard
• 3/4 teaspoon lemon-pepper seasoning or 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

Directions

1. Wash and trim fresh beans, if using. Cook, covered, in very large saucepan with a small amount of boiling water for 20 to 25 minutes or until crisp-tender. (Cook frozen beans according to package directions.) Drain beans; rinse with cold water and set aside.

2. Meanwhile, cook onion and garlic over medium heat for 3 minutes or until tender. Stir in mustard, seasoning or pepper, and salt. Cook about 30 seconds more. Toss beans with onion mixture; heat through. Makes 12 side-dish servings.

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Lemony Green Beans

Ingredients

• 1-1/2 lb. green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
• 3 Tbsp. extra-virgin olive oil
• 3 large shallots, cut into thin wedges
• 6 cloves garlic, thinly sliced
• 1 Tbsp. finely shredded lemon peel
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• Lemon wedges

Directions

1. In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water. Cover and chill up to 4 hours

2. In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 3 to 4 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.

To serve right away: Chilling step may be omitted

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Pesto Green Beans and Tomatoes

Ingredients

• 1-1/2 pound fresh green beans, trimmed
• 1 pint small tomatoes, such as red grape, halved
• 1/4 cup Pesto Vinaigrette
  
• Salt and freshly ground black pepper

Directions

1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.

2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.

Green Bean Casserole

Ingredients

• 2 9-ounce packages frozen French-style green beans
• 1/3 cup chopped onion
• 2 teaspoons margarine
• 3 tablespoons fine dry bread crumbs
• 1 10-3/4-ounce can lower-sodium condensed cream of mushroom soup
• 1/4 cup plain fat-free yogurt
• 2 tablespoons diced pimento
• 1/8 teaspoon pepper

Directions

1. Cook the green beans according to the package directions, except omit salt. Drain well.

2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.

3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

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Green Beans in Yellow Pepper Butter

Ingredients

• 1 tablespoon butter or margarine
• 1 medium yellow sweet pepper, coarsely shredded
• 6 tablespoons margarine or butter, softened
• 1/4 cup pine nuts
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1-1/2 pounds green beans, trimmed
• 1 large yellow sweet pepper, cut into thin strips

Directions

1. In a small saucepan melt the 1 tablespoon margarine or butter. Add the shredded sweet pepper. Cook over medium-high heat for 5 minutes or until crisp-tender. Set aside.

2. In a blender container or food processor bowl, combine the 6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper, Cover; blend or process until almost smooth. Set aside.

3. In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips.

4. To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat. Makes 8 servings.

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Green Beans and Lime

Ingredients

• 2 lb. fresh green beans, trimmed
• 1/3 cup fresh Italian (flat-leaf) parsley
• 1 Tbsp. snipped fresh rosemary
• 2 tsp. finely shredded lime peel
• 1 Tbsp. fresh lime juice
• 1 clove garlic, minced (1/2 tsp.)
• 2 Tbsp. extra virgin olive oil
• 1/3 cup hazelnuts, toasted and chopped*
• Lime Wedges (optional)

Directions

1. Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.

2. In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.

3. In 12-inch skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 tsp. each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges. Serves 8.

*Tip:To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.

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