Spicy Brussels Sprouts with Mint

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup Rice Krispies or other puffed rice cereal
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1/4 cup Asian fish sauce substitute
• 2 tablespoons water
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 small garlic clove, minced
• 1 small red chile, minced
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint
• 4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise

Directions

1. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashiand cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
2. In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
3. Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

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Brussels Sprouts and Smoky Onions on Cheddar Toast

Ingredients

• 1 pound brussels sprouts, thinly sliced lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely diced
• Salt and freshly ground pepper
• 1 teaspoon sweet smoked paprika
• 4 slices of multigrain bread, toasted
• 4 ounces extra-sharp cheddar cheese, thinly sliced

Directions

1. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
2. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
3. Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
4. Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

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Slowcooker Vegetable Curry

Ingredients

• 4 medium carrots, sliced
• 2 medium potatoes, cut into 1/2-inch cubes
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 8 ounces fresh green beans, cut into 1-inch pieces
• 1 cup coarsely chopped onion
• 3 cloves garlic, minced
• 2 tablespoons quick-cooking tapioca
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 14-ounce can vegetable broth or chicken broth
• 1 14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

Directions

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

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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 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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