Everyone has their favorite food during the holidays. They are so important, if for some reason this special food was not on the menu, their holiday is not complete. I think it is obvious, Turkey is high on the list. It is however an unspoken agreement. Have you ever heard anyone speaking longingly for the roast Turkey when they reminisce about the holidays? No. Yet, the turkey sandwiches made with the leftover turkey is high on the to die for list. For me, I have more than one holiday food favorite, stuffing, cranberry sauce and green beans. Not the green beans smothered in cream of mushroom soup and topped with canned fried onions, but fresh quickly blanched green beans and layered with caramelized oven roasted onions.
With all the rich food piled high on your plate, something fresh and green helps balance everything out. It may even lighten the food load enough to believe you have room for seconds. Or, is that just wishful thinking? A crisp salad will provide a fresh alternative, but it is not high on the priority list. People want room on their plate and stomach for all the Thanksgiving side dishes, and salad usually does not make the cut. By the end of the meal, I always have half of the salad leftover.
On the other hand, there is always room for bright and crisp green beans with roasted onions. It satisfies people’s appetite in two ways. The roasted onions satiate any rich and indulgent cravings because of caramelized onions. Plus, the green beans provide a bright taste to counter all the oven roasted foods. The other bonus, by the end of the meal there are none leftover.
Traditional green bean casserole is not high on my ‘Must Have” list. I did not grow up with green bean casserole as part of my childhood Thanksgiving meal and therefore don’t crave it. I also have a slight aversion to anything made with cream of mushroom soup. During my childhood, canned soup was an ingredient in half of mom’s dinners. At that time, during the 50’s and 60’s, Campbell’s Cream of Mushroom Soup was the secret ingredient in most foods. It was the quick and easy answer to making a béchamel sauce. In my opinion, Thanksgiving dinner requires green beans, and blanched green beans with roasted onions is the perfect substitute for this traditional casserole.
Making green beans with roasted onions requires a two-step process. Both are easy to do, plus you can make the onions up to two days in advance. The most involved part is roasting the onions. The onions are cooked in two stages. First, I roast the onions in the oven. Then, I deglaze the pan and add the pan juices to the onions and cook down the liquid. This two-step process develops roasted onions with a deep caramel color and flavor. The other benefit is, in comparison to the traditional roast caramelized onion method, the roasting time is cut in half.
More Thanksgiving vegetable sides: Sugar Snap Peas with Shiitake Mushrooms
You can make the green beans at the last minute, then season with butter or olive oil, and herbs. I love tarragon with green beans, but it competes with the traditional Thanksgiving herbs of sage, rosemary and thyme. Fresh parsley is a good substitute because it brings a fresh taste and pairs well with the other foods. A light garnish of lemon zest is a nice touch, but not necessary because red wine vinegar is added in the roasted onions.
This is a throwback recipe I originally got from Bon Appétit Magazine in November of 1995. It was a recipe in a story about Thanksgiving Menu ideas from around the country. I believe green beans with roasted onions comes from a New England Thanksgiving based on the other food items on the menu. I slightly changed the recipe by omitting the sugar, deglazing the pan, and lowering the oven temperature for roasting the onions. It is a timeless recipe and I also appreciate the ease of preparation.
Thanksgiving is one of my favorite holidays and I hope over the course of the month I will post additional recipes for my two other “must have” Thanksgiving sides, cranberry sauce and stuffing. If you were to ask my children what their Thanksgiving favorite food is, they would say “It’s not Thanksgiving, Christmas Eve or Easter, without Pineapple Stuffing.”
Holiday Green Beans with Roasted Onions
- 6 medium sized onions
- 3 TB Extra Virgin olive oil plus more for the green beans
- Kosher Salt and freshly ground black pepper
- 2 cups 500 ml of water or vegetable stock
- 2 TB red wine vinegar
- 3 lbs 1.5 k fresh green beans
- 3 TB of chopped parsley
- Kosher salt and freshly ground black pepper to taste
- If you prefer substitute 2 TB of butter instead of the olive oil to coat the green beans.
Prepare the onions
Arrange the oven rack to the upper and lower thirds of your oven
Preheat the oven to 400°F / 200°C / Gas Mark 6
Lightly spray two large sheet pans with cooking spray
Peel and slice each onion into 12 wedges
Spread the onion slices evenly between the two sheet pans and drizzle with olive oil, Kosher salt and a couple of rounds of freshly ground black pepper. Toss the onions with your hands to get them evenly coated with olive oil. Place in the oven and roast until the onions are nicely browned, about 45 minutes or longer. While the onions are roasting check them every 15 minutes and turn them over with a spatula so they evenly brown. Half way through, rotate the pans top to bottom. Watch and make sure the onions do not burn.
Remove the onions from the oven and slide them into a skillet or saucepan. Place one sheet pan over two burners set to medium-high heat and add 1 cup (250 ml) of water or vegetable stock. Deglaze the pan. Use a flat bottom wooden spoon to scrape up the browned bits on the sheet pan and bring the liquid to a boil and reduce the liquid to half a cup (125 ml). Pour the liquid into the pan with the onions. Deglaze the second sheet pan.
Add the deglazed liquid to the onions and turn the heat to medium. Simmer the onions until the liquid is mostly evaporated. Turn off the heat and add the red wine vinegar. Stir to mix. If you are making the onions in advance, don't add the vinegar yet. Cool the onions and store in an air tight container in the refrigerator. Just before serving, heat the onions in a microwave then add the vinegar.
Prepare the green beans
While the onions are roasting, clean and trim off the stems of the green beans. Set a large stock pot filled part way with water on a burner over high heat. Bring the water to a boil. Add a teaspoon of Kosher salt to the water, then add the green beans. Stir to submerge all the green beans. Cook the green beans for one to two minutes. Drain the green beans from the water and add them back into the pot. Drizzle olive oil, or 2 TB of butter, and a sprinkle of Kosher salt over the green beans. Toss to coat. Taste and correct for seasoning. Add chopped parsley and toss.
Put the blanched green beans in a serving bowl or platter and arrange the warmed onions in the middle of the green beans. Serve immediately.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Whenever I try a new food or learn a new trick I like to share it with you on my blog. This week I discovered a winter squash I never had before, kabocha squash. It is a gnarly looking green winter squash like a small pumpkin, and tastes like a blend of sweet potato and pumpkin. Kabocha is sweet and dense like a sweet potato, but with as silkier texture. Compared to a sugar pumpkin, it has a deeper burnt orange color, smoother texture, and a richer sweet squash flavor. It is not a new variety, but one that is gaining in popularity throughout the US. Like most winter squashes, you can substitute Kabocha in most recipes using winter squash.
My curiosity was piqued after reading a recipe for Red Curry Ginger Squash Soup. In the recipe the author described Kabocha squash as the sweetest of winter squashes available. Of course, I had to test her statement and bought it to make her soup. This soup is made up of some of my favorite flavor combinations, Thai red curry paste, coconut milk, fresh ginger, and lemongrass. I have a weakness for Thai coconut curries and love stews and soups made with them. With that in mind, I knew this soup recipe is a winner.
Red Curry Ginger Squash Soup comes from Meyers and Chang At Home, by Joanne Chang and Karen Akunowicz. This is a wonderful cookbook featuring dishes from the restaurant Meyers and Chang in Boston’s South End neighborhood. The book is filled with amazing recipes celebrating Taiwanese food and Joanne Chang’s Taiwanese American heritage. For their ginger curry soup recipe, they recommend using one of three different winter squashes, with Kabocha high on their list. I found soup is a great meal to make when trying an unfamiliar vegetable. In the event you are not totally in love with the flavor, it is easier to doctor-up soup into something preferable. Fortunately, kabocha’s flavor satisfied like I thought it would, and required no doctoring. The rich and sweet flavor, and silky texture of the kabocha was perfect with the fresh ginger and Thai curry paste. This soup is giving my all-time favorite pumpkin soup some competition.
This is an easy soup to make, but there are a couple of considerations.
How to peel Kabocha squash 2 ways
Like a lot of winter squash, Kabocha has a very tough outer skin. Peeling off the skin is tricky. You need a good cutting board and sturdy surface, and a sharp chef’s knife.
First, cut the kabocha squash in half, then pull the two sides apart. Then scoop out the seeds like you would for a pumpkin. Scrape out as many stringy strands too. Once cleaned, cut each half into 3 or 4 wedges depending on how big your kabocha is. Finally, lay each wedge on its side with the skin facing out, and run your knife down along the outer side, slicing along the curve of the wedge.
The alternative method is to roast the Kabocha then slice away the peel. First, cut the kabocha in half, scoop out the seeds, then slice in wedges like the method above. Place the wedges on a sheet pan. Drizzle a little olive oil over the kabocha wedges and sprinkle with some Kosher salt. Place the sheet pan in a pre-heated 400°F/ 204°C oven. Roast the squash until the flesh is very tender, about 40 minutes to an hour. Using a spoon or a knife, scoop or cut out the flesh away from the peel. This method cooks and peels the vegetable at the same time.
More delicious Asian Cuisine inspired recipes:
Tips for making Kabocha Coconut Curry Soup
The other consideration is keeping the coconut milk from separating or curdling. This happens when the coconut milk reaches a certain temperature and the proteins that link the fat to the water change shape, denaturing of the protein, and no longer stay emulsified. It is a natural process and does not cause coconut milk to go bad. It just looks unappetizing. To prevent the coconut milk from curdling it is important to make sure the coconut milk is at room temperature and the ingredients in the pot are not boiling. I work at controlling the temperature, so the coconut milk stays emulsified and smooth. Stirring the soup helps with this as well.
While making this soup, I lowered the temperature after the kabocha became tender and mushy. Then I let the liquids in the pot cool down to barely a simmer. Once the soup cooled, but remained warm, I added the coconut milk while stirring constantly until the coconut milk incorporated. Once the coconut milk is added, the soup needs to cook for an additional 30 minutes. It is important to control the soup’s temperature, so it does not boil. I slightly turned up the heat to a low simmer and continued to stir the soup at regular intervals.
I have yet to determine if Kabocha is the sweetest of winter squashes around, but I am eager to continue testing that theory. My next kabocha adventure might be adding it in my pumpkin pie recipe, or my sweet potato cake recipe. What is your favorite Kabocha or winter squash recipe? Let me know in the comments section below the recipe.
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Kabocha Coconut Curry Soup
- 2 TB olive oil or butter
- 1 small yellow onion chopped
- 2 TB fresh ginger peeled and minced
- 1 TB Thai Red Curry Paste
- 1 1/2 - 2 lbs 750 g - 1 k Kabocha or butternut squash, peeled and cut into 2" chunks
- 1 stalk lemongrass
- Zest from 2 limes (or preferable if you have access to Asian markets 2 makrut lime leaves)
- 1 13.5 oz 403 ml can of coconut milk
- 2 TB fresh squeezed lime juice more to taste
- 1 tsp sugar plus more to taste
- 1/2 - 1 tsp Kosher salt more to taste
Heat a large stock pot over medium high heat. Add the olive oil and heat for about a minute. Add the onion and garlic and gently cook until the onion is translucent, about 5 minutes. While the vegetables cook, stir frequently to prevent the onions and ginger from sticking to the bottom.
Add the curry paste and stir until incorporated. Cook for about 1 minute.
Add the kabocha, or butternut squash, and 2 cups (500 ml) of water. Bring to a gentle boil and cook until the squash is tender and mushy. About 15 minutes.
Prepare the lemongrass. Peel off the outer papery layer and discard. If your lemongrass is not already trimmed, cut off the top 2/3 of the stalk, leaving about 6-7 inches of a pale and pliable piece. Cut off the dense base of the stalk. Slice the stalk down the center lengthwise.
Turn down the heat to low. Add the lemongrass and lime zest, or lime leaf if using.
Once the soup ingredients stop boiling and cooled to a low simmer, add the coconut milk. Constantly stir until the coconut milk is thoroughly mixed in. Be careful not to allow the soup to a boil, or the coconut milk will curdle. Frequent stirring will also prevent the coconut milk from curdling.
Turn the heat up to medium-low and cook for about 30 minutes. Make sure the temperature does not get above a gentle simmer. Stir the soup at frequent intervals to prevent curdling.
When done, remove the lime leaves (if using) and lemongrass from the soup. Use a fork to help fish out any loose lemongrass strings.
Purée the soup. In a blender, food processor or immersion blender, process the soup until smooth. If you are using a blender leave a vent for the heat to escape. Also purée the soup in batches so the soup does not explode. I used my immersion blender with good results and avoided possible explosions with a blender. However, blenders do a better job at getting a smoother purée.
Once puréed, pass the soup through a fine mesh strainer.
Place your soup back in your stock pot and taste, and turn the temperature to medium low. Add the lime juice and correct the seasoning with the sugar and salt. Taste and adjust the seasoning. When adding the sugar and Kosher salt, start with less amounts then taste. You can easily add more. Add more lime juice if needed. Also, add more water if the soup is too thick. The texture should be light and smooth and not too thick.
Serve warm right away.
Can be made 2 days in advance and stored in an airtight container in the refrigerator, or freeze up to 2 weeks.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
One ancient grain that is making a new impression in today’s modern diet is farro. I discovered it a few years ago by accident when I bought it instead of fregola. My lapse in memory steered me off course because farro is a wheat and fregola is a pasta made with semolina flour. These items don’t belong in the same aisle at the grocery store. Fortunately, this mistake was well worth making and I have cooked farro ever since.
Farro is a whole grain with an ancient pedigree. This grain was a staple wheat that fed ancient civilizations in the Mediterranean and the Middle East. According to The Spruce, farro might be the mother wheat from which all wheat comes from. Honestly, I am more confused now than before I stared researching farro. Apparently, some confusion exists about the name or I should say, names. I don’t know if it is made by combining three wheat varieties – einkorn, emmer and spelt. Or, identified as either of the three wheat varieties. Or, all of the above. After reading the two previously linked articles and this one from NPR, I think it is all of the above.
Ultimately, what is important to know is the variety of farro. The variety determines how you must prepare your farro and how long to cook it. The three varieties are, whole, semi-pearled, and pearled. Whole grain farro has the whole grain intact and needs overnight soaking before cooking. The semi-pearled and pearled varieties have the bran partially or completely removed. Without the bran, farro cooks faster and does not need soaking. My grocery store only carries pearled farro, so I do not have experience cooking with the other varieties. Because of the different varieties, I recommend reading the label and directions carefully. This way you know what type of farro you have and how long to cook it.
Despite the varieties and confusion, farro is a delicious grain and worth making. I like its nutty flavor and chewy texture. The complexity of flavor adds more depth and is a nice substitute for rice or potatoes. Usually, I make it for a side dish with roasted meats. This way, while the meat roasts, it is easy to focus my attention on making the farro.
Pair farro with Roast Pork with Lemon and Herbs
Honey Mustard Spatchcock Chicken (without the roasted veggies)
Cooking with Farro
For this recipe, I craved something with the creaminess of a risotto, but not as rich and requiring less effort. Mushrooms add smooth and silky texture to grains and are in season now. They make the grains taste creamy without adding dairy. There is a pound of mushrooms sautéed with two types of onions in this meal for a super luxurious feel and earthy flavor. I combined cremini mushrooms and button mushrooms, yet any mushroom combination will work.
Additionally, I added some dried porcini mushroom powder for extra depth. This is optional but is an economical and effective way to add wild mushroom flavor. If only white button mushrooms are available, I recommend adding the dried mushroom powder to boost the mushroom flavor. To make it, grind dried mushrooms in a spice grinder until it turns into a fine powder. Store in a container with a tight-fitting lid in your pantry. Just a small amount of the dried mushroom powder adds a lot of body to any meal.
Whenever I cook with grains, I like to make them easily adaptable to a vegetarian or vegan main dish. By itself, farro with mushrooms and rosemary is not a complete protein source. With the added cashews, this is a nutritionally dense side dish. Add cannellini beans or lentils, and this transforms into a protein-packed plant-based meal. Grains and legumes are complementary proteins, so when combined in one meal all the amino acids are available. Because semi-pearled or pearled farro has some or all the bran removed, these types of grains do not make a complete protein when combined with legumes. Yet, it is a great vegan option.
How to Cook Farro
Instead of following the directions on the back label of my farro, I followed the recommendation from Joshua McFadden in his Six Seasons Cookbook. First, I toasted the farro in a large skillet with smashed garlic and red pepper flakes. Once toasted, I added water and a bay leaf, covered the pan and let it simmer until done. I like making rice like this too. Toasting grains in a skillet brings out the nuttiness in the grain and the fragrance is delightful. It cooks faster too. Unfortunately, toasting farro and sautéing the mushrooms requires the use of two large skillets. If you only have one skillet, use a 4 or 5-quart Dutch Oven for the mushrooms, and a 10-inch skillet for the farro. Sautéing vegetables and toasting grains requires a wide surface area to prevent the food from steaming.
With the sautéed mushrooms and onions an ancient grain comes to life with rich flavors. I got the desired creaminess of risotto without all the stirring and extra cheese. Like chatting with a dear friend, farro with mushrooms and rosemary provide sustenance and comfort after a day’s work.
Farro with Mushrooms and Rosemary
For the Farro
- 1 TB Extra Virgin Olive Oil
- 2 cloves garlic peeled and crushed
- 1/2 tsp dried red pepper flakes
- 1 cup 188 g pearled farro
- 1 bay leaf
- 4 cups 1 liter water
- 1/2 tsp Kosher salt
For the Farro with Mushrooms and Rosemary
- 2 TB Extra virgin olive oil
- 1 small sweet onion minced
- 1 medium shallot minced
- 2 stalks celery minced reserve leaves for later
- 8 oz (225 g) baby bella mushrooms a mix of sliced and rough chopped
- 8 oz (225 g) button mushrooms a mix of sliced and rough chopped
- 1 tsp dried porcini mushroom powder* optional
- 1 large sprig fresh rosemary
- 1 TB butter
- 1 TB sherry vinegar
- 2 oz (62 g) 62 g lightly salted cashews, rough chopped
- More rosemary and celery leaves for garnish
Make the Farro
Place a large skillet on a burner and turn the heat to medium. Add the olive oil. Just when the olive oil begins to shimmer, add the crushed garlic and red pepper flakes. Stir to coat and gently sauté until the garlic begins to brown and soften, about 3 minutes. Add the farro and bay leaf and stir to coat. Constantly stir the grains while toasting so they do not burn. Toast the farro until it begins to brown and become fragrant. Add the water and Kosher salt then bring to boil. Cover the skillet and turn down the heat to a simmer. Cook the farro until tender but still has a bite. It should not be mushy or the grain split open. Start tasting the farro at 15 minutes for doneness and continue as needed. When the farro is just cooked, drain the water and remove the bay leaf.
Putting it all together
Meanwhile, heat up a large skillet and add 2 TB olive oil. When the oil starts to shimmer, add the celery onions and shallots. Stir to combine. Remove the rosemary leaves off its stem and add the stem to the onions and celery. Reserve the rosemary leaves for later. Sauté on medium heat until the vegetables get tender and the onions translucent. Add a small pinch of Kosher salt, about 1/4 tsp and stir.
Add all the mushrooms and stir to get them nicely coated with oil. Continue to cook and occasionally stir until all the juices from the mushrooms evaporate.
Scoop out a tablespoon of the farro cooking liquid and add it plus 1 teaspoon of the dried mushroom powder to the mushrooms. Stir until mixed in. Taste and correct the seasoning for salt. Remove the rosemary stems and stir in the butter.
When the farro is cooked al dente and drained from the water, add it to the skillet with the mushrooms. Stir. Add the minced rosemary and stir to combine. Taste for seasoning. Add a few grinds of the fresh pepper and one tablespoon of sherry vinegar, turn off the heat and stir.
Garnish with chopped cashews, chopped celery leaves, and chopped rosemary. This dish can be made ahead and reheated later. Add the cashews and herb garnishes just before serving.
Serve hot as a side dish.
To make the dried mushroom powder. Add a small handful of dried mushrooms to a clean spice grinder and grind to a fine powder. Continue until you used up all your dried mushrooms. Put the mushroom powder in a container with a tight-fitting lid. Store in your pantry for 3 months. This mushroom powder recipe is from My Master Recipes by Patricia Wells.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
During the busy summer months we all need those back pocket recipes. The ones you can just whip out and create without thinking about it. Marinated Zucchini is just one of those recipes. It is so easy, after you made it a couple of times you know it by heart.
What I love about marinated zucchini is, the cooking process is simple and (to coin a phrase from Food52), genius. First, you slice each small zucchini lengthwise down the middle. Once prepared, sear each zucchini slice in a skillet with olive oil. Then, marinate the seared zucchini for one hour in a basic vinaigrette and fresh basil. That is it. Simple, but a recipe that develops great depth of flavor in a mild tasting summer vegetable. If properly cooked, the acid will not make the zucchini soggy. Instead, it develops a bright taste yet retains the subtle and clean zucchini flavor.
This recipe is from Canal House Cooking Volume 8: Pronto (Andrews McMeel Publishing, 2013) via Food52. There is no need to make adjustments, it is already perfect. I just added a little more fresh basil right before serving as a garnish and extra basil flavor. You could experiment with other herbs like lemon thyme, parsley or tarragon, but the warm sunshine flavor of basil is notable.
Is your garden overflowing with zucchini? Try these other great zucchini recipes from my archives:
This recipe is also easy to resize. The original recipe calls for a half pound of zucchini. Fortunately, I found the perfect size zucchini at my local farm stand, each one weighing about a quarter of a pound, (113 g). I decided to double the recipe just so I could have more zucchini to photograph and work with. I was also able to fit all 8 of my zucchini halves in my 10-inch cast iron skillet. Look for small, same size zucchini at your store or market. The little quarter-pounders are perfect. Big and fat zucchini may look impressive, but are not suited for this recipe. They take longer to cook and have larger seeds in the middle.
The only difficult part about making marinated zucchini is remembering to make them at least an hour in advance. This is not a last minute recipe idea. I can’t tell you how many times I wanted to make marinated zucchini and realized I forgot about the marinating step. This is not a salad recipe where you add the vinaigrette just before serving. The hour marinating is important to build the bright flavor from the vinegar and sets this recipe apart from others. As a result, this is a great make ahead recipe.
Fresh Herb Marinated Zucchini
- 2 TB 30 ml olive oil
- 1 lb 453 g very small zucchini, ends trimmed and cut in half lengthwise
- Pinch of Kosher Salt
- 1 clove garlic minced
- 2 TB 30 ml red wine vinegar
- 6 TB 1/3 cup / 75 mlextra virgin olive oil
- Kosher salt to taste
- Fresh ground black pepper to taste
- 6 - 8 fresh basil leaves thinly sliced
Cook the zucchini. In a large skillet, heat 2 TB (30 ml) olive oil over medium high heat. When the oil is hot but not smoking, add the zucchini halves to the pan cut side down. Depending on the size of your pan and zucchini, you may have to cook the zucchini in batches. Sear the zucchini until nicely golden brown. After 3 minutes check to see if the zucchini is nicely golden brown*. If not, continue to cook on the cut side checking every couple of minutes until tender. Once the zucchini is golden brown turn over each piece, then cook on the opposite side for 3 minutes more. The zucchini is done when it is golden brown on the top and tender, but not too soft in the middle. Transfer the zucchini slices to a shallow dish and sprinkle with a pinch of Kosher salt.
While the zucchini is searing, in a small bowl whisk together the minced garlic, red wine vinegar, extra virgin olive oil, and a couple of grinds of fresh black pepper. Pour the vinaigrette over the zucchini slices and add the fresh basil. Cover with plastic wrap and let rest for one hour. If you need to make this well ahead of time, marinate the zucchini in the refrigerator in a tightly sealed container. Serve at room temperature as a vegetable side dish.
* The original recipe says to cook for 3 minutes on the first side. I have never gotten the zucchini a nice golden brown in 3 minutes. I have a gas stove top using liquid propane, and typically it takes 6 - 8 minutes to achieve a light golden brown. As with all recipes, use them as a guide because your conditions and equipment are different from the author's.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Summer is in full swing and every week more vegetables are available at the markets. There is no better time than now to eat your fill of summer vegetables. One of my favorite vegetables are green beans. I can eat them plain, or all dressed up with butter and fresh herbs. I love the clean and slightly sweet taste with its snappy crispness. If prepared properly, green beans maintain their spring green color, hold their shape, and still have a fresh picked flavor.
Because they are so well-loved and easy to prepare, we often use green beans in a salad. Hot or cold, green bean salad is a perfect side dish for any type of meal on any given day. There are countless varieties of green bean salads to make as well. Fresh beans pair well with all sorts of vegetables like tomatoes, onions, mushrooms, potatoes, peas, and other beans just to name a few options. They are also good with endless seasonings and add-ins like walnuts, almonds, basil, tarragon, garlic, sesame seeds, or fresh ginger.
For this recipe, I decided to make a green bean salad with yellow wax beans and red kidney beans as the main ingredients. It is a lemony 3-bean salad with fresh basil and parsley, with a subtle spicy kick of fresh ginger and lemon vinaigrette. I wanted a salad dressing that is a little different from my typical vinaigrette of vinegar, mustard, garlic and olive oil. Because ginger and green beans taste so great together I decided to add it in. The ginger does not come off too strong, just enough for the beans to shine with a subtle spicy glow.
Fresh yellow wax beans are tender, sweet and delicious. I love the contrast of colors between pale yellow wax beans with the bright green beans and dark red from the kidney beans. Wax beans are hard to come by, as I have only seen them at local farm stands. Last summer I could not get enough of the yellow wax beans from Rochambeau Farm Stand and I can’t wait until they are available this summer. For this recipe, I bought this round of fresh beans from another local farm stand, Meadows Farm. Lucky for me, I live in a metropolitan area with 4 local farms only a couple of miles away from my house. I get to participate in the best parts of both worlds.
Look for green beans and yellow wax beans that are firm, bright in color, and not too big. At times, fresh beans can get fibrous and unpleasant to eat. Fortunately, it is easy to tell if the beans are fibrous by their look and touch. Older and more fibrous beans are less dense, limp, duller and paler in color. Haricot Verts are French green beans. These beans are smaller and often more tender than regular green beans. They also tend to be pricier.
For more summer vegetables recipes
Like most vegetable salads, if you prepare the green beans too far in advance, they will lose their crispness. Fortunately, because they take about a minute to cook, putting this green bean salad together is not a hassle or stressful to do before serving. There is a minor amount of chopping, and the only thing you must cook are the beans for one minute. The most difficult thing to make is the salad dressing, and that is fairly easy.
Serve this salad hot or cold as a side dish paired with fish, meats or chicken. Or, serve as a vegan entrée paired with brown rice or other grain. Enjoy!
Green Bean Salad with Lemon Ginger Vinaigrette
Lemon Ginger Vinaigrette
- 1 tsp grated fresh ginger
- 1 1/2 TB fresh lemon juice
- Zest from half a lemon optional
- 1 tsp honey or agave, or liquid sugar in the raw*
- 4 TB Extra Virgin Olive Oil
- 1/8 tsp Kosher Salt
- A couple of grinds on the pepper mill of black pepper
Green Bean Salad
- 8 oz 225 g fresh green beans or French green beans, cleaned and stems trimmed
- 8 oz 223 g fresh yellow wax beans, cleaned and stems trimmed
- 1-15 oz 425 g can Red Kidney Beans, or Black-eyed peas, or chick peas - drained, rinsed and dried
- 1 TB minced fresh basil
- 2 TB minced fresh parsley
- 3 scallions minced white and light green parts only
- Kosher Salt and freshly ground black pepper if needed
Make the vinaigrette
Add the grated fresh ginger, lemon zest (if using), lemon juice, and honey to a small bowl. Whisk until the honey is completely dissolved. Add the olive oil, a little at a time and whisk thoroughly between additions until emulsified. Taste and add salt and pepper if needed. Also, adjust flavor with additional ingredients if needed. Set aside.
Make the Green Bean Salad
Fill a large sauce pan or stock pot with water, and turn the stove to high heat. Bring the water to a boil. Meanwhile prepare an ice bath in a large bowl and fill part way with ice cubes and cold water. Set aside.
When the water comes to a brisk boil, add a pinch of Kosher salt, then add the prepared green and wax beans. Quickly blanch the beans, about one minute or when the water returns to an early boil. Drain the water and immediately add the beans to the ice bath. Swirl the beans once around in the ice water with your hands. Allow the beans to stay in the ice bath until they are just cool. Drain the beans from the ice bath and spread them out on a clean kitchen towel to dry.
Add the beans to a medium mixing bowl, then add the red kidney beans, minced scallions, and fresh herbs. Gently toss with your hands to mix. Give the reserved lemon ginger vinaigrette a good whisk to emulsify it again, and add about half of the dressing to the vegetables. Toss to mix, then taste to see if you want more dressing. Taste for seasoning and add a small amount of salt and pepper if needed.
This is delicious served either cold or warm, but like most salads it is best eaten very soon after it is made. Make ahead note: you can make the salad dressing ahead and store on the counter for a couple of hours. Prepare the beans no more than an hour ahead of time. Add rinsed and dried kidney beans and green beans to a bowl and cover. Store in the refrigerator until you are ready to mix them all together. It is best not to add the fresh herbs and scallions until you are ready to serve the salad. Assemble the dressing, herbs and vegetables, and mix together when you are ready to serve.
For a vegan meal, use your favorite liquid sweetener like agave. I am not as familiar with the level of sweetness agave or liquid cane sugar in the raw, so start with less, then taste and add more if needed. You can easily use a pinch or granulated sugar as well. Just make sure it is well mixed.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.