Apricotglazedgreenbeans Recipes

Steps:

• Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender., In a microwave-safe bowl, combine the preserves, butter and salt. Cook, uncovered, on high for 30 seconds or until butter is melted; stir until smooth. , Transfer beans to a serving bowl; add apricot mixture and toss to coat.

Steps:

• Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.

Steps:

• Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min.
• Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.

Steps:

• Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
• Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8-12 minutes.
• Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

Steps:

• In a saucepan over high heat, bring 2 inches of water to a boil. Add the green beans and carrot ribbons. Cover the saucepan and cook 5 minutes, or until the veggies are crisp-tender; drain.
• Meanwhile, in microwave on high power, heat the apricot preserves 30 seconds or until it becomes liquid. Place the green beans and carrots in serving bowl; toss with apricot preserves, salt, and cayenne pepper to coat.

Steps:

• In a microwave safe bowl, add green beans and 1 tablespoon water. Cover with plastic wrap and cook on high setting for 6 to 8 minutes or until crisp-tender.
• While green beans are cooking; in a large frying pan, heat the butter, oil, sliced garlic, and chopped bacon gently over medium heat. NOTE: Do not let garlic burn - a light golden brown is as dark as garlic should get.
• Drain any liquid from the green beans and add to frying pan. Toss to coat beans and season with salt and pepper.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
• Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Steps:

• Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
• Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
• Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.

Steps:

• Place beans and broth in a large saucepan. Bring to a boil. Cook, covered, until beans are crisp-tender, 4-7 minutes; drain., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings in pan., Add apricots to drippings; cook and stir over medium heat until softened. Add vinegar, salt, garlic powder, pepper and beans; cook and stir until beans are coated, 2-3 minutes longer. Sprinkle with bacon.

Steps:

• Trim beans and break into 1 inch lengths, wash.
• In medium saucepan bring water and garlic to a boil.
• Add green beans, reduce heat to low, cover and simmer for 10 to 15 minutes or until beans are crisp tender.
• If any water remains at end of cooking, drain and return beans to pan.
• Turn up heat to medium add remaining ingredients and heat to boiling, stirring occasionally.
• Serve immediately.