Green Beans Cool White Cheese And Hot Radishes Recipes

Steps:

• In a large skillet, heat butter over medium-high heat. Add beans; cook and stir 3-4 minutes or until crisp-tender., Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts.

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Steps:

• Bring a saucepan of water to the boil and cook the green beans for 4-5 mins until tender. Drain and toss with the radishes, drizzle over the oil and lemon juice and season with a little salt and black pepper.

Steps:

• In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
• In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
• Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
• Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.

Steps:

• The tiniest of fava beans have an affinity with young, snow-white goat cheeses. I like to use them in an early summer salad with Ticklemore, the cheese that Robin Congdon makes at his farm in Devon with milk from Sharpham Farm, the Buddhist retreat. Otherwise, I'll use whatever is suitably crumbly, milky, and mild. It is a salad that seems to gain much from being eaten outside, under the shade of an umbrella, when there is much new, pale green growth in the garden.
• For two of us I use a little over 4 ounces (125g) of podded beans, an equal weight of cheese, ten radishes, and three or four sprigs of parsley. I use the parsley leaves whole, adding them to the boiled and skinned beans, the cut radishes, and the thinly sliced cheese with just a splash of olive oil, the mildest I have. The coolness of the cheese, the heat of the radishes, and the buttery taste of the beans make a fresh, clean-tasting salad of utmost purity.
• The Italians, and especially the Florentines, who were known as "the bean eaters," have some noteworthy recipes for this mild bean. In the late 1980s I ate them lightly cooked and skinned in an arugula salad, then on the same trip, in a risotto with Gorgonzola. At home, I have also used the beans in risotto with goat cheeses the texture of fudge and with the saltier blues such as Beenleigh and the majestic Stichelton.

Steps:

• Bring 1/4 cup water just to a boil in a large saute pan over medium heat. Add the green beans and salt, cover and cook for 2 minutes. Uncover, raise the heat to high and cook until the water has evaporated, about 1 minute. Stir in 1 tablespoon of the butter and continue cooking until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat.
• Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk, garlic powder, dry mustard, black pepper and cayenne and cook, whisking continuously, until thickened, about 2 minutes. Stir in the cheddar cheese and cream cheese and heat until melted. Pour the cheese sauce over the green beans, or serve on the side.

Steps:

• Toss all ingredients in medium saucepan; cover.
• Cook on medium heat 1 to 2 minutes or until 2% Milk Singles are melted, stirring until beans are evenly coated with sauce.

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch casserole dish combine green beans, processed cheese and dill.
• Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.