Greenbeanswithyogurtanddill Recipes

Steps:

• Yogurt-Dill Dip: Pulse 1 garlic clove, 1/4 cup each roughly chopped mint, dill and parsley, 1 chopped scallion and 1 chopped anchovy in a food processor. Add 2 cups plain Greek yogurt and puree until smooth.
• Serve with:
• Broccolini: Trim, then cook in salted boiling water, 3 to 4 minutes; drain and cool in ice water, then drain again. Season with salt.
• Spiced Pepitas: Toss 1 1/2 cups pepitas (hulled pumpkin seeds) with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne and 3/4 teaspoon coarse salt on a baking sheet. Roast at 400 degrees F until golden, about 5 minutes.
• Persian Cucumbers
• Little Gem Lettuce
• Brussels Sprouts: Trim and cut in half; toss with olive oil, season with salt and roast at 400 degrees F, 20 minutes.
• Haricots Verts: Trim, then cook in salted boiling water, 4 minutes; drain and cool in ice water, then drain again. Season with salt.

Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Steps:

• Whisk vinaigrette and yogurt in a large bowl. Add greens, dill, and sesame seeds and toss to coat; season salad with salt and pepper.

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

Steps:

• Heat oil in a large skillet over medium heat.
• Add the onion and salt and pepper and cook until the onion starts to wilt, about 5 minutes.
• Add the green beans and half the dill and 1 cup of water.
• Lower heat to simmer and cover and cook till tender, about 20-25 minutes.
• Uncover and raise heat so excess liquid evaporates.
• Add lemon juice, stir.
• Taste and adjust seasoning.
• Remove from heat and stir in yogurt.
• Garnish with the reaining dill.

Steps:

• Place fresh green beans in a saucepan with vegetable broth and dill.
• Cover; bring to a boil.
• Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter, adding salt & freshly ground black pepper to taste.
• Serve and enjoy!

Steps:

• In a steamer set over boiling water steam the beans, covered, for 6 to 8 minutes, or until they are just tender. While the beans are steaming, in a blender blend together the vinegar, the oil, the dill seeds, the chopped dill, and salt and pepper to taste. Transfer the beans to a serving bowl and toss them with the dressing.

Steps:

• Cook beans for 7 minutes in boiling water or until tender crisp.
• Drain; rinse with cold water.
• Toss beans with dressing, cheese, onion and dill in large bowl.
• Serve immediately or refrigerate for several hours.

Steps:

• Place frozen green beans in saucepan with boiling water, bouillon cube, and dill.
• Cover; bring to a boil.
• Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter and serve.

Steps:

• Heat a large pot of water to boiling.
• Add the green beans and cook until crisp-tender.
• Drain immediately, then immerse in a large bowl of ice water to prevent further cooking and to retain the bright green color.
• Meanwhile, make the sauce: place the scallions, dill, parsley, walnuts, and lemon juice in a blender or food processor fitted with the steel blade; process until smooth.
• With the machine running, pour the olive oil in a t hin, steady stream through the feed tube to make a thick green sauce. Add salt and pepper to taste. Drain the beans and dry wit h a towel.
• Toss the beans with the dressing.
• Serve slightly chilled or at room temperature.

Steps:

• Cook beans in boiling water 7 min. or until crisp-tender. Drain; rinse with cold water.
• Place in large bowl. Add remaining ingredients; toss to coat.

Steps:

• Cook beans in a saucepan of boiling, salted water until crisp-tender; drain and keep warm.
• Combine shallots, mustard, vinegar, olive oil and lemon juice in a small saucepan. Add salt and pepper to taste and whisk together.
• Heat mixture, then pour over the beans; toss to coat.
• Sprinkle with the dill and serve immediately.

Steps:

• Cook green beans in boiling water for 7 minutes or until tender-crisp. Drain; rinse with cold water.
• Toss beans with dressing, cheese, onion and dill in large bowl.
• Serve immediately or refrigerate for several hours or until chilled.

Steps:

• Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.
• Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and 1 tablespoon lemon zest.
• DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 inches of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
• Meanwhile, in a small bowl, combine the vinegar, soy sauce, dill and sesame seeds if desired. Transfer beans to a serving bowl. Add vinegar mixture and toss to coat. Serve immediately.