This  green bean salad is a great way to perk up frozen green beans.

 

 

Frozen green beans are what they are. Fresh is better but if frozen is what you have use them.

 

 

So there were only about 4 leaves of cilantro out in the garden. it looks like this salad will be more parsley flavored.

 

 

 

 

Chop up Tomato, feta, parsley/cilantro, and onion.

 

 

In a bowl or something

 

 

Add green beans,

 

 

onions,

 

 

parsley, feta,

 

 

vinegar, and olive oil.

 

 

Toss together.

 

 

Serve right away or make ahead.

 

Ingredients

• 12oz. frozen or fresh green beans
• a couple of red onion slices, chopped
• 1 tomato, chopped
• 3 tablespoons parsley or cilantro, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons red vinegar
• 5 tablespoons olive oil
• pepper to taste

 

boil green beans until crisp tender.
Toss beans with vinegar, olive oil, tomatoes, parsley, onions, and feta.

 

This Blueberry Broccoli and Bean smoothie was inspired by Hannah’s 4 B smoothie.  I didn’t have any bananas so this is just a 3 B smoothie.

 

 

 

Here’s what I started with plus the things I forgot to remember to get together for the group photo. But this is most of it.

 

 

I only put 3 pieces of broccoli in, I was scared.

 

 

Next I tossed in a few frozen green beans,

 

 

and Some honey.

 

 

I used maybe a third of a piece of tofu

 

 

 

 

A spoon of orange juice concentrate,

 

 

some flaxmeal but not too much ‘cause that stuff isn’t real tasty in large quantities.

 

 

Half a container of blueberries and blended until it was pretty smooth. Then stopped to taste test added ice and blended again until no broccoli chunks remained. 

 

 

 

Serve immediately.

 

3B Smoothie

ingredients

• 3 or 4 broccoli florets
• 1/2 cup frozen green beans
• about a 1/2 cup tofu
• 1 tablespoon orange juice concentrate
• big spoon of honey
• 1 teaspoon flaxmeal
• 1 cup blueberries
• 1-2 cups ice cubes

Place all ingredients in blender reserving most of the ice cubes and blend. Once relatively smooth add more ice and blend until you like it.

Serve immediately. Or make ahead and ignore the discoloration of the broccoli

Gingered green beans with garlic. The first time I had gingered green beans was at a Thanksgiving get-together, Kate and Rich brought them. Actually they cooked them right on the spot. I really don’t know what they put in them, I just know they they were second only to Shamus’ guacamole but that’s another story.

So in honor of those beans, today I make gingered green beans with garlic!

 

  About an inch of fresh ginger cut into match sticks.  

 

I like to trip the tops off my beans.

 

Cook them until they’re bright green, have a little crunch left but are no longer raw.

 

Fill a bowl with cold water

 

And dump the beans in to promptly stop the cooking.

 

Dry on a towel.

 

In a pan with some olive oil

 

cook the ginger and garlic.

 

Then toss in the beans. They should be fairly dry by now. I certainly am not about to individually dry each one.

 

Stir fry for a couple of minutes or so depending on how much crunch you like in your beans.

 

And serve warm or make ahead and reheat later.

 

Gingered green beans with garlic

 

• About a 1/2 pound of green beans
• 1 1” piece of fresh ginger cut into match sticks
• 2 cloves of garlic sliced
• olive oil for cooking

Cook beans until bright green and still have some crunch. Remove from pan  and cool in bowl of cold water to stop the cooking promptly. Dry on a towel.

Cook ginger and garlic in olive oil until lightly brown. Toss in beans and stir fry a few minutes or so.

Serve warm or make ahead.