Haricots Jaunes Salad with Pecans and Blue Cheese

Haricots Jaunes Salad with Pecans and Blue Cheese

Ingredients

  • Kosher salt
  • 1/2 lb. yellow French filet beans, cut into 1/2-
  • inch pieces
  • 1 Tbs. Champagne vinegar
  • 1/4 tsp. Dijon mustard
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup pecans, toasted and coarsely chopped
  • cup dried cranberries
  • 1-1/4 oz. (1/4 cup) crumbled blue cheese,
  • preferably Danish
  • 2 handfuls of arugula

Instructions

  1. Bring a 4-quart pot of salted water to a boil. Boil the haricots jaunes until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)
  2. Whisk the vinegar, mustard, and a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the arugula, haricots jaunes, pecans, cranberries, and blue cheese and gently toss to combine. Lightly season with salt and pepper.
http://plant-it-forward.org/haricots-jaunes-salad-with-pecans-and-blue-cheese/

Parmesan-Roasted Green Beans

Parmesan-Roasted Green Beans

Ingredients

  • 1 pound thin green beans (haricots verts)
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup grated Parmigiano-Reggiano

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.
  3. Recipe courtesy Tyler Florence
  4. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/parmesan-roasted-green-beans-recipe.html?oc=linkback
http://plant-it-forward.org/parmesan-roasted-green-beans/

Haricots Verts

Haricots Verts

Ingredients

  • 12 ounces haricots verts, ends trimmed, or small thin green beans
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper

Instructions

  1. Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.
  2. Recipe courtesy Emeril Lagasse
  3. Read more at: http://www.foodnetwork.com/recipes/haricots-verts-recipe.html?oc=linkback
http://plant-it-forward.org/haricots-verts/