Sautéed flying saucer squash, zephyr squash, peppers and long beans with Mexican marigold mint

Sautéed flying saucer squash, zephyr squash, peppers and long beans with Mexican marigold mint

Ingredients

  • 1 lb. chopped squash or ½ lb. peppers
  • 1 bunch long beans, chopped
  • 1-2 sprigs Mexican marigold mint, remove leaves and tear into smaller pieces

Instructions

  1. Heat olive oil in a frying pan over medium-high heat. Add squash or peppers and long beans. Add salt and pepper to taste. Sauté for 3-5 minutes until tender. Add Mexican marigold mint and sauté for another 1-2minutes. Serve warm.
  2. http://www.youtube.com/watch?v=v7EeCevVSeA
http://plant-it-forward.org/sauteed-flying-saucer-squash-zephyr-squash-peppers-and-long-beans-with-mexican-marigold-mint/

Glazed Long Beans

Glazed Long Beans

Ingredients

  • 1 pound long beans, washed and trimmed to 3" lengths
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • rosemary
  • 1/4 cup water
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce

Instructions

  1. Heat up your wok or skillet, add oil. When shimmering, add minced garlic and rosemary. Fry just for a few seconds until fragrant. Add your long beans, fry for 30 seconds, tossing the garlicky oil all over the beans.
  2. Add water, oyster sauce and soy sauce. Cover and let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.
http://plant-it-forward.org/glazed-long-beans/

Arugula and quinoa casserole

Arugula and quinoa casserole

Ingredients

  • ½ bag arugula
  • ½ head broccoli (cut into florets)
  • 2 containers squash blossoms
  • 10 each purple long beans (cut in ½ inch pieces)
  • 1 each small onion (thinly sliced)
  • ½ cup sharp cheddar cheese (grated small)
  • ¾ cup plain yogurt
  • 1½ cup parmesan cheese (finely grated)
  • 3 cups cooked quinoa
  • non stick spray or oil
  • sea salt and pepper

Instructions

  1. Blanch your broccoli and long beans in salted water until they are tender.
  2. At this point everything except ½ cup of Parmesan cheese can be mixed together in a bowl.
  3. Spray a glass or an enameled cast iron pan with non-stick spray. Pour your mixture into the pan.
  4. Sprinkle the remaining cheese on top.
  5. Bake at 350 degrees Fahrenheit for about 35 to 45 minutes.
http://plant-it-forward.org/arugula-and-quinoa-casserole/

Long bean salad

Long bean salad

Ingredients

  • 4 cups - blanched and shocked long beans (cut then measured)
  • 2 cups - cherry tomatoes (halved)
  • 1 cup - toasted pine nuts
  • 1 cup - parmesan cheese (shaved)
  • 2 cups - balsamic vinegar
  • 1 cup - sugar
  • 1 hand full - fresh basil stems

Instructions

  1. In a small sauce pot combine the vinegar, sugar and basil stems. Cook on medium heat for about 20 minutes. Cool it and it will be used to drizzle on top of your salad.Combine the cooked cooled cut beans,Tomatoes, pine nuts and cheese.Once plated, drizzle the balsamic syrup on top.
http://plant-it-forward.org/long-bean-salad/

Country style long beans

Country style long beans

Ingredients

  • 2 bunches long beans
  • 1/2 Lbs. - bacon
  • 1.5 cups - onions
  • 3 Tbs. - minced garlic
  • 1/4 cup - toasted almond slices or slivers
  • 1/4 cup - green onion tops

Instructions

  1. Begin with a large pot of salted water and bring it to a boil.
  2. Small dice your bacon and onions. Cook your bacon until it is crispy and reserve the
  3. bacon grease.Meanwhile, snip or cut the ends off the long beans. You can cut the beans into bite sized pieces but I find that cutting them after they are cooked to be best.
  4. Blanch the long beans whole for about 8 minutes, or until tender.
  5. Sauté your onions and garlic until they begin to caramelize. Add your long beans and crispy bacon. Toss with the fresh green onion tops and garnish with the toasted almonds slices.
http://plant-it-forward.org/country-style-long-beans/

Thai style long beans

Thai style long beans

Ingredients

  • 2 bunches of long beans
  • 1/4 cup - shallots or green onions
  • 1/4 cup - ginger
  • 2 Tbs - sesame oil
  • 4-5 Tbs - fish sauce
  • 5-6 Tbs - light soy sauce (I like
  • little soya brand the best. It’s
  • really tasty)
  • 2-3 Tbs - brown sugar
  • 2-3 Tbs - Thai chili sauce
  • 1/2 cup - roughly chopped basil
  • leaves (tightly packed)

Instructions

  1. Begin with a large pot of salted water and bring it to a boil.Meanwhile snip or cut the ends off the long beans. You can cut the beans into bite sized pieces but I find that cutting them after they are cooked to be best.
  2. Blanch the long beans whole for about 8 minutes, or until tender. "Shock" the beans in ice water for 2 minutes after they come out of your salted water. At this point you can cut them into bite sizes.
  3. While the beans are blanching, mince your shallots and ginger. Also measure your sauces and chop your basil. In a non-stick pan, preferably a 10 inch skillet, heat your sesame oil on medium high heat. As your oil begins to smoke sauté your shallots and ginger. Before they begin to brown, add your long beans (the beans should be completely dry at this point). Toss the remaining ingredients in the skillet, the basil should be added last.
  4. Feel free to adjust the flavors as you like! Some people may prefer more fish sauce, soy or maybe ginger. Have fun!
  5. *Toasted peanuts and cilantro would also go great with this side dish!
http://plant-it-forward.org/thai-style-long-beans/

Marinated Kale and Green Bean Salad

Marinated Kale and Green Bean Salad

Ingredients

  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • ½ tsp crushed red pepper flakes
  • 1 bunch Tuscano kale, center ribs and
  • stems removed, leaves cut into ½-inch
  • strips
  • kosher salt and freshly ground black
  • pepper
  • 1 bunch long beans
  • ¼ cup finely grated Parmesan

Instructions

  1. Combine the oil, lemon juice, honey, and red pepper flakes in a large bowl. Add the kale and toss to coat. Season to taste with salt and pepper. Cover and refrigerate for 1-2 hours or overnight, tossing occasionally.
  2. When ready to serve, cook beans in a large pot of boiling salted water until crisp-tender (about 4 minutes). Drain beans and transfer to a bowl of ice water to stop their cooking. Drain beans and blot with kitchen towels to dry. Chop beans into 3-4 in. pieces.Toss beans with kale mixture. Season with salt and pepper before topping with Parmesan
  3. http://honestcooking.com/marinated-kale-green-bean-salad/
http://plant-it-forward.org/marinated-kale-and-green-bean-salad/

Green Thai Curry

Green Thai Curry

Ingredients

  • 2 Tbsp. sesame oil
  • ½ large onion, chopped
  • 4 cloves garlic, chopped
  • 1-2 large bell peppers,
  • chopped
  • 1 large eggplant (optional),
  • cubed
  • 1 lb. okra, coarsely chopped
  • 1 14 oz. can coconut milk,
  • regular or light
  • 2-3 Tbsp. Thai green curry
  • paste
  • 1 Tbsp. fish sauce
  • 2 Tbsp. soy sauce
  • 1 lb. shrimp or chicken
  • ½ bunch long beans, chopped
  • 1 handful Fresh basil, torn
  • Greens (spinach, Malabar
  • spinach, arugula, sweet
  • potato greens, etc.)

Instructions

  1. In a large wok, heat sesame oil over medium-low heat. Add chopped onion and sauté until translucent, about 5 minutes. Add chopped garlic and peppers and sauté for another 3 minutes. Add cubed eggplant and cook for 10 minutes or until tender. Add the chopped okra and cover the wok for a few minutes to let okra steam. Add the can of coconut milk, curry paste, fish sauce, and soy sauce and stir well to combine. Wait until heated through and add the shrimp, long beans, basil, and any greens. Cook for about 5 minutes or until shrimp are cooked and greens are wilted. Serve hot over rice.
  2. *If using chicken, add the chicken before the eggplant and sauté for 5 minutes before adding the eggplant. *Try this recipe using the different Farm Share vegetables. *Begin with 1 Tbsp. green curry paste and then add to taste.
http://plant-it-forward.org/green-thai-curry/

Green Chile Enchiladas with Squash, Tomatoes, and Long Beans

Green Chile Enchiladas with Squash, Tomatoes, and Long Beans

Ingredients

  • Olive oil
  • 1 flying saucer squash, finely diced
  • 1 large shallot, thinly sliced
  • 2 medium tomatoes, chopped
  • 1 bunch long beans
  • 16 ounces tomatillo or green chili salsa
  • 8 ounces crème fraiche
  • 5-6 flour tortillas
  • ½ cup water

Instructions

  1. Preheat the oven to 350 degrees F. Heat two tablespoons olive oil in a large skillet over a high flame.
  2. Sauté the squash, long beans, and shallot until tender and beginning to brown, about 10 minutes. Add the tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more. Set filling aside to cool slightly.
  3. Meanwhile, combine the salsa, crème fraiche, and ½ cup water in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor). Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
  4. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas.
  5. Bake in the oven for 20-30 minutes.
  6. Serve warm alongside a simple salad.
  7. Original recipe uses different veggies, yogurt, cheese, and corn tortillas:
  8. http://feedmephoebe.com/2013/06/meatless-monday-green-chile-enchiladas-with-summer-squash-cherry-tomatoes-and-spinach/#sthash.hz8LZ8on.dpuf

Notes

Original recipe uses different veggies, yogurt, cheese, and corn tortillas: http://feedmephoebe.com/2013/06/meatless-monday-green-chile-enchiladas-with-summer-squash-cherry-tomatoes-and-spinach/#sthash.hz8LZ8on.dpuf

http://plant-it-forward.org/green-chile-enchiladas-with-squash-tomatoes-and-long-beans/

Bean salad

Bean Salad

Ingredients

  • 1 pound / 16 oz. yellow runner beans
  • 1 Serrano chili, stemmed and seeded
  • 5 green onions, green parts trimmed & reserved
  • a big handful of cilantro
  • 1 clove garlic, peeled and smashed
  • 3/4 teaspoon fine grain sea salt
  • 1 Tablespoon sunflower oil
  • 1 cup coconut milk, well mixed
  • 1- 2 Tablespoons freshly squeezed lemon juice, or to taste
  • 2 big handfuls / 1/2 cup toasted pepitas (pumpkin seeds)

Instructions

  1. Cut the beans into 1-inch segments.
  2. Cook in a pot of well-salted water for 1-2 minutes, drain, and run under cold water to stop cooking. Drain, and shake off as much water as possible. Set aside.
  3. To make the dressing, pulse the chili, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor.
  4. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.
  5. Place the beans in a large bowl with most of the pepitas.
  6. Toss well with a generous amount of the dressing (you'll have plenty of leftover), and, this is a salad that benefits from over-dressing versus under.
  7. Serve in a bowl or platter topped with the remaining pepitas.

Notes

You can use green beans, yellow beans, jumbo beans, bush beans, long beans, etc.

http://www.101cookbooks.com/archives/yellow-bean-salad-recipe.html

http://plant-it-forward.org/bean-salad/