Ingredients

• 1 8oz package Rice Vermicelli Noodles
• 2 Carrots
• 3 Radishes, assorted varieties and trimmed
• 1 cup Confetti Tomatoes
• 4 Mini Bell Peppers (any color will do)
• ½ cup Snow Peas, trimmed
• ½ cup Green Beans, trimmed and cut into 1 inch pieces
• ½ cup Purple Green Beans, trimmed and cut into 1 inch pieces
For the Miso Ginger Dressing:
• ¼ cup Purple Basil Leaves
• ¼ cup Mint Leaves
• 1 bunch Parsley Leaves
• ½ cup Raw Peanuts
• 2 Chiles, seeded and deveined
• 3 tbsp Ginger, grated
• 3 Garlic Cloves
• 3 tbsp Miso Paste
• Juice of 1 Lemon
• 1 cup Olive Oil
• Salt and Pepper

Instructions

For the Noodles:
1. In a large stock pot, fill it about ¾ of the way with water and bring to a rolling boil. Season with a generous pinch of salt. Take the noodles out of the package and place in the boiling water. Immediately shut off the heat and allow to soak for about 10 minutes. Drain well in a colander and place in a mixing bowl. Add about ½ of the miso ginger dressing and toss to coat. Allow to cool in the dressing.
2. Have three bowls of ice water handy.
3. Peel the carrots with a peeler and shave them into long strands using the peeler. Place into the first bowl of ice water to allow to crispen up. Using a mandolin, thinly shave the radishes and add to the first bowl of ice water. Reserve.
4. Slice the bell peppers into thin rounds and set aside.
5. Pick off any stems from the tomatoes and cut in half if needed. If they are really small, you can leave them whole. Rinse under cold water and pat dry. Reserve.
6. Bring another pot of water to a boil and add a generous pinch of salt.
7. Add the snow peas to the water and blanch for 30 seconds and immediately shock into the second bowl of ice water. After it chills, take it out and pat dry. Cut into thin strips and reserve.
8. Repeat blanching each of the beans in the same water, cooking for 30 seconds and shocking them. Allow to cool completely. Take out and pat dry.
For the Miso Ginger Dressing:
9. Combine all the herb leaves into a small bowl and set aside.
10. In a dry saute pan over medium heat, lightly toast the peanuts until browned. Reserve and set aside.
11. In a blender, place the chiles, ginger, garlic cloves, miso paste, lemon juice and 2/3 of the reserved toasted peanuts. Blend to a rough paste. Add the herbs and about ¼ cup of the olive oil to the paste. Blend until it starts to be smooth. Gradually drizzle in the remaining olive oil to form a dressing. Season with salt and pepper and set aside.
For Assembly:
12. Take the noodles out of the bowl and arrange on a pile on a platter.
13. Combine all the vegetables in the bowl and gently toss with half of the remaining dressing. Season with salt and pepper. Sprinkle evenly over the noodles.
14. Garnish with the remaining 1/3 of the toasted peanuts and drizzle any remaining dressing you may have.
15. Enjoy!

Notes

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

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.

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.

Notes

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.

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.

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!

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/

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.

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