GREEN BEANS WITH WALNUT-PARSLEY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1/3 cup toasted walnuts, 1 1/4 cups parsley, 1 small smashed garlic clove, 2 teaspoons Worcestershire sauce and 1/2 teaspoon each grated lemon zest and kosher salt in a food processor. With the motor running, add 1/4 cup olive oil and process until coarsely blended. Cook 1 1/2 pounds green beans in boiling salted water until tender, 5 minutes. Drain and top with the walnut sauce.
- Per serving: Calories: 237; Total Fat: 19.5 grams; Saturated Fat: 2.5 grams; Protein: 5 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 289 milligrams
Nutrition Facts : Calories 237 calorie, Fat 19.5 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 289 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE
Provided by Food Network
Number Of Ingredients 19
Steps:
- Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
- Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
- Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
- Plate Presentation:
- Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
GREEN BEANS WITH PARSLEY AND GARLIC
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
- In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 4 g, Protein 2 g
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
LEMON & PARSLEY BUTTER BEANS
Give your meal a Mediterranean twist with this zesty, low-fat side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.
Nutrition Facts : Calories 134 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 1.29 milligram of sodium
CREAMY WHITE BEANS WITH HERB OIL
Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.
Provided by Colu Henry
Categories dinner, lunch, quick, weekday, weeknight, beans, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
- Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
- Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams
BROAD BEANS WITH PARSLEY, FETA & ALMONDS
A lovely green, summery starter to serve before a meaty main
Provided by Lulu Grimes
Categories Dinner, Lunch, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
- Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.
Nutrition Facts : Calories 306 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.69 milligram of sodium
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