Ritas Garden Green Beans Parmesan Recipes

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
• Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Steps:

• Wash and french green beans, place in a microwave safe dish.
• Sprinkle salt, pepper and parmesan over.
• Dot with butter.
• Microwave for 3 to 5 minutes depending on how soft you like them, serve immediatetly.

Steps:

• Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using a grill, arrange green beans in a grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using a grill pan, cook green beans directly on pan, tossing occasionally, until lightly charred, about 10 minutes.
• Meanwhile, using an electric mixer on medium-high speed, whip ricotta, 3 Tbsp. oil, and 3/4 tsp. salt in a large bowl until smooth and fluffy, about 2 minutes.
• Spread whipped ricotta on a serving platter and arrange charred green beans over. Drizzle with oil and sprinkle with lemon zest; season with salt and pepper. Serve with lemon wedges alongside.

Steps:

• Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.
• In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
• Pour vinaigrette over bean mixture and toss well.

Steps:

• Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
• Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.