Rosemary Onion Green Beans Recipes

Steps:

• Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
• Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
• Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

Steps:

• Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.

Steps:

• Halve potatoes, unpeeled, and cut them into 1 inch wedges.
• In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
• Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
• Let cool in pan.
• In a blender, puree garlic, vinegar, rosemary and salt to taste.
• With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
• In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
• Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
• Refresh under cold water and pat dry.
• In a very large bowl, combine potatoes, onions, beans and olives.
• Add dressing and toss gently.
• Serve at room temperature.

Steps:

• Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.