Summer Green Beans Recipes

Steps:

• Spread the pine nuts in a dry, heavy skillet.
• Toast over medium heat, shaking the pan, until golden, about 5 minutes.
• Bring a large pot of salted water to the boil.
• Add the beans and cook over medium-high heat until tender, about 8 minutes.
• Drain and refresh under cold water; drain.
• In a medium pan, heat 2 tblsps of the oil.
• Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
• Add the vinegar and reduce by half, 1 to 2 minutes.
• Scrape the contents of the pan into a large bowl.
• Whisk in the mustard and the remaining 4 tblsps of olive oil.
• Add the green beans, scallions, dill and lemon zest and toss.
• Season with salt and pepper.
• The salad can be made up to 3 hours ahead.
• Keep covered at room temperature.
• Sprinkle with toasted pine nuts and serve.

Steps:

• Sauté onions in olive oil until soft and slightly browned.
• Add garlic and cook for 1 additional minute.
• Add mushrooms and cook till tender.
• Add wine and vegetable broth and bring to boil.
• Add green beans and simmer till tender (If still soupy, it's okay. Serve with slotted spoon! Most of the liquid should be gone).
• Add parsley and cover pot for 2 minutes. Mix and serve as a side dish!