Green Beans

• 1 pound green beans, ends trimmed
• 2 tsp minced garlic
• 1 TBLS olive oil
• 2 cups chopped tomatoes, any kind
• 8-10 black olives, chopped
• Salt, pepper + chopped basil, to taste

Heat oil on medium in skillet. Add garlic, stir for a few seconds. Then add beans. Stir to coat, about 1 min. Add tomatoes and black olives. Cover and simmer until beans are desired tenderness, 20+ min. Season to taste with salt, pepper, basil. Serve hot.

• 1 pound green beans, ends snapped
• 2 TBLS olive oil
• 2 TBLS vinegar of choice (red or white wine, cider etc.)
• 1 TBLS parsley, minced (or other fresh herb)
• 1-2 TBLS scallion or onion, minced
• 1 large cucumber, peeled and chopped
• Salt and pepper to taste

Steam beans until just tender. Drain well. Chop into 1” bites. Toss with oil, vinegar, parsley, scallion, salt and pepper. Chill. Add cucumber and serve.

• green beans, snapped and cut into 2" lengths
• cooking oil
• garlic, minced to taste
• onion, slivered
• salt to taste
• 2 Tablespoons water or more if needed
• 2 Tablespoons oyster sauce, soy sauce, or fish sauce (optional)

• 1 lb. green beans, ends removed
• 4 TBSP olive oil, divided
• Salt to taste
• 3-6 cloves garlic, thinly sliced
• ¼ tsp crushed red pepper flakes, or to taste

• ¾ pound green beans, snapped and cut into 2” long pieces
• 2 TBLS onion, slivered
• 1.5 cups cherry tomatoes, halved or regular tomatoes, chopped
• Large handful basil, finely sliced

Steam green beans until tender crisp. Cool in ice water and drain. Combine above ingredients in bowl and pour over the following dressing, whisked together:

• 3 TBLS olive oil
• 2 TBLS lemon juice
• 1-2 tsp. minced garlic
• ½ tsp dried oregano
• salt and pepper to taste

Basic Green Bean preparation:  Bring a large pot of salted (1 TSP) water to a boil. Add 1 pound green beans and simmer until desired tenderness, 4-8 minutes. Drain well. Proceed with your desired flavoring style. Serve hot or at room temperature.

South Indian-Style Green Beans: heat 1-2 TBLS oil in skillet, add below spices for 10 seconds, add cooked beans, stir to coat, and serve.

• ½ TSP each cumin seeds, mustard seeds, sesame seeds
• cayenne pepper to taste

• Cooking oil
• 1 garlic scape, minced (or 1 clove garlic)
• 1 TBSP fresh ginger root, peeled and minced
• ½ pound green beans, cut into 2” pieces
• 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
• 1-3 summer squash, cut into 2” x ½” x ½” sticks
• Salt to taste
• 2-3 TSP lime or lemon rind, grated
• Curry powder or paste to taste
• 1 cup+ coconut milk
• 1-2 TBLS cilantro, chopped (optional)

• green beans (or wax beans), tops snapped and enough to fill a pint jar standing up
• 3/4 cup water
• 1/4 cup cider vinegar
• 2 teaspoons salt 
• 1-2 teaspoons honey, or to taste
• 1 sprig fresh dill (or 1/2 teaspoon dried dillweed, divided)
• 2 small cloves garlic (peeled), or to taste
• 1/2 teaspoon whole mustard seeds

1-2 TBLS butter or cooking oil
Beans, trimmed and cut into 1” pieces
1 small onion, thinly sliced
1 clove garlic, minced
parmesan cheese and salt to taste

Sauté beans and onion in butter or oil until desired tenderness.  Add garlic and sauté another minute.  Serve hot on plates and top with parmesan cheese and salt to taste.

This is an approximation of the salad that was served at the 2016 Cooperators of the Year event at the farm.  Thanks Joanna and PCSWCD for making such great food!

¾ lb. Green beans, ends snapped and chopped
¼ cup onion, minced
1 cup carrots, grated
Fresh or dried herb (she used basil), optional
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste