egrees C).
Toss green bean pieces and 1 tablespoon olive oil in
Melt butter in a medium saucepan and add the green beans and garlic cooking for 2-3 minutes over medium heat,stirring frequently.
Stir in the stock and season with salt and pepper;bring to a boil.
Lower heat and simmer,uncovered,for 10-15 minutes until beans are tender.
Pour soup into a food processor and process until smooth.
Return to pan and reheat slowly.
Stir in Parmesan cheese and cream and sprinkle with parsley.
Blanch the green beans and pearl onions by placing them
BEAN-BARLEY SOUP
Blanch green beans and asparagus in boiling salted water for 3 mins, or until tender. Cut off asparagus tips and reserve. Shave asparagus with a vegetable peeler into thin strips. Arrange on a serving platter with remaining vegetables. Sprinkle with parsley.
Whisk together 1/2 tsp orange zest, 2 tbsp orange juice, 1/4 tsp lime zest, 1 tbsp lime juice, raspberry vinegar, olive oil, honey and garlic. Season. Serve with salad.
Heat 2 tbsp oil in a wok over high heat. Working in batches, stir-fry lamb for 2 mins, until browned. Set aside. Add remaining oil and stir-fry green beans, peppers and garlic for 6 mins, until browned and just tender. Return lamb to wok along with oyster sauce and mint.
Serve on a bed of steamed rice.
Steam the green beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.
Cook green beans and garlic powder together.
Bring to a boil; reduce heat to medium and cook 10 to 15 minutes.
coriander, chili powder, garlic, lemon juice and zest and 1 tbsp olive oil
eat; add in onion, green pepper, and garlic; saute about 5 minutes,
br>Add the lamb, onion and garlic and saute until lamb is browned
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
o a boil; add green beans and cook until slightly tender,
he ingredients in a bowl and mix with hands to combine
Combine lamb, chili and garlic paste, black bean sauce, soy sauce and sesame oil in a medium bowl and toss to coat. Set aside, covered, to marinate for 1 hour. Thread lamb and onion onto 8 bamboo skewers.
Preheat grill. Grill kebabs until browned and cooked to your liking.
Serve kebabs sprinkled with toasted sesame seeds.
tatoes into a large pot and cover with salted water. Bring
Preheat oven 350 degrees Fahrenheit.
In a medium bowl, combine green beans, cream of chicken soup, milk, cheddar cheese, salt, pepper, garlic power, and onion powder to taste.
In a three quart baking dish, or an 8 x 8 baking dish, sprinkle 1/3 of stuffing mix.
Top with half of green bean mix.
Layer with 1/3 of stuffing mix.
Top with remaining green bean mix.
Combine melted butter and remaining stuffing mix; layer top of the casserole.
Bake casserole for 30 minutes; you may have to adjust baking time for an 8 x 8 pan.
or the mashed potatoes, place garlic cloves on a piece of
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.