Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain water and leave potatoes in the warm pot to remove excess water.
Heat olive oil in a large nonstick frying pan over medium-high heat. Saute haricots verts, seasoning with salt, until bright green but still crunchy to the bite, about 5 minutes.
Add potatoes and pesto to the green beans. Stir to mix and heat throughout. Remove from heat and serve immediately.
about 35 minutes.
Cook haricots verts in large saucepan of boiling
In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.
nto serving dish. Note that haricots verts will cook faster than regular
eep warm.
Make the haricots verts: in a big saucepan of
o boiling. Add snow peas, haricots verts, and asparagus. Return to boiling
Heat a large wok or frying pan over high head for 4 minutes so that pan becomes very hot.
Add oil and heat for 30 seconds.
Add haricots verts and stir-fry for 3-4 minutes.
Add sesame seeds and crushed red pepper then stir-fry for another minute.
Add whichever sauce you chose and stir-fry for 30 more seconds.
Season to taste with salt and black pepper if necessary.
Place the oil and margarine in a skillet over medium-low heat (low heat on a gas range) until melted.
Add the haricots verts, stir, and cover for 3 minutes. Add the sliced garlic, stir, and saute for 3 more minutes. Add the remaining ingredients, stir, and saute for the final 3 minutes.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add shallots and prosciutto; cook until prosciutto begins to crisp, 3 to 4 minutes. Remove mixture to a plate and set aside.
Add remaining butter to the skillet and add haricots verts. Saute for 1 to 2 minutes, then add water and cover. Let green beans steam until most of the water is absorbed, about 4 minutes. Season with salt.
Remove green beans to a nice serving dish; top with the shallots and prosciutto.
and set aside. Add the haricots verts to the boiling water, and
Trim the ends of the haricots verts, if desired.
Bring a
nd cook 8 minutes. Add haricots verts to pan and cook for
o a boil. Cook the haricots verts and zucchini for about 2
ucchini into matchstick shapes. Cut haricots verts or green beans into 2
Slice off the top and bottom of each tomato; remove the pulp with a spoon to create hollow cylinders, set aside.
Trim the stem ends of the green beans.
Steam the beans in a saucepan for 3-5 minutes or just until tender; do not overcook!
Place 12 green beans, or as many as will fit, in each tomato; arrange the tomatoes on a serving dish.
Combine the olive oil, vinegar, mustard, salt, and pepper in a bowl or blender container; whisk or process until smooth.
Drizzle 1 tablespoon of the vinaigrette over each tomato.
Put the butter in a small saute pan set over low heat.
Add the garlic and shallots.
Saute for 2-3 min, until just softened.
Remove from the heat and set aside.
Fill a medium pot with water and bring it to a boil.
Add a Tbs of kosher salt.
Drop in the beans.
Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
Taste frequently during cooking so that they are not overcooked.
Drain and transfer to a serving dish.
Add the shallot butter and ...
In a large skillet, heat the olive oil and sautee the shallots and green beans.
Season with salt and pepper.
Shake the pan occasionally so the beans do not burn.
When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
Serve!
Cook the green beans in a small amount of boiling water in a saucepan for 3-4 minutes, until tender-crisp. Drain.
Fry the bacon in a skillet until crisp. Remove the bacon with a slotted spoon to a paper towel to drain. Add the beans to the bacon drippings and cook over medium heat for 2 minutes. Add the blue cheese and heat until the cheese melts. Stir in the bacon and pecans and season to taste with salt and pepper.
ry.
Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives
scrub the potatoes clean and trim away any rough spots.
cut in half potatoes that are larger than a walnut.
Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.< ...