Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
For the green olive salsa, combine all ingredients
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
ins, then slice thinly.
For the green pesto dressing, whisk all
nto large measuring cup. Cool for 5 mins.
Meanwhile, sprinkle
For the cake:
Preheat the
an-forced.
Cut the figs, from the top, into quarters
Combine the coconut milk and onion in a bowl; set aside.
Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins.
Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.
Heat oil in a large 4 quart pot over medium high heat.
Add bacon and cook until browning.
Add scallions, garlic and bay leaf until all is tender and cooked through.
Add salt, pepper and tomatoes and stir well, then add broth and water.
Bring to a simmer and cover partially for 35 minutes.
Taste to adjust seasoning if need be.
Enjoy!
o cool.
Add onions, green pepper and seafood to the
ow and cook polenta, stirring, for 5 mins.
Pour the
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Heat oil in saucepan.
Saute onions, celery, carrots, green pepper, garlic and mushrooms until onions are very soft.
COOKING THE GREEN BEANS:
ADD WATER IN
For the gazpacho, blend or process all ingredients until smooth. Strain through fine sieve into large bowl; discard solids. Season to taste. Cover; refrigerate 3 hours.
Just before serving, prepare avocado salsa by combining all ingredients in small bowl.
Serve bowls of gazpacho topped with salsa.
ater; cover. Cook, stirring occasionally, for 15 mins, or until cooker
For fresh green beans clean trim and cut.<
lastic wrap. Refrigerate, turning occasionally, for 2 hours to marinate.
For the basil vinaigrette - Place the
make a refrito or base for the broth by adding the