Most of us have a difficult relationship with side dishes. We get bored. Same rotation of sides every weeknight, just when we need a boost, we're bored instead. So, I made a vow to try new side dishes a couple of times a month to add to my side dish repertoire. Both of these recipes feature green beans. There are still some green beans at the farmer's market, depending on your location. But, any fresh beans at the grocery store works just fine.
I remembered an Irish dish my sister-in-law shared with us. It was comforting and simple to make and flexible enough to match with any protein. She cooked her grandmother's green beans and potatoes for us, and I fell in love with the combination. Of course, I had to remake the dish with an Italian spin on it and came up with the Italian Green Beans and Potatoes recipe below.
And, in the spirit of celebrating the last of the farmer's market green beans, I created a side with green beans, tomatoes and goat cheese. We have a wonderful local farm that sells fresh goat cheese at our market, so it's fun to try the flavored varieties with this recipe, especially the sun-dried tomato and basil combination. Delicious!
Italian Green Beans & Potatoes
ITALIAN GREEN BEANS & POTATOES
Serves 2
1/2 lb. fresh green beans
6 small new potatoes, cut into 1/8ths
1 tsp salt
1/2 tsp each dried parsley and basil
1-1/2 Tbsp butter
1 Tbsp chopped fresh basil
salt & pepper to taste
1. Cut beans on the diagonal into bite-size pieces. Place beans and potatoes in saucepan and add enough water to cover. Add 1 tsp. salt and heat to boiling. Then reduce heat to medium-high and cook until just tender, about 8-10 minutes.
2. Drain water from beans, and return pan to heat. Add butter, fresh basil, salt and pepper. Toss to coat. Serve while warm. Top each serving with grated Parmesan, if you like.
Green Beans with Tomatoes & Almonds
GREEN BEANS WITH TOMATOES & ALMONDS
Serves 2
1/2 lb fresh green beans
2 Tbsp butter
1 garlic clove, minced
2 oz fresh goat cheese
salt & pepper to taste
1/4 tsp Spanish paprika
2 Tbsp sliced almonds, toasted
2/3 cup halved cherry tomatoes
1. Blanch green beans in saucepan of boiling water until tender but still crisp, 3-4 minutes. Drain off hot water and rinse under cold water, drain again. Pat green beans dry and slice on the diagonal into bite-size pieces.
2. In saucepan, melt the butter. Add green beans and cherry tomatoes and stir gently until heated through over medium heat, about 4 minutes. Add garlic and heat 1 minute more over low heat. Season with salt, pepper and paprika.
3. In serving bowl, top the green beans with almonds and crumbled goat cheese. Serve while warm.