Green beans three ways

I have a kind of love/hate relationship with green bean casserole. I love it because it was one of Kathy’s favorite Thanksgiving sides and she normally made it for our gathering. So nice memories there, but I don’t love it. But I’ll eat it.

I do purely love green beans though. I thought I would find some different ways to serve them besides the ubiquitous green bean casserole. So if you have mixed feelings about the casserole you might enjoy some of these.

Green Beans with Bleu Cheese

4 tsp half-and-half cream

1 tbsp white wine vinegar

1 tbsp crumbled blue cheese

1-1/2 tsp grated Parmesan cheese

1/4 tsp dried oregano

1/8 tsp salt

1/8 tsp pepper

Pinch sugar

2 tbsp olive oil

1 pound fresh green beans, trimmed

4 bacon strips, cooked and crumbled

Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside.

Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.

—kwc—

This one you can stick in the oven while the turkey is resting.

Garlic Green Beans with Parmesan

1 pound green beans, washed

2 tbsp olive oil 1 tsp salt

1 tsp salt 3/4 tsp freshly-ground

3/4 tsp freshly-ground black pepper

1 tbsp finely-chopped garlic (6 cloves garlic) 2 tablespoons fresh

2 tablespoons freshchopped parsley

1/4 cup Parmesan cheese

Preheat the oven to 425. Lightly spray a baking sheet or tray with cooking oil spray.

Arrange the green beans in one layer on baking sheet. Drizzle with oil and season with salt, pepper, garlic and Parmesan. Toss beans to evenly coat.

Roast in the oven for 20-25 minutes, tossing halfway through cooking time, until fork tender.

Remove from oven, season with extra salt and pepper to taste. Sprinkle over with parsley and serve.

—kwc—

Green Beans Almandine

2 tbsp butter, sliced into several pieces

1/2 cup sliced almonds

1/4 cup thinly sliced shallot 1 pound haricots verts

1 pound haricots verts or slender green beans, trimmed

2 tsp lemon juice

1 tbsp plus 1/2 cup water, divided

1/2 tsp salt, to taste Freshly-ground black

Freshly-ground black pepper, to taste

In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes.

Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.

Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stove top, and add the green beans, 1/2 cup water and 1/2 teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.

Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.

Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste.