Green Bean and Squash Recipes

Green Beans

Green Bean and Red Potato Salad with Lemon Vinaigrette Dressing
This recipe will serve 4.
This potato salad is a great way to use the fresh green bush and pole beans in our garden
Ingredients: 

1 lb. fresh Gordons Garden green beans, trimmed and snapped
4 cups cubed red potatoes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
2 tsp agave or honey
1 tsp dried thyme
1 tsp dried dill weed
1 tsp salt
1/2 tsp freshly ground black pepper
1 small red onion, chopped
4 cups baby spinach leaves
1 medium Gordon
s garden tomato, cut into wedges
Preparation:
Bring 4 quarts water to boil in a large pot.  Add green beans and reduce heat to medium.  Simmer, covered for 8 minutes or until beans are crisp-tender.  Remove beans with slotted spoon and ser aside (DO NOT throw water out)
Add potatoes to same pot of water and simmer, covered, over medium heat for about 15 minutes or until potatoes are tender.  Drain.
In a large bowl, whisk together vinegar, olive oil, lemon juice, honey, thyme, dill weed, sea salt and pepper.  Add green beans, potatoes and onion and toss to coat.  Cover and chill for up to 8 hours, tossing occasionally. 
To serve, arrange baby spinach on a serving platter and spoon green bean and potato mixture over top.  Garnish with tomato wedges.  

Easy Green Bean and Red Potato Salad Recipe
This recipe will serve 4

Ingredients:

1 pound Gordon
s garden green beans, cut to about 2 inches in length
6 or 8, small sized red potatoes
1 small red onion, diced
4 tablespoons of olive oil
2 tablespoons of red wine vinegar
½ teaspoon dried oregano, or 2 teaspoons chopped fresh oregano
salt and pepper to taste

Preparation:
Bring 4 quarts water to boil in a large pot.  Add green beans and reduce heat to medium.  Simmer, covered for 8 minutes or until beans are crisp-tender.  Remove beans with slotted spoon and set aside (DO NOT throw water out)

Add potatoes to same pot of water and simmer, covered, over medium heat for about 15 minutes or until potatoes are tender.  Drain. Remove peel, if desired and then cut the potatoes into small cubes.

In a large bowl, whisk together vinegar, olive oil, lemon juice, honey, thyme, dill weed, sea salt and pepper.  Add green beans, potatoes and onion and toss to coat.  Cover and chill for up to 8 hours, tossing occasionally. 




Green Beans with Almond slivers and Caramelized Shallots
This recipe will serve 4. 

Ingredients
  • 1/4 cup blanched slivered almonds
  • 1/2 tablespoons butter
  • 2 tablespoons EVOO
  • 5 small shallots, thinly sliced
  • 1 red bell pepper, chopped
  • 2 tablespoons white sugar
  • salt and pepper to taste
  • 1 1/2 pounds fresh Gordons Garden green beans, trimmed and snapped
Preparation
Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside. 

Heat butter and EVOO in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. 

Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes. 

Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds



Green Beans Tarragon
This recipe will serve 4.
Ingredients
  • 1 pound fresh Gordons Garden green beans, trimmed
  • 3 tablespoons and 1-3/4 teaspoons sliced green onions
  • 5/8 garlic clove, minced
  • 1-1/4 teaspoons olive or canola oil
  • 2 tablespoons and 2 teaspoons balsamic vinegar
  • 2-3/4 teaspoons sugar
  • 1 teaspoon minced fresh tarragon
  • 1/8 teaspoon salt
  • 2 tablespoons and 2 teaspoons sliced almonds, toasted
Preparation
  1. Place beans in a saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until tender. 
  2. Meanwhile, in a nonstick skillet, sauté onions and garlic in oil until onions are tender. 
  3. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.
 
Lemon Green beans with Walnuts
This recipe will serve 4.

Ingredients
  • 1/2 cup chopped walnuts
  • 1 pound Gordons Garden green beans, trimmed and cut into 2 inch pieces
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 lemon, juiced and zested
  • salt and pepper to taste
Preparation
Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes. 

Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green. 

Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately. 

SQUASH


Tomato and Zucchini Soup

Ingredients:

2 1/2 tablespoons olive oil
1 clove garlic, minced
1 medium zucchini, cubed
8 large tomatoes, cored
1 small Vidalia or sweet onion, chopped
1 tablespoon chopped fresh red Chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside. 

In a blender or food processor, puree the tomatoes, onion, and chili pepper, leaving a few small chunks. 

In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. 

Bring to a boil; reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes. 

Garnish w/ a dollop of FF sour cream and some fresh chopped basil.

JOANS GRILLED PATTY PAN SQUASH 
 
Pre-heat grill to 400°F.
Ingredients:

4 medium sized patty pan squash
olive oil with onion and garlic

Preparation:

Cut squash length wise and remove seeds. Wash thoroughly in cold water and pat dry.
Pour 1/4 cup EVOO into a cup and add 1 to 2 roasted garlic cloves and 1/4 tsp onion powder. 

You can add fresh chopped lemon balm, oregano, sweet marjoram, fresh basil, fresh lemon basil, red pepper flakes, salt and pepper, parsley or other spices to the oil if desired.

Brush squash on one side with olive oil mixture and place cut side down on grill.
Cover for 6 to 10 minutes then brush tops of squash with olive oil, turn over and cover again.

Repeat this process until squash is golden brown on both sides.

Serve hot with cur side up.  






Stuffed Patty Pan SQUASH 

Ingredients:

3-4 Gordons Garden Patty Pan squash
4 tablespoons EVOO
2 pats butter
Vidalia and/or Sweet Onions
Sea salt and pepper to taste
Bread crumbs (optional)

Preparation:

Wash and cut stem off squash.
Boil until you can just get the insides scooped out, about 5-7 minutes.  You want the squash still hard, NOT MUSHY!!!!!
Cut in half, scoop out the inside and set aside.

Add EVOO and butter in a frying pan.
Add squash insides, onion and garlic I like roasted garlic in the recipe. But minced will do. Add Sea salt and pepper to taste. (Lots of onion and garlic really put this recipe over the top!!)

Cook squash in EVOO, butter mixture until all liquid is gone.
If using bread crumbs, add them to soak up some of the liquid.
Put mixture back into the squash shells.
Top with bread crumbs and butter. Bake at 350 until bubbly, about 15-20 minutes. 
Tops will turn golden brown.



SUMMER VEGETABLE STEW 

Gordons Garden green beans and/or yellow wax beans
Salted water
2 med. sized Gordon
s Garden tomatoes
2 garlic cloves
1-2 tbsp. mixed fresh herbs such as marjoram, basil, thyme, savory
Narrow strip of lemon rind
1 sm. red and or Vidalia onion, quartered, thinly sliced crosswise
1 each combination of two small Gordon
s garden red, yellow, purple or chocolate pepper, thinly sliced
2 Gordon
s Garden green or White patty pan squash, quartered, thinly sliced
2 Gordon
s Garden zucchini halved, sliced
2 Gordons Garden straight or crook neck yellow squash
5-6 mushrooms, thinly sliced or quartered
2-3 tbsp. virgin olive oil
About 1/2 c. low sodium chicken or vegetable
3 tbsp. unsalted butter
Juice of 1/2 lemon, or more to taste
Freshly ground pepper

1. Use tender, small beans and leave them whole or, if you're using longer ones, cut them into pieces about 3 inches long. Heat a generous amount of salted water to a boil, add the beans and cook until just tender. Remove them with a scoop, rinse them briefly in cold water, and set them aside.

2. Plunge the tomatoes into the pot for 10 seconds. Remove the core and slip off the peel. Cut them in half and gently squeeze out the seeds. Cut into somewhat even pieces.

3. Chop the garlic with half the herbs and the lemon rind and prepare all the other vegetables.

4. Gently warm the olive oil in a large, wide pan and add the onion and half the garlic-herb mixture. Cook slowly over medium-low heat, stirring frequently, for about 3 minutes. Add the peppers, squash and mushrooms. Add half the broth, season lightly with salt, and cook until the vegetables have begun to soften, about 5 minutes. If the liquid evaporates, add more broth, in small increments, just to cover the bottom of the pan. 

5. Add the green beans and tomatoes and continue cooking until they are warm; then stir in the butter, the remaining herbs and lemon juice. Raise the heat a little to help melt the butter and shake the pan bake and forth to combine all the juices. Taste for salt. Add more lemon juice, if desired and pepper to taste. There should be an herbaceous sauce at the end, the tender (but not overly so) vegetables, and a soft perfume of garlic and herbs.
Serve over brown or Jasmine rice