Carrots And Greens With Dilly Bean Vinaigrette Food

SWEET DILLY BEANS AND CARROTS

Steps:

• If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
• Pare carrots and cut into sticks that are about the size of the beans.
• Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
• Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
• Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
• Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
• Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
• Remove to cool.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL

Steps:

• If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
• In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
• Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
• Drain immediately and cool.
• Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
• Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
• Cool, cover and chill overnight or as long as 2 weeks.

ROASTED GREEN BEANS WITH DILL VINAIGRETTE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
• Roast the green beans in the preheated oven until cooked through, about 20 minutes.
• Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.