Fresh Green Beans Aka Tom Cruise Green Beans Food

FRESH GREEN BEAN CASSEROLE WITH RICOTTA

Fresh Green Bean Casserole with Ricotta image

Provided by Food Network

Time 25m

Yield 8-10 Servings

Number Of Ingredients 8

Ingredients

1½ pounds trimmed French green beans
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup (8 ounces) whole-milk ricotta, excess liquid drained
¼ cup packed fresh flat-leaf parsley leaves, finely chopped, plus more for garnish
Zest and juice of 1 small lemon
2 large shallots, trimmed and thinly sliced
¼ cup walnuts, chopped

Steps:

1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. 2. On a large rimmed baking sheet, toss the green beans with 2 tablespoons oil. Sprinkle with salt and pepper. Spread in an even layer and roast until crisp-tender, about 20 minutes. 3. Meanwhile, in a medium bowl, stir the ricotta, parsley, lemon zest and juice, and a pinch each of salt and pepper. Add more lemon zest and juice, salt, and pepper to taste if desired. 4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat on the Frigidaire Gallery® Induction Cooktop. Add the shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 4 minutes. Add the walnuts and cook, stirring frequently, until the nuts are toasted and fragrant, about 1 minute more. 5. Spread the ricotta mixture evenly in a serving dish and top with the green beans. Sprinkle the shallot-walnut mixture on top. Garnish with parsley.

TOM'S GREEN BEANS WITH SHALLOTS

Tom's Green Beans with Shallots image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

12 ounces green beans, trimmed
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.
Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.

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