Green Beans And Feta With Dill Food

ARICA'S GREEN BEANS AND FETA

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

GREEN BEAN SALAD WITH CHERRY TOMATOES AND FETA

Steps:

• Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.

GREEN BEANS WITH FETA

Steps:

• In 6-quart saucepan, heat 1 inch water and beans to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until crisp-tender; drain.
• In large bowl, place beans. Add remaining ingredients except feta cheese; toss to coat.
• Top with feta cheese; serve warm.

SHRIMP, GREEN BEAN AND FETA PASTA SALAD

Steps:

• Have ready a large bowl of ice water.
• In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
• Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
• Meanwhile, prepare pasta according to package directions (cook until al dente.).
• Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
• In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
• Serve immediately, or cover tightly and refrigerate up to 2 days.

GREEN BEANS WITH FETA AND PECANS

Steps:

• Cook beans in boiling water 4 minutes.
• Drain and plunge into ice water.
• Drain again and pat dry.
• In separate bowl, combine next six ingredients.
• Whisk to emulsify.
• Place beans in a shallow serving bowl.
• Sprinkle with pecans, onion, and feta.
• Just before serving, pour dressing over all and toss.

GREEN BEAN, WALNUT AND FETA SALAD

Steps:

• Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
• Add the green beans, onions, and walnuts to a large bowl.
• In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
• Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

GREEN BEANS AND FETA WITH DILL

Steps:

• Cook beans for 7 minutes in boiling water or until tender crisp.
• Drain; rinse with cold water.
• Toss beans with dressing, cheese, onion and dill in large bowl.
• Serve immediately or refrigerate for several hours.

GREEN BEAN SALAD WITH FETA

Steps:

• Add beans to large pan of boiling water; cook 7 min. or until crisp-tender. Drain; rinse with cold water.
• Place beans in large bowl. Add remaining ingredients; mix lightly.

GREEN BEANS AND FETA WITH DILL

Steps:

• Cook green beans in boiling water for 7 minutes or until tender-crisp. Drain; rinse with cold water.
• Toss beans with dressing, cheese, onion and dill in large bowl.
• Serve immediately or refrigerate for several hours or until chilled.

HERB GREEN BEANS WITH FETA

Steps:

• Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.
• Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and 1 tablespoon lemon zest.
• DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.

GREEN BEANS WITH FRESH DILL

Steps:

• Place fresh green beans in a saucepan with vegetable broth and dill.
• Cover; bring to a boil.
• Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter, adding salt & freshly ground black pepper to taste.
• Serve and enjoy!