GREEN BEANS WITH PEPITAS (RAW PUMPKIN SEEDS)
We enjoyed this super easy side dish as part of a turkey dinner. I bought the pepitas at Whole Foods. Recipe source: Bon Appetit (December 2009)
Provided by ellie_
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook green beans in pan of boiled salted water for 5 minutes. Drain and cool. Cut beans into 1-inch pieces.
- Heat 1 tablespoon oil in large skillet over medium heat. Add pepitas (pumpkin seeds), tossing until they pop and brown (5-10 minutes); sprinkle with kosher salt and pepper.
- **** green beans can be prepared 2 hours ahead to this point. Let stand at room temperature.
- Heat remaining oil in skillet over medium high heat. Add rosemary and garlic; stirring for about 15 seconds or so before adding beans and pepitas. Toss until heated through (2-5 minutes).
GREEN PAPAYA SALAD WITH LIME AND PEPITAS
Steps:
- For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
- For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
- Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
- In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).
GREEN BEANS WITH WARM RAISIN-CAPER DRESSING
This quick side is a sweet-and-sour take on warm green bean salad and highlights the bright flavor and crisp-tender texture of this popular vegetable. Serve it at the holiday table this year; it will be a refreshing contrast to mashed potatoes and roast turkey.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Bring a pot of generously salted water to a boil. Working in batches, cook 1 pound green beans until crisp-tender, about 5 minutes per batch. Add raisins during the last 30 seconds of cooking. Drain and transfer to a platter.
- In a bowl, whisk together vinegar, mustard, oil, and capers. Season to taste. Toss beans and raisins with dressing and pepitas; serve.
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