Green Beans And Roasted Squash With Sherry Soy Butter Food

GREEN BEANS AND ROASTED SQUASH WITH SHERRY SOY BUTTER

Steps:

• Preheat oven to 425°F.
• Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. When cool, drain beans and pat dry.
• Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.
• While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes. Season with salt and pepper.
• Reduce oven temperature to 350°F.
• Push roasted squash to 1 side of roasting pan and add beans to other side. Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.
• Transfer roasted vegetables to a dish. Just before serving, drizzle with Sherry soy butter and gently toss.

SOY GLAZED GREEN BEANS

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

SQUASH RINGS WITH GREEN BEANS

Steps:

• Cut squash into 1 in. slices; discard seeds and ends. Arrange slices in a single layer in a greased 15x10x1-in. baking pan. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and bake at 350° for 40 minutes., Meanwhile, in a saucepan, combine 1/4 cup butter, brown sugar and water; bring to a boil. Brush over the squash. Bake, uncovered, for 15 minutes or until tender, basting frequently., Place beans in a saucepan and cover with water; bring to a boil. Cook for 10 minutes or until tender; drain. Add basil, rosemary and remaining butter, salt and pepper. Spoon into squash rings.

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400°F.
• Wash, dry well, and trim green beans.
• Put green beans on a jelly roll pan.
• Drizzle with olive oil.
• Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill). *Mrs. Dash may be substituted for salt and pepper as desired.
• Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
• Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
• Serve hot or at room temperature.

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Steps:

• Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

SQUASH AND BEAN SAUTE

Steps:

• In a large nonstick skillet, saute the onion, garlic and seasonings in oil until onion is tender. Add the beans, squash and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add tomatoes and parsley; cover and simmer 5 minutes longer or until vegetables are tender. Serve with a slotted spoon.