Green Beans In Dill Walnut Sauce Food

GREEN BEANS WITH WALNUT SAUCE

Steps:

• in boiling water blanche green beans, remove and put into ice water, drain, set aside put a few springs of parsley and a few walnuts aside for garnish.
• in processor add walnuts, parsley leaves, garlic, salt, pepper and boullion cube and pulse until it's like a paste.
• with machine running add olive oil and emulsify pour over green beans, garnish with walnuts and parsley.

GREEN BEANS IN DILL WALNUT SAUCE

Steps:

• Heat a large pot of water to boiling.
• Add the green beans and cook until crisp-tender.
• Drain immediately, then immerse in a large bowl of ice water to prevent further cooking and to retain the bright green color.
• Meanwhile, make the sauce: place the scallions, dill, parsley, walnuts, and lemon juice in a blender or food processor fitted with the steel blade; process until smooth.
• With the machine running, pour the olive oil in a t hin, steady stream through the feed tube to make a thick green sauce. Add salt and pepper to taste. Drain the beans and dry wit h a towel.
• Toss the beans with the dressing.
• Serve slightly chilled or at room temperature.

GREEN BEANS WITH WALNUT-PARSLEY SAUCE

Steps:

• Put 1/3 cup toasted walnuts, 1 1/4 cups parsley, 1 small smashed garlic clove, 2 teaspoons Worcestershire sauce and 1/2 teaspoon each grated lemon zest and kosher salt in a food processor. With the motor running, add 1/4 cup olive oil and process until coarsely blended. Cook 1 1/2 pounds green beans in boiling salted water until tender, 5 minutes. Drain and top with the walnut sauce.
• Per serving: Calories: 237; Total Fat: 19.5 grams; Saturated Fat: 2.5 grams; Protein: 5 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 289 milligrams

GREEN BEANS WITH DILL

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

GREEN BEANS WITH WALNUTS

Steps:

• Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
• Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

FARRO AND GREEN BEAN SALAD WITH WALNUTS AND DILL

Steps:

• Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, about 30 minutes.
• While the farro cooks, make the gremolata: Toast the walnuts in a large (preferably 12-inch) skillet over medium-low heat, stirring frequently to ensure that they don't burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
• Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
• If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.

STEAMED FRESH GREEN BEANS WITH GARLIC DILL HOLLANDAISE SAUCE

Steps:

• Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
• Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
• Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
• Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
• Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
• Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

BLACK BASS AND GREEN BEANS WITH DILL BUTTER SAUCE

Steps:

• Preheat broiler. Bring a 6- to 8-quart pot of to a boil, then cook beans, uncovered, until tender, 5 to 7 minutes. Drain and transfer to a platter.
• Meanwhile, pat fish dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil a 15- by 10-inch flameproof shallow baking pan with some of oil, then add fish, skin side down, and drizzle with remaining oil.
• Broil 4 to 5 inches from heat until just cooked through, about 5 minutes, then arrange over beans. Put pan on stovetop over moderate heat, then add wine and boil 1 minute. Add butter in pieces, dill, and remaining 1/4 teaspoon each of salt and pepper and cook, stirring or swirling, until incorporated. Pour sauce over fish.

GREEN BEANS WITH DILL CREAM SAUCE

Steps:

• Cook beans according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour until blended; gradually add broth. , Stir in the vinegar, salt, dill and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Drain beans; serve with sauce.

GREEN BEANS WITH YOGURT AND DILL

Steps:

• Heat oil in a large skillet over medium heat.
• Add the onion and salt and pepper and cook until the onion starts to wilt, about 5 minutes.
• Add the green beans and half the dill and 1 cup of water.
• Lower heat to simmer and cover and cook till tender, about 20-25 minutes.
• Uncover and raise heat so excess liquid evaporates.
• Add lemon juice, stir.
• Taste and adjust seasoning.
• Remove from heat and stir in yogurt.
• Garnish with the reaining dill.