Green Beans With Walnuts Food

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.

LEMON GREEN BEANS WITH WALNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green.
• Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.

GREEN BEANS WITH FRESH HERBS AND WALNUTS

Steps:

• Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside.
• Melt the butter and olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and cook until the onions caramelize, about 20 to 25 minutes. Add the thyme, rosemary and chives, and cook for another 5 minutes. Add the green beans and walnuts, and stir well. Season, to taste.

ROASTED GREEN BEANS WITH CRANBERRIES & WALNUTS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the walnuts on the prepared baking sheet and bake until until fragrant, 5 to 10 minutes. Keep a close eye on the nuts so they don't burn. When cool enough to handle, transfer the nuts to a cutting board and coarsely chop. Place the foil back on the baking sheet (you'll use it for the green beans) and increase the oven temperature to 450°F.
• Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.
• Directly on the foil-lined baking sheet, use a rubber spatula to toss the green beans with the olive oil, garlic, salt, pepper, and sugar. Roast the green beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until the beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.
• Drain the cranberries.
• Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

GREEN BEANS WITH WALNUTS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet over medium heat; cook walnuts in oil for 1-2 minutes or until lightly browned, stirring occasionally. Add beans, garlic, seasoned salt and pepper. Cook until heated through.

ROASTED GREEN BEANS WITH WALNUTS, LEMON AND CRANBERRIES

Steps:

• Preheat oven to 400°F. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes. Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.

ROASTED GREEN BEANS WITH LEMON & WALNUTS

Steps:

• Preheat oven to 425°. In a large bowl, combine green beans, shallots and garlic; drizzle with oil and sprinkle with salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray., Roast 15-20 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; stir in 1 teaspoon lemon zest. Sprinkle with walnuts and remaining lemon zest.

FRESH GREEN BEANS WITH GINGERED WALNUTS

Steps:

• Preheat oven to 250 degrees.
• On a baking sheet spread the canola oil and heat up in the oven. Once the pan is hot, remove from oven and add the soy sauce, fresh ginger, garlic and walnut halves. Stir to coat.
• Bake, stirring occasionally, for about 25 minutes, or until walnuts are browned and crisp.
• Remove the pan from the oven and set the nuts on a paper towel to drain and cool.
• In a medium saucepan, steam the green beans for approximately 5 minutes, or until crisp-tender. Drain and toss the beans with the toasted walnuts, lime juice and olive oil in a serving bowl.
• Garnish with cilantro leaves if desired.

GREEN BEANS WITH WALNUTS, CRANBERRIES AND FETA

Steps:

• Cook beans in large saucepan of boiling water 6 min. or until crisp-tender; drain. Return beans to pan.
• Add dressing; mix lightly. Cook and stir 1 min. or until heated through.
• Spoon onto platter; top with remaining ingredients.

GREEN BEANS WITH WALNUTS AND SHALLOT CRISPS

Steps:

• Make Shallot Crisps by spreading shallot rings on paper towel, sprinkle with salt, and cover with another paper towel then let them stand 10 minutes. Blot excess moisture from shallots.
• Heat oil in small saucepan over medium heat, add shallots and fry 2 to 4 minutes, or until golden brown, stirring frequently.
• Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon.
• Spread shallots on paper towels to drain and cool and discard oil.
• Make Green Beans by cooking beans in large pot of boiling salted water 5 to 8 minutes, or until just tender and drain.
• Whisk together vinegar, mustard, oil, and maple syrup in serving bowl, add green beans and toss to coat.
• Season with salt and pepper, top with Shallot Crisps and chopped walnuts, and serve.

GREEN BEANS WITH TOASTED WALNUTS AND DRIED-CHERRY VINAIGRETTE

Steps:

• Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
• Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
• Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.