Green Goddess Green Beans Food

WHITE BEAN AND YOGURT GREEN GODDESS

Steps:

• Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
• Scrape into a bowl. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).

GREEN GODDESS GREEN BEANS

Steps:

• Fill a 6 to 8 quart pot full of water, add a teaspoon of salt, and bring it to a boil.
• Prepare a bowl of ice water.
• Place the beans in the salted boiling water, uncovered, and cook until just tender, about 6 to 8 minutes.
• Transfer to a colander, drain, and immediately plunge into the bowl of ice water to halt the cooking.
• When the beans have cooled, drain and pat dry.
• In a blender, combine the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper, and blend until smooth to make the dressing.
• Place beans in a bowl and combine with the dressing; toss to coat.
• Serve and enjoy!
• Note: you can make the dressing 1 day ahead and store covered in refrigerator, if desired.

GREEN GODDESS GREEN BEANS

Steps:

• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
• Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

GREEN GODDESS POTATO SALAD

Steps:

• Cook beans in a 3-quart saucepan of boiling salted water , uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
• Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.

GREEN GODDESS SOUP

Steps:

• Place avocado, lime juice, salt, pepper and nutmeg in an electric blender. Add 1 can of chicken broth.
• Cover and blend 30 seconds at high speed.
• Stir in remaining can broth; chill until ice-cold.
• Garnish with a spoonful of whipped cream and a sprinkling of nutmeg.
• Prep time does not include refrigeration time.