Lemon Walnut Green Beans Food

LEMONY GREEN BEANS WITH WALNUTS AND THYME

Steps:

• Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
• Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.

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.

GREEN BEANS AND WALNUT SALAD

Steps:

• In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts.

GREEN BEANS WITH LEMON AND GARLIC

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

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.

BACON-WALNUT GREEN BEANS

Steps:

• Place beans in large saucepan and cover with water.
• Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
• Meanwhile, melt butter in large skillet over low to medium heat.
• Saute garlic for a couple of minutes until tender being careful not to burn; add the thyme.
• Stir in the brown sugar, soy sauce and Worcestershire sauce.
• Cook for a couple of minutes until sugar is dissolved.
• Drain beans; add to the skillet.
• Cook and stir for 2 minutes or unitl heated through.
• Sprinkle with the bacon and walnuts; toss to coat.

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.

ROASTED GREEN BEANS WITH WALNUTS, LEMON AND CRANBERRIES

Steps:

• Preheat oven to 400ºF. 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.

SAUTEED GREEN BEANS WITH LEMON AND WALNUTS

Steps:

• Toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly until fragrant ~ be careful they don't burn!
• Steam beans until barely tender but still crisp, about 3 minutes.
• In a saute pan, heat the butter, salt, lemon zest, lemon juice, and chicken stock over medium-high heat for 2 minutes.
• Add the beans and simmer until beans are cooked through, about 2 minutes more.
• Top beans with the walnuts and serve.
• Makes 4 servings.

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.

LEMONY GREEN BEANS

Steps:

• In a large skillet, heat chicken broth and oil over medium-high heat. Add green beans; cook and stir until crisp-tender. Sprinkle with lemon pepper. Serve with lemon wedges.

LEMON-WALNUT GREEN BEANS

Steps:

• Sprinkle beans with salt, and arrange in a steamer basket over boiling water.
• Cover and steam 8 to 12 minutes or until crisp-tender.
• Plunge beans into cold water to stop the cooking process; drain.
• Melt butter in a Dutch oven over medium-high heat; add green onions, and saute until tender.
• Add green beans, walnuts, rosemary, and lemon juice; cook, stirring constantly, until thoroughly heated.
• Sprinkle with lemon rind.
• Serve immediately.