Roasted Green Beans With Prosciutto Food

GREEN BEANS WITH PROSCIUTTO

Steps:

• Bring a medium pot of water to boil. Fill a large bowl with water and ice cubes. Place green beans in boiling water and cook for 1 minute, until bright green. Drain and quickly pour beans into ice water (this will stop the cooking process). In the now empty pot, add prosciutto and cook over medium heat, until golden brown on the edges and crispy. Drain beans. Add olive oil, lemon juice, onion, cheese and prosciutto to green beans. Toss well. Season to taste with sea salt and black pepper. Serve.
• *I prefer these fats because they have a high smoking point and won't oxidize under high heat like butter or olive oil will. [This article|http://www.westonaprice.org/faq/faq-fats-and-oils] and [this article|http://www.westonaprice.org/know-your-fats/skinny-on-fats] give a wealth of information about healthy fats and when to use them.

GARLIC GREEN BEANS WITH PROSCIUTTO

Steps:

• Steam the beans in a pot on the stove to a crisp texture- do not overcook. Drain and then return the beans to the pot.
• Meanwhile, heat the olive oil in a large skillet on medium-low heat. Add the garlic and bell pepper and saute for 1 minute or until garlic releases its aroma. Add the almonds, prosciutto, basil and a splash of vermouth (or wine), stirring lightly.
• Add the mixture to the beans and toss lightly. Add salt and pepper to taste. Serve warm.

4-INGREDIENT PROSCIUTTO WRAPPED GREEN BEANS

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Wrap a slice of prosciutto around 10 green beans *(see first note) before placing them spaced apart on the baking sheet in a single layer.
• Drizzle a small amount of olive oil over each prosciutto wrapped green bean bundle. Then sprinkle black pepper on top of each bundle.
• Place in the oven for 12-15 minutes until the prosciutto is crisp and the green beans are tender-crisp.
• Best served immediately *(see second note).

GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING

Steps:

• For the crispy prosciutto:
• Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
• For the warm lemon dressing:
• Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
• For the green bean and asparagus salad:
• Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.

PROSCIUTTO/GARLIC GREEN BEANS

Steps:

• Saute the prosciutto in wok or fry pan until just beginning to get crisp, remove& set aside.
• Add garlic rosemary and 2 tbsp water to the pan and stir fry for 30 seconds.
• Add beans and 1/3 cup water, season with salt& Pepper, cover and cook apprx 4 minutes or until the beans are heated through but still crisp.
• Arrange beans on a heated platter and sprinkle the proscuitto on top garnish with a sprig of fresh rosemary- Serve.

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.

SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO AND PINE NUTS

Steps:

• Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
• Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
• Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.