Sweet and Spicy Thai Green Beans

Green Beans

What you Need :

  • 2 tablespoon soy sauce
  • 1 teaspoon chili paste
  • 1 tablespoon crunchy peanut butter
  • 2 teaspoons crushed red pepper flakes
  • 1/4 cup chopped shallots
  • 1 teaspoon ginger 
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 pound fresh green beans, trimmed

How to Make It :

In a small bowl, combine the soy sauce, chili paste, peanut butter, brown sugar and red pepper flakes; set aside. In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crispy and tender. Add reserved sauce; toss to coat. Sprinkle with salt and pepper 

Recipe adapted from: thetasteplace.com

Lemon Dill Potato Salad


What you Need :

  • 1 lb small red potatoes (quartered) or fingerlings (halved lengthwise)
  • 1/2 lb green beans, trimmed
  • ¼ cup olive oil
  • Juice from 1 lemon
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2-3 tablespoons sour cream
  • Salt and pepper to taste
  • ½ red onion, thinly sliced
  • ¼ cup fresh dill, chopped

How to Make It :

  1.  Place potatoes in a saucepan and cover with cold water. Bring to a boil and reduce to a simmer. Cook until potatoes are tender when pierced with a fork. Drain and chill.
  2. In a small saucepan, bring 4 cups of water to a boil. Add green beans and blanch until bright green and just tender. Drain and place green beans in ice water. Drain. Cut beans into 1-inch pieces. Chill.
  3. In a small bowl, whisk olive oil, lemon juice, garlic and shallots. Stir in sour cream. Season with salt and pepper.
  4. In a large bowl combine chilled potatoes, green beans, red onion, and dill. Drizzle with lemon dressing and toss to coat, adding more dressing as needed. Chill, covered to let flavors combine, 15 minutes to overnight.
  5. Serve chilled or at room temperature.

Recipe adapted from Melissa Peterson