Tag Archives: green beans

An Apple a Day…

Posted on March 17, 2011 by terry

well… in ONE way or another, at least. Happy St. Pat’s all! I am fully trusting that everyone has their corned beef and soda bread and dying-the-river-green well and truly in hand for the holiday or, in the case of … Continue reading →

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Honey-Mustard Glazed Green Beans

Posted on January 27, 2011 by terry

I’ve had this recipe banging around my ‘to try’ file for so long I can’t recall where I found it. A quick search o’ the usual suspects came up nada; and a turn to da Google gave me a hit … Continue reading →

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Green Beans Viennese

Posted on November 4, 2010 by terry

Lemon. Onion. Apple. Canned Green Beans. I have NO IDEA what makes this an example of Austrian Cuisine; and, to be honest, when I came across the recipe in vintage advertisement from the nice folks at Del Monte I thought … Continue reading →

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Green Goddess Green Bean Salad

Posted on October 18, 2010 by terry

‘It tastes like potato salad’ was Rich’s (positive) comment. ‘It is MUCH healthier’ was my thought – and before you go all jumpin’ up and down about the mayonnaise and the sour cream – I have one answer: pffffft! I … Continue reading →

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Green Beans Mandarin

Posted on July 28, 2010 by terry

Nope. No little, tiny orange segments. Mandarin, in this case, refers to the Chinese cuisine that prizes presentation and style as much as flavor. I’m not certain the emperors of old would have looked kindly on having a side dish … Continue reading →

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Sweet and Spicy Green Beans

Posted on June 19, 2010 by terry

OK, long-ish story: I used to go to this Chinese restaurant just the other side of Watertown Square – Hunan Palace – that had THE. BEST. HOT AND SPICY EGGPLANT. EVER! A little bit of heat, a little bit of … Continue reading →

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Green Beans with Prosciutto and Pine Nuts

Posted on May 1, 2010 by terry

Happy Derby Day! Put down your pewter cup of bourbon and consider this recipe. I found it at Eating Well after searching ‘da Google’ for a side dish to use up the Prosciutto left over from making Chicken Cordon Bleu, … Continue reading →

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