Recipes of the Week–July 19, 2016

Green Beans With Almond-and-Lemon Brown Butter from: http://www.realsimple.com/food-recipes/browse-all-recipes/green-beans-almond-lemon-brown-butter

1 pound green beans, trimmed

4 tablespoons unsalted butter

2 teaspoons fresh lemon juice

1/4 cup unsalted roasted almonds, chopped

1/4 teaspoon kosher salt

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and transfer to a serving bowl.

Meanwhile, brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute.

Add the lemon juice, almonds, and salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans.

 

Green Bean and Mozzarella Salad from: http://www.tasteofhome.com/recipes/green-bean-and-mozzarella-salad

2 cups cut fresh green beans (2-inch pieces)

6 plum tomatoes, sliced

1 block (8 ounces) mozzarella cheese, cubed

1/2 cup Italian salad dressing

1/3 cup minced fresh basil

1/4 teaspoon salt

1/8 teaspoon pepper

Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp-tender. Drain and rinse in cold water.

Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat. Cover and refrigerate for 1 hour before serving.

Food Babe's Easy Coconut Zucchini Chips from: http://foodbabe.com/2016/07/11/three-easy-no-hassle-zucchini-recipes/

1 large zucchini, sliced thin (a mandolin works well)

½ cup shredded unsweetened coconut flakes

½ cup coconut milk, more as needed

Sea salt and pepper, to taste

Preheat the oven to 400 degrees.

Place the coconut flakes and milk in separate bowls. Take a slice of the zucchini and dip it in the milk and then in the coconut flakes, rolling around so the flakes stick. Place each coated zucchini slice on a baking sheet. Sprinkle with salt and pepper.

Bake for 7-8 minutes on each side or until golden brown and crispy. Let cool. Enjoy!

 

Asian-Inspired Mustard Greens from: http://allrecipes.com/recipe/218501/asian-inspired-mustard-greens/

  

    1 tablespoon sesame seeds (optional)

    1 teaspoon Asian (toasted) sesame oil

    6 cups washed and chopped mustard greens

    1/4 cup water

    1 teaspoon minced garlic, or to taste

    1 tablespoon soy sauce

    2 teaspoons Japanese rice wine (mirin) vinegar

    1 teaspoon sake (optional)

    1 teaspoon white sugar

Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.

Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.

Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.