Recipes of the Week - July 25th

Pan-Fried Green Beans adapted from: allrecipes.com

½ pound fresh green beans, trimmed
1 ½ tablespoons light soy sauce
½ tablespoon balsamic vinegar
½ teaspoon white sugar
1 tablespoon sesame oil
1 teaspoon garlic, minced

Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.

In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.

Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

Green Beans with Caramelized Onions adapted from: allrecipes.com

1 tablespoon olive oil
½ tablespoon white sugar
1/2 onion, chopped fine
½ pound fresh green beans
Dash salt & pepper

Heat the oil and sugar in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden brown, about 10 minutes.

Mix the green beans with the onions, and cook for about 3 minutes. Remove from heat and season with salt and pepper.

Chard and Caramelized Onions adapted from: allrecipes.com

½ large onion, chopped
2 tablespoons olive oil
½ teaspoon brown sugar
1 bunch Swiss chard, rinsed and chopped
1/4 cup kalamata olives
1 tablespoon capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
juice of one lemon

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.

When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

Risotto with Arugula and Toasted Garlic adapted from: allrecipes.com

3 1/2 cups low-salt chicken broth
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1 1/2 cups uncooked Arborio rice
1/2 cup chopped onion
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch arugula, trimmed

Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.

Heat oil in a large saucepan over medium heat. Add garlic; saute 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; saute 5 minutes. Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.