Recipes of the Week–July 25th

Great Green Bean Recipes can be found at: http://www.greenbeansnmore.com/green-bean-recipes.html

Summer Squash and Green Beans Sauté http://www.greenbeansnmore.com/greenbeansummersquashrecipe.html 
4 teaspoons canola oil
2 medium summer squash, sliced approx. 1/4" slices
1 1/2 cups green beans, ends trimmed, cut to desired length
1 1/2 cups halved cherry tomatoes
3 teaspoon minced fresh flat leaf parsley
2 tablespoons fresh lemon juice
1/2 teaspoon ground coriander
Salt & Pepper to taste

Place the oil in a large nonstick skillet that has been pre-heated to medium high.
Add the beans and squash and sauté for 3 minutes.
Add tomatoes and sauté 2 - 3 minutes longer, or until the squash is crisp but tender.
Remove from heat and sprinkle with parsley, lemon juice, coriander, salt and pepper. Toss to coat.

Lemon Green Bean & Celery Salad from: http://www.greenbeansnmore.com/bbq-k.html 
1 1/2 lbs. Green beans, trimmed
1 Tablespoon extra virgin olive oil
1/4 Cup thinly sliced shallots
2 Cups diagonally sliced celery
3 Tablespoons lemon juice
1/3 Cup chopped parsley
2 Tablespoons grated lemon peel
Salt and Pepper to taste

Cook the green beans in lightly salted water for 5 to 7 minutes or until tender-crisp. Drain the beans and plunge into a bowl of ice water. Drain thoroughly, pat dry with paper towels.
Heat oil in large skillet over medium heat. Add shallots and celery; cook and stir 3 to 4 minutes.
Add green beans, lemon juice, parsley and lemon peel; toss to combine. Cook and stir 1 to 2 minutes or until beans are warm. Season with salt and pepper to taste. Serves 6

Italian Mushroom and Celery Salad from: http://www.nytimes.com/2008/11/10/health/nutrition/10recipehealth.html?ref=celery 
Sliced very thin, celery adds a crunchy, herbal dimension to salads that you may not have known was missing. In one of my favorite Italian salads, celery is the main event, tossed together with shaved Parmesan, thinly sliced mushrooms and parsley in a lemony vinaigrette. This Italian salad may seem plain, but there’s something about the combination of textures and the tart and savory flavors that really works.

1/2 pound cremini or white button mushrooms, very thinly sliced
4 celery stalks, from the heart of the celery, very thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced chives
Salt and freshly ground pepper
1 1/2 tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar
1/4 cup extra-virgin olive oil
2 ounces shaved Parmesan

1. Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan. Yield: Serves 4Advance Preparation: The salad can be assembled hours before tossing with the dressing and the Parmesan.

Lemongrass and Citrus Poached Salmon  from: http://allrecipes.com/Recipe/Lemongrass-and-Citrus-Poached-Salmon/Detail.aspx
 
    2 1/2 pounds salmon fillet
    1 quart chicken stock
    1 quart orange juice
    2 cups white wine
    1 small yellow onion, chopped
    2 tablespoons minced garlic
    2 cups chopped lemon grass
    1 teaspoon salt
    1 teaspoon white pepper
 
Remove skin from salmon, then cut into desired portions.
In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

Steamed Lemon Grass Crab Legs from: http://allrecipes.com/recipe/steamed-lemon-grass-crab-legs/detail.aspx
    
       2 tablespoons vegetable oil
       3 cloves garlic clove, pressed
       1 (1 inch) piece fresh ginger root, crushed
       1 stalk lemon grass, crushed
       2 tablespoons fish sauce
       1 tablespoon oyster sauce
       salt and pepper to taste
       2 pounds frozen cooked Alaskan king crab legs, thawed

Heat the oil in a large pot over medium-high heat. Add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. Stir in the fish sauce, oyster sauce, salt and pepper until blended. Add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

Mango Lemongrass Lassi from: http://www.mistress-of-spices.com/2011/03/mango-lemongrass-lassi.html
Makes 2 lassis

1 stalk lemongrass, peeled, chopped into large pieces and bruised
1/2 cup water
1-2 teaspoons sugar (to taste)
2 cups chopped fresh mango (1 large mango or 2 small mangoes)
3/4 cup plain yogurt (try low-fat yogurt for a lighter version)
2-3 ice cubes
 
1. Combine the lemongrass pieces, water and sugar in a small saucepan. Bring to a boil over high heat and then reduce to low heat and simmer until the sugar dissolves and a syrup forms.
2. Remove the lemongrass sugar syrup from heat and cool down to room temperature at least. If you are able to make the syrup ahead of time, you can keep it in the fridge to get a nice cold syrup (this is ideal).
3. Combine the syrup and all the other ingredients in a blender, liquefying until the ice is crushed. Serve immediately...yum!