Fresh Green Beans, One Way from: http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/
1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
Buttered String Beans from: http://www.katherinemartinelli.com/blog/2012/buttered-string-beans-julia-child/
Who would think that string beans tossed with butter, lemon juice and parsley would be so delicious? This is the perfect side: flavorful, vegetarian, and fast!
1 pound string beans or haricots verts, trimmed
Salt and pepper
2 tablespoons butter
Juice of ½ lemon
3 tablespoons chopped parsley
Blanch the string beans: Bring a large pot of water to a boil and add the string beans. Cook for 2 to 5 minutes, until just tender but still a bit crispy (Julia says: “A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness.”). Drain and rinse with cold water.
Add the string beans to a wide saucepan and toss over high heat to evaporate the moisture.
Season with salt and pepper and add ½ tablespoon butter and toss.
Alternate adding the rest of the butter and the lemon juice gradually while tossing.
Transfer to a serving platter and sprinkle with the parsley. Serve immediately.
Zucchini-Carrot Muffins from: http://www.theorganicprepper.ca/this-weeks-harvest-zucchini-07182013
1 1/2 cups of shredded zucchini
1/2 cup of shredded carrot
1/4 cup of milk
1 tbsp of white vinegar
1 1/2 cups of whole wheat flour
1/2 cup of white flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tsp cinnamon
1/2 tsp of nutmeg
dash of powdered clove
2/3 cup melted coconut oil
1/2 cup muscovado sugar
1 tsp of vanilla extract
turbinado sugar to taste
Grease muffin tin with butter or additional coconut oil.
Preheat oven to 375*F.
In a small bowl, add the vinegar to the milk and allow it to sit for 5 minutes.
In a large bowl, mix together oil, sugar, and vanilla, then stir in the milk mixture, the carrots, and the zucchini.
In another bowl mix together flours, spices, salt, baking powder, and baking soda.
Stir the dry ingredients into the wet ingredients until just combined – you will have a lumpy batter.
Let the batter sit for 10 minutes to allow it to rise.
Spoon the batter into the prepared muffin tin, sprinkle lightly with turbinado sugar, and then bake for 20 minutes or until a knife inserted in the middle comes out clean.
Great Cucumber Ideas! From: http://gigglesgobblesandgulps.com/2013/07/16/what-to-make-with-cucumbers/ here is one form the site:
Botanas de Pepinos
You will need cucumbers,lemon, salt & chili powder
To begin, peel the cucumbers to remove their skin and sliced them into thin rounds. Then juice the one lemon on top of the cucumbers.Sprinkle the cucumbers with 1/2 teaspoon of salt (or more depending on your taste) and sprinkle with 1 1/2 teaspoons of chili powder (more or less depending on your taste). Instead of the chili powder, you can also use Tajin which is the more traditional way of making Botanas. Tajin is a snack and fruit powder seasoner made of ground chile peppers, salt and dehydrated lime juice. It is often used on citrus fruit and vegetables like cucumbers and watermelons.
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