Beans (Green & Yellow)

4 cups baby red potatoes, cut into bite-sized pieces
2 cups green beans, trimmed
4 large shallots, trimmed and quartered
2 tbsp olive oil
¾ tsp salt
¼ tsp pepper
2 tbsp chopped fresh parsley

Preheat oven to 375º.

In large bowl, combine potatoes, beans, shallots, oil, salt and pepper; toss until well coated.

Spread in a single layer in roasting pan; roast 45 minutes, stirring halfway through cooking time, until potatoes and shallots are golden brown.

Transfer to serving dish; stir in parsley. Serves 6.

Snappy Green Beans

2 lbs fresh green beans
2 tsp butter
2 tbsp minced fresh parsley
2 tsp lemon juice
½ tsp salt
1/8 tsp pepper

Place beans in a large saucepan; cover with water.

Bring to a boil, reduce heat; simmer, uncovered, for

10-15 mins. or until tender-crisp. Drain.

In a large non-stick skillet, melt butter. Add beans; cook and stir until heated through. Remove from heat, add parsley, lemon juice, salt and pepper; toss to coat.

Serve immediately. Serves 6.

1 ½ lbs small green beans
¼ cup butter
½ cup chopped onion
Salt and Pepper
1 stem Rosemary, chopped
1/3 cup chopped Basil
1 Garlic clove, mashed in salt
Juice of 1 lemon

Sauté onions and garlic in butter, with salt and pepper. Add rosemary and basil to sauté, toss.

Drop beans in a pan of salted water for 2 or 3 minutes, uncovered. Drain and add to onion mixture, toss and add lemon juice.

This is Is one of the Market Manager’s favourites. She loves these mustard beans with cold ham or pork or a grilled cheese sandwich. Delicious! Recipe is courtesy of her Mom.

4 quarts (16 cups, cut) yellow wax beans
1 tbsp. salt (or to taste)
3 cups white sugar
½ cup flour
½ cup or less dried mustard
1 tbsp. celery seed
1 tbsp. turmeric
3 cups white vinegar

Rinse, tip and cut beans into 1-inch pieces. Place in large pot, add water and salt, and boil until tender-crisp. Drain.

Combine sugar, flour, dried mustard, celery seed and turmeric. Add small amount of vinegar to make paste, gradually add the rest of the vinegar, stirring or whisking constantly to avoid lumps. Heat, stirring constantly, bringing to a boil until thick. Pour over the cooked beans; heat through again to boiling, stirring constantly to prevent sticking. Bottle into hot, sterilized jars. Seal immediately.