Meatless Monday: Green Bean Casserole Recipe by Nicole Cibellis Andrews

Guest Blogger: Nicole Cibellis Andrews

Photo © Nicole Cibellis Andrews

Happy Meatless Monday! Our guest blogger today is Nicole Cibellis Andrews, a passionate foodie mom blogger based in San Francisco, CA. Her blog, a family that eats together, is the result of her quest for delicious, nutritious, quick and easy, kid-friendly recipes for her own family of three. A family that eats together has won Blog of the Month on Jamie Oliver’s Food Revolution, Chef of the Week on Recipe.com and has been featured on BlogHer. Nicole is a huge fan of farmer’s markets and an ardent Slow Food USA supporter.

Below she shares a healthy Meatless Monday alternative to the traditional Green Bean Casserole recipe. Nicole’s lighter version is perfect for busy parents with taste and picky kid chefs. It also complements the potato recipes in the last two posts (simply scroll down) and meets the needs of many special diets: dairy free (IBS), gluten free (celiac), sugar free (diabetic), Kosher, vegan and vegetarian. Let your kid chefs help with the holiday cooking this year and watch the magic happen! - BYH

Green Bean Casserole Recipe,
aka Haricots Verts with Shallot Vinaigrette
Photo © Claude Fabry

When I meet people who don’t like green beans, I suggest that they try this recipe. If your kids are squeamish about green beans it is because they haven’t tried these. They are always a favorite around our table.  Encourage your kids to get in the kitchen with you and help with washing beans or tossing them with the vinaigrette. This recipe takes the average green bean casserole recipe and elevates it into something really special. It is my go-to recipe for holiday dinners or dinner parties that need a fabulous green veggie.

Note: I recommend that this be the last thing you prepare. It doesn’t take long to cook and you don’t want to chance over-cooking the beans. No one likes mushy green beans.

Photo © rameshng

Servings: 12+
Prep Time: 20 minutes
Cook Time: 10 minutes

•   2 pounds of Haricots Verts (green beans), ends trimmed
•   1 large clove of garlic, minced
•   2 large shallots, finely chopped
•   the juice of 1 lemon (ideally Meyer Lemon)
•   4 tablespoons Extra Virgin Olive Oil
•   Salt and Pepper

1.    In large skillet, pour ½ cup of water to the bottom of the pan and add the Haricots Verts. Cook on high until all the water evaporates. Drain but do not rinse the beans.
2.    In another skillet, heat 2 tablespoons of oil over medium heat. Add the garlic and shallots. Cook until softened. About 3-5 minutes more. Toss the beans with the garlic and shallots. Pour in the oil and lemon juice. Season with salt and pepper, to taste. Mix thoroughly.
3.    Serve immediately.

Connect with Nicole:
Twitter: @afmlyeats2gthr

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