It looks like it's time for green beans in Ohio, and we're ready. Below are some recipes for green beans, including one from Jen that helps you use all of your summer produce.
Tonight on The Veranda, we'll be doing Round Two of Beer Floats with Snowville Creamery. Stop by to try Harpoon Cider, Lakefront Pumpkin Ale, Lindemans Cassis Lambic and Southern Tier Jah-Va Stout paired up with ice cream made by Snowville Creamery. We'll also be pouring wine and sampling Mandy's Green Beans with Roasted Shallots & Tomatoes.
Vegetable Tempura
adapted from veganyumyum.com
1 liter vegetable oil, for frying
1 stalk broccoli, florets only
2 carrots, sliced on the bias, 1/4 inch thick
1 cup mushrooms, your favorite
1 cup green beans
(Feel free to use any vegetables you like!)
Tempura Batter:
1 cup cold water (very cold!)
1 cup flour
2 pinches salt
1/4 teas. baking powder
1 TB. Egg Replacer Powder mixed with 3 TB. Water
1/4 cup extra water, if needed, for thinning
Tentsuyu Dipping Sauce:
1/4 cup vegetable stock
1 TB. sugar
1/4 cup low sodium Tamari
1 TB. rice vinegar
1/4 cup water
Heat all the sauce ingredients in a small pan until the sugar is dissolved. Set aside to cool.
Chop your vegetables, making sure harder vegetables like carrots are no more than 1/4 thick if frying raw. Blanch vegetables like squash or sweet potatoes, if using.
Heat your oil to 350º F. A little bit of batter dropped into the oil should float to the surface immediately, and little bits of batter should explode off the veggies when frying.
Dip your vegetables in the batter. Drop an assortment of battered vegetables into the oil, being careful not to overcrowd. You may need to turn up the temperature of the oil, because the vegetables will cool it.
Fry for 40 seconds to 1 minute until very crispy and light. Drain on a paper towel for a few seconds. Serve immediately with dipping sauce and/or salt and pepper.
Jen’s Simple Summer Pasta
1 lb. box penne
Jen’s Summertime Veggie Pasta Dinner with Bacon
1 lb. pasta
1/2 lb. bacon, cut into bite sized bits
2 pints grape or cherry tomatoes
1 bunch flat leaf parsley, stems removed
1 cup walnuts, lightly toasted
Any combination of the following:
spinach
chard, cut into strips
onions, in chunks
leeks, sliced
asparagus, in bite sized pieces
squash, large dice
zucchini, large dice
bell pepper, large dice
green beans, cut into 2 inch pieces
mushrooms, sliced
cabbage, large shred
fennel, sliced into thin matchsticks
Cook pasta until al denta, set aside. Over medium low heat, cook the bacon pieces until crisp. Carefully remove bacon bits from pan, add to the pasta. In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, asparagus, green beans, peppers, mushrooms and fennel. Cook 4-6 minutes, tossing for even cooking. Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft. Add vegetables such as chard, spinach, squash, and zucchini. Cook until greens are just wilted. Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm. Season as needed with salt and pepper. Toss with parsley and walnuts and serve.
Mandy’s Green Beans with Roasted Shallots & Tomatoes
1-2 lbs. green beans
6 shallots, peeled
1 pint grape tomatoes
1/4 cup olive oil
Preheat oven to 350 degrees. Blanch green beans in salted, boiling water for approximately 5 minutes. Roast shallots and tomatoes in olive oil for 35-40 minutes. Toss with beans. Add salt and pepper to taste.
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