New Potatoes and Green Beans with Mustard Vinaigrette

 https://www.forksoverknives.com/recipes/amazing-grains/new-potatoes-and-green-beans-with-mustard-vinaigrette/

Defrosted a container of mustard vinaigrette labeled as 'sweetened with apricot paste'.  Not sure if it's the same recipe but it was a tasty dressing!

INGREDIENTS

• 2 lb. small round red potatoes, cut into ¼-inch-thick slices
• 1 12- to 14-oz. package fresh or frozen petite whole green beans
• 1 medium red onion, thinly sliced
• 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
• 6 tablespoons white wine vinegar
• 3 tablespoons Dijon-style mustard
• 1 to 2 teaspoons chopped fresh dill weed
• ½ teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste
• 4 cups hot cooked bulgur
• ¼ cup pine nuts, toasted

INSTRUCTIONS

1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes. Add green beans and red onion; return to boiling. Reduce heat to medium and cook about 2 minutes more or until potatoes and beans are tender. Drain; cover to keep warm.
2. Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill, and garlic powder. Add to potatoes and beans; toss gently to coat. Season with salt and pepper.
3. Serve potato mixture over bulgur and sprinkle with pine nuts.

TAGS:

• 30 MINUTES OR LESS

Roasted string beans (green beans) with shallots

From epicurious.com

Comments from site: shallots make the dish.  Consider adding garlic as well.  And some people said a capful of lemon juice. 

The beans shrink a lot.  Cooking time should be increased and some cooked the beans with oil and salt for 20 minutes first, then added the shallots and garlic for another 10-20 minutes.  Be careful not to burn the shallots.  Consider adding shiitake mushrooms.

Made it with a head of cauliflower and that was good as well.  Should start the cauliflower first because it takes time to caramelize. 

Made this several times for Thanksgiving with Futrans.  Can use a little less oil, and can roast for only 12 minutes or so.  

YIELDMakes 4 servings
INGREDIENTS

1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

PREPARATION

Preheat the oven to 400°F.
Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. (Check after 10-12 minutes, especially if you like the beans al dente.). Sprinkle with pepper and serve hot.
Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.

Tarragon - Dressed Broccoli (or green beans)

I found this recipe recently while going through an old pile of recipes that I reluctantly tossed because I will never get to prepare them. The dressing was meant for green beans, but I thought the sauce would be taken up better by broccoli.  Since we had a ginormous Costco bag of broccoli to get through, I took a chance this evening.  It was so nice and light.  I'll definitely try it again, perhaps on other vegetables as well.  But it works wonderfully for broccoli.  Always nice to have a new dance with an old friend.  As noted below, it can be served cold as well.  If there were any left over, I might be able to try that ;-)

Ingredients:  

1 pound of broccoli, steamed for 3-4 minutes

1 Tbsp coarsely chopped tarragon leaves 

1/4 cup scallions, white and light green parts

1/4 cup seasoned rice wine vinegar

2 Tbsp mild olive oil

Salt and freshly ground pepper to taste

Directions:

1) In a small bowl, combine the tarragon, scallions, vinegar and salt and pepper.  Whisk in the oil. 

2) If you have a pot with a steamer, boil water and add the steamer insert for about 3-4 minutes, until the broccoli is bright green.  Remove from heat.

3) Toss with the dressing if planning to serve immediately.  

4) Otherwise, you can place the veggies in a plastic food storage bag after they cool, remove all the excess air and store in the refrigerator for up to 24 hours.  When ready to serve, place the veggies in a serving bowl, add the dressing and mix to combine.  Serve immediately.