Green Beans with Honey-Mustard Glaze

This past week, we were able to harvest the first green beans (ok, bush beans) from our garden. We picked almost an entire gallon Ziplock-full…with several more that should be ready any day now. Between our garden and CSA, we’ve had a lot of green beans to eat – needless to say I’ve been looking for new ways to make them, other than casseroles and simply steamed/boiled (I don’t know about you, but I get tired of steamed vegetables really, really quickly).

I came across this recipe during an internet search and was immediately drawn to it by its use of mustard seeds. I had a small bag of them in my pantry from buying them for a recipe ages ago – and had just enough for this recipe. Lo and behold – I also had just enough honey for this recipe, too. All signs were pointing to YES!

Green Beans with Honey-Mustard Glaze

from Real Simple

  • 2 lbs green beans, trimmed
  • 3 tbsp whole mustard seeds
  • 1/3 cup honey
  • 1/3 cup rice vinegar
  1. Bring a large saucepan or medium-sized pot of water to a boil.
  2. Once the water is boiling, add the green beans and cook, uncovered, for 5 to 7 minutes. Drain and set aside in a large bowl.
  3. Dry the pot and return it to the stove; turn on heat to low. Toast the mustard seeds until they begin to pop (about 1 minute). Consistently stir to prevent scorching.
  4. Add the honey and vinegar and cook until the sauce comes to a boil and becomes syrupy. Drizzle over the green beans; toss and serve.

 

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This recipe was fast! We were able to tag-team dinner; Mike made burgers and I made the green beans in about 15-20 minutes flat. It was absolutely perfect for a busy Monday, and it gave us some much-needed variety with all the green beans that we’ve been eating (not that I’m complaining – fresh green beans while in season are wonderful!)

There is a really nice balance between the honey, rice vinegar, and mustard. It’s not too savory, not too vinegary. I am wondering, however, how this would work with apple cider vinegar instead of the rice vinegar.

If you’re stuck in a rut with your green beans, and have a nice amount of mustard seeds in your cabinet to use up – definitely go ahead and try this recipe. You’ll enjoy it!

 

CSA ’14: Week 5

I started to get a little excited this past weekend since the weather was nice and sunny…and above 70*! And then…today, 65* and overcast. Where, oh where is my summer? This is making everything grow so slowwwwwly…

…though despite the weather, our CSA share this week was plentiful nonetheless!

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- beets
– sweet onions
– romaine lettuce (it was huge!)
– a bag o’ basil
– cucumber
– pattypan squash
– broccoli and cauliflower
– fennel
– green beans
– lacinato kale – We’ve already eaten this…sautéed with olive oil and garlic, yum!

Just like in years past, the challenge will be deciding what to do with the fennel…

What We’ve Been Eating…

This is almost a brain dump of sorts – I’ve been meaning to post but honestly, I’ve been working a lot of evenings at the bakery so kitchen experimentation has been at best, a lull. :(

HOWEVER! I’ve got several day shifts this week, plus band camp next week (I know…already!?) so I’ll have more time to find cook and share recipes with you all. Trust me, I’m excited.

Here’s what we’ve been doing with our CSA vegetables as of late:

  •  Inspired by a recipe posted by a longtime friend of mine on Facebook, I added swiss chard to enchiladas! In a crockpot, I threw in chicken thighs, a runny can of homemade salsa, and some chopped swiss chard. I let it simmer all day while I was at work, then assembled the enchiladas once I got home and topped them with green enchilada sauce. It was delish and fast.
  • Roasted beets are wonderful. Chop off the greens (save & eat ‘em if you want), wash & wrap in foil. Roast at 400* for 1 hour. They’re great sliced in salads, or by themselves – I like them with Catalina dressing (that’s how I ate them growing up).
  • I’m a real canner now. I made dilly beans!
  • I found a recipe in my vegetarian bible for a ‘summer vegetable stew’. It had a Latin flavor to it and was so incredibly filling; it used corn, green beans, tomatoes, pinto beans, and peppers. I froze half of it for a quick meal later.
  • Is sauteed zucchini & summer squash not a summer staple in anyone’s dinner line-up right now?
  • Chicken breast in fridge without a plan + head of lettuce + I got home from work late = yummy quick salad

Have you been having fun with your CSA?

 

CSA ’14: Week 4

And so the summer continues. I’m hoping that the weather begins to turn around at some point; I think I’ve only worn a tank-top, oh, twice?

Mike got to bring home the CSA once again as I was at the bakery. I like when he picks it up as well because he can choose our “top-off” options.

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- beets
– Swiss chard
– Napa cabbage
– red onion
– cucumber!
– kohlrabi
– summer squash
– zucchini
– lettuce blend
– basil
– kale

The basil is gone already, as I got to make one final batch of garlic scape pesto.

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As for everything else…it’s a new week! Time to plan :)

Market Haul, July 9-12

- Garlic scapes from Pond Hill

- strawberries from Guntzviller’s

- macarons (not macaroons) from Mackinaw Macarons – Have you ever had a macaron? Neither had I until Wednesday. Such fun little treats; it will NOT be the last time I purchase these! I bought lime basil, fig, coffee/chocolate, and pistachio

- eggs & breakfast sausage from Gregory Farms

- “wild & spicy” lettuce blend from Wild Youth Farm

- “spring mix” from Coveyou Farm

- goats milk soap from Soapbox Kitchen

- blueberries and jam from Farmer White’s

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CSA ’14: Week 3

This week, we have even more color and variety. Our farmers up here are battling some unseasonably cool temperatures, so I’m especially glad to see everything this week!

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- zucchini and squash
– beets
– turnips – What!!?? I’ve never dealt with those before…
– red leaf lettuce
– green beans
– snap peas
– onions
– Swiss chard
– broccoli
– cauliflower

I’ve already used the chard, with spaghetti and meatballs. Broccoli and cauliflower are on the docket for tonight in a lemon chicken dish. Beets will be in a salad, at least…

…what to do with the turnips?! Any suggestions?

CSA ’14: Week 2

I think it’s safe to say that I am getting back into the swing of things with CSA Tuesdays. Now, if I could just get used to blogging about it all the time :) It being a holiday week didn’t exactly help my blogging habits, but I have to say that it was an amazing weekend spent with my husband, parents, siblings & their significant others. Canoeing, fireworks, shopping, and of course lots of walking, drinking, and eating!

Week 2 of CSA was still mostly green, but I was very happy to see a bit more variety!

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  • garlic scapes – as you’ve guessed, I’m making another round of pesto. Just can’t get enough!
  • snow peas – for stir fry
  • purple kohlrabi – These were slicedand eaten raw. I always struggle to use up kohlrabi, but I knew that my parents like to eat it raw so I didn’t have any trouble this time around!
  • broccoli & cauliflower – blanched & frozen for a future dish
  • red leaf lettuce – for lunches
  • romaine lettuce – used in a salad for dinner on Thursday night
  • zucchini & squash – I will be using two smaller ones for stir fry, and the two larger ones as a side dish this week

I hope you had as wonderful of a 4th of July weekend as I did :)