Foods, Uncategorized

Green Beans with Mixed Mushrooms


Green Beans with Mixed Mushrooms


This simple side borrows the casserole’s basic flavors, but gives them grabbed-from-the-garden goodness with field-picked beans, thin-sliced onions, and earthy creminis and shiitakes.




2 tbsp. olive oil

4 sprig fresh thyme

2 large onions

1 clove garlic

8 oz. cremini mushrooms

4 oz. shiitake mushrooms



3 lb. green beans



Heat covered 7- to 8-quart saucepot of water to boiling on high.

Meanwhile, in 12-inch skillet, heat oil on medium-high. Add thyme and onions; cook 10 to 12 minutes or until browned and very tender, stirring occasionally. Stir in garlic and cook 1 minute. Add mushrooms and cook 5 minutes or until tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove and discard thyme.

Add green beans and 2 teaspoons salt to boiling water. Cook, uncovered, 8 to 9 minutes or until tender, stirring occasionally. Drain and rinse with cold water. If making ahead, transfer mushroom mixture to medium bowl. Cover; refrigerate up to overnight. Transfer beans to resealable plastic bag; refrigerate up to overnight.

When ready to serve, return green beans to saucepot and add mushroom mixture, stirring to combine. Cook on medium until beans are heated through, stirring occasionally.


Health and Wellness Associates


P Carrothers


Foods, Uncategorized

Green Beans and Tomato Salad


Green Bean & Tomato Salad
Yields: 4 servings | Serving Size: 1/4 recipe | Calories: 128 | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 155 mg | Carbohydrates: 10 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 4 g | SmartPoints: 4


1 pound green beans, remove just the rough stem side.
1 cup (1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped parsley
1/4 cup toasted walnuts, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fresh-squeezed lemon juice (about half a lemon)
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper


Bring a pot of 8 cups water to a boil with half tablespoon salt. Add the green beans.

Boil until bright green and slightly tender, for about four minutes. Check by removing a bean, bean should still have some snap when you break it in half.

While blanching the beans in the boiling water, prepare a large bowl of ice water (there should be about half ice to half water).

Drain the beans. Add the green beans to the ice bath and remove as soon as they are cold, or after 30 seconds. Add beans back to the colander to remove any excess water.

Toss the beans and all ingredients together in a salad bowl. Serve.

Health and Wellness Associates



Green Beans with Gingered Walnuts


Green Beans with Gingered Walnuts

Serves: 4
Prep time: 10 minutes, Cook time: 25 minutes

  • 1 tablespoon canola oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 3/4 cup walnut halves
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil

1. Preheat the oven to 250°F.
2. Spread the canola oil in a small baking pan and place the pan in the oven. When the pan is hot, remove it and stir in the soy sauce, ginger, and garlic powder. Add the walnuts and stir to coat. Bake, stirring occasionally, for 25 minutes, or until the nuts are crisp and brown. Remove the pan from the oven. Cool the nuts on a paper towel.
3. In a medium saucepan, steam the beans for about 5 minutes, or until crisptender. In a serving bowl, toss the beans with the lemon juice and oil. Add the walnuts and toss. Serve immediately.

Nutrition facts for Green Beans with Gingered Walnuts:
CALORIES – 220.9,FAT – 19.2 G,SATURATED FAT – 1.9 G,