Summer Green Beans

10 Ways to Enjoy Green Beans this Summer


Published:

Image courtesy of Cindy Silver, MS, RDN, LDN

Of all vegetables out there, kids seem to enjoy — or tolerate — green beans the best. For some kids who grow their own green beans, summer is harvest time. For other kids who help mom or dad with grocery shopping, summer is a great time to add green beans to the shopping list. All around North Carolina now, thanks to the rain and summer sun, we are being treated to locally grown green beans for our grill, salads and casserole needs.

 

 

 

10 Ways to Enjoy Green Beans this Summer

  1. Washed and raw, as a crunchy snack
  2. Washed and raw, as a salad stir-in
  3. Washed and steamed, as a dinner side
  4. Washed, steamed and drizzled with vinaigrette dressing as a jazzed-up side
  5. Washed, steamed, drizzled with vinaigrette dressing and sprinkled with feta cheese as a super jazzed-up side
  6. Washed, snapped and stir fried, with a touch of sesame oil and salt
  7. Washed, snapped and stir fried, with the added flavors of soy sauce and hoisin sauce
  8. Washed and grilled in an aluminum foil ‘tent’ with a bit of butter, salt and pepper
  9. Washed and grilled in an aluminum foil ‘tent’ with cubed potatoes, onions & a dribble of olive oil
  10. Washed, snapped and cooked into a healthier version of Green Bean Casserole (see below.)

 

Healthier Green Bean Casserole

1 pound            Green beans, fresh & snapped into pieces

2 tablespoons   Onion, finely minced

1 small clove     Garlic clove, finely minced

1-2 teaspoons   Rosemary, fresh, finely chopped

1/4 cup               Parmesan cheese, grated

  1. Steam green beans in a pan on the stove or in the microwave. Drain.
  2. Spray a 1-1/2 quart casserole dish lightly with cooking oil spray.
  3. Place cooked green beans into the casserole dish.
  4. Mix finely chopped onions, garlic and fresh rosemary into the green beans.
  5. Bake casserole at 350 degrees for 15-20 minutes or until it is hot all the way through.
  6. Before serving, stir in the Parmesan cheese.

Yes, there are many things one can do with green beans in the summer kitchen. And, there’s a slew of other vegetables out there to enjoy as well. So, here is a blog about summer vegetables of many varieties. Enjoy them all!

 

Cindy Silver is a licensed, registered dietitian based in Winston-Salem. In addition to her "Nibbles of Nutrition" blog, she also serves on the Piedmont Parent Fit Family ChallengeExpert Panel. For family-friendly, nutritional tips and recipes, follow Cindy on Facebook,TwitterPinterest and visit her website

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About this Blog

Nibbles of Nutrition


About This Blog

Cindy Silver is a licensed, registered dietitian. She is the owner of Market Basket Nutrition, a nutrition education business, and is a Nutrition Services Provider for Blue Cross and Blue Shield of North Carolina. She has a master’s degree in Food Science and Nutrition. 

She works with families to help them master the skills of good nutrition for healthier and happier lives. She believes that everyone can improve their nutrition and feel better by taking time to write tasty and healthy menus, get more organized in the grocery store and then cook simple and delicious meals at home. 

She also enjoys fresh air exercise, cooking, gardening, traveling and kids. She lives in Winston-Salem with her husband and their son is a senior at Appalachian State University in beautiful Boone, NC. Visit her website at marketbasketnutrition.com.

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