A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Friday, August 26, 2011

Rosemary Green Beans

The main ingredient--fresh-picked green beans

While we can still get fresh-picked green beans and fresh rosemary at markets and in our gardens, I thought I'd better post my favorite way of preparing them.  This was also a favorite side dish at our restaurant.

Rosemary Green Beans   makes six 1-cup servings
2 Tablespoons butter
1 Tablespoon olive oil
1/4 cup slivered almonds
1/2 cup sliced mushrooms
1 Tablespoon fresh rosemary (1-1/2 tsp dried)
1/4 teaspoon dill weed (dried)
1/2 tsp sugar
1/2 cup chicken broth or prepared boullion
6 cups fresh green beans, tips trimmed (cut, if desired)
--Melt and heat butter and olive oil in pan on stove.  Add all but broth and beans and cook until mushrooms release their juices.  Add broth, or boullion, and beans.  Cook until beans are crisp-tender. 

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