These Garden Fresh Green Beans with Fresh Dill and Lemon are a summertime staple. When it comes to side dishes, I like to keep my recipes quick and easy with maximum flavor! It’s nice to make a side dish or two to go with a simple entrée.
With loads of green beans of all varieties at the Farmer’s Markets right now, I knew I had to create a recipe with the beans soon. You should choose the type you love best. I do like a french green bean call haricot verts but choose your favorite.
Here is the link for all the varieties of green beans that are available at your local farmer’s market. Also, there are so many varieties of bush beans. Here is the link. It’s time to cooking, freezing or pickling beans.
Garden green beans are a summertime staple. When it comes to side dishes, I like to keep my recipes quick and easy with maximum flavor! It’s nice to make a side dish or two to go with a simple entrée, like grilled chicken or steak. Dill immediately brings to mind dill pickles, potato salad, and added to any vegetable today, but it has had a place for centuries in cuisines throughout Europe and Asia.
I also happened to have way too much dill in my garden, so a new recipe was born. I think everyone knows that dill can add the most flavor to a recipe. It
If you’re using garden green beans, you’ll want to trim off the stem ends first. I like to snap mine into bite-size pieces, but you can also keep them longer if you’d like.
Green beans of all varieties are a great summer vegetable to freeze to have through the winter months. So, when green beans aren’t in season, you can always use frozen green beans. They do tend to cook more quickly than fresh because they should be blanched before freezing. So be sure and start checking them for doneness a little sooner.
The lemon dill vinaigrette is a great flavor pairing with garden green beans, but other herbs like basil are equally good. Really, this recipe is just a good starting point from which to experiment!
Garden Fresh Green Beans
Ingredients
- Ingredients
- 2 tbsp. Walnut Oil – if unavailable use extra-virgin olive oil
- 1 tbsp. Shallot – finely minced
- 1/2 lb. Green Beans – trimmed and snapped into bite-size pieces
- 2 tsp. Fresh Dill – finely chopped
- 1 tbsp. Lemon Juice – freshly squeezed
- 2 tsp. Grainy Dijon Mustard
- 1/2 tsp. Kosher Salt
- 1/3 tsp. Freshly Ground Pepper
Instructions
- Directions:
- First, add the oil to a medium-size skillet. Adjust the heat to medium heat and add the shallots and cook gently until soft but not burned.
- Next, add the green beans and mix the oil and the shallots, adjusting the heat to lower, if needed. Let the beans saute for two minutes.
- Add the water and bring back to a small boil to let the beans cook until tender, but crisp. When the water is mainly gone, add the dill, lemon juice, mustard, salt, and pepper Saute the mixture until thoroughly heated.
- Tip: To make these more picnic-style served at room temperature, chill for before serving. You can refrigerate for up to 4 hours and bring them back to room temperature before serving.
Notes
Tip: To make these more picnic-style served at room temperature, chill for before serving. You can refrigerate for up to 4 hours and bring them back to room temperature before serving.
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