Garlic & Miso Green Beans

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12 oz fresh Green Beans

5 Garlic cloves, minced or pressed

3 Tsp Tamari or Soy Sauce

1 Tbsp Miso Paste

2-3 Tbsp Grapeseed Oil

2 Tsp Sesame Seeds


This Recipe could not be easier or more delicious!

Step 1: Cook Beans

Rinse beans and remove stems. Bring water to a boil in a medium sized pot and add green beans so that they are fully submerged.  Cook for 3-5 minutes, remove from heat and drain water.  They should be bright green and still somewhat crisp, unless you prefer them to be cooked more.

Step 2:

Mix Miso paste and Tamari Sauce in a small bowl in preparation for pan frying.  Prepare Garlic in whatever way you prefer (I always go for the press because it is so much easier than chopping).

Step 3: Pan Fry

In a large skillet heat the oil over medium/high heat.  Add beans and cook for about 3 minutes until their skin begins to blister.  Add Garlic and cook for another two minutes as it releases its aromas, while mixing all ingredients.  Pour Miso Tamari Sauce over beans and cook for another minute until everything is incorporated and heated through.

Step 4:  Serve!

Remove from heat, sprinkle with sesame seeds and eat!  This can be a yummy side dish, or a whole meal if you add some grains like brown rice or quinoa.  Its SO GOOD!


Indian Curried Potatoes, Sweet Potatoes, and Green Beans

Potatoes and Green Bean Curry

Potatoes and Green Bean Curry


3 tbs olive oil

1 large cinnamon stick

2 bay leaves

6 cloves

1 tsp cumin seeds

3 tbs minced ginger

3 tbs minced garlic

1 tsp turmeric

1 tsp cayenne pepper

1 1/2 tsp salt to taste

2 tsp ground coriander

4 small potatoes (unpeeled, cleaned and quartered)

4 small sweet potatoes (unpeeled, cleaned and quartered)

1.5 pounds fresh green beans, cut into 1 inch bites

1 tsp garam masala

chopped cilantro for garnish

Heat oil in a large, heavy, nonstick skillet. Add Cinnamon, bay leaves, cloves and cumin seeds and cook for 30 seconds.

Add Ginger and Garlic and cook for a minute. Add Turmeric, Cayenne, Salt, Coriander, and 2 tsp water; cook for 30 seconds.

Add Potatoes and Green beans. Mix well with spices, reduce heat to medium-low, cover and cook for 15-20 minutes or until potatoes are tender.

Stir in Garam Masala. Cover and let everything sit for 5 minutes. Garnish with Cilantro (or grated ginger if you prefer) and Enjoy!

Roasted Garlicky Green Beans With Pinenuts

Roasted Green Beans

Roasted Green Beans

2 lbs Green Beans (or other bean varieties)

1-2 Tbs Olive Oil

3 Cloves Garlic thinly sliced

1/4 Cup Pine nuts

Sea Salt and fresh ground Pepper

Preheat oven to 400 degrees F.  Toss all ingredients in a large bowl until evenly coated with oil.

Line large baking pan with aluminum foil and spread green bean mixture out evenly in pan.

prepped Green Beans with Pine Nuts and Garlic

prepped Green Beans with Pine Nuts and Garlic

Roast for 20-30 minutes until browning begins.  Make sure to turn beans halfway through roasting and continue to check garlic and pine nuts so that they don’t get stuck and burnt on the bottom of the pan.  Let sit to cool and serve!  

Summer Succotash with fresh corn, zucchini and green beans

Summer Succotash!

adapted from Fast, Fresh & Green  By Susie Middleton

1 Tsp fresh lemon juice

1/4 Tsp Worcestershire Sauce

1/4 Cup Veggie Broth

2 Tbs Half and Half (or other preferred milk or milk substitute)

1 Tbsp Olive Oil (or preferred oil)

1 Cup fresh Corn Kernels (about 2 ears, kernels removed)

1 large Zucchini, sliced and quartered

1 medium Onion, diced

3/4 Cup sliced Green Beans

1/2 Tsp Kosher Salt

1 clove Garlic pressed or finely choppped

1 Tbsp fresh Herbs (like Basil, Chives, Parsley, Thyme and/or Mint)

Fresh ground Black Pepper

Corn Kernel Removal Tip: Remove husk if you haven’t already.  Cut the pointy end of the corn so that it becomes a flat surface.  In a large bowl or dish (preferably with a flat bottom) stand the corn  vertically on the end you just cut.  Start from the top using a pairing knife or serrated knife and using a sawing motion slowly cut down the corn, rotate and repeat until all kernels have been removed. 

Step 1 Combine Lemon juice and Worcestershire sauce.  In a separate dish combine Veggie Broth and half and half.

Step 2 In a medium frying pan, heat Olive Oil over medium high heat.  Cook Corn, Zucchini, Beans, Onions and Salt.  Cook stirring frequently until veggies are starting to brown (and the bottom of the pan may brown as the corn releases its starch) about 4-6 minutes.  Add the Garlic and cook, stirring until well combined.  Now turn the heat to low and add the broth/half and half mixture.  De-glaze pan and stir well, incorporating all charred veggie bits in the pan.  Simmer ingredients until liquids have reduced to a tablespoon or 2 (about 3-4 minutes) and remove pan from heat.

Stir lemon juice mixture and fresh herbs into pan.  Season with pepper and mix again for even seasoning.  Transfer to serving dish or dishes, garnish with fresh herbs and serve!  This is extremely delicious, hearty and simple.  It is perfect for a veggie side or as a complement to a salad!   The flavors are so delicate yet powerful!


This was a yummy versatile side and I used it in a salad, warm as a side and cold as a side.  You decide what you like best!