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5 min read

Celebrating the first Green Beans of the Season with new & unique ways to enjoy them… they aren’t just for boiling!

Reminder: Green beans are best stored in a resealable container in the crisper drawer of your fridge!


Go-To Flavor Pairings for Green Beans:

  • Herbs: basil, dill, marjoram, parsley, tarragon, thyme
  • Butter
  • Parmesan cheese
  • Almonds
  • Bacon
  • Cumin
  • Hard-cooked eggs
  • Lemon
  • Olives
  • Olive oil
  • Allium vegetables: shallots, garlic, onion
  • Tomatoes
  • Vinegar





Green Bean Casserole Salad

Created by: Lauren Grant

A deliciously unique green bean side dish!



4 TBSP olive oil, divided

2 large shallots, thinly sliced (½ cup)

Kosher salt and black pepper

3 cups cubed whole-wheat or sourdough bread (4–5 ounces)

8 oz cremini mushrooms, trimmed and sliced

1 lb fresh green beans, trimmed and cut into 3-inch pieces

1 TBSP Dijon mustard

1 TBSP white-wine vinegar

3 large cloves garlic, chopped

1 TBSP fresh thyme or 1 tsp dried

1 bunch Swiss chard or Tuscan kale, stems removed and leaves coarsely chopped (about 4 cups)


1. Heat 3 tablespoons oil in a large skillet over medium-high until shimmering. Add half the shallots and cook, stirring, until golden brown and crisp, 3–4 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate; season with salt. Repeat with the remaining shallots; set aside. Leave any remaining oil in the pan.

2. Add bread to skillet and cook over medium heat until toasted, 3-4 minutes; season with salt and pepper. Transfer to a small bowl.

3. Add the remaining 1 tablespoon oil to skillet; heat over medium-high. Add mushrooms and cook until starting to brown, about 4 minutes. Season with salt and continue cooking until deep golden brown, about 2 more minutes. Transfer to a small bowl.

4. Add green beans and ¼ cup water to the pan, cover, and cook over medium heat until tender, 5–6 minutes.

5. Meanwhile, whisk Dijon, vinegar, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Add vinaigrette to beans and cook until fragrant, 30–60 seconds.

6. Remove from heat and stir in chard, mushrooms, and croutons. Transfer bean and green mixture to a large platter and top with crispy shallots.


Easy Roasted Green Beans with Garlic & Lemon

Created by: Lauren Grant

This 8-ingredient side dish is incredibly easy to prepare, make-ahead friendly and packed with flavor from seemingly simple ingredients.



1½ pounds green beans, trimmed

2 TBSP olive oil, divided

2 tsp honey (or maple syrup)

Salt and pepper

2 cloves garlic, minced

1 tsp minced lemon zest

1 TBSP fresh lemon juice

1½ tsp Dijon mustard

¼ cup roughly chopped parsley or basil

¼ cup toasted pine nuts or almonds (optional)

Parmesan (optional for serving)


1. Heat oven to 425° with rack set in lowest position.

2. Toss beans with 1 tablespoon oil, honey, ½ teaspoon salt and ¼ teaspoon pepper until evenly coated; arrange in a single layer on a baking sheet.

3. Tightly cover baking sheet with foil and roast 10 minutes. Remove foil and roast until beans are tender and start to brown, about 12 minutes, stirring halfway through.

4. Meanwhile, whisk remaining tablespoon oil, garlic, zest, juice, and Dijon together in a large bowl.

5. Immediately transfer beans to bowl with oil-garlic mixture and toss to coat; season with salt and pepper to taste. Add herbs, if using, and toss to combine. Transfer beans to a serving dish, sprinkle with pine nuts, and serve.


French Potato Dill Salad

Created by: Lauren Grant

A delicious and simple potato salad full of French flavors. Featuring a vinaigrette—not mayo!—this salad is a healthy take on potato salad while still being bold in flavor.



1 lb baby gold and red potatoes

8 oz green beans, halved and quartered

½ cup Castelvetrano olives, halved

1 TBSP chopped fresh dill

1 TBSP chopped chives

½ cup classic vinaigrette (recipe below)

Salt and black pepper to taste

Classic Vinaigrette:

¼ cup olive oil

¼ cup red wine vinegar

2 TBSP minced shallot

1 TBSP Dijon mustard

1½ tsp honey or maple syrup

½ tsp minced fresh garlic Kosher salt and black pepper to taste


1. Dressing: Whisk together oil, vinegar, shallot, Dijon, honey, and garlic; season with salt and black pepper.

2. Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and set aside to cool slightly; halve potatoes and transfer to a large bowl.

3. Prepare an ice water bath.

4. Bring 2 inches of water to a boil in now-empty sauté pan; season with salt then add green beans and cook until crisp-tender, about 3 minutes. Using a spider or slotted spoon, transfer green beans to ice water bath and cool completely.

5. Add green beans, olives, dill and chives to bowl with potatoes; drizzle with vinaigrette and toss to combine. Season salad with salt and pepper to taste.


Pickled Green Beans

Created by: Rachel Cooks

Have an abundance of summer vegetables? Try making refrigerator pickled green beans, no need for canning. They'll keep in the fridge for more than a month!



1 ½ lbs fresh green beans, washed, stem ends trimmed or snapped off

2 cups water

1/4 cup apple cider vinegar

1 1/2 TBSP kosher salt

1 TBSP granulated sugar

1 clove garlic, peeled

1 tsp whole mustard seeds

1 tsp whole peppercorns

1/4 tsp red pepper flakes

3 sprigs fresh dill leaves


1. In a medium sized saucepan, combine water, vinegar, salt, and sugar; over medium high heat, bring to a boil, boiling until sugar and salt is dissolved, stirring occasionally. Set aside to cool slightly.

2. Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (most likely a quart size jar depending on the length of green beans). Arrange green beans vertically in jar and tuck dill sprigs into the jar.

3. Pour the brine into the jar, covering green beans completely.

4. Cover jar and place in the fridge at least overnight but preferably three days or more before eating.

5. Store the jar of pickled green beans in the refrigerator for up to 1 month.


Spicy Chili Garlic Green Beans

Created by: Fork in the Kitchen

They are a flavorful and delicious side dish or appetizer recipe, loaded with garlic, ginger, chili paste, and soy sauce. They're saucy, spicy, and you won't be able to get enough!



2 TBSP soy sauce

1 TBSP rice vinegar

1/2 tsp sesame oil

1 tsp granulated sugar or honey, or maple syrup

1 tsp corn starch, optional but recommended

1 ½ TBSP vegetable oil, or cooking oil of choice

16 oz fresh green beans, trimmed

2 cloves garlic, minced

2 tsp ginger, grated, or use ginger paste

2 ½ tsp chili garlic paste

1 tsp dried red pepper chili flakes

1 fresno chili pepper, sliced, optional


1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar/honey, and corn starch until combined. Set aside.

2. Heat a large skillet or wok over medium-high heat with the oil. Add green beans and cook, stirring occasionally, for about 3 minutes. Add garlic, ginger, chili paste, and red pepper flakes, stirring to coat (add fresno pepper slices, too, if using). Continue to cook for 3 minutes, stirring frequently.

3. Pour the sauce mixture into the pan with the beans and stir to coat completely. Continue to cook the beans for an additional 3-4 minutes until sauce is thicker and green beans are tender. Serve with sesame seeds and/or rice as desired.



Recipes are curated by Lauren

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