200714 filet red currant green Recipes

green tomatoes, cut into 1-inch cubes, stalks celery , cut into 1/2-inch pieces, green onions (white and pale green parts only), chopped, cilantro, chopped, soy sauce, olive oil, brown sugar, apple cider vinegar, ground black pepper, salt, red pepper flakes

red potatoes, cut in 1-in. cubes, fresh green beans, chopped cucumber, chopped onion, olive oil, white wine vinegar, old bay seasoning, salt

green beans, trimmed, red radishes, trimmed , cut into 1/4-inch-thick slices, olive oil, shallots, chopped, red wine vinegar, fresh lemon juice

green beans, trimmed , cut into 1 1/2-inch pieces, red-skinned potatoes, unpeeled, halved, dry vermouth, white wine vinegar, shallot, chopped, coarse-grained dijon mustard, extra-virgin olive oil, chopped fresh parsley

green peppers, halved and seeded, red peppers, halved and seeded, olive oil, sweet onions or 2 tbsp yellow onions, finely chopped, ripe tomatoes, peeled seeded and cut into a 1/4 inch dice, salt (to taste), cumin, cayenne, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper

green beans, trimmed and broken into 1 inch lengths, olive oil, red red onion, unsalted cashews, salt, black pepper, fresh parsley, chopped

light mayonnaise, reduced-fat sour cream or 1 cup light sour cream, asiago cheese, grated, good seasons italian dressing, and recipe mix, roasted red peppers, well drained and chopped, green onions, sliced and divided

red onions , medium (about 5), olive oil, balsamic vinegar, kosher salt, black pepper, water, green beans, trimmed and cut diagonally into 2-inch pieces

green beans, ends trimmed, cut into 3 inch lengths, unsalted butter, olive oil, sliced almonds, garlic cloves, thinly sliced, red onion, cut into 3 inch lengths and thinly julienned, red bell peppers or 1/2 yellow bell pepper, cut into very thin strips, chopped fresh thyme leave, chopped fresh parsley, salt, fresh ground pepper

red potatoes, kale, mustard greens, olive oil, garlic, lime juice, feta cheese

green beans, trimmed, ears corn, husked, red bell pepper, finely chopped, red onion, finely chopped, black olives , preferably salt-cured, halved and pitted, chopped fresh basil, extra-virgin olive oil, balsamic vinegar, lemon juice, garlic, minced, hot sauce , such as tabasco, to taste, salt, pepper

green beans, ends trimmed, butter, red bell peppers, thinly sliced, onion, thinly sliced, chopped fresh marjoram, sliced almonds, toasted

red onions (about 5), olive oil, balsamic vinegar, kosher salt, black pepper, water, green beans, trimmed and cut diagonally into 2-inch pieces

extra-virgin olive oil, divided, garlic cloves, thinly sliced, dried crushed red pepper, greens (such as spinach , mustard greens, kale, or broccoli rabe; about 1 lb), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed), more) vegetable broth or low-salt chicken broth, cannellini (white kidney beans), rinsed, drained, more) sherry wine vinegar

cider vinegar, pure maple syrup, garlic clove, minced, grated peeled fresh ginger, ground cumin, dried hot red pepper flakes , or to taste, plum tomato, seeded and finely chopped, green (unripe ) tomato, seeded and finely chopped, chopped fresh cilantro, lean ground lamb

red onion , halved lengthwise, thinly sliced crosswise, balsamic vinegar, bay leaf, beets (about 2 1/2 lb), extra-virgin olive oil, water, slender green beans, trimmed , cut in half crosswise, chopped shallots, minced fresh thyme, head of radicchio

olive oil, red bell peppers , cut into strips, green onions , cut into thin strips, whipping cream, dry white wine, grated parmesan cheese, fresh linguine, toasted pine nuts

damson plums or 5 tbsp beach plum preserves, champagne vinegar or 1/4 cup white wine vinegar, dijon mustard, canola oil (or peanut oil), chopped shallot, salt & freshly ground black pepper, spinach or 1 lb fresh loose, swiss chard (red or green chard is fine, about 1 bunch) or 3 -4 cups young kale (red or green chard is fine, about 1 bunch), frisee (1 large or 2 small heads ) or 1/2-1 lb escarole (1 large or 2 small heads), chestnuts (roasted, peeled, and quartered)