This week we welcome the first green beans of the season.  I’ve written about my soft spot for beans before, so I won’t bore with the details except to say that when you’re raising a vegetarian child who refuses to eat all vegetables except for one, you tend to feel a bit misty-eyed grateful toward that one.  In our case, the only thing that saved said kid from a nutritionally-rocky world of white food was our hero, the green bean.  Read about it if you like, otherwise try a few of the one-time vegetable hater’s favorite bean dishes.  Now nearly seventeen, our girl remains a devoted vegetarian who has learned to appreciate vegetables.  Even adore a few.  So, parents of vegetable-avoiders, never give up.  There’s hope for adventuresome eating AND vegetables—brussel sprouts included.

Doodle’s Green Beans:

Sautéed with Kale (pictured left)

Sautéed with Tomatoes—a variation of the preceding recipe (pictured at top)

Summer Salad with Tomatoes—a cold variation (pictured above, right)

And the favorite of all favorites, beans roasted with onions and tossed with Spanish almonds and lemon.  This loose dish involves roasting whole green beans and onion wedges (about 1/4 inch thick), tossed in a bit of olive oil and salt, at 375 degrees for 25 or so minutes until they begin to brown.  Remove from the oven and toss with chopped Marcona almonds and lemon zest, lemon juice and salt to taste.  Look for the almonds at Whole Foods.

Other possibilities for the week:

You’ll find these recipes and more by using the Recipe Index located on the right side of our Journal and Recipe home pages.

Cauliflower with Pangrattato (pictured above left)

Cauliflower and Radish Slaw (pictured above center)

Quinoa Salad with Apricots, Cherries and Herbs (pictured above right)

Kale Caesar Salad (pictured below left)

Persian Appetizer of Fresh Herbs and Radishes (pictured below center)

Indian-style Mustard Greens (pictured below right)