Haricots Verts with Toasted Walnuts and Chèvre

If you love goat cheese, feel free to add more to this simple dish.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts (green, yellow, or both), trimmed
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. minced shallots
  
  


• 
  
  1/3 cup walnuts, lightly toasted and chopped
  
  


• 
  
  2 tsp. walnut oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. fresh goat cheese, crumbled (2/3 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

Baked Haricots Verts with Fried Shallots

This from-scratch update of the classic green bean casserole eschews canned cream of mushroom soup and thicker green beans in favor of a fresh mushroom cream sauce and slender haricots verts. Fried shallots stand in for the iconic fried onion topping. You can fry the shallots and cook the beans up to 2 days ahead.

• 
  
  3 cups vegetable oil
  
  


• 
  
  3 large shallots, cut into 1/8-inch-thick rings (about 3 cups)
  
  


• 
  
  1 cup plus 3 Tbs. all-purpose flour
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. trimmed haricots verts, halved crosswise
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1-1/2 lb. mixed mushrooms (such as oyster, shiitake, and cremini), coarsely chopped (7 to 8 cups)
  
  


• 
  
  2 Tbs. medium sherry
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil in a 12-inch skillet over medium heat until shimmering hot.

Meanwhile, in a medium bowl, toss the shallots with 1 cup of the flour, separating the rings and coating them thoroughly. Working with a handful at a time, shake off the excess flour and fry, stirring occasionally with a slotted spoon, until golden, 1 to 2 minutes. Transfer to a paper-towel-lined plate and season lightly with salt. Discard the flour and frying oil and wipe out the skillet.

Bring an 8-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. Position a rack in the center of the oven and heat the oven to 400°F.

Position a rack in the center of the oven and heat the oven to 400°F.

Melt the butter in the skillet over medium heat. Add the mushrooms and a pinch of salt; cook, stirring often, until most of the liquid has evaporated and the mushrooms are beginning to brown, about 7 minutes. Add the sherry and cook, stirring, until almost evaporated, about 1 minute. Sprinkle the remaining 3 Tbs. flour over the mushrooms and toss to coat. Slowly whisk in the broth and cream. Simmer, stirring occasionally, until the sauce thickens, about 10 minutes. Remove from the heat and stir in the haricots verts, 1 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and pepper.

Transfer to a 9x13-inch baking dish and bake until bubbling around the edges, about 20 minutes. Gently stir the beans to redistribute the sauce, top with the shallots, and serve.

Italian Green Beans with Tomatoes and Balsamic

This is a speedy version of slow-cooked Italian green beans, elegant in its simplicity. Sauté the haricots verts quickly to preserve their delicate texture, then toss them with a sauce of plum tomatoes and balsamic vinegar.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  2 large plum tomatoes, roughly chopped and puréed in a food processor 
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Shavings of Parmigiano-Reggiano,for garnish (optional)
  
  

Bring a pot of well-salted water to a boil. Add the beans and cook until bright green and just tender, 3 to 4 minutes. Drain and immediately plunge in a large bowl of ice water. Let cool for 3 to 4 minutes. Drain and set aside

Heat the oil in a large (12-inch) skillet over medium heat. Add the garlic and cook for about 1 minute. Add the tomatoes and vinegar, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring until the mixture reduces by half, about 2 minutes. Add the beans to the pan and cook until warmed through and coated with the tomato mixture, about 1 minute. Taste the beans and season with salt and pepper if needed; garnish with shavings of Parmigiano-Reggiano if desired. Serve immediately.

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup Panang curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  1-1/2 cups bite-size Chinese long bean pieces
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


• 
  
  1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1-1/2 cups stemmed, halved or quartered shiitake mushrooms
  
  


• 
  
  1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
  
  


• 
  
  Whole Italian or Thai basil leaves, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.

Sautéed Green Beans with Water Chestnuts and Ginger

A finishing touch of soy sauce and sesame oil gives this crisp-crunchy side dish a savory-nutty nuance.

• 
  
  1 lb. green beans, trimmed and cut into 2-inch pieces
  
  


• 
  
  2 Tbs. canola or vegetable oil
  
  


• 
  
  2 Tbs. sliced scallions
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  1 cup drained, sliced water chestnuts
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; drain and cool under cold running water.

Heat the oil in a 12-inch skillet over medium-high heat. Add the scallions, garlic, and ginger; cook, stirring occasionally, until the garlic begins to brown, about 1 minute. Add the water chestnuts, red pepper flakes, and green beans and cook until warmed through, 2 to 3 minutes. Remove from the heat, add the soy sauce and sesame oil, toss, and serve.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 
  
  2 large cloves garlic, peeled
  
  


• 
  
  2 oz. fresh cilantro (about 2 cups)
  
  


• 
  
  1 oz. fresh flat-leaf parsley (about 1 cup)
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. sweet or hot paprika
  
  


• 
  
  1/2 tsp. cumin seeds, toasted and ground
  
  


• 
  
  Sea salt
  
  


• 
  
  2 lb. slender green beans, trimmed
  
  


• 
  
  1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
  
  


• 
  
  Freshly ground black pepper
  
  

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Green Beans with Almonds and Garlic

Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch.

• 
  
  1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. pure olive oil
  
  


• 
  
  1/2 cup slivered almonds
  
  


• 
  
  1 tsp. minced or pressed garlic (1 medium clove)
  
  


• 
  
  1 Tbs. fresh lemon juice (from 1 small lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Vegetable Sauté with Orange and Balsamic

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

• 
  
  1/2 lb. haricots verts or thin green beans, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, halved and thinly sliced (about 1/2 cup)
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 medium yellow bell pepper, cored and sliced 1/4 inch thick
  
  


• 
  
  3 Tbs. fresh orange juice
  
  


• 
  
  1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  3 cups lightly packed fresh baby spinach leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.


Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Israeli Couscous Salad with Corn, Green Beans and Goat Cheese

The small, chewy pearls of Israeli couscous make a wonderful textural contrast to the crisp-tender vegetables and creamy goat cheese in this pasta salad. It's a terrific side dish for a late-summer cookout or barbecue.

• 
  
  Kosher salt
  
  


• 
  
  1 cup fresh corn kernels
  
  


• 
  
  1 cup cut green beans (cut into 1-inch pieces)
  
  


• 
  
  2-1/4 cups Israeli couscous
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed 
  
  


• 
  
  1/3 cup fresh lemon juice, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  1 cups diced or sliced zucchini (1/2-inch dice or 1/4-inch thick half-rounds)
  
  


• 
  
  1 cup crumbled goat cheese
  
  


• 
  
  4 Tbs. chopped fresh basil
  
  

Bring a large pot of salted water to a boil over high heat. Cook the corn kernels until just tender, about 1 minute; transfer with a slotted spoon to a colander. Add the beans to the boiling water and cook  until crisp-tender, about 3 minutes; transfer to the colander. 

Keep the water at a boil while you toast the couscous in two batches in a dry skillet over medium heat, stirring, until
golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes. Drain the couscous and toss it immediately with 1 Tbs. of the olive
oil. Let the couscous cool completely in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled couscous in a large serving bowl and toss to
break up any clumps. Add the corn, green beans, zucchini, goat cheese,
basil, and the vinaigrette and toss. Taste and season as needed with
more salt and pepper. Serve within an hour or two of making.

Haricots Verts with Toasted Walnuts and Chèvre

If you love goat cheese, feel free to add more to this simple dish.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts (green, yellow, or both), trimmed
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. minced shallots
  
  


• 
  
  1/3 cup walnuts, lightly toasted and chopped
  
  


• 
  
  2 tsp. walnut oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. fresh goat cheese, crumbled (2/3 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

Spiced Green Beans Braised with Tomato & Onions

This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups)
  
  


• 
  
  1 lb. fresh green beans, rinsed well, stem ends trimmed
  
  


• 
  
  1/2 tsp. kosher salt; more as needed
  
  


• 
  
  1/4 tsp. freshly cracked black pepper; more as needed
  
  


• 
  
  2 cups canned diced tomatoes (from a 28-oz. can), drained
  
  


• 
  
  4 large cloves garlic, peeled and thinly sliced
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3/4 tsp. ground allspice
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occasionally, until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.

Add the tomatoes, garlic, sugar, allspice, and cinnamon. Stir well, reduce the heat to low, cover, and cook, stirring occasionally, until the beans are very tender throughout, 15 to 20 minutes, or longer if a softer texture is desired. Season to taste with salt and pepper. Serve warm or at room temperature.

Braised Italian Chicken with Green Beans, Tomatoes & Olives

What could be simpler for a weeknight supper than a one-pot meal? This one comes together with chicken thighs and a few other ingredients you likely already have in your pantry or growing in your garden.

• 
  
  2 lb. boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  2 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. green beans, trimmed and cut in half
  
  


• 
  
  3 cloves garlic, smashed and peeled
  
  


• 
  
  1/3 cup dry red wine
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/3 cup pitted, quartered Kalamata olives
  
  

Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour. Heat 2 Tbs. of the oil in a large Dutch oven or casserole over medium-high heat until the oil is shimmering hot. Cook the chicken in two to three batches (to avoid crowding the pot) until well browned on both sides, 2 to 3 minutes per side. Transfer each batch to a plate as it finishes, and if the pot looks dry between batches, add the remaining 1 Tbs. oil.

Return the chicken to the pot, add the green beans, garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper, and cook, stirring, for 2 minutes. Add the red wine and cook until it almost completely evaporates, 1 to 2 minutes. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower the heat to a steady simmer. Cover, leaving the lid slightly ajar, and cook, stirring occasionally for 15 minutes. Add the olives, and continue simmering with the lid ajar until the chicken and green beans are very tender, about 5 minutes more. Season with salt and pepper to taste. Serve immediately.

Thai Yellow Curry with Vegetables and Tofu

This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.
Create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  3/4 cup bite-size green bean pieces
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  14 oz. extra-firm tofu, drained and cut into bite-size pieces
  
  


• 
  
  3/4 cup diced bell peppers (red, orange, or yellow)
  
  


• 
  
  3/4 cup oyster mushrooms, pulled apart into bite-size pieces
  
  


• 
  
  3/4 cup loosely packed fresh Italian or Thai basil leaves
  
  


• 
  
  Lime wedges, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.


After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.


Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.

Sautéed Green Beans with Water Chestnuts and Ginger

A finishing touch of soy sauce and sesame oil gives this crisp-crunchy side dish a savory-nutty nuance.

• 
  
  1 lb. green beans, trimmed and cut into 2-inch pieces
  
  


• 
  
  2 Tbs. canola or vegetable oil
  
  


• 
  
  2 Tbs. sliced scallions
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  1 cup drained, sliced water chestnuts
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; drain and cool under cold running water.

Heat the oil in a 12-inch skillet over medium-high heat. Add the scallions, garlic, and ginger; cook, stirring occasionally, until the garlic begins to brown, about 1 minute. Add the water chestnuts, red pepper flakes, and green beans and cook until warmed through, 2 to 3 minutes. Remove from the heat, add the soy sauce and sesame oil, toss, and serve.

Vegetable Sauté with Orange and Balsamic

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

• 
  
  1/2 lb. haricots verts or thin green beans, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, halved and thinly sliced (about 1/2 cup)
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 medium yellow bell pepper, cored and sliced 1/4 inch thick
  
  


• 
  
  3 Tbs. fresh orange juice
  
  


• 
  
  1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  3 cups lightly packed fresh baby spinach leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.


Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Vegetables and Tofu with Spicy Peanut Sauce

On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.

• 
  
  4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices
  
  


• 
  
  2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices
  
  


• 
  
  7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick
  
  


• 
  
  1 small crown broccoli (7 oz.), cut into 1-inch florets
  
  


• 
  
  3 oz. green beans, trimmed and halved crosswise on the diagonal
  
  


• 
  
  1/2 cup natural unsalted peanut butter (smooth or chunky)
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1-1/2 tsp. Asian chile paste, such as sambal oeleck; more to taste
  
  


• 
  
  Kosher salt
  
  

Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.

Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot, and add the carrots in a snug, slightly overlapping layer. Cover the pot and steam until the carrots and potatoes are just tender, another 6 to 7 minutes. Transfer the potatoes and carrots to a platter. Put the tofu, broccoli, and beans in the steamer; cover and cook until the tofu is hot and the broccoli and beans are just tender, about 4 minutes. Transfer to the platter with the other vegetables.

In a medium bowl, combine the peanut butter, soy sauce, chile paste, and 1/2 cup hot water from the pot. Whisk to combine, adding more water as needed to create a thick but fluid sauce. Add more chile paste and salt to taste. Serve with the sauce on the side.

Italian Green Beans with Tomatoes and Balsamic

This is a speedy version of slow-cooked Italian green beans, elegant in its simplicity. Sauté the haricots verts quickly to preserve their delicate texture, then toss them with a sauce of plum tomatoes and balsamic vinegar.

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  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


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  2 medium cloves garlic, smashed
  
  


• 
  
  2 large plum tomatoes, roughly chopped and puréed in a food processor 
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


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  Freshly ground black pepper
  
  


• 
  
  Shavings of Parmigiano-Reggiano,for garnish (optional)
  
  

Bring a pot of well-salted water to a boil. Add the beans and cook until bright green and just tender, 3 to 4 minutes. Drain and immediately plunge in a large bowl of ice water. Let cool for 3 to 4 minutes. Drain and set aside

Heat the oil in a large (12-inch) skillet over medium heat. Add the garlic and cook for about 1 minute. Add the tomatoes and vinegar, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring until the mixture reduces by half, about 2 minutes. Add the beans to the pan and cook until warmed through and coated with the tomato mixture, about 1 minute. Taste the beans and season with salt and pepper if needed; garnish with shavings of Parmigiano-Reggiano if desired. Serve immediately.

Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

Besides being straight up delicious, flat-iron steak is nearly as tender as filet mignon, it cooks quickly, and it's an affordable cut. If it's been a while since you've had succotash, give it a try. The sweet and smoky grilled green beans (yes, you can grill them!) stand in for lima beans in this update.

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  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. plus 1/2 tsp. Dijon mustard
  
  


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  1 Tbs. light brown sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 lb. beef flat-iron steak
  
  


• 
  
  1/2 lb. green beans, trimmed
  
  


• 
  
  6 scallions, trimmed
  
  


• 
  
  4 medium ears corn, shucked
  
  


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  2 large firm-ripe tomatoes, halved crosswise
  
  


• 
  
  4 Tbs. unsalted butter, softened
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 Tbs. heavy cream
  
  

Tip:

To grill green beans, simply arrange the beans perpendicular to the grates. To flip, use a shoveling motion with your tongs to scoop up a few and turn them over.

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine 1 Tbs. of the oil, 1 Tbs. of the mustard, the brown sugar, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Brush all over the steak and set aside.


Brush the green beans, scallions, corn, and tomatoes all over with the remaining 1-1/2 Tbs. oil and season with 1-1/2 tsp. salt and 1/2 tsp. pepper. Grill the vegetables, turning occasionally, until softened and lightly charred, 1 to 2 minutes for the scallions, 3 to 5 minutes for the beans, 4 to 6 minutes for the tomatoes, and 8 to 10 minutes for the corn. Transfer to a platter as they finish and set aside.

Grill the steak, flipping once and brushing with any leftover mustard mixture, until medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 12 to 15 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes.


Meanwhile, slide the skins off the tomatoes. Chop the skins and put them in a small bowl. Add the butter, the remaining 1/2 tsp. mustard, 1/2 tsp. salt, and 1/8 tsp. pepper; mix with a spoon until almost smooth.


Seed and chop the tomatoes; transfer to a large bowl. Cut the corn kernels from the cobs and add to the bowl with the tomatoes. Working over the bowl, scrape the dull side of a table knife down the length of each cob to remove as much of the corn “milk” as possible; discard the cobs. Roughly chop the green beans and scallions and add to the bowl along with the parsley, lime juice, and cream. Toss well and season to taste with salt and pepper.


Thinly slice the steak against the grain, transfer to plates, and brush with some of the tomato butter. Serve with the succotash and remaining tomato butter on the side.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.