Garlic and Oregano Green Beans

A member of the mint family widely used in both the medicinal and culinary world, oregano, from the Italian origano, is native to Eurasia and the Mediterranean. Like many other herbs, the flavor of oregano, found in the aromatic oils, depends upon the conditions under which it is grown. Most commonly, oregano is associated with Mediterranean, Middle Eastern and Latin American cuisines and was likely brought to popularity in the states by soldiers returning from Italy during World War II. Although dried oregano can be very flavorful, I prefer fresh herbs and so prefer to cook with fresh oregano. Due to the strong aromatic oils it possesses, small quantities of oregano can be sufficient to impart abundant flavor in a given dish. Because the fresh leaves are delicate, allowing them to roast for a short period of time retains their flavor and prevents them from burning. Garlic and oregano green beans are delicious with wheat berry salad and celeriac purée.

1 lb green beans, trimmed

4 cloves garlic, smashed

2 tbsp fresh oregano leaves

1 lemon, halved

1 tbsp olive oil

salt and pepper

1. Preheat oven to 450 degrees. Toss the green beans with olive oil and salt and pepper, spread them on a baking sheet and arrange the garlic on top. Place the green beans in the oven and roast for 8-10 minutes, until beans are just tender.

2. Sprinkle the oregano on the green beans and return to oven for 1-2 more minutes or until oregano is wilted. Remove the beans from the oven and set aside to cool slightly. Chop the roasted garlic and fold into the green beans. Squeeze lemon juice on beans just before serving. Season to taste with salt and pepper. Serve green beans warm.

Serves 3-4

Fresh Massaman Curry

Curries are one of the staples of Thai cooking and though prepared curry pastes are readily available, fresh curry paste is especially delicious. Massaman curry paste is of Muslim origin, from southern Thailand and Massaman tends to be one of the more mild curries found in Thailand. It is believed the term Massaman is a colloquial word for Muslim. Massaman curry paste includes peanuts, potatoes and spices such as cumin, clove and nutmeg, which were brought to Thailand from Indonesia by traders. Because tofu is used in place of meat, fried tofu and potatoes and used along with more vegetables are added to give the resulting curry a full and rounded flavor. Fresh Thai spring rolls and cucumber watermelon slaw are both delicious with Massaman curry.

Meat may be sautéed on its own and in place of fried tofu.

For Kenneth, who loves curry.

For the Paste:

¼ c peanuts

1 shallot, roughly chopped

3 cloves garlic, trimmed

1 small chili pepper, trimmed

1 tbsp ginger or galangal, peeled

1 stalk lemongrass, trimmed and cut into large pieces

2 tbsp fish sauce or tamari

1 tsp brown or palm sugar

1 tsp coriander

½ tbsp cumin

1/8 tsp nutmeg

½ tsp cinnamon

1/8 tsp clove

¼ tsp cardamom

1. If using whole spices, grind them into a fine powder. Combine ingredients in a food processor and process into a smooth paste.

2. Makes about ½ c curry paste. Curry paste can be frozen for 2-3 months.

For the Curry:

1 c tofu, cubed and fried

4 new potatoes, sliced and fried

1 carrot, peeled and sliced into thin rounds

½ red pepper, trimmed diced

¼ lb green beans, trimmed

1 ear of corn, kernels removed from cob

1 onion, trimmed and finely diced

1 can coconut milk

2 scallions, trimmed and finely sliced

¼ c cilantro leaves

¼ c Thai basil

1 tbsp vegetable oil plus more for frying

salt and pepper

1. Place a large heavy pot, add oil and heat over medium heat. Add onion and 2-3 tbsp massaman curry paste; stir continually until onions are translucent, about 5 minutes. Add carrot and continue sautéing for until carrot is slightly tender, about 2-3 minutes.

2. Next, add coconut milk to the pot and bring to a simmer. Once simmering, add fried tofu, fried potatoes, red pepper, and green beans, combine and simmer until vegetables are brilliant in color, about 1 minute. Stir in corn, scallions, cilantro and basil and remove curry from heat.

3. Season to taste with salt and pepper. Serve curry over jasmine rice.

Serves 3-4

Green Beans Amandine

Amandine, often misspelled as almondine in the States, indicates a dish prepared or garnished with almonds. Native to the Middle East, almond trees are classified along with other cling fruit in the genus Prunus. Botanically speaking, an almond is not truly a nut but instead a drupe with a seed inside a hard shell and outer hull like a peach or cherry. I am fond of cooking with almonds because they have a rich mellow flavor, adding depth to most dishes, especially when they are toasted. Green beans pair well with smashed new potatoes and coconut pumpkin purée.

½ lb green beans, trimmed

¼ c almonds, roughly chopped and toasted

1 tsp parsley, finely chopped

1 clove garlic, pressed or finely chopped

1 tbsp olive oil

salt and pepper

1. Bring a large pot of water to a boil. Boil green beans until brilliant green and tender. Remove from heat, place in a strainer and run under cold water to stop cooking process. Set green beans aside to dry.

2. Meanwhile, heat the olive oil in a small skillet over medium heat and add the almonds, garlic and parsley. Sauté until fragrant, about 1 minute, and remove from heat.

3. Slice green beans in half lengthwise. Gently combine green beans and sautéed ingredients in a medium-mixing bowl. Season to taste with salt and pepper. Serve green beans chilled, room temperature or warm.

Serves 3-4

Garlic and Herb Marinated Green Beans

One of my favorite foods, green beans are wonderful to cook with for both their appearance and taste. One of the few beans eaten fresh, green beans are picked immature, while their inner beans are newly formed. Most of the beans commonly eaten fresh were first cultivated in South America thousands of years ago. Green beans are a great choice for many dishes as they have a delicate flavor yet can hold up well to different preparations. Green beans are excellent with celeriac purée and feta roasted potatoes.

Most fresh herbs may be used as a substitute for parsley and oregano. More garlic may be used depending on personal preference and/or size of cloves.

1 lb green beans, trimmed

1 red pepper, trimmed and julienned into 1-2 inch strips

1 medium carrot, trimmed and julienned into 1-2 inch strips

¼ c parsley, finely chopped

2 tbsp fresh oregano, finely chopped

2 cloves of garlic, finely chopped or pressed

2 tbsp olive oil

salt and pepper

1. Bring a large pot of water to a boil, which will remain boiling and be used to blanch all the vegetables. Working in batches, blanch each vegetable until tender (2-3 minutes for green beans, 2-3 minutes for carrots, 1-2 minutes for red pepper). Remove each vegetable from the boiling water and place under cold running water to stop the cooking process. Gently dry the vegetables using a clean towel, place them all in a large mixing bowl and set them aside.

2. Meanwhile, heat 2 tbsp olive oil over medium heat in a medium skillet. Once heated, remove the oil from heat, add garlic and herbs, stir to combine and allow to cook away from heat for 1 minute.

3. Combine herbs and garlic with vegetables in large mixing bowl and season to taste with salt and pepper. Gently toss, cover and marinate for at least two hours. Serve warm, room temperature or chilled depending on preference.

Serves 3-4