Sauteed Green Beans #shorts
These easy Sautéed Green Beans are quick, delicious, and full of garlic goodness. You only need a few simple ingredients, like green beans, butter, and seasonings along with one pan to make this healthy vegetable side. Whip up this dish on a normal weeknight dinner or next time you are hosting a party.
#greenbeans #sidedish #veggies #cooking #recipes #shorts
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Spanish Garlic Green Beans | Possibly the BEST Green Beans Recipe
EPISODE 864 - How to Make Spanish Garlic Green Beans | Judias Verdes al Ajillo Recipe
FULL RECIPE HERE:
SPANISH OLIVE OIL I USED:
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Garlic Soup Recipe - Sopa de Ajo
EPISODE #46 - Garlic Soup Recipe - Sopa de Ajo
FULL RECIPE HERE:
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MUSIC: Noches en Granada Albert Bevia
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Bean & Spinach Pasta with Loop and Knot Smoked Garlic & Green Bean Soup | Must-Try Flavor Fusion
Certainly, here's a YouTube video description for your Bean and Spinach Pasta recipe:
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Welcome to our kitchen, foodies! ????️ Looking for some lunch inspiration that's both delicious and easy to make? You're in the right place! In today's video, we're bringing you a mouthwatering recipe that's perfect for your Monday meal. But before we dive into the culinary adventure, don't forget to check out our upcoming Freedom Sale—link in the bio for some amazing deals! ????
Get ready to whip up our Bean and Spinach Pasta in a few simple steps. This dish is packed with flavor, greens, and a delightful surprise ingredient - Loop and Knot Smoked Garlic & Green Bean soup! ????
Here's what you'll need:
- 1-2 Onions
- 4-5 Cloves Garlic
- Olive Oil
- 1 cup blanched spinach
- 1/2 cup fresh basil
- 2-3 spoons Loop and Knot Smoked Garlic & Green Bean soup
- 1/2 Lemon
- Salt to taste
- Cashews (Optional)
Let's get cooking! ????
1. Start by boiling a cup of your favorite pasta with a pinch of salt and a drizzle of olive oil for about 10-12 minutes until it's perfectly al dente.
2. In a pan, sauté your onions and garlic with olive oil, a dash of salt, and some oregano until they turn golden brown, infusing your kitchen with irresistible aromas.
3. Add in your blanched spinach, fresh basil, the sautéed onion and garlic mixture, a bit more olive oil, a few cashews for some extra crunch (optional), some pasta water, salt to taste, and a squeeze of fresh lemon juice. Blend it all together until it's smooth and creamy.
4. Now, it's time to bring it all together. Mix your pasta with this delectable sauce, adding some more pasta water as needed to achieve your desired consistency. Don't forget to season it with your favorite herbs and spices.
It's time to dig in! ???? This Bean and Spinach Pasta is not only bursting with flavors but also a fantastic way to make your Monday meal memorable. Give it a try and let us know how it turns out in the comments below.
If you enjoyed this recipe and want to see more culinary delights, make sure to hit that subscribe button, like this video, and share it with your fellow food enthusiasts. Bon appétit! ????
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Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)
Print this recipe here:
Ingredients
1 and 1/2 - 2 pounds red, gold, or russet potatoes
1 and 1/2 pounds green beans, ends trimmed
8-10 Kalamata Olives, pitted and halved
1 teaspoon dried dill
salt, to taste
The Dressing:
1/4 cup olive oil
1//8 cup red wine vinegar
1/8 cup fresh lemon juice
1 tablespoon mustard
1 garlic clove, grated
Instructions
Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
Lift the potatoes out of the water and set them aside to cool cool until they can be handled.
Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
Combine the dressing ingredients in a bowl and whisk the together. (I usually double the amount of dressing).
Slice the potatoes into rounds or cubes and place them in a large bowl.
Pat the green beans dry and cut them in half and add them to the bowl with the potatoes.
Pour the dressing on top of the green beans and the potatoes.
Add the olives and dill, and toss.
Serve the salad slightly warm.
Notes
Leftovers will keep fresh in an airtight container in the refrigerator for up to a week.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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