3 Ways to Make Delicious Green Bean Casserole | Thanksgiving Sides Show | Allrecipes.com
Thanksgiving is right around the corner, and that means it's time to start thinking about what we're all really there for... the sides. In this episode, Nicole is here to show 3 different ways to make delicious green casserole. From a classic recipe with caramelized shallots to a quick and easy slow cooker recipe, and even a showstopping green bean casserole recipe that will have everyone excited.
#Thanksgiving #Sides #Recipes #HowTo #Cooking #Allrecipes
00:00 Introduction
00:16 Classic Green Bean Casserole with Caramelized Shallots
02:23 Quick & Easy Slow Cooker Green Bean Casserole
03:48 Showstopper Homemade Green Bean Casserole
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If you're feeling the pressure of making a side dish this year, don't worry, Allrecipes is here to help. Our Thanksgiving Sides Show video series shares three takes on classic Thanksgiving sides. In each episode, we'll show you how to make a classic side dish recipe, a quick and easy side dish recipe, and a show-stopping side dish recipe. So no matter your skill level, time constraints, or the wow-factor you want, you'll find a recipe that's perfect for you.
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3 Ways to Make Delicious Green Bean Casserole | Thanksgiving Sides | Allrecipes.com
Cold Green Bean Salad
Ingredients:
1 lb fresh green beans
1 tbsp avocado oil
1 tbsp olive oil
1 tsp balsamic vinegar
1/4 tsp salt & pepper
pinch of garlic powder
5 cups water & 1 Tsp salt to cook beans
Instructions:
Wash beans, cut ends and discard.
In a saucepan add 1 Tsp salt to 5 cups of water and bring to boil.
Add beans to boiling water, cook 3 minutes and drain.
Transfer beans to a bowl, add 1 tbsp avocado oil, 1 tbsp olive oil, 1 Tsp balsamic vinegar, 1/4 Tsp salt & pepper and a pinch of salt.
Stir and refrigerate for meal time.
Green Bean and Potato Salad with Balsamic Vinegar | Recipes | Whole Foods Market 365
Green Bean and Potato Salad with Balsamic Vinegar
Makes 10 servings
This quick and easy potato salad is a zesty variation on the creamy classic, and it is the ideal
accompaniment to grilled steaks, chicken or fish. Roasted garlic makes for a milder flavor, but if
your family likes garlic, you can use raw instead (start with one or two cloves).
10 cloves roasted garlic, finely chopped
2 tablespoons aged balsamic vinegar
1 ½ tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 ½ lb Yukon Gold potatoes, cut into 1-inch cubes
1 (12 ounce) bag trimmed green beans, cut into 2-inch pieces
1. In a large serving bowl, combine garlic, vinegar, oil, salt and pepper. Set aside.
2. Place potatoes in a large pot and cover by 1-inch with cool water. Bring to a boil over
medium-high heat and cook until the potatoes are tender, about 8 minutes. Use a slotted spoon to
transfer the potatoes to the bowl with the balsamic mixture.
3. To the same pot, add green beans and cook until just crisp-tender and bright green, about 2
minutes. Strain and transfer to the bowl with potatoes. Toss to combine, then serve warm or at
room temperature.
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About Whole Foods Market 365:
Whole Foods Market 365™ is changing the grocery shopping experience. Committed to making healthy living easy, 365 provides simple, affordable and convenient everyday shopping to neighborhoods nationwide without sacrificing the quality standards and dedication to food transparency that Whole Foods Market pioneered. Whole Foods Market 365 features a thoughtful product selection curated for convenience, including the 365 Everyday Value® brand customers know and love, alongside other high-quality brands and new offerings from innovative supplier partners.
Potato & Green Bean Salad Recipe Video - Laura Vitale Laura In The Kitchen Episode 36
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
Very Green Salad
This salad is made with so many fresh veggies and other healthy ingredients. I love enjoying it for lunch and/or for dinner - by itself and/or with grilled chicken or fish. PRINT OUT of THIS RECIPE & MORE at:
VERY GREEN SALAD
INGREDIENTS:
1 bag fresh spinach
2 c. red cabbage
1 c. sliced mushrooms
2 c. or 16 oz. green beans (parboiled)
1 small onion, sliced
4 garlic cloves, diced
¾ c. shaved Parmesan cheese
½ c. slivered almonds
1 c. olive bread croutons
2 T. extra virgin olive oil
garlic salt and pepper to taste
Dressing: Lemon Vinaigrette from
PREPARATION:
Cut off both ends of the greens beans.
Rinse and drain.
Bring a pot of water to boil on the stovetop.
Place green beans in pot.
Boil 3-4 minutes until beans are cooked (al dente).
Drain green beans and set aside.
In a skillet on the stove top, over medium heat, put olive oil in pan.
Add in garlic, onions and almonds.
Cook until the almonds and onions are a golden brown.
Add in the green beans to the pan and a quarter cup of the Parmesan cheese. Toss.
Add in garlic salt and pepper to taste and set aside.
In a large bowl, add in spinach, red cabbage, mushrooms, croutons and the beans.
Mix.
Pour Garlic Gold's Lemon Vinaigrette dressing over salad and toss well.
Notes
If you are in a jam, and can't get your bottle of Garlic Gold's Lemon Vinaigrette, you can make a similar dressing with Olive oil, several diced (or minced) garlic cloves and a ¼ c. of fresh squeezed lemon juice.
©Maryann Ridini Spencer
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How to Make Potato, Green Bean and Tomato Salad
Ashley Moore makes Potato, Green Bean and Tomato Salad.
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