It’s Summer Fest time and this week we’re celebrating herbs, greens, and beans. My contribution to the party is a simple side dish of green beans dressed in a rich balsamic browned butter sauce. It can be thrown together in minutes and has an extremely short ingredient list, but don’t let that fool you. The flavor of these green beans will blow you away!
Green Beans with Balsamic Browned Butter
1 pound green beans, trimmed
2 tablespoons butter
1 tablespoon balsamic vinegar
salt, to taste
pepper, to taste
Cook green beans in a large pot of salted water just until crisp-tender; drain then arrange on a serving plate. In a small saucepan, melt butter over medium heat. Cook until the butter solids have started to brown, about 2 – 3 minutes. Remove pan from heat. Add the tablespoon of balsamic vinegar – be careful, it will sputter. Swirl pan or stir with a long-handled spoon until it stops bubbling. Season with a bit of salt and freshly ground black pepper then spoon butter mixture over the green beans. Serves 4.
Other Recipes Featuring Herbs, Greens, and Beans:
- Maple-Rosemary Glazed Walnuts
- Herbed Cheese Biscuits
- Cilantro Caesar Salad with Carne Asada
- Cucumber Salad with Fresh Dill
- Tangerine and Jicama Salad with Garlic and Cilantro
- Whole Wheat Greek Orzo Salad
- Creamy Spinach Soup
- Edamame and Pea Soup with Herbed Lemon Cream
- Herbed Tuna Salad with Feta and Pine Nuts
- Green Beans with Bacon and Tart Cherry Balsamic Glaze
Other Summer Fest Attendees Celebrating Herbs, Greens, and Beans:
- Todd and Diane at White on Rice Couple use fresh mint to make Homemade Mint Chocolate Chip Ice Cream
- Margaret at A Way to Garden stores a year of herbs—and makes one-pot Farinata a polenta dish with greens
- Food Network UK is on the edge with herbs and greens
- Caroline at the Wright Recipes is cooking up Wax and Butter Bean Herbed Salad
- Jennifer and Mark at Gilded Fork have a virtual garden of recipes for basil, cilantro, fennel, lavender, lemongrass, rosemary, sage and tarragon.
- Cate at Sweetnicks shares Fresh Green Bean Salad with Herb Vinaigrette
- Alana at Eating From the Ground Up has Shirred Eggs with Fresh Herbs
- Healthy Eats share their Top Six Herbs
- Allison at Food2 shows how to use up leftover herbs with Use-it-up Pesto
- The Cooking Channel has The Best Bean Salads and a French take on beans, greens, and herbs
- The FN Dish has recipes for The “Other” Summer Greens
- Tigress in a Jam has a preserving–book giveaway, and ways to put up greens, beans, herbs
- Kelly at Just a Taste shares Fresh Herb Ricotta
- Caron at San Diego Foodstuff shares recipes for Kale and Feta Empanadas and Roasted Romano Beans
- Judy at Tuscan Diva shares her Tuscan Herb Blend
- Tara at Tea & Cookies shares her Clean Out the Fridge Frittata
- Shauna and Danny at Gluten-Free Girl and the Chef tell us What to do with Fava Beans
- Paige at The Sister Project says Aloha, Pesto
How You Can Join in Summer Fest 2010
Have a recipe or tip that fits any of our weekly themes? Starting with our posts of Wednesday, July 28, for five Wednesdays, you can contribute in various ways, big or small.
Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.
The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.
Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Mattbites.com).
Summer Fest 2010 Posting Schedule
7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit
8/25: Tomatoes
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