Sunflower Green Beans Food

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GREEN BEANS WITH SUNFLOWER SEEDS



Green Beans With Sunflower Seeds image

This is just yummmm, fast & serves as a nice foil for a more unctuous meal (think pork ragu) or as part of a lighter meal allround.

Provided by Busters friend

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb fresh green beans or 1 lb frozen green beans
1/4 cup onion, chopped (or use frozen chopped onion)
2 garlic cloves, minced
1/2 teaspoon salt (optional)
1/8 teaspoon fresh ground black pepper
1 pinch red pepper flakes, crushed
2 tablespoons sunflower seeds, shelled
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano

Steps:

  • Snap ends off beans; cut in half if beans are large. Bring 1 cup water to a boil in a saucepan. Add the beans, onion, garlic, salt, if using, and pepper.
  • Bring back to a boil and then reduce the heat to a simmer and cook about 8 minutes, until the beans are crisp-tender; drain.
  • Sprinkle the sunflower seeds and oregano over the beans. Toss lightly to mix.

GREEN BEANS WITH SUNFLOWER SEEDS



Green Beans with Sunflower Seeds image

Make and share this Green Beans with Sunflower Seeds recipe from Food.com.

Provided by Kim127

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup butter
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon chervil
1 pinch savory
1 pinch thyme
1 lb green beans (washed and ends trimmed)
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 clove garlic, minced
1/4 cup shelled sunflower seeds
salt and pepper

Steps:

  • Melt butter in a small saucepan and add marjoram, basil, chervil, savory and thyme.
  • In a large frying pan, add just enough water to cover the bottom of the pan, and bring to a boil.
  • Add parsley, chives, garlic and beans and cook until beans are just crisp-ender.
  • Pour off excess water, add herb butter and sunflower kernals.
  • Stir to coat and add salt and pepper to taste.
  • Toss over medium heat for 2-3 minutes until well mixed.

Nutrition Facts : Calories 127, Fat 10.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 59.8, Carbohydrate 6.8, Fiber 3.3, Sugar 1.2, Protein 2.9

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS



Roasted Cauliflower with Green Beans and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound green beans, trimmed
1 head cauliflower, cut into florets
6 tablespoons extra-virgin olive oil
Freshly ground pepper
4 ounces slab bacon, diced
8 ounces oyster mushrooms, trimmed and separated into smaller pieces
8 ounces shiitake mushrooms, stemmed and thickly sliced
4 shallots, thickly sliced
4 tablespoons white wine vinegar
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon

Steps:

  • Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
  • Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
  • Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

SNOW PEA AND GREEN BEAN SALAD



Snow Pea and Green Bean Salad image

Categories     Salad     Side     Vegetarian     Quick & Easy     Green Bean     Pea     Chill     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

1 tablespoon white-wine vinegar
3 tablespoons olive oil
1/2 pound green beans, trimmed
1/4 pound snow peas, trimmed and strings discarded
2 tablespoons shelled sunflower seeds, toasted lightly

Steps:

  • In a small bowl whisk together the vinegar, the oil, and salt and pepper to taste. In a large saucepan of boiling salted water cook the green beans for 4 minutes, add the snow peas, and cook the vegetables for 30 seconds. Drain the vegetables, transfer them to a bowl of ice and cold water to stop the cooking, and drain them. Pat the vegetables dry between several thicknesses of paper towels and in a bowl toss them with the sunflower seeds and the dressing.

SUNFLOWER GREEN BEANS



SUNFLOWER GREEN BEANS image

Categories     Bean     Side     Steam

Yield 6-8 people

Number Of Ingredients 12

2 cups green beans, steamed
2 tablespoons oil
1 small onion chopped
1 clove garlic
1 tablespoon parsley
1 tablespoon chives
1/8 teaspoon thyme
1/4 cup sunflower seeds
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon shervil
1/2 teaspoon savory

Steps:

  • Saute onion and garlic in oil. Remove from heat. Add all other ingredients and pour over beans. Notes: Can leave out obscure spices like shervil and savory - still tasty

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