Dilled Carrots & Green Beans Recipe Ingredients * 3/4 cup water * 1 teaspoon sugar * 1/2 teaspoon salt

* 1/2 teaspoon dill weed * 4 medium carrots, julienned * 1/2 pound fresh green beans * 1/4 cup reduced-fat Italian salad dressing

Directions * In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain. * Drizzle with dressing; toss to coat. Yield: 4 servings. Cooking for 2: Dilled Carrots & Green Beans for 2 Nutrition Facts: 3/4 cup equals 69 calories, 2 g fat (trace saturated fat), trace cholesterol, 298 mg sodium, 11 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Malaysian Potatoes and Green Beans Ingredients * 2 pounds large Red Bliss potatoes * 1 tablespoon vegetable oil * 1 tablespoon minced shallots * 1 yellow onion, coarsely minced * 2 garlic cloves, minced * 1 tablespoon minced peeled fresh ginger * 2 tablespoons Madras curry powder * 1 cup coconut milk * 2 cups vegetable broth * 2 teaspoons salt * 1 teaspoon freshly ground black pepper * 1 pound fresh, young, green beans, trimmed Directions Wash the potatoes under cold running water. Peel and cut into 2-inch chunks. In a carbon-steel wok, heat the oil over medium heat until just smoking. Add the shallots, onion, garlic, and ginger, and stir-fry for 5 minutes, or until the onion is wilted. Add the curry and cook for 30 seconds, until aromatic. Add the coconut milk, broth, potatoes, salt, and pepper. Bring to a simmer and cook over low heat until the potatoes are tender, about 15 to 20 minutes. Add the green beans and cook for another 10 minutes, or until the beans are just done.

Fried Green Beans 3/4 c flour cup cornmeal 1/4 c cornstarch 1 1/2 t baking powder 1/2 t salt 2 eggs, beaten 1/2 c beer 1 T vegetable oil 1 lb fresh straight green beans, stems removed vegetable oil for deep frying Measure the dry ingredients into a mixing bowl. Stir with a whisk. Add the wet ingredients and whisk until smooth, but do not over mix. Drop green beans into the batter, remove with a fork letting excess batter drip off. Drop coated green beans into preheated 350 degree vegetable oil and fry until golden brown. Remove & drain on paper towels. Salt if desired. Serve warm with a dill vinaigrette or ranch dressing. Serves 4-6.

Vibrant Tasty Green Bean Recipe

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post) 1/3 cup fresh dill, well chopped 3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments extra-virgin olive oil fine-grain sea salt In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time - read the head notes.