A stylish dish, this vegetable accompaniment combines Italian, French and Asian influences and flavors. It would make a refreshing and light first course for an end-of-summer meal, or the perfect luncheon dish if served with a rich soup and hot biscuits or warmed French bread. Recipe courtesy of Karen Zack, a private plot holder at the Stanford garden.
- 1 lb. fresh green beans, washed and ends trimmed
- 2 Tbs. olive oil
- 2 tsp. country-style Dijon mustard
- 1/2 tsp. dried oregano or Italian spice blend
- Salt and freshly ground black pepper to taste
- 2 Tbs. sesame seeds
- Layer the beans in a steamer basket over boiling water. Cover and steam until bright green but still very crisp, for 3 to 4 minutes. Remove from the heat, and drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Cook the beans until crisp-tender, for about 2 minutes, tossing them gently with tongs.
- Combine the mustard and oregano in a separate mixing bowl. Add the beans, and toss them in the mixture, stirring until coated. Add the salt and pepper, sprinkle with sesame seeds and serve.
- Serving Size: Serves 4
- Calories: 130
- Carbohydrate Content: 10 g
- Fat Content: 10 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 65 mg
- Sugar Content: 2 g