Crispy Sautéed Green Beans with Pumpkin Seeds, Hemp Seeds & Lemon

These green beans are crispy on the outside and tender, but still have a bit crunch on the inside. Another idea for Thanksgiving dinner side dish.

Perfect for Spring Vegetable Soup with Purple Potato Chips, Something Green for Good Luck and an Exciting Announcement - or two!:))

I have a great news, something I just have to share with you my dear friends!

First, I'll be attending the Food Blog Forum in sunny Orlando, at Walt Disney World the weekend of March 17th! I feel honored that I was invited to be there with some of the top food bloggers, food photographers, cookbook authors, web designers and others. This is a first time for me and I am very excited about it. I promise to bring back a lot of pictures and great story. Can't wait to meet all the wonderful people from everywhere.



Second, I've got featured with my photo of Baked Scallops with Cheese and Wine Sauce on The FoodPornDaily. And this is my 7th time, I am so happy!!!!

I have many pictures for you today and the lovely spring soup recipe with purple potato chips.

Happy St. Patrick’s Day! I'll be back on Monday -))




Ingredients:

• 2 tablespoons olive oil
• 2 leeks, white parts only, thinly sliced
• 2 1⁄2 cups green beans cut into 2-inch pieces
• 2 1⁄2 cups small broccoli florets
• 2 medium zucchinis, sliced
• 5 cups vegetable stock (or water)
• Salt and freshly ground pepper 
• 4 tablespoons minced cilantro
• 3 purple potatoes, thinly sliced
• olive oil to fry

Directions:

Warm the oil in a pot over medium heat, and cook the leeks for a few minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Add the broccoli, zucchini and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.



In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt.



When the vegetables are tender, puree in batches in a food processor or blender or put through a vegetable mill.



Return the milled vegetables to the pot. Season with salt and pepper to taste cook, stirring, over medium heat for 5 minutes more. Sprinkle with cilantro, and serve with chips and Irish soda bread.



As I mentioned, Something Green for Good Luck!:)

Curried Turkey Stew with Mushrooms and Carrots and Green Bean Salad

Ingredients for turkey stew:

• 6 cups homemade turkey broth
• 2 turkey legs, deboned, skinned and diced (about 4 cups meat)
• 1 Tbs. peanut oil
• 1 large yellow onion, finely chopped
• 3/4 lb. fresh cremini mushrooms, halved if large
• 2 cups carrots, peeled and cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1 1/2 Tbs. curry powder
• 3 tsp. minced fresh dill  
• Coarse kosher salt and freshly ground pepper, to taste

Directions for turkey stew:
In a large, heavy saucepan over medium-high heat, warm the peanut oil. Add the onion and carrots and sauté until almost tender, about 5 minutes. Add minced garlic and curry powder and cook, stirring, until the onion is brown, about 4 minutes. Add the broth and turkey. Cover, increase the heat to high and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, until the turkey are almost tender, about 30 minutes.
Add the mushrooms to the pan and simmer more, about 12 minutes. Season the stew with salt and pepper. Stir in the minced fresh dill. Ladle the stew into warmed bowls and serve immediately.

Ingredients for green bean salad: 

• 1 lb. slender green beans, trimmed
• 3 tbsp. hemp seeds
• 2 Tbs. chopped fresh dill
• 2 Tbs. avocado oil
• 1 Tbs. lemon juice
• 1 Tbs. lemon zest 
• coarse kosher salt and freshly ground pepper, to taste

Directions for green bean salad:
Bring a large pot three-fourths full of water to a boil. Add the green beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size. Drain.
In a large serving bowl, combine the hot beans, dill, avocado oil and salt and toss to mix. Set aside to cool to room temperature, about 20 minutes.
Use a peeler and make long broad strokes from pole to pole of the lemon. Avoid digging into the pith. Chop the zest into thin strips .
Just before serving, add the hemp seeds, lemon strips, lemon juice and a grind of pepper to the bean mixture and toss to mix. Serve the salad at room temperature. Serves 4.