Posts Tagged ‘Green Beans’

A Bountiful Thanksgiving~2014

Sunday, November 23rd, 2014

Thanksgiving has always had a special place in my heart. It’s the time of year when everyone gives a little extra effort to spend time together. Work schedules, activities and events become less of a priority and we’re reminded that our families are the real reason for being thankful. Sometimes that family extends far beyond the kind of blood relation. Sometimes that extends across the country to people you have never met. That is the case for our big, beautiful Bountiful Baskets family. We are spread out across the country; most of us wouldn’t even know each other if we crossed paths on the street. We may not know each other by face, but we can see each others’ hearts. And that is what makes us family.

This year, I am giving Thanks for not only my blood family, but to my Bountiful Baskets family as well. I have never seen a group of this magnitude; more dedicated, kind and genuine than the people in Bountiful Baskets. I have felt compassion and acceptance from places I didn’t know could exist. I have felt loved and supported by people who I have never met….People; who are extremely busy with their lives and still find time to give this co-op and each other time and energy. The truth is; most of us don’t have much to give but we would willingly give it all for each other and this co-op. I feel blessed beyond words to be a part of this, a part of something great. The coolest part, I didn’t have to pass a test to join this club…All I had to do was show up, and I was welcomed. I am thankful for no prerequisites…Not sure I would’ve passed! ;)

The 2014 Thanksgiving collaboration joins a few of our talented bloggers and lots of their yummy recipes!! Scroll through and check them out, they are categorized into 5 courses. Check out this Download Thanksgiving Timeline Here for a breakdown of your preparations to the big feast! (more…)

Tater Tot Hot Dish ~ Jamie Style

Friday, February 28th, 2014

Since we started contributing for baskets, I can count on 1 hand the number of times I have used frozen vegetables while cooking. There is no need anymore! I have this beautiful bounty on a weekly basis. I love the difference it is making for my family, I feel better about the food we are eating, it is better for our health and I feel like I am making a difference in my family’s future. (more…)

Real Green Bean Casserole

Saturday, December 21st, 2013

Hi, I’m Jessica H. This is my first blog post. :)

I had a baby two months ago, so when asked what I wanted bring to Thanksgiving dinner, feeling unable to tackle the rolls as I have for several years, I offered to do something a bit easier–Green Bean Casserole. But in true me fashion, I couldn’t take the easy way out. (more…)

(Almost) Grandma’s Three Bean Salad

Monday, September 23rd, 2013

I have been craving Three bean salad. Not the soggy, over-sauced, over-sugared stuff from the grocery store but the slightly crisp, perfectly balanced flavors of tangy and sweet that my Grandma-In-Law creates every year. In my mind there is nothing better than sliding up to a worn wooden picnic table lined with plates of freshly fried chicken, home-style potatoes, and fabulous Three Bean Salad (generally with Texas Sheet Cake for dessert). The smells, sites, and sounds of her fresh garden, apple and cherry trees, and chickens and cows, make these meals an experience for all the senses. One bite of a decent Three Bean Salad and I am transported back to the dairy farm where my family has spent every summer for 14 years.

Green Beans with Cherry Tomatoes

Monday, August 12th, 2013

Green Beans with Cherry Tomatoes

Green Beans with Cherry Tomatoes


  • 1 1/2 lb green beans, cut into 2 inch pieces
  • 1 1/2 C water
  • 1/4 C butter
  • 1 T sugar
  • 1/2 t garlic powder
  • 3 fresh basil leaves, torn into small pieces
  • 1 C cherry tomatoes
  • salt and pepper to taste


  1. Put beans and water into a pan, bring to a boil. Set heat to med-low and simmer until tender (around 7 minutes). Drain water and set aside.
  2. Melt butter in the pan over medium heat. Stir in sugar, garlic, salt, pepper, and basil. Stir in tomatoes, and cook until just soft. Pour the green beans into the tomato mixture and toss to blend.

Organic Recipe Roundup – August 11

Saturday, August 11th, 2012



Baked Ziti with Italian Sausage and Fennel from Food Network

Fennel al Forno from the NY Times

Plain Green Beans (boiled or steamed)

Tuesday, January 11th, 2011
I'm going basic with this because I know there are people who have never cooked green beans from scratch!  If you are a little scared of the fresh green beans this is for you!

Plain Green Beans (boiled or steamed)


  • Green Beans
  • 1/2 an onion
  • Water or broth
  • Salt & Pepper to taste


  1. Snap your beans (take off the ends and throw away, then break into bite size chunks)
  2. Chop in large pieces an onion (cut off the ends, cut in half, put half away for later, strip off a couple outside layers until it is fresh, then cut in wedges, then cut the other direction to make about 1/2 in pieces.)
  3. Put green beans in a frying pan
  4. Put onion in too
  5. Barely cover with water
  6. Add a generous bit of salt (1/2 tsp)
  7. bring to a fast boil
  8. Take off stove and drain when the onions and green beans have changed color and drain.
  9. If you want to steam them put the green beans in the steamer basket with the onions
  10. add a bit of water under
  11. add salt
  12. steam until the change of color.
  13. put pepper to taste right before serving.


Chicken and Green Beans with Bacon

Saturday, January 1st, 2011

I am so in love with one pan meals!

Chicken and Green Beans with Bacon


  • 1/2 - 1 Onion
  • 2 - 6 cloves Garlic
  • Green Beans
  • 2 - 4 strips bacon
  • Chicken breasts for your family
  • Broth (Optional)


  1. Cook the bacon.
  2. Set aside bacon.
  3. Dump most of the grease out
  4. Saute onion and garlic in the rest and brown the outside of the chicken breast.
  5. Add water or broth to cover and poach chicken breast. Allow the broth to reduce. Flip the chicken breast as needed
  6. Snap beans
  7. Add beans about 15 minutes after chicken comes to a boil.
  8. Boil for about 4 or 5 minutes until the beans change to the other shade of green. They will be cooked but crisp still. Once you see the color shift pull them off and drain!
  9. Crumble the bacon on top.
  10. Serve!