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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Bean there, done that? Try these fresh takes on the lovable legumes.

 

Tahini + Cumin Green Beans

Deep, nutty tahini elevates the richness of this dish, while the zesty lemon and garlic are grounded out with the addition of earthy cumin! This dish has all the notes of familiar, but is definitely unlike any green bean dish you've ever tasted! The best part? The entire dish takes less than 10 minutes!

tahini green beans
Ingredients:

  • 1 lb fresh green beans, cleaned and trimmed
  • 3 tbsp tahini
  • ½ lemon squeezed
  • 2 cloves garlic, minced
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • ¼ cup warm water
  • 1 tbsp mixed sesame seeds, for garnish

Instructions:

  1. Add cleaned and trimmed green beans to a pot of boiling, salted water and cook for 3-5 minutes, until vibrant green and just fork tender. 
  2. Fill a bowl with cold water and ice.  Once beans have reached desired tenderness, place in ice water.
  3. Meanwhile, mix tahini, lemon juice, garlic, cumin, salt, pepper and water in a small bowl until a creamy but pourable consistency forms.  Add a bit more water if needed. 
  4. To serve, add green beans in a single row across a platter and pour the tahini sauce over the beans.  Sprinkle with sesame seeds and enjoy!

Chef Cryssi’s Tips and Tricks: 

  • You can store the green beans and tahini sauce separately in the fridge for 2-3 days.
  • This dish is great served hot or cold!
  • This recipe works great with many different seasonal veggies like cauliflower, sweet potatoes, broccoli, etc.

 

Greek Style Green Beans

A Mediterranean medley -- served warm or cold -- this dish hits a harmony of fresh flavours with sweet notes from in-season tomatoes and beans, held together by a tangy, salty blitz featuring locally-made feta from Chaeban (available in-store!)

greek style beans

 

Ingredients:

  • 1 lb fresh green beans, cleaned and trimmed 
  • 1 medium shallot, finely diced
  • 1 beefsteak tomato, finely diced
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • 3 tbsp olive oil
  • Juice of ½ lemon
  • Salt and pepper to taste
  • ⅓ cup feta, crumbled
  • Handful of fresh parsley, chopped

Instructions:

  1. Cut  cleaned and trimmed green beans into 1f inch pieces and add to a pot of boiling, salted water and cook for 3-5 minutes, until vibrant green and just fork tender. 
  2. Fill a bowl with cold water and ice.  Once beans have reached desired tenderness, place in ice water to stop the cooking process.
  3. Meanwhile, heat olive oil in a nonstick skillet over medium-high heat.  Add the shallot, tomato, garlic, oregano, salt and pepper and saute for 3-5 minutes. 
  4. Once the veggies are fragrant and slightly softened, add in the blanched green beans and continue cooking and stirring for another 5 minutes.
  5. Place in a serving dish and top with feta and parsley. 
  6. Serve immediately and enjoy!