Chinese Restaurant-Style Sautéed Green Beans

Choose young, fresh green beans that are all about the same size for this dish. I think it’s easiest to start out stirring the beans with tongs and then switch to a heatproof spatula to add the garlic and sauce.

• 1 Tbs. less-sodium soy sauce
• 1 Tbs. honey
• 1 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 12 oz. green beans, trimmed
• Kosher salt
• 1 Tbs. minced garlic

Combine the soy sauce, honey, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)

Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.

Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Green Bean Salad with Corn, Cherry Tomatoes & Basil

If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.

• 3 cups fresh corn kernels (3 to 4 ears)
• Kosher salt
• 1 lb. fresh green beans, trimmed and cut in half diagonally
• 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
• 1 clove garlic
• 1/4 cup red-wine vinegar; more to taste
• 1/3 cup extra-virgin olive oil
• 1 pint cherry tomatoes, cut in half
• 1 cup roughly chopped fresh basil
• Freshly ground black pepper

Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.

Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.

Vinaigrettes with a bright edge tie the salad together. To stand up to vegetables—especially raw vegetables—your vinaigrette should be relatively assertive, and that means using a bright acid. Try combining fresh citrus juices and different vinegars.

Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 1/2 cup fresh breadcrumbs
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• Finely grated zest of one Meyer lemon
• 1/4 cup fresh Meyer lemon juice
• 1/4 cup heavy cream
• 2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Steamed Green Beans with Lemon Vinaigrette

Use any leftover vinaigrette as a salad dressing or as a marinade for grilled chicken.

• 1-1/4 lb. green beans, trimmed and rinsed
• 3 Tbs. fresh lemon juice
• 2 Tbs. mayonnaise or heavy cream
• 1 Tbs. minced shallots
• 3/4 tsp. kosher salt
• Freshly ground black pepper
• 1/2 cup canola oil
• 1/4 cup chopped red bell pepper

Steam the green beans until tender, about 5 minutes. Meanwhile, in a small bowl, combine the lemon juice, mayonnaise, shallots, salt, and pepper. Add the oil in a slow stream, whisking constantly until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough vinaigrette to coat, about 1/3 cup. Serve warm, with extra vinaigrette on the side, if you like.

Quick-Braised Peas, Lettuce & Scallions

Although young peas are better, you can use mature peas here—just cook them longer. And you can use pea broth instead of chicken broth. You can serve this dish with grilled spring lamb, but it also goes well with chicken, duck, and fish.

• 2 Tbs. unsalted butter
• 10 scallions (white and light green parts), halved lengthwise
• 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
• 1 medium head butter lettuce, leaves separated, washed, and dried
• 1/2 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 Tbs. crème fraîche

Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins to wilt, 2 minutes more. Add the broth and a pinch of salt and pepper. Stir well and bring to a simmer.

Reduce the heat to medium low, cover, and simmer until the peas are just tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Remove the lid and add the mint and crème fraîche. Stir well and simmer 2 minutes more to meld the flavors. Season to taste with salt and pepper and serve.

Basic Roasted Green Beans

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or toss the green beans with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. green beans, stem ends trimmed
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the green beans with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the beans out onto the baking sheet and arrange them so that they are evenly spaced. If the beans cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beans until they're tender, a bit shriveled, and slightly browned, about 15 minutes.

Return the green beans to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Spiced Green Beans Braised with Tomato & Onions

This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.

• 1/4 cup extra-virgin olive oil
• 1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups)
• 1 lb. fresh green beans, rinsed well, stem ends trimmed
• 1/2 tsp. kosher salt; more as needed
• 1/4 tsp. freshly cracked black pepper; more as needed
• 2 cups canned diced tomatoes (from a 28-oz. can), drained
• 4 large cloves garlic, peeled and thinly sliced
• 1 tsp. granulated sugar
• 3/4 tsp. ground allspice
• 1/2 tsp. ground cinnamon

In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occasionally, until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.

Add the tomatoes, garlic, sugar, allspice, and cinnamon. Stir well, reduce the heat to low, cover, and cook, stirring occasionally, until the beans are very tender throughout, 15 to 20 minutes, or longer if a softer texture is desired. Season to taste with salt and pepper. Serve warm or at room temperature.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 2 large cloves garlic, peeled
• 2 oz. fresh cilantro (about 2 cups)
• 1 oz. fresh flat-leaf parsley (about 1 cup)
• 6 Tbs. extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 1/2 tsp. sweet or hot paprika
• 1/2 tsp. cumin seeds, toasted and ground
• Sea salt
• 2 lb. slender green beans, trimmed
• 1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
• Freshly ground black pepper

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

This chunky Mediterranean-inspired salad of spring vegetables is a perfect pairing with roast lamb or chicken.

• 1-1/2 lb. fingerling potatoes
• 1/4 cup extra-virgin olive oil; more to taste
• Kosher salt and freshly ground black pepper
• 1/2 lb. haricots verts or slender green beans, trimmed
• 1-1/2 cups plain whole-milk Greek yogurt, such as Fage Total
• 1-1/2 Tbs. chopped fresh flat-leaf parsley
• 3 medium stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal
• 1 English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonal
• 1 medium bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thick
• 1 small red onion, halved and sliced crosswise 1/8 inch thick
• 1 Tbs. fresh lemon juice; more to taste

Heat the oven to 400°F. On a small rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.

Meanwhile, bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender (taste one to see), 3 to 4 minutes. Drain in a colander and run under cold water until cool.

Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.

To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and toss with the remaining 3 Tbs. oil and the lemon juice. Season well with salt and pepper and toss again. Taste and add more lemon juice or olive oil if needed.

Divide the salad among six to eight plates, piling it toward the center of each plate. Drop a large dollop of yogurt next to each salad.

Green Beans with Tomatoes & Onions

This green bean ragoût is delicious as a pasta sauce, with cooked shrimp added, if you like. Or serve it with roasted chicken or lamb, or over soft polenta. The crushed red chile flakes make it somewhat spicy, so cut back on them if you have milder tastes.

• 1 can (28 oz.) whole tomatoes
• 1/4 cup olive oil
• 1 large onion, cut into medium dice (about 1-1/2 cups)
• 1-1/2 tsp. kosher salt; more to taste
• 6 medium cloves garlic, chopped
• 10 oz. fresh green beans, trimmed and cut into thirds
• 1/2 tsp. crushed red chile flakes
• 2-1/2 cups homemade or low-salt canned chicken broth or water, or a combination; more as needed
• 1/4 cup chopped fresh basil
• 1 tsp. freshly ground black pepper; more to taste
• 1/4 cup freshly grated Parmigiano Reggiano
• 1 Tbs. chopped fresh flat-leaf parsley

Pour the tomatoes and their juices into a sieve set over a bowl. Squeeze the tomatoes to extract the juices and seeds and then crush them with your hands; put the tomatoes in the bowl with the juices and discard the seeds.

Heat the oil in a large, straight-sided sauté pan set over medium heat. Add the onion and salt; cook until the onion is translucent, 3 to 5 min. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and their juices, the green beans, chile flakes, and broth or water. Simmer, stirring frequently and adding more broth or water if necessary, until the beans are fork-tender and fully cooked (taste one to check) and the liquid has the consistency of a stew, 25 to 30 min.

Add the basil and pepper; taste and adjust the seasonings. Serve sprinkled with the grated cheese and parsley.

Balsamic-Glazed Green Beans

Green beans (especially larger ones) can take a while to cook, so sear them well.

• 1 Tbs. plus 2 tsp. balsamic vinegar
• 1/2 tsp. granulated sugar
• 2 Tbs. olive oil
• 10 oz. fresh green beans, trimmed
• 2 cloves garlic, peeled and smashed
• 1 shallot, cut into 1/4-inch disks
• Kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 1 Tbs, unsalted butter, cut into 4 pieces
• 1 Tbs. sliced almonds, toasted

Combine 1 Tbs. of the balsamic vinegar with the sugar in a small bowl and mix well; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the oil and, a few seconds later, add the green beans, garlic, and shallot. Season the beans well with salt and pepper and cook, stirring often, until they brown and shrivel slightly, 3 to 4 minutes. Reduce the heat to medium-low, carefully add the water (it will steam), and a few seconds later add the vinegar mixture. Stir the beans and cover the pan with the lid ajar. Cook until the beans are tender but still have a slight crunch, about 4 minutes. (If the water evaporates before the beans are done, add more, 1 Tbs. at a time.) Stir in the remaining 2 tsp. balsamic vinegar. Add the butter and almonds and swirl the pan just until the butter is melted. Season to taste with salt and pepper and serve immediately.

Niçoise Salad with Haricots Verts and Yukon Gold Potatoes

Tender green beans; tiny, buttery potatoes; and salty capers and olives are the highlights of this Niçoise salad. Try to use good-quality, oil-packed canned tuna to add another layer of flavor. Anchovies and hard-cooked eggs have been omitted to keep the dish light, but feel free to add them.

• 2 lbs. baby Yukon Gold potatoes, halved (or large Yukon Gold potatoes, cut into 1-inch pieces)
• Kosher salt
• 1 lb. haricots verts, trimmed and cut in half
• 3 Tbs. red-wine vinegar
• 1 Tbs. whole-grain Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1 medium shallot, finely diced (about 3 Tbs.)
• 1 Tbs. chopped fresh thyme
• Freshly ground black pepper
• 1 can tuna (12 oz., preferably oil-packed), drained well and flaked 
• 2 Tbs. capers, rinsed and drained
• 1 pint cherry tomatoes, halved
• 3/4 cup pitted Niçoise or Kalamata olives, coarsely chopped

Set the potatoes in a large (6-quart) pot, cover them with cold water by a couple of inches, stir in 2 Tbs. salt, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Stir in the haricots verts and cook until they turn bright green and tender, about 3 to 4 minutes. Drain well and cool under running water.

In a blender or food processor, blend the vinegar with the mustard. With the machine still running, add the oil in a slow, steady stream so the mixture comes together into a thick emulsion. Add the shallot, 2 tsp. thyme, 1 tsp. salt, and 1 tsp. pepper, and purée until incorporated. Taste and season the dressing with more salt and pepper if needed. Add 1 or 2 Tbs. water if needed to thin the dressing to a pourable consistency. Transfer the potatoes and beans to a large mixing bowl and toss well with half the vinaigrette. Taste and season with salt and pepper if needed and transfer to a large platter. In the same mixing bowl, toss the tuna with the capers and 2 or 3 Tbs. of the vinaigrette, and set them over the potatoes in the center of the platter. Sprinkle the tomatoes and olives over the potatoes, around the perimeter of the tuna. Drizzle the salad with the remaining vinaigrette, sprinkle with the remaining 1 tsp. thyme, and serve.

To plate individually, lightly toss the potatoes, beans, tomatoes, and olives with half the vinaigrette and plate; top with the tuna, capers, and the remaining thyme; and serve the remaining dressing on the side.

Garlic-Roasted Green Beans & Shallots with Hazelnuts

Chopped hazelnuts are a fine flavor match for green beans—and a refreshing departure from the more expected almonds.

• 6 medium shallots
• 1 lb. green beans, trimmed
• 5 medium cloves garlic, coarsely chopped
• 3 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped toasted hazelnuts
• 1 tsp. finely grated lemon zest

Tip:

For the best browning, toss vegetables thoroughly in olive oil before roasting. For great flavor, add butter after roasting.

Position a rack in the center of the oven and heat the oven to 450°F.

Slice each shallot lengthwise into 1/4-inch slices. Put the shallots, green beans, and garlic in a large bowl; toss with the oil. Sprinkle the salt and pepper over the vegetables and toss again. Transfer to a 10x15-inch Pyrex dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 min.

Meanwhile, combine the parsley, hazelnuts, and lemon zest in a small bowl. Sprinkle the parsley mixture over the roasted vegetables and toss to coat. Serve immediately.

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or create your own customized Thai curry with the Recipe Maker.

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup Panang curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 1-1/2 cups bite-size Chinese long bean pieces
• 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
• 1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
• 1-1/2 cups stemmed, halved or quartered shiitake mushrooms
• 1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
• Whole Italian or Thai basil leaves, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.

Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

This chunky Mediterranean-inspired salad of spring vegetables is a perfect pairing with roast lamb or chicken.

• 1-1/2 lb. fingerling potatoes
• 1/4 cup extra-virgin olive oil; more to taste
• Kosher salt and freshly ground black pepper
• 1/2 lb. haricots verts or slender green beans, trimmed
• 1-1/2 cups plain whole-milk Greek yogurt, such as Fage Total
• 1-1/2 Tbs. chopped fresh flat-leaf parsley
• 3 medium stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal
• 1 English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonal
• 1 medium bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thick
• 1 small red onion, halved and sliced crosswise 1/8 inch thick
• 1 Tbs. fresh lemon juice; more to taste

Heat the oven to 400°F. On a small rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.

Meanwhile, bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender (taste one to see), 3 to 4 minutes. Drain in a colander and run under cold water until cool.

Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.

To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and toss with the remaining 3 Tbs. oil and the lemon juice. Season well with salt and pepper and toss again. Taste and add more lemon juice or olive oil if needed.

Divide the salad among six to eight plates, piling it toward the center of each plate. Drop a large dollop of yogurt next to each salad.

Green Beans with Almonds and Garlic

Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch.

• 1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
• 1 oz. (2 Tbs.) unsalted butter
• 2 Tbs. pure olive oil
• 1/2 cup slivered almonds
• 1 tsp. minced or pressed garlic (1 medium clove)
• 1 Tbs. fresh lemon juice (from 1 small lemon)
• Kosher salt and freshly ground black pepper

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Quick-Braised Peas, Lettuce & Scallions

Although young peas are better, you can use mature peas here—just cook them longer. And you can use pea broth instead of chicken broth. You can serve this dish with grilled spring lamb, but it also goes well with chicken, duck, and fish.

• 2 Tbs. unsalted butter
• 10 scallions (white and light green parts), halved lengthwise
• 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
• 1 medium head butter lettuce, leaves separated, washed, and dried
• 1/2 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 Tbs. crème fraîche

Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins to wilt, 2 minutes more. Add the broth and a pinch of salt and pepper. Stir well and bring to a simmer.

Reduce the heat to medium low, cover, and simmer until the peas are just tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Remove the lid and add the mint and crème fraîche. Stir well and simmer 2 minutes more to meld the flavors. Season to taste with salt and pepper and serve.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Haricots Verts with Spicy Pancetta Dressing

A tasty combination of salty, spicy, and fresh, this flavorful side dish is quick enough to make for a weeknight supper, or you can double it for a festive gathering—just use the same pot to blanch the beans, cook the pancetta, and finish the dish.

• Kosher salt
• 1 lb. trimmed haricots verts
• 2 oz. thinly sliced pancetta
• 1 Tbs. extra-virgin olive oil
• 3 Tbs. red wine vinegar
• 1/2 tsp. chopped fresh thyme
• 1/8 tsp. crushed red pepper flakes

Bring a 6-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)

Put the pancetta and oil in a 12-inch skillet and cook over medium heat, turning often, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool; crumble.

Off the heat, pour off all but 2 Tbs. fat from the skillet. Add the vinegar, thyme, pepper flakes, and a pinch of salt and whisk until emulsified, about 1 minute. Add the haricots verts and half of the pancetta; toss to combine. Season to taste with salt. Transfer to a serving bowl, top with the remaining pancetta, and serve.