HARICOTS VERTS WITH SPICY PROSCUITTO DRESSING
12 ounces trimmed haricots verts
3 ounces thinly sliced proscuitto
1 tablespoon olive oil
3 tablespoons red wine vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper flakes
Bring a 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.
Put the proscuitto and oil in a skillet and cook over medium heat, stirring often, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool. Add the vinegar, thyme, pepper flakes and a pinch of salt to the skillet and whisk until emulsified, about 1 minute. Add the haricots verts and half of the proscuitto, toss to combine. Season to taste with salt. Transfer to a serving platter, top with remaining proscuitto and serve.
Recipe adapted from Fine Cooking, October/November 2013
SAUTÉED GREEN BEANS WITH PARMESAN
1 1/2 pounds green beans, trimmed
2 tablespoons unsalted butter
1 package (8-ounces) sliced baby portabella mushrooms
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon salt
freshly ground black pepper
1/4 cup shaved parmesan
Bring a large pot of lightly salted water to a boil. Add green beans and cook for 3 minutes. Turn off heat and drain.
Melt butter in a large skillet over medium-high heat. Add mushrooms and saute for 3 to 5 minutes. Stir in green beans, thyme, oregano, salt and a few grinds of fresh black pepper. Cook for 1 minute. Transfer to a platter and top with shaved parmesan.
Recipe adapted from Family Circle, November 2014