Potato Green Bean Bake

3 lbs. of red skin potatoes – chopped
8 oz. green beans
8 slices of bacon
Vegetable oil
Salt
Pepper
Any of your other favorite spices
Start by pre-heating your oven to 375-degrees while you trim your green beans. Just use your fingers to snap off the ends that still have part of the plant on them. Then, give them a good rinse in cold water. Next, chop your potatoes into 1″ cubes. Spread the potatoes and green beans evenly into a single layer on a foil-lined baking sheet. Use enough oil to toss everything around and get it well coated. Sprinkle on the salt, pepper and your favorite seasonings. For this, I used Mrs. Dash Lemon Pepper and Extra Spicy seasoning mixes. Bake for 30 minutes and then use a spatula to toss them around and bake for another 10 minutes, until they’re nice and crispy. While your potatoes are roasting, crisp up the bacon and then set it aside and let it cool. Once you pull the potatoes out of the oven, crumble the cooled bacon on top of everything.
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Roasted Green Beans with Beets, Feta, and Walnuts

2 pounds fresh green beans, trimmed
1 pound fresh beets, trimmed, peeled, and cut into thin wedges
1/2 cup sliced shallots (4 medium)
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup broken walnuts
1/2 cup crumbled feta cheese (2 ounces)
 Preheat oven to 425 degrees F. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting. To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.
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Thai Green Beans

Serves 6
1 lb of Green Beans
½ lb of Carrots
1 Sweet Bell Pepper
3 Tablespoons of Soy Sauce or Coconut Aminos
2 Tablespoons of Lime Juice
1 Tablespoon of Fish Sauce
1 Tablespoon of Cashew Butter (or other nut butter of choice)
1 Tablespoon of Red Chiles or Chile Paste
½ teaspoon of Tumeric
¼ teaspoon of Grated Ginger
¼ teaspoon of Coriander
½ cup of Water
2 Tablespoons of Chopped Basil
1 Tablespoon of Sesame Oil
¼ cup of chopped Nuts (cashew, almonds, macadamia)
1 Tablespoon Cooking Oil (Coconut oil, light olive oil)
Slice the green beans at an angle to allow all the yummy flavors to seep inside. Slice the carrots into thin discs or even strips. Core the bell pepper and slice into strips about the size of the green bean. Combine the soy sauce/coconut aminos, red chiles/paste, lime juice, fish sauce, tumeric, ginger, coriander, cashew butter, and water in a bowl. Heat a wok to medium heat and add your cooking oil (not the sesame oil). Add the green beans and stir fry for about 2 minutes. Add the carrots. Add the sauce mixture and continue to cook with intermittent stirring for about 7-8 minutes until the sauce reduces. Add in the chopped bell pepper and continue to cook for another 2 minutes. Remove from heat and fold in sesame oil and basil. Garnish with chopped nuts.

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Green Bean, Carrot, and Cucumber Salad

Serves 4
2 cups fresh green beans
2 to 4 tablespoons apple cider or berry vinegar
1 teaspoon prepared mustard
1 tablespoon mayonnaise or substitute
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave nectar
1 tablespoon chopped Mama Lil's (or use pickled jalapenos)
1 or 2 cloves garlic, pressed
2 cups grated carrots
1/4 cup minced sweet or red onions
1 Japanese cucumber, chopped
Salt and freshly ground pepper to taste 
 
Blanch green beans in a large pot of water until fork tender (about 3 minutes).  Drain and plunge green beans into cold water to stop the cooking process. Whisk together vinegar, mustard, mayonnaise, olive oil, agave nectar, Mama Lil's and garlic. Set aside. Combine green beans, carrots, onions and cucumber. Gently toss with dressing. Season to taste with salt and pepper.
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Best Ever Green Beans

Serves 4-6
1 1/4 pounds of green beans
pinch of Kosher salt
3 cloves garlic, sliced
1 1/2 cups Parmesan cheese, finely grated
extra virgin olive oil
1/2 of a lemon

Line up the green beans on a chopping board and cut off the stalks. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately

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Stir Fry Green Beans with Cashews

Serves 6
2 pounds string beans, French cut
1 cup crispy cashews, chopped*
4 Tbsp extra virgin olive oil (EVOO) or lard
1 tsp. freshly grated ginger
1/4 cup soy sauce
1 cup filtered water, orange juice, or chicken stock
2 Tbsp arrowroot powder mixed with 2 Tbsp water
1 tsp. raw honey
2 tsp. toasted sesame oil
2 cloves garlic, peeled and mashed
1/2 tsp. dried rosemary
Combine ginger, soy sauce, water or stock, honey, sesame oil, garlic, and rosemary. Mix thoroughly with a wire whisk. Heat the oil or lard in a skillet or wok. Stir fry the beans until just tender, about 5 minutes. Add cashews and the sauce mixture and bring to a boil. Add the arrowroot mixture and simmer until sauce thickens and all the beans are well coated.
*Crispy Cashews
Makes 4 cups
4 cups raw cashews
1 Tbsp sea salt
Filtered water
Soak cashews in salt and filtered water for 6 hours (no longer). Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (about 200 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.
From "Nourishing Traditions" by Sally Fallon, pages 371 and 515.