Everyone’s favorite green bean casserole
Yield: 2-Full Steamtable Pans
1-#10 can Truitt Bros. Cut Blue Lake Green Beans, well drained1 oz. Butter
1 oz. Olive Oil
2 oz. Garlic, finely chopped
12 oz. Onion, thinly sliced
2 lbs. Wild Mushrooms, coarsely chopped
1 tblsp. Fresh Thyme, finely chopped
to taste Salt and Pepper
6 oz. Butter
6 oz. Flour, all purpose
2 quarts Whole Milk
2 tblsp. Salt
3 oz. Butter
6 oz. Shallots, thinly sliced
6 oz. Onion, thinly sliced
2 cup Breadcrumbs
Melt the first measure of butter and olive oil in a sauté pan. Add the garlic and onion and sauté over medium heat until softened. Add the mushrooms and thyme, cook for 3 minutes. Season with salt and pepper and set aside.
Melt the second butter in a heavy saucepan and whisk in the flour. Cook for 2-3 minutes. Add the milk and whisk until the sauce is smooth. Add the salt and cook until the sauce is thickened.
Melt the third butter in a sauté pan over medium heat. Add the sliced shallots and onions and cook until lightly browned approx. 4-5 minutes. Add the breadcrumbs and stir until well mixed. Remove from the heat.
Combine the green beans, mushroom mixture and sauce in a large bowl and gently stir until well coated. Place the mixture into steamtable pans and sprinkle with the breadcrumb mixture. Bake for 25 minutes at 350 degrees until the breadcrumbs are golden brown.
Quick pickled dilly beans
This is an adaptation of a fairly standard, traditional recipe for dilled green beans. Rather than blanching fresh green beans and processing the jars, the slightly cool brine is poured over thinly sliced onion and Truitt Bros. whole Blue Lake green beans in quart jars.
These beans are great in everything, but you’ll probably end up eating them straight from the jar because they’re just plain delicious. The longer they sit, the better they seem to taste. (If you do a nice job of standing the beans up in four-pint jars before covering them with the brine, no one will know you didn’t sweat over a canner in the hot summer months.) Store in the refrigerator.4 cups Truitt Bros. whole Blue Lake green beans
Yield: 4 Quarts
1 lb. Onion, thinly sliced2 oz. Garlic, thinly sliced
20 oz. Sugar, granulated
2 quarts White Vinegar
2 quarts Water
1 oz. Black Peppercorns
1 tblsp. Crushed Red Pepper Flakes
2 tblsp. Dried Dill or 16 sprigs Fresh Dill
2 tblsp. Salt
1-#10 can Truitt Bros. Cut Blue Lake Green Beans, well drained
Alternate the beans and onion slices in two one-quart jars. If you are using fresh dill, put two sprigs in each jar.
Combine the garlic, sugar, vinegar, water, spices and salt. Bring to a boil and allow to stand until the mixture is at room temperature. Pour over the beans and onions. Refrigerate 12 hours or longer.
Dilly bean salad
Yield: 5 ½ Quarts
1 recipe Quick Pickled Dilly Beans, well drained2 cups Plain Yogurt, low fat
2 cups Sour Cream
2 cups Mayonnaise
2 tblsp. Cider Vinegar
4 tblsp. Mustard
2 tblsp. Onion, grated
2 tblsp. Chives, finely chopped
Drain the beans and remove the garlic and spices.
Whisk the remaining ingredients together and toss the beans with the dressing.
Green bean and whole wheat berry salad with lentils and walnuts
Yield: 6 ½ Quarts
3 quarts Wheat Berries or Bulgur, cooked3 cups French Green Lentils
3 ea. Bay Leaf
2 oz. Shallots, minced
1 oz. Garlic, finely chopped
3 cups Red Wine Vinegar
6 oz. Dijon Mustard
1 ½ cups Walnut Oil
1 ½ cups Canola Oil or Light Olive Oil
1 ½ cups Parlsey, chopped
1-#10 can Truitt Bros. Cut Blue Lake Green Beans, well drained
1 oz. Tarragon, chopped
6 cups Toasted Walnuts, coarsely chopped
To taste Salt and Pepper
For the wheat berries, soak 3/4 cup overnight and drain. The next day, put the wheat berries in a pot with enough water to cover by a few inches. Bring to a boil and lower the heat. Cover the pot and simmer until tender, 1 1⁄2 - 2 hours. Add 1⁄2 teaspoon salt once they’ve begun to soften.
Cover the lentils with water in a small saucepan, add the bay lean and 1⁄2 t salt and bring to a boil. Lower the heat and simmer until tender but firm, about 25 minutes.
Put the shallots and garlic in a large non-reactive bowl with the vinegar and a pinch of salt. Allow to sit for 15 minutes. Whisk in the oils and season to taste with salt and pepper. When the lentils are ready, drain them and add them to the dressing. When the wheat berries are ready, press out any excess water and add them to the dressed lentils with the parsley and tarragon. Fold in the beans and walnuts, toss gently and thoroughly and season with salt and pepper. The flavors will develop more fully if the salad is allowed to sit for an hour before serving.
