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Lamb Loaf/Burgers and Haricot Verts

Lamb loaf and haricot verts
Lamb loaf with haricot verts

I’ve been making lamb burgers and loaf for years, since buying the prepared burgers once at Whole Foods about 10 years ago. They list their ingredients on prepared foods, so I made mine based on it. I created the yogurt dressing for the grilled burgers, but it would be good on the lamb loaf as well.

Pictured is steamed haricot verts with butter, salt, pepper and lemon juice. Haricot verts are French green beans, They are smaller and thinner than American beans. They are also more tender and less starchy. I think they are superior to American beans.

In yesterday’s post, I wrote that cooking veggies properly is key to enjoying them. So is getting the freshest vegetables possible. While these guys were not rotten, they had seen better days and tasted starchy.

Lamb Loaf and Burgers

1 pound ground lamb

2-3 cloves garlic, minced

Handful kalamata olives, chopped

5 ounces goat cheese feta, crumbled

1 small red onion, diced

1 tablespoon oregano

Pepper

Add for lamb loaf

1 egg

½ cup almond meal

½ pack gelatin

½ bunch of scallion instead of onion

Handful of parsley, chopped

¼ cup of milk or half and half

If making loaf, combine egg, gelatin and milk and let sit a few minutes. Combine all ingredients. If making loaf, bake at 350 for 30 minutes. Burgers, grill or pan fried until cooked to your liking.

Dressing

Greek yogurt or sour cream

Garlic, pressed

Salt

Cucumber shredded

Lemony Baked Fish with Haricot Verts Almandine

Baked Fish and Haricot Verts

I adapted this recipe from Marjory Pilley and love it because it is tasty, easy to make and there is no stovetop mess, as fish is baked in the oven. Use fluke, sole, flounder, basa, catfish or just about any fillet.

Serve with vegetables on the side, over a bed of spiralized zucchini, on salad greens or wrap like a taco in butter lettuce.

If you’ve never had haricot verts, you are in for a treat! The French bean is thinner and younger than it’s American green bean, but without the starchy taste. You do need to test them when cooking though, as they don’t taste very good over or undercooked.

Lemony Baked Fluke Fish with Haricot Verts Almandine

Serves: 4 servings

Ingredients

4 6 ounce fluke fish fillets or other mild white fish

1-2 Tablespoons butter, melted

4 Tablespoons lemon juice

½ teaspoon garlic powder

Sea salt, to taste

Pepper, to taste

2 scallions, sliced thin

2 Tablespoons parsley, chopped

Lemon wedges, optional

Instructions

Preheat oven to 425 degrees.

Pat fish fillets dry and place in a baking dish sprayed with cooking spray.

Pour lemon juice and melted butter over fish.

Sprinkle remaining ingredients over fish.

Bake uncovered for 10-12 minutes or until fish flakes with a fork.

Serve with lemon wedges, if using.

Haricot Verts Almandine

1 pound haricot verts, ends cut off

1 Tablespoon butter

1 handful raw slivered almonds

Salt and pepper

Steam haricot verts for about 5 minutes; test for doneness and drain water. Melt butter over a low heat; when melted, add almonds and stir occasionally until light brown. Add cooked beans, slat and pepper and stir. Serve immediately.

 

Buffalo Chicken, Haricot Vert Almandine & Butternut Squash

Buffalo chicken thighs with butternut squash and harict verts

¼ cup Frank’s Red Hot Sauce

2 T butter, melted

1 T minced garlic

3 pounds chicken, rinsed and patted dry or 2 thighs per person

Salt & pepper

Preheat oven to 400 degrees. Put parchment paper on cast iron or oven proof roasting pan. Sprinkle salt and pepper on chicken. Cook 30 minutes. Turn thighs and remove extra oil. Cook another 30 minutes. Raise oven to 450. Remove extra oil. Combine melted butter, garlic and hot sauce and drizzle over thighs. Cook about 10 minutes, turning once or twice, until skin is crisp

Spiralized butternut Squash

Serves 2

Spiralized butternut squash

1 neck–the straight portion— butternut squash, peeled with ends cut off and spiralized

1 tablespoon butter or extra virgin olive oil

Lemon juice

Salt and pepper

In cast iron or heavy pan, heat oil or butter over medium/high heat. Add squash and stir until softened, 3-5 minutes. Season with salt and pepper. Turn off heat and add lemon juice to taste.

Haricot Vert Almandine

12 ounces haricot verts, pointy ends removed

¼ cup slivered raw almonds

1 tablespoon butter

Salt and pepper

Lemon juice, optional.

Steam beans in a little water for about 5 minutes; test for doneness. Drain and return to a medium/low heat. Add butter and almonds and stir until almonds brown. Add salt and pepper. Remove from heat and add lemon juice.

Copyright © 2020 Norma Lehmeier Hartie
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