Whenever I bring up favorite Thanksgiving sides in conversation, Green Bean Casserole always rises near the top. Even though Stuffing seems to be the emotional favorite.

Hello carbs!

Before we get too far in, this may or may not be the time to share that before now, I’ve never been a big fan of green bean casserole.

Inevitably, every Thanksgiving luncheon or dinner I’ve attended has included at least one of this hallowed dish. I want to like it.

I love green beans and I love casseroles. But over the years I’ve been disappointed with the lack of…..flavor.

I’m not going to hate on canned “cream of” soups. In fact, I embrace them at times. But I’m just going to suggest that the classic recipe could enjoy a flavor boost by including fresh ingredients.

Several years ago, when I and every other food blogger were deconstructing dishes, I came up with this recipe. It was actually really good.

So it is with that sentiment in mind that I’ve freshened up this holiday favorite and made a proper casserole.

The Casserole Ingredients

• Fresh green beans
• Fresh mushrooms
• Homemade parmesan cream sauce
• Crispy shallots
• Shaved parmesan cheese
• Finished with a little lemon zest for bright flavor

The Preparation

Blanch or steam green beans until just tender and bright green. I steam mine 8 minutes over a pan of boiling water. Alternately you can blanch them in boiling water for 3-4 minutes. Place in ice bath to stop cooking, then transfer to a 3 quart casserole dish.

The mushrooms are pan browned first, giving them their wonderful golden color and rich flavor.

Add the browned mushrooms to the casserole dish on top of the green beans.

Prepare a basic white sauce, then add parmesan cheese. The result is a luxurious sauce that single handedly turns this dish into comfort food!

The green beans and mushrooms are blanketed with the luxurious parmesan cream sauce.

The casserole is baked covered for 35 minutes, then uncovered for an additional 15-20 minutes until lightly browned around the edges.

While the casserole is baking, prepare the crispy shallots. Thinly slice shallots then gently fry in batches in vegetable oil until deep golden brown. Drain on paper towels.

Top casserole with the crispy shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.

Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Fresh Green Bean & Mushroom Casserole with Crispy Shallots

Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 12

Ingredients

For the Green Beans & Mushrooms

• 2 pounds fresh green beans ends trimmed
• 1 pound cremini (button) mushrooms sliced
• 4 fresh thyme sprigs
• 4 Tablespoons butter divided
• 2 Tablespoons olive oil divided

For the Parmesan Cream Sauce

• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 cups half & half
• 3 cloves garlic minced
• 1/2 cup grated parmesan cheese
• salt & pepper to taste

For the Crispy Shallots

• 3 large shallots thinly sliced
• 2 cups vegetable oil for frying

For the Garnish

• 1/4 cup shaved parmesan cheese for garnish
• 1 zest of lemon for garnish

Instructions

For the Green Beans & Mushrooms

• Place a steamer basket over a large pot of boiling water. Add green beans and steam for 8 minutes or until just tender and bright green. Alternately you can blanch the green beans in boiling water for 3-4 minutes until just tender. Transfer cooked beans to a bowl of ice water to stop the cooking.
• Add 2 Tbl. butter, 1 Tbl. olive oil and 2 sprigs fresh thyme to a large skillet over medium-high heat. Add half of the sliced mushrooms in a single layer and brown on one side without turning, about 4-5 minutes. Turn over mushrooms and brown on the other side, about 3 minutes. Remove from pan and reserve. Melt remaining 2 Tbl. butter, 1 Tbl. olive oil and thyme sprigs. Add remaining mushrooms and brown on both sides. Remove from pan and reserve.

For the Parmesan Cream Sauce

• In a medium sauce pan, melt 2 Tablespoons of butter over medium heat until hot and bubbly. Add flour and whisk to combine. Continue cooking until lightly golden brown, stirring constantly. Gradually whisk in half & half. Bring to a gentle boil and cook for 5 minutes, stirring occasionally. Remove from heat and add minced garlic and grated parmesan cheese. Whisk until cheese is melted. Season with salt & pepper to taste.

For the Crispy Shallots

• In a medium sauce pan bring 2 cups of vegetable oil over medium-high heat to 375° F. Working in batches, fry sliced shallots until deep golden brown. Remove with a mesh strainer and transfer to a paper towel lined plate. Continue with remaining shallots.

To Assemble Casserole

• Preheat oven to 350° F. Arrange green beans in a 3 quart casserole dish. Top with browned mushrooms and parmesan cream sauce. Cover with aluminum foil. Bake covered 35 minutes. Remove foil and bake an additional 15-20 minutes until sauce is bubbling and lightly browned around edges. Add Crispy Shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.

The post Fresh Green Bean & Mushroom Casserole with Crispy Shallots appeared first on Lemony Thyme.

Truth.

I wanted to deliver something beautiful, vibrant and healthy to a special new mom who had just done the same.

Let’s start with this bowl of veggie love.

I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.

I blanched the corn on the cob, asparagus and green beans for just a minute or two.

Everything else is raw.

As much as I could dive right into that happy bowl, I wanted to make it a little more comfortable.

Remember, we’re talking new mom :)

So I added tender orzo pasta to the mix and swaddled it in Fresh Herb Vinaigrette.

Oh how I love a chopped salad.

Sure it takes a little time to slice and dice but in the end the message it delivers is clear ~ you are loved.

Couldn’t we all benefit from that message.

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer.

Beautiful, vibrant and healthy is the goal.

Fresh bright flavors is what we love and enjoy.

Sending warm hugs to Nicole & CJ as you navigate this amazing parenthood journey (my dream job).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spring Chopped Salad

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we enjoy.

Course Salad

Prep Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4-6 cups diced fresh veggies I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.
• 1/2 pound orzo pasta prepared according to package instructions
• 4 cups baby arugula
• 1 cup Fresh Herb Vinaigrette Recipe link in post
• salt & pepper to taste

Instructions

• Blanch corn on the cob, asparagus and green beans in boiling water for just a minute or two. Then plunge into an ice bath to cool. Remove corn from the cob. Cut all remaining veggies, except arugula, into small diced pieces. Toss cooked orzo with chopped veggies and fresh herb vinaigrette. Serve over a bed of baby arugula.

The post Spring Chopped Salad Delivers Comfort appeared first on Lemony Thyme.

Refrigerator Pickles take the unknown out of making pickles.  I know nothing about canning and preserving, although both are on my culinary bucket list.  I have however successfully made a couple variations of pickles.  These Refrigerator Pickled Green Beans are ready in two days.  They are crisp with a slightly spicy zing.  Delicious.

My first attempt was with Zephyr Squash.  After reading a recipe for Summer Squash Pickles I decided to give it a go.  When B plucked one out of the jar and asked “when did you learn how to make pickles?” I knew there was great potential here.

The green beans are blanched for 30 seconds, before swimming in an ice bath.  Then they are added to the jar along with the peppercorns, mustard seeds, dill, garlic, and red peppers.

The vinegar, water, salt brine is boiled then cooled to room temperature before topping off the beans.  Two days in the refrigerator and you’ll have a beautiful jar of Refrigerator Pickled Green Beans.

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Refrigerator Pickled Green Beans

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 lb. green beans ends trimmed
• 2-3 dill sprigs
• 1/2 tsp. peppercorns
• 1/4 tsp. mustard seeds
• 3 garlic cloves
• 2-3 dried red peppers or 1/4 tsp. red pepper flakes

For brine…

• 1 cup water
• 1 cup apple cider vinegar
• 1 tsp. salt

Instructions

• Trim green beans to length to fit upright in glass jars with lids.
• Bring a large pot of water to a boil and blanch the green beans for 30 seconds. Remove beans and place in an ice bath to stop the cooking.
• Combine water, vinegar, and 1 tsp. salt in a small saucepan. Bring to a boil then remove from heat and allow to cool to room temperature.
• Place peppercorns, mustard seeds, garlic, peppers, dill sprigs, and green beans in jar. Pour brine over beans, making sure they are completely covered. Put lid on jar and place in refrigerator for 2 days.
• Store in refrigerator for up to 3 months.

Notes

These pickles require 2 days in the refrigerator to be completed.

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We recently attended a wedding where we were treated to a most spectacular buffet of Thai food.  The appetizer spread alone captivated our attention without end (check out my collage below).  And when the dinner dishes were set out we approached them with the same enthusiasm.  That’s fancy talk for multiple trips through the buffet line.  While I was oh so happy with everything served, the Green Curry was still lingering in my mind three weeks later.

While I attempted to obtain THE Green Curry recipe from our host I’ve yet to be successful.  So this is my version adapted from about 20 recipes I’ve read since the wedding.  It’s is delicious and very easy to make.

The Green Curry sauce is prepared on the stovetop and then pureed in the blender.  I paired it with fresh cod and green beans and finished it in the oven.

The result was tender flaky fish swimming in the heavenly Green Curry sauce.  A simple bed of white rice and a sprinkle of fresh cilantro completed this dish.  Thai Green Curry Baked Cod was such a delightful change from our typical weeknight dishes.  However, a new 30-minute meal may have made it’s way into our regular rotation.  That makes me happy.

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Thai Green Curry Baked Cod

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 2 5-ounce cod portions
• 4 ounces fresh green beans end trimmed
• 1 Tbl.. sesame oil
• 3 Tbl. peeled chopped ginger root
• 2 garlic cloves minced
• 1 Serrano pepper thinly sliced
• 1/4 cup dry white wine
• 1 Tbl. lime juice
• 1 Tbl. green curry paste
• 1 13.5-ounce can coconut milk
• 1 tsp. brown sugar
• 1/2 tsp. fish sauce
• 1 cup loosely packed fresh cilantro leaves
• kosher salt freshly cracked black pepper
• fresh cilantro for garnish
• white rice prepared according to package instructions

Instructions

• Sauté garlic and ginger in sesame oil for 30 seconds in an oven proof skillet. Add white wine and lime juice and reduce until almost dry. Whisk in the curry paste, coconut milk, brown sugar and fish sauce and reduce to 1 cup. Let cool slightly.
• Place cooked mixture in a blender with fresh cilantro leaves. Puree for 30 seconds. Season with kosher salt and freshly cracked pepper.
• Preheat oven to 400 degrees. Blanch green beans for 2 minutes in boiling water. Place in oven proof skillet. Top with cod pieces. Pour green curry sauce over top and bake for 18 – 20 minutes or until cod flakes easily with a fork.
• Serve with white rice and garnish with fresh cilantro leaves.

The post Thai Green Curry Baked Cod appeared first on Lemony Thyme.

Our Green Goddess Salad is really all about the homemade Green Goddess Dressing.  Yet, the addition of lightly blanched fresh green beans, celery leaves and fresh basil to our buttery Boston Bibb lettuce did make this salad better than your garden variety.

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Green Goddess Salad {with Homemade Green Goddess Dressing}

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 head Boston Bibb lettuce
• 1 handful blanched green beans ends trimmed
• 1 Roma tomato diced
• 1/4 cup celery leaves
• 1/4 cup fresh basil leaves
• freshly cracked black pepper
• Homemade Green Goddess Dressing see recipe link in post

Instructions

• Plate salad ingredients and drizzle with Green Goddess Dressing.

The post Green Goddess Salad {with Homemade Green Goddess Dressing} appeared first on Lemony Thyme.

This Warm 7-Layer Salad is addicting and gorgeous.  There’s so much going on here.  Layers and layers of going on.  Every bite is unique and delicious.  All credit to Rachel Ray for this fabulous recipe.  I must admit I was a bit skeptical the first time we made it, but once we took the first bite we were all in.  That may have something to do with the wonderful bacon flavor infused throughout the layers.

Let’s build this salad.  Shall we?!  Which by the way I did in 37 minutes from start to finish, including taking pictures of each layer.  You can do it in 30.  To begin, cook 6 slices of bacon until crispy.  Remove to drain on paper towels.  Pour off bacon drippings into a heat proof bowl and reserve.  While the bacon is cooking, prep your next ingredients.

Layer #1 ~ Green Beans

Into the same skillet that the bacon was cooked in, add about a 1/2 cup of water and the green beans and simmer over medium heat until the water has evaporated and the green beans are crisp tender.  Season with salt and pepper and add those to the bottom of your oven proof bowl.  I used my trifle dish to show off these gorgeous layers.

Layer #2 ~ Summer Squash

Remember the reserved bacon drippings? Add 1 1/2 tsp. of drippings into the same skillet with your diced summer squash.  Cook for 4-5 minutes until beginning to lightly brown.  Season with salt & pepper and add the squash on top of the green bean layer.

Layer #3 ~ Cherry Tomatoes

Add 1 1/2 tsp. of reserved bacon drippings to skillet.  Add cherry tomatoes and cook for 2-3 minutes until warm.  Season with salt & pepper and add on top of squash layer.

Layer #4 ~ White Beans

That’s right, add 1 1/2 tsp. of bacon drippings to the skillet, then add the drained and rinsed white beans.  Saute for a couple minutes until heated through then add on top of the tomato layer.  This is the point in the original recipe where I veered off course.  The recipe instructs you to now place the dish in the oven for 10 minutes to heat the veggies.  I was fighting the light needed for good pictures.  The way I saw it, my veggies all went in hot, so I skipped this step.  Warm is key though, so if your layers have cooled off I recommend warming them in the oven.

Layer #5 ~ Romaine Lettuce

Layer chopped romaine lettuce on top of the warm veggies.

Layer #6 ~ Shredded Cheddar Cheese

Shredded cheddar cheese is the next layer and goes right on top of the lettuce.

Layer #7 ~ Greek Yogurt

You can see from the picture that I got ahead of myself and started adding the bacon before taking a picture of the Greek yogurt layer.  Which illustrates my confusion as to why this wonderful salad is called 7-Layer Salad.  The Greek yogurt is essential and becomes the dressing for this salad.  Trust me, you will not need any other dressing.  The yogurt mixes with the juices of the warm veggies and is fabulous.

Layer #8 ~ Crispy Bacon

The last step to complete this salad is to sprinkle on the crumbled crispy bacon.  It’s how we started this dish and it is the icing on the cake that finishes it!!  Here at Lemony Thyme we’ll call this the Warm 8-Layer Salad, giving full credit and praises to Rachel Ray for creating the recipe.

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Warm 7-Layer Salad {or is it 8-Layers}

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Rachel Ray

Ingredients

• 6 slices bacon
• 8 ounces green beans cut into 1-inch pieces
• Salt and pepper
• 2 medium yellow squash diced
• 20 1 pint cherry tomatoes, halved
• 1 14- ounce can white beans rinsed & drained
• 1 heart romaine lettuce chopped
• 4 ounces sharp yellow cheddar cheese shredded
• 1/2 cup plain fat-free Greek yogurt

Instructions

• Preheat the oven to 350 degrees . In a large skillet, cook the bacon over medium heat until crisp. Transfer to paper towels to drain; pour the bacon drippings into a small, heatproof bowl. While the bacon is cooking, prepare other ingredients.
• Add the green beans and 1/2 cup water to the skillet and simmer over medium-high heat until the water evaporates, 2 to 3 minutes; season with salt and pepper. Transfer to an ovenproof glass bowl (Layer #1).
• In the skillet, heat 1-1/2 tsp. of the bacon drippings. Add the squash and cook over medium-high heat until light brown; season with salt and pepper. Spoon the squash over the green beans (Layer #2).
• Add 1 1/2 tsp. more of the bacon drippings and the tomatoes to the skillet and cook for 2 minutes; spoon over the squash (Layer #3).
• Add another 1-1/2 tsp. of the bacon drippings and the white beans to the skillet and heat through; season with pepper and spoon over the tomato layer (Layer #4). Bake the vegetables until warmed through, 10 minutes.
• Top the baked vegetable bowl with layers of the lettuce (Layer #5) and cheddar cheese (Layer #6). Top with the yogurt (Layer #7), then crumble the bacon and sprinkle on top (Layer #8).

The post Warm 7-Layer Salad {or is it 8-Layers} appeared first on Lemony Thyme.

Finding these gorgeous Haricot Verts at the Farmers’ Market warranted a special recipe.  Something just as fresh with flavor as they are.  Hmm…green beans, first thing that came to mind is Green Bean Casserole. Not envisioning the from a can variety but instead a bed of creamy mushroom & thyme sauce, topped with these vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese.  Now that could be amazing.

And so this was my first attempt at Deconstructed Green Bean Casserole.  I think it’s a keeper.  I’m tempted to call this comfort food, our definition “Comfort Food becomes awesome when it becomes a little bit uncomfortable.”  Not sure this was uncomfortable, but we did add tarragon as a late add…strong flavor for sure…did it make the dish…completely!!  The other thought from the evening I must share is…”The way to make comfort food pop is to never involve Campbell’s Soup.”

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Green Bean Casserole {Deconstructed}

A bed of creamy mushroom & thyme sauce, topped with vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese.

Course Side Dish

Author Libby with Lemony Thyme

Ingredients

• 1 lb. fresh green beans ends removed
• 1/2 lb. mushrooms sliced
• 1 shallot thin sliced
• 1 Tbl. butter
• 2 Tbl. extra virgin olive oil
• 2 sprigs fresh lemony thyme leaves only
• 1 tsp. fresh tarragon minced
• 1 garlic clove minced
• 2 Tbl. dry white wine
• 1 tsp. flour
• 1/4 cup heavy cream
• sea salt & fresh cracked pepper extra pepper = yum
• 1 small onion thin sliced
• 2 Tbl. flour
• 1 cup canola oil for frying
• 2 Tbl. shaved Parmesan cheese
• lemon wedges

Instructions

• Sauté sliced mushrooms and shallot in butter and olive oil over med-low until mushrooms have released all their liquid, about 10 minutes. Add thyme leaves, tarragon, and garlic and sauté 2 minutes more. Add wine and stir deglazing pan for 1 minute. Sprinkle flour over mushroom mixture. Add heavy cream and continue cooking 3-4 minutes until sauce thickens. Season with salt & generous amount of pepper to taste.
• While mushrooms are cooking, heat canola oil over med-high heat in saute pan. Toss onion slices in flour, shaking to remove excess. Gently fry onions in canola oil until brown and crispy, remove to paper towels.
• Just before serving, blanch green beans in salted boiling water for 3-4 minutes.
• Spread generous spoonful of sauce on plates. Top with a bundle of green beans.
• Sprinkle with crispy onions, shaved Parmesan, freshly cracked pepper and lemon wedges.
• Serve with lemon wedge.

The post Green Bean Casserole {Deconstructed} appeared first on Lemony Thyme.

If you can kick up a basic Roast Chicken recipe simply by changing the seasonings, why can’t you kick up your favorite potato salad the same way?  Okay, that was a rhetorical question since clearly I have already done that, thus this post.  However, every time one of those little light bulbs go off I feel the need to share.

So I took my basic mayonnaise potato salad recipe and added all my favorite Mexican flavor influences….lime juice, jalapeño, cilantro, cumin, chili powder, cayenne, and oregano.  I threw in the green beans for color and crunch…great add.

A couple weeks ago, on a Sundays with Shelby outing, we discovered Penzeys Spices.  A candy store of sorts for folks like me.  I limited myself to three choices…from 200+.  Tonight I broke open the Cumin Seeds, toasted them in a dry skillet, ground them fine, and added them to this dish {I wish I knew how to make that note….the one the angels sing when the heavens open up}, the one you hear when something amazing happens…toasted cumin seeds were that moment.

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Mexican Green Bean & Potato Salad

Add your favorite Mexican flavor influences to your favorite potato salad recipe for an updated dish.

Course Salad, Side Dish

Cuisine Mexican

Author Libby with Lemony Thyme

Ingredients

• 2 lbs. small new potatoes cooked until just fork tender
• 1 cup fresh green beans steamed
• 2 scallions thin sliced
• 1/2 jalapeño fine diced
• 1 Tbl. fresh lime juice
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup fresh cilantro leaves
• 1 sprig fresh oregano leaves only
• 2 Tbl. cumin seeds toasted then fine ground
• 1/4 tsp. cayenne pepper
• 1/4 tsp. chili powder
• salt & fresh cracked pepper to taste

Instructions

• Cook potatoes until just fork tender, then cut into small cubes.
• Steam green beans until just tender, cut in half.
• Combine all remaining ingredients, season with salt & pepper to taste.
• Pour mayonnaise mixture over potatoes and green beans and mix well.

The post Mexican Green Bean & Potato Salad appeared first on Lemony Thyme.

A family tradition seems to be forming here.  Sunday’s with Shelby.  I like it.  It’s a chance for me to dabble with recipes that will entice my kid to get out of bed and head my way.  She is becoming a wonderful cook herself and now brings us samples of her latest culinary creations.  Today we exchanged Quinoa Salad recipes. 

She was met with forks as she came through the door, her dish almost missed the photo shoot.

Her version was bursting with fresh summer veggies dressed with a lemon maple vinaigrette…..crisp and delicious.  She combined quinoa with lightly steamed broccoli, cauliflower, and green beans.  Then added red pepper, cucumber, grape tomatoes, celery, onion, cilantro, and scallions.  Her dressing was a combination of maple syrup, lemon juice, a touch of Dijon mustard, garlic, olive oil, cayenne, salt & pepper.  This colorful dish had really great flavor combinations.  

My salad combined quinoa with strawberries, pineapple, roasted butternut squash, scallions, red onion, cilantro, lemony thyme, mint, toasted almonds, coconut, sunflower seeds, and oats.  The dressing was key lime juice, olive oil, cilantro, lemony thyme, sea salt & fresh cracked pepper.  I love quinoa.  I haven’t always, but now I do.  It begs you to add flavor and never complains about what you choose.  It’s a fantastic source of protein, fiber, and antioxidants. 

Here’s to you kid.  I can hardly wait until next Sunday.

The post Quinoa Salad with Fruits & Citrus ~ Quinoa Salad with Crisp Summer Veggies {Sundays with Shelby} appeared first on Lemony Thyme.