Sauteed Radishes and Green Beans
Once the weather heats up, I look for simple, fresh side dishes to complement our standard summer fare. I spotted this recipe for Sauteed Radishes and Green Beans on the Taste of Home site, and patiently waited for green beans to appear at my local farm so I could make it.
Prep goes quickly on this one, and the only thing I changed was to use pepitas instead of pine nuts. For the first stage of cooking the green beans, mine were on the larger side, so it took almost 6 minutes for them to get crisp/tender. Make sure to keep them moving or they will brown.
I loved the slight heat of the radishes and the sweet and salty flavor of the dish overall. The pepitas gave a nice crunch. This was a great side to some cheeseburgers, and with some chicken the next day. I'll definitely be making this one a lot this summer, thank you to Pam K. for sharing her recipe!
On Tuesdays, I like to share what my fellow Taste of Home Volunteer Field Editors are making. This week, Angela's got Ch…
Prep goes quickly on this one, and the only thing I changed was to use pepitas instead of pine nuts. For the first stage of cooking the green beans, mine were on the larger side, so it took almost 6 minutes for them to get crisp/tender. Make sure to keep them moving or they will brown.
I loved the slight heat of the radishes and the sweet and salty flavor of the dish overall. The pepitas gave a nice crunch. This was a great side to some cheeseburgers, and with some chicken the next day. I'll definitely be making this one a lot this summer, thank you to Pam K. for sharing her recipe!
On Tuesdays, I like to share what my fellow Taste of Home Volunteer Field Editors are making. This week, Angela's got Ch…