As a cook and recipe developer, I’m always looking to make things a little more special, especially for a holiday. This green bean recipe is a nice change of pace. The warm shallot dressing dresses up the green beans and is handy for any other favorite veggie or salad. Warm dressing on a cold salad is always a great textural contrast.
For trimming the stems from the green beans I used a 2-3/4" Paring Knife. The sharp, small blade is easy to control and makes a clean cut.
When you’re ready to mix together the warm vinaigrette, reach for Cutco’s Mix-Stir. This little coil whisk really is wonderful for emulsifying the ingredients, right in the saucepan.
This recipe is a nice change from the calorie-laden green bean casserole that’s so popular during the holidays. It’s both light and flavorful.
Barbara Seelig-Brown; cookbook author, teacher and culinary notable, has spent a career refining just how to manage a healthy diet and prepare beautiful meals, while keeping a busy schedule. As a vivacious culinary talent, yoga teacher and nutritionist, Barbara Seelig-Brown is a source we can trust for guiding us toward a healthy lifestyle. She can be heard in her kitchen challenging her audience to “Put on your bunny slippers, pour a glass of wine and cook!”
Her cooking show, Stress Free Cooking, can be seen on We Cook TV airing on Cablevision and streaming devices.
Barbara’s first book, Stress Free Cooking, was a result of her popular healthy cooking classes taught nationally. She then began writing cookbooks for the American Diabetes Association, winning the Gourmand Award for Entertaining with her cookbook titled: The Healthy Home, Diabetes Friendly Recipes for Holidays, Parties, and Everyday Celebration. She has also contributed to The American Heart Association’s No Fad Diet and the SuperFoods Rx Series by Dr. Stephen Pratt.
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