Thin green beans are tossed with a blend of sour cream and lemon juice and topped with shaved Parmesan cheese.
3/4 pound haricots verts (French green beans)
1 tablespoon water
2 tablespoons sour cream
1 teaspoon lemon juice
freshly ground black pepper
1/4 cup shaved Parmesan cheese
Place the haricots verts in a microwave-safe dish. Add the water, cover, and cook on HIGH for 6 minutes, stirring once during the cooking time. Drain off the water.
Stir in the sour cream and lemon juice.
Season to taste with the black pepper then top with the Parmesan just before serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
June 16, 2012
I don't much care for microwaved green beans, they tend to get a little shriveled so I steamed them instead. The shaved Parmesan was a nice touch (you should always use fresh Parmesan anyway, not the preshredded stuff!).