Searing green beans in a dry wok gives them a mild smoky flavor.
Lemon-spiked Greek yogurt creates a zingy sauce for crisp blanched green beans.
Brightly flavored satsumas are the citrus base for this wonderful green bean dish, but you can substitute just about any citrus variety, such as clementines, tangerines, or blood oranges.
Toasted pecans provide added crunch to this easy side dish, while a clementine dressing lends a pleasant sweet-tart balance to the dressing.
Goat cheese makes a uniquely tangy dressing for crisp-cooked green beans and sweet raw corn kernels.
Tempeh absorbs the rich spices and coconut milk in this simple curry.