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Skillet Green Beans with Crispy Shallots

Skillet Green Beans with Crispy Shallots // Karista's Kitchen

Vegetables are one of my favorite foods to eat. I know, that might sound weird but I’d rather eat veggies than a big slice of meat. Not that I don’t love a good ole piece of pork belly, but I just feel better when I eat veggies. And there are so many different ways to prepare them that make them ridiculously delicious.

This Skillet Green Beans with Crispy Shallots recipe has won over even the pickiest of vegetable eaters.

The green beans are blanched, cooled, dried and then pan fried in extra virgin olive oil. If that’s not enough to get me to eat a green bean, then they’re smothered with crispy fried shallots and a pinch of salt. Tender yet crisp and slightly charred and topped with fried onions. I think I could eat an entire four servings.

Although I’ve been making this recipe for my clients and family for years, I’ve never posted it until now. It’s the perfect fall and winter side dish and compliments hearty pork or beef roasts, roast chicken and even a gorgeous piece of salmon.

Or, if you’re like me, sitting down to a big plate of skillet green beans with crispy shallots as the entree makes me completely happy. With a glass of crisp but slightly fruity Sauvignon Blanc of course. 🙂

It’s shaping up to be a busy Fall here at Karista’s Kitchen. I have a mountain of recipes I want to post here and although I have good intentions, sometimes my schedule doesn’t allow it. But I’ll try my best! Follow along on my Instagram and Facebook for all the latest food fun and maybe a few photos of what I’ve been up to. As well as some snaps of our newest little family member, Gus. He’s gotten so big!

Delicious Fall Wishes and Loads of Love,


Skillet Green Beans with Crispy Shallots

Serving Size: 4-6

Skillet Green Beans with Crispy Shallots


  • 1 lb. fresh green beans, washed and ends trimmed
  • 4 tablespoons extra virgin olive oil or ghee, divided
  • 2 medium shallots, thinly sliced
  • ½ lemon, squeezed
  • Salt and pepper to taste


  • Bring a large pot of water to a boil. While the water is heating to a boil, prepare a large bowl of ice water. This will help stop the green beans from cooking after they’ve been blanched in the hot water.
  • Once the water is boiling, gently add the green beans and then let them cook for about 2 minutes. Then gently transfer them to the ice water with a slotted spoon or mesh spoon. Once the beans have cooled, transfer them to a paper towel lined plate. Set aside.
  • Heat a large skillet over medium heat with 2 tablespoons of olive oil. When the oil is hot, but not smoking, add the shallots and sauté until brown and slightly crispy. Season with little salt and pepper. Transfer to a plate or bowl.
  • In the same pan, add two more tablespoons of oil over medium heat. When the oil is hot, add the blanched green beans and let the beans cook for another 2-3 minutes until the beans are slightly browned or seared.
  • Season to taste with salt and pepper and a squeeze of lemon. Top the beans with the crispy shallots and serve warm.
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    Karista's Kitchen Kid Friendly Salad Sassy Side dishes vegetarian

    Green Bean and Smoked Goat Cheese Salad with Dried Cherries and Toasted Pine Nuts

    Green Bean and Smoked Goat Cheese Salad with Dried Cherries and Toasted Pine Nuts

    As often as we possibly can, Ranger Craig and I head to the ocean.  Just to stroll, hike if we’re feeling ambitious, tour the light houses or sit quietly on the cliffs watching for passing whales and playful seals.  Snapping pictures each with our own cameras and then comparing photos to see who got the best shot.

    Whether its cloudy, foggy, misty or sunny – just spending time by the sea makes me feel a little more renewed and seems to refill my artistic coffer.  Sort of clearing my mind of the busy week behind me and all the tasks that had to be tackled.

    Newport, Oregon

    My most treasured reason for spending time at the ocean is of course, the seafood.  And there is none better than the delightful, inventive, fresh and delicious cuisine at Local Ocean Seafood in Newport, Oregon.  It’s such a pleasure to dine at Local Ocean, watching the all the talented prep cooks and chefs create their art in the open kitchen.

    Local Ocean Seafood in Newport, Oregon

    The fantastic and professional staff at Local Ocean Seafood!

    After our meal we always stop by Amber’s fish counter for fresh oysters and my absolute favorite chevre, a smoked goats cheese called “Up in Smoke” from our local award-winning Rivers Edge Chevre created at Three Ring Farm here in Western Oregon.

    Rivers Edge Chevre

    Rivers Edge Chevre from Three Ring Farm

    A soft but slightly firm chevre that is wrapped in large maple leaves and smoked to perfection.  Not overly smoky, just ever so slight – enhancing the flavor and texture of this lovely little cheese.  I serve this chevre with assorted crackers or crostini and sometimes alongside a local red pepper jelly or fig preserves.  Such a delicious cheese, I thought it would pair beautifully with summer green beans, dried cherries and toasted pine nuts.  Tossed in a balsamic vinegar and my best California extra virgin olive oil.

    Although this salad is perfectly delicious on its own, while sipping on a little glass of red or white wine, it paired beautifully with our dinner of Chicken Gaston Gerard.  This salad will also make a lovely summer side for grilled meats, poultry and fish.

    If you ever venture to Newport, Oregon, dining at Local Ocean Seafood is a must.  Tell Ms. Amber that Karista sent you by!

    Delicious Wishes and Loads of Love,


    Green Bean and Smoked Goat’s Cheese Salad with Dried Cherries and Toasted Pine Nuts

    Serves 4


    1 lb fresh green beans

    4 oz smoked chevre or more if you love your chevre (if you can’t find smoked chevre feel free to sub with your favorite soft goats cheese.  A flavorful goats cheese is excellent on this salad)

    A handful of dried cherries

    ¼ cup pine nuts, lightly toasted

    2-3 tablespoons good quality balsamic vinegar

    3-4 tablespoons California Olive Ranch Extra Virgin Olive Oil

    Sea salt and cracked black pepper to taste


    To Blanch the green beans:

    Begin by filling a large pot half way up with water or enough to cover the beans.  Do not salt the water.  Bring the water to a boil.

    While the water is heating, snap the stem end off the green beans.  I like snapping them by hand but feel free to use a small knife.

    Fill a large bowl with ice water to create an ice bath for the green beans. Have it ready before adding the green beans to the boiling water.

    Add the green beans to the boiling water and let them cook for about 1 minute 30 seconds to 2 minutes.  You want them crisp tender.  Just this side of raw. Not mushy.

    The easiest way for me to quickly get them from boiling water into ice water is to pour the green beans into a large strainer in the sink and then transfer the beans to the ice bath.   But you can also scoop them out of the boiling water with a handheld mesh strainer and transfer them into the ice bath.

    Let them sit in the ice bath for about 3-4 minutes and then drain.  I like to lightly blot them dry so the vinaigrette will stick to the green beans.

    Prepare the salad:

    Salt and pepper the green beans and then arrange them on a platter.  Drizzle the olive oil and balsamic vinegar over the green beans.  Next sprinkle with crumbled chevre, the dried cherries and toasted pine nuts.

    Serve as a side dish with meat, poultry or seafood.  This is also lovely as a main dish over a bed of mixed greens and a few more veggies, like pickled beets and roasted carrots.  Enjoy!

    Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian

    5 Sassy Sides

    sweet potatoes

    Coconut Sweet Potato Mashers

    “A side dish, is a side dish, is a side dish”, said one of my sassy gals.  Until, of course, she tasted one of my sassy sides.

    brussel sprouts

    Roasted Brussel Sprouts

    A sassy side can rev up dinner and make it take off to new heights.  Especially when fresh, lovely produce is abundant and time is of the essence.  A sassy side is the most perfect complement to a simple but tasty meal.


    Cauliflower Mashers

    I love to pan sear chicken thigh and leg quarters, and then finish them off in the oven. (I’ll post that method soon)  All that’s needed is a little oil, salt and pepper.  They turn out divine!  But what takes this dinner over the top is the side dish.

    green beans with shallots

    Green Beans with Brown Butter and Shallots

    These are five of the Bennett Crew faves.  And yes… my two sassy gals love these five sassy sides. 🙂

    Roasted Delicata Squash

    Five Spice Powder Roasted Delicata Squash

    Delicious Wishes and Loads of Love!


    Coconut Sweet Potato Mashers

    Serves 4-6


    1 – 1 ½ lbs sweet potatoes (about 3 medium to large)

    1 cup coconut milk (Thai Kitchen canned organic is what I use)

    Salt and pepper to taste

    Pinch of cinnamon (optional)


    Pre-heat the oven to 400F.

    Pierce the sweet potatoes with a fork and set on a baking sheet.

    Roast the sweet potatoes until soft to the touch.  About 45 minutes.

    When the sweet potatoes are cool, remove the skins and lightly mash.

    Place them in a food processor or blender and add the coconut milk ½ cup at a time. Pulse until the coconut sweet potato mashers are at a desired consistency.  I like mine smooth but thick.

    Season to taste with salt and pepper and if desired a pinch of cinnamon.

    These can be prepared one day prior to serving. 🙂

    Roasted Brussel Sprouts

    Serves 4


    1-1 1/2 lbs Brussel Sprouts

    2 tablespoons high heat oil

    Salt and pepper to taste

    2-3 tablespoons grated parmesan (optional)


    Pre-heat the oven to 375F.  If using a convection oven I only heat to 350F.  Line a baking sheet with parchment.

    Slice the brussel sprouts in half, trimming the ends.  Place them in a bowl and toss with the oil.

    Pour them onto the baking sheet in a single layer.

    Roast for about 10-15 minutes until toasty and soft.  I like my brussel sprouts very toasty 🙂

    Pull them out of the oven and sprinkle with salt and pepper and a little parmesan if desired. Serve immediately.

    Cauliflower Mashers

    Serves 4-6


    1-2 heads cauliflower (or one really large head cauliflower)

    salt and pepper to taste

    1-2 tablespoons of really good extra virgin olive oil ( I use California Olive Ranch Everyday Fresh) or 1 tablespoon melted butter

    1 clove garlic, minced (optional)


    Cut the cauliflower into florets.

    Steam the cauliflower in a stove top steamer or for a more toasty flavor you can roast the cauliflower florets by tossing in a little oil and roasting on a baking sheet lined with parchment in a preheated 375F oven for about 15-20 minutes or until the cauliflower is soft.  Phew! That was a long sentence. 🙂  If you’d like to serve these florets as a side, just season with salt and pepper to taste and a sprinkle of parmesan cheese.  To make mashers proceed with the recipe below.

    Once the cauliflower is soft, set the cooked florets in a colander and let them drain any excess water.

    Place the florets in a blender, food processor or vita mix and pulse just until nicely smooth.  Season with salt, pepper and olive oil or butter.  Serve immediately.

    Green Beans with Brown Butter and Shallots

    Serves 4


    1 lb fresh green beans, washed and ends trimmed

    1-2 shallots, sliced

    1 stick unsalted butter

    Salt and Pepper to taste


    You can either steam the green beans in a stove top or microwave steamer or you can roast them.

    To roast, I preheat the oven to 350F and line a baking sheet with parchment.  Toss the beans in a little oil and then place them in a single layer on the baking sheet.  (Just like we did for the Brussel Sprouts) Roast just until nicely tender.

    While the beans are cooking, in a medium sauce pan melt the butter over medium heat.  Lightly swirl or stir the butter in the pan.  Just as it starts to develop those lovely little golden brown flecks, add the shallots and let the shallots crisp in the butter.  This should only take a minute longer.  The shallots should be slightly crisp and the butter brown.  Pull it off the heat and add the green beans to coat, seasoning with a sprinkle of salt and pepper.

    Pour into a serving platter and serve immediately.  For a little variation you can add fresh chopped herbs with the shallots, or a squeeze of lemon before serving.

    Five Spice Roasted Delicata Squash


    1 ½ – 2 lbs Delicata Squash

    1 tablespoon brown sugar

    1 ½  teaspoons Five Spice Powder

    2 tablespoons high heat oil

    Salt and Pepper


    Pre-heat the oven to 400F.

    Mix together the brown sugar, five spice powder and oil until the brown sugar is mostly dissolved.

    Wash the squash and then slice about ½ inch of each end.  Slice down the center vertically and clean out the seeds in the squash with a spoon or small ice cream scoop.

    Then slice the squash to make little half moons.

    Put the slices in a bowl and toss with the Five Spice Powder, brown sugar and oil.

    Layer on a parchment lined baking sheet.

    Sprinkle with a little salt and black pepper.

    Roast on 400F for about 20-30 minutes or until nice and fork tender.

    This little dish can be served piping hot or at room temp.  Leftovers store easily in the frig for about 3 days.  Great for midnight snacking!