California French Bean Sauté
LOS ANGELES SALAD COMPANY
1 pound Los Angeles Salad Company trimmed French green beans
2 tablespoons olive oil
3/4 cup diced bell pepper (preferably orange)
1/3 cup diced poblano chile
1/2 cup chopped peanuts
1 teaspoon cumin seeds
1 ear white sweet corn, boiled, kernels cut off the cob
3/4 cup diced Roma tomato
1/2 cup cilantro leaves
Salt and pepper
1. Cook beans in a large pot of boiling salted water until crisp-tender,
about 3 minutes. Drain and transfer to a bowl of iced water to cool;
drain. ( This can be done ahead of time.)
2. Heat olive oil in a large skillet over medium heat. Add bell pepper,
chile, peanuts and cumin; sauté for 1 minute.
3. Stir in corn and beans; sauté for 1 minute.
4. Turn off the heat. Add tomatoes, cilantro, and salt and pepper to
taste; toss to combine. Makes 6 servings.
Recipe developed by Chef Jean Pierre Bosc, Mimosa Restaurant, Los Angeles.
Cooking in Style The Costco Way
I Side Dishes
Braised Carrots with
Cilantro and Curry
GRIMMWAY FARMS
2 tablespoons butter
1 1/2 teaspoons minced fresh ginger
1 garlic clove, minced
1 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon mango chutney
1 pound Grimmway baby carrots
Salt and pepper
3 tablespoons chopped fresh cilantro
1. Melt butter in a large skillet over medium heat. Add ginger and garlic;
sauté for 30 seconds.
2. Stir in curry powder, chicken broth and chutney.
3. Add carrots and stir to combine. Cover and simmer until carrots are
tender and coated in sauce, approximately 7 minutes.
4. Season to taste with salt and pepper.
5. Garnish with cilantro. Makes 3-5 servings.
Tip: These carrots have a wonderful Indian flavor and can be served as an
easy and creative side dish with any meal.
Brands may vary by region; substitute a similar product.
