Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.
Toss in a serving bowl with the lemon juice, top with the zest.
Seasoning is totally your call and it can have as much attitude as you’d like, as in these warm-tasting spices of the West Indies and a garlic-tomato sauté.
Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.