Green Bean

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

We love King Soba noodles on the Clean team and could easily find hundreds of uses for them. This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as fast as possible.

Prep your green beans quickly; stack a handful of them together on a cutting board and trim the stem ends off the whole stack at once.

This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

Toasted walnuts and tender green beans add a delicious flavor to sweet bell pepper & roasted chicken ravioli.

Find long beans at Asian or specialty grocers.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

This curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish. I like to cook the lobster in the shell because it makes for a more flavorful sauce, and I like to serve it that way too. You can be as refined as you like or, like me, pick up the shell and make an animal of yourself. If lobster is going to blow the budget, you can still have a delicious curry by substituting shrimp or monkfish.

This dish is the result of a kind of friendly competition I had with my friend Jeremy Marshall of Aquagrill restaurant in downtown Manhattan. We wanted to develop crusts for salmon: His is falafel, mine is hummus. The lemon oil will be best if you start it a day ahead, so there's time for the flavors to mature.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Vegan Green beans, cashews, mint, carrot, cucumber, and lime shine through the pearly noodles in this pretty, uplifting dish. The noodles will seem undercooked at first, but they will soften as they absorb the marinade and the moisture from the other ingredients. If you cook them all the way, the finished dish will be mushy. • Rice noodles of various thickness can be purchased inexpensively in most Asian-themed grocery stores, some supermarkets, and online. Use medium-thin ones for this recipe. • You can freeze the unused coconut milk in an ice cube tray, then transfer the cubes to a heavy plastic zip-style bag for making this (or something else) in the future. Don't forget to label the bag. • This tastes best within a few hours of being assembled, so plan accordingly. • Make sure the cucumber is sweet.

Make ahead: Prepare the buckwheat in advance, through drying the grains on a baking sheet: Cover the cooked, separate groats on their baking sheet and store in the fridge for up to 2 days.

This is a heretical bastardization of salade niçoise and salade aux lardons, whole-grains style. I like the cracked green wheat called freekeh here because its faint grassy, oceanic aroma complements the tuna so well, but regular cracked wheat or, really, any other whole grain would work well too. Instead of bacon lardons (if I'm making a salad, it very often means I don't want to have to cook anything fresh), I use similar-size strips of sun-dried tomatoes, whose texture, when softened a bit in the dressing, at least vaguely recalls that of lardons.

These hot and sour pickles are great alongside the spread and frittata , and make a perfect garnish for the Bloody Beers .