Thursday, January 25, 2018

Green Beans and Scallions with Gluten-free Panko

From Daryl:

Our sweet Linda Wiken is under the weather, so I'm stepping in for her today, and to cheer her up, I'm giving away one of her books and one of my books to one lucky commenter!

Giveaway below...

A few months back, Linda shared a delicious green bean dish that I've been dying to try.  I adore green beans and I don't usually dress them up. I mean, butter and salt and that's about it. I've enjoyed them since I was a little girl. My grandmother always served them for Christmas dinner with our rib roast, which I still do. Tradition!

But Linda was iffy about beans by themselves so she dolled them up with scallions and panko. Yum! However, since I need to eat gluten-free, I've had to tweak her recipe. Luckily, there are panko crumbs that are gluten-free, and my guests couldn't tell the difference!


Green Beans and Scallions 
with Gluten-free Panko

1 1/2 lbs. French beans, tips trimmed
6 shallots, peeled and sliced into rings
8 ounces mushrooms, washed and sliced
5 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup gluten-free panko * 
1/2 teaspoons each freshly chopped rosemary, bay, sage, and tarragon
1/2 cup grated Asiago cheese
1 lemon, zest and juice

Preheat over to 425 F.  

Place French beans, scallions, and mushrooms in a large bowl and toss them with 3 tablespoons olive oil.  

Line two baking sheets with parchment paper and arrange the French beans mixture on them. Season with salt and pepper. Roast until tender and browned, approx. 25 to 30 minutes.

Heat the remaining 2 tablespoons olive oil in medium skillet over medium heat.  Add gluten-free panko and herbs, and stir constantly until golden brown, about  3 minutes. Remove from heat and stir in Asiago, lemon juice, and lemon zest.

Set the French bean mixture on a platter and top with the panko-cheese mixture. Serve immediately as a side dish.


To cheer Linda up, I'm giving away a copy of her delicious TOASTING UP TROUBLE plus winner's choice of a COOKBOOK NOOK MYSTERY (since the 6th is coming out in February -- PRESSING THE ISSUE). You've got to get caught up on your reading, right? So tell me, what is your favorite vegetable? How do you cook it?



  1. My favorite vegetable is brussels sprouts - I love eating them simply roasted, nothing added to them.

    1. Yum, Liz. Just had those the other day with a tad of oil and salt. ~ Daryl

    2. Roasted brussels sprouts are delicious, Liz!

  2. Since I'm trying to follow the Weight Watchers program, I would be tempted to leave out the Panko, even though it looks delicious. The green beans, shallots and mushrooms look really good all on their own.

    1. Lynne, I totally get it. Good luck with your diet. ~ Daryl

  3. Lynne, I'm doing Weight Watchers too and thought the same thing. Also, I'm not much of a shallots lover, so I might leave that out as well. I do love mushrooms though. And fresh green beans. And asparagus. I've also really enjoyed roasting veggies in the oven. So, so tasty.

    Hope Linda feels better and thanks for sharing with us, Daryl!

    1. Kay, you bet! BTW, a girlfriend does Weight Watchers and has been very successful with it. ~ Daryl

  4. One of my favorite vegetables is asparagus. I like it lightly grilled so that it still has some crunch in it. Tastes great as a side with chicken wrapped in prosciutto and sage leaves. Gosh, I'm hungry now :-)

  5. Broccoli with a little butter.

  6. I love roasting veggies int he oven, especially zucchini, kale, and brussels sprouts. saubleb(at)gmail(dot)com

    1. Traveler, I haven't roasted kale. Gotta give that a try. ~ Daryl

  7. I am also a great fan of roasted vegetables, they are so tasty. It is hard for me to choose one favorite vegetable, I love so very many in different preparations. So I will go with a favorite way to cook one of the beloved vegetables, butternut squash. Wash it and roast it in its entirety on a baking sheet or pan at 400 or 425 degrees F for about an hour and a half. I have not had one explode in the couple of years I have been cooking it this way, though I do not prick it before setting in the oven. It often has the skin split of its own accord and seep a bit of liquid that caramelizes. I can then cut off slices to roast further with a light sugar and butter glaze, or use the cooked flesh in different dishes. All parts of it is edible (flesh, skin, and seeds) except the bit of stem. I have also come across this technique in a Jamie Oliver Youtube video. He said he tends to include other things to roast in the oven at the same time to make use of the space and heat. And so I adopted roasting sweet potatoes, regular potatoes, and beets while cooking the Butternut squash, removing each at the time when they are done. It is my best Sunday prep and I can then have a jump on some of the week's meal components.