There's something truly special about using fresh, homegrown produce in the kitchen. Kathy Peterson, the GreenStalk inventor's wife, is always looking for a fun and different way to prepare and serve green beans. This is a recipe she has used at many family get-togethers and parties. Mozzarella and parmesan cheese are a yummy combination for green beans, and this side dish pairs well with almost any entrée!
Growing Green Beans
Here at GreenStalk, we absolutely love growing bush beans in the warm summer months! They germinate quickly and yield a high crop. We recommend planting three or more per pocket in the GreenStalk Leaf Planter. If you're looking to try green beans, opt for "bush" varieties and harvest when the pods are long and crisp, but not yet swollen and round from the beans inside.
Bush beans growing in a GreenStalk Vertical Leaf Planter
Ingredients
Makes 6-8 servings
6-7 slices of bacon
2 lbs fresh green beans
4 tablespoons olive oil
2 tablespoons melted butter
¾ cup grated or shredded parmesan cheese
1 teaspoon garlic powder
½ teaspoon Lawry’s Seasoned Salt
Salt and pepper to taste
½ cup shredded mozzarella cheese
Instructions
Preheat oven to 400 degrees F.
Dice and cook bacon until crispy, set aside.
In a large bowl, toss green beans with olive oil, butter, parmesan cheese, garlic
powder, and Lawry’s Seasoned Salt, adding salt and pepper to taste.
Place beans into a 9x13 baking dish and bake for 30 minutes, stirring and adding the mozzarella cheese halfway through. Top with bacon bits before serving.
For more delicious recipes using produce grown in the garden, check out our 2024 GreenStalk Magazine. Enjoy!
