Green Beans with Cranberries and Blue Cheese

This recipe is number six in my Thirty for Thanksgiving series where I’m cooking my way through the November issue of Food Network Magazine and  hopefully sharing some recipes you might want to make for Thanksgiving.  This one comes from the Vegetable Sides insert of the magazine and is very similar to this one at the Food Network. This is a deliciously simple recipe that you could easy  assemble ahead of time and heat before serving.

What to buy (serves 6-7):

  • 1 1/2 pounds green beans, with the ends snapped off
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup dried cranberries
  • 1/2 cup blue cheese, crumbled

What to do:

  • blanch the green beans in a large pot of boiling salted water until tender-crisp, about 3 minutes and drain
  • whisk together salt, pepper, olive oil, lemon juice and mustard in a small bowl
  • add green beans to a large bowl and toss in the cranberries, blue cheese and vinaigrette, tossing to combine
  • transfer to a casserole dish and cook  at 350 degrees until blue cheese starts to melt, about 5 minutes




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