(since 1999)

RECIPE SECTION - Over 10,000 Recipes



FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Yield: 8 servings


    Boiling salted water in 2 pans
    2 lbs. fresh green beans
    4 leeks
    4 tablespoons butter
    3/4 cup Oregon hazelnuts, toasted and chopped
    1/2 teaspoon lemon juice


Trim off ends of beans and slice diagonally in 2" pieces

Trim outer leaves of leeks and slice into 2" diagonal pieces.

Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp.

Drain and rinse with cold water to stop cooking.

Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts.

Sauté until heated through, sprinkle with lemon juice, season with salt and pepper if desired.

Oregon Hazelnuts


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages