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6 servings, 1 cup each
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To blanch fresh green beans, add the beans to large pan of boiling water. Cook, uncovered, 2 min. Drain beans, then immediately plunge into bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Serve garnished with sprigs of fresh thyme.
Buy eggs ahead of time for hard cooking; very fresh eggs (less than 3 days old) are the most difficult to peel. The older the egg, the larger the air cell within and the more easily it can be peeled after cooking. Thoroughly chilling the hard-cooked eggs firms up the whites, making it easier to remove the shell. Peeling the eggs under running water also makes the job easier.
This colorful vegetable salad is both high in vitamin C and a good source of vitamin A, thanks to the red peppers. Eating right never tasted so good!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.