Lynne's Kitchen

You don't have to be a professional chef to cook tasty meals

Thyme Seasoned Green Beans with Tomatoes

Green beans are a vegetable that I could eat all day long, next to broccoli. When I was younger, steamed green beans with soy sauce and fresh lemon were a favorite of mine! But trading in the soy sauce for olive oil, fresh tomatoes, and thyme has yet to disappoint the palate and this can be played up to accommodate many dishes by interchanging different spices or just simple salt and pepper is pleasing as well.

I grew up eating lots of vegetables and I can only hope that the same appreciation for the taste of them will transpire into my kids. I will admit that the kids aren’t completely won over with green beans (they’re green, remember?), but I still put it on their plates as they will still rip the beans open and eat the actual beans inside. I call it positive progression, hah.

This was originally from one of Rachael Ray’s 30-Minute Meal episodes years ago, but as I look for the recipe now, it no longer exists, hmmm…. I will approximate the ingredients, so please don’t hurt me if they’re off. All I can say is estimate to taste.

My Notes:

  • Ingredients have been approximated. My best advice is to add seasonings to taste.
  • Dried thyme can be used in place of fresh time. Fresh lemon and or lemon zest can be added for extra oompf!

Family Verdict:

The kids love ripping the beans open to eat the beans inside… so literally, they do eat the beans, lol. I have yet to fully win them over with the full bean itself, but I’ll get them eventually, hah. Hubbs likes this side dish and so do I. And although we’re halfway to hitting the top of the charts with this side dish, I will still continue to make it.


Yes, yes!

Thyme Seasoned Green Beans with Tomatoes
Printer-Friendly Version
Yield = 4-6 servings


  • 2 pounds of green beans, washed and end trimmed
  • 2-4 roma tomatoes, seeded and chopped
  • 1 tablespoon olive oil
  • 1/2 – 1 tablespoon dried thyme
  • salt and pepper
  • lemon (optional)


  • Steam green beans in 1-2″ of water until crisp or fork tender. Drain.
  • Drizzle with olive oil, and toss with remaining ingredients.

Source: Rachael Ray’s 30-Minute Meals (recipe no longer online)


April 30, 2010 Posted by | Green Beans, Side Dish | Leave a comment

Basil Pesto Chicken Pasta with Asparagus and Sundried Tomatoes

Now… say that 10x’s fast!!

This was a fabulous dish to say the least. Nothing is better than fresh basil pesto, asparagus, and pasta on a well-weathered Bay Area day! What I love about the basil pesto sauce is the freshness of it. I’ve bought ready-made packets and jars at the store before, and although its good for a quick pinch, when I can help it (and I have time for it), I like to make what I can from scratch. This sauce is great and although most recipes will call for pine nuts, I was inspired to use toasted walnuts instead. And it was complimented nicely by the Tomato Basil Bruschetta on cracked sourdough bread.

My Notes:

  • For the Basil Pesto Sauce, I substituted toasted walnuts for the pine nuts. I also dumped the entire Basil Pesto Sauce into the dish and may use less of it next time just so it doesn’t look so saturated – we’re talking SUPER GREEN. Depending on your personal preference, my advice would be to add half of the Basil Pesto Sauce to start off with and adjust to your liking as need be. But even at the full amount, it tasted fabulous and not overwhelming to the dish at all! (I sure wish I had some to warm up right now…)

Family Verdict:

‘Twas a good selection is what I interpreted from the “babe, this is good!” and the kids who came around when the pasta was finally addressed as “butterflies” with other methods of coaxing. The kids did an overall pass on the asparagus but managed to enjoy the pasta and chicken, although Little K did continue his food testing ritual of putting the asparagus in his mouth, chewing for a little bit, then spitting it all out. Coaxing was not as easy the following day on Little K (oddly enough he’s the kid that is more open to food in general); however, Big K did a wonderful job on cleaning his plate once he got into the groove that “green food is okay to eat”. Perhaps there are dishes kids consider one-hit-wonders?? Something about green food is just not appealing to kids.

I personally liked the added touch of the sundried tomatoes. I was getting a little obsessed in wanting to have one with each bite! Trader Joe’s has a really good one in olive oil, which was the one that I used for this recipe.


Definitely! We will be making again!

Bon appetit,

Basil Pesto Chicken Pasta with Asparagus and Sundried Tomatoes
Printer-Friendly Version
Yield = 6-8 servings


  • 1/2 – 1 cup of Basil Pesto Sauce (recipe to follow)
  • (1) 12 oz. box of Farfalle (bow-tie) noodles
  • 1 chicken breast
  • 1 bunch of asparagus, washed and cut into 2″ lengths
  • 1/3 cup of sundried tomatoes


  • Cook pasta according to package instructions. Drain and set aside.
  • Season chicken breast with salt and pepper. Grill or using a skillet using medium-high heat. Cook until done. Slice into thin bite-size pieces.
  • Steam asparagus over 1″ of water and cook until fork tender. Salt, optional.
  • Toss pasta, chicken, asparagus, sundried tomatoes, and Basil Pesto Sauce together in a bowl. Start out with 1/2 cup of the Basil Pesto Sauce and add sauce to your liking.

Basil Pesto Sauce
Yield: 1 cup


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts (toasting is optional)
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


  • Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • Set aside.

Source: Adapted from Erin’s Food Files, who adapted from All Recipes

April 30, 2010 Posted by | Chicken, Pasta | Leave a comment