Squash and Green Bean Saute Side Dish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 6, 2015
i found the dish to be pretty bland.. i did have to make some substitutions but i don't think it really effected the intended flavor.. mexican squash for yellow squash and chopped up tomatoes for the cherry tomatoes.. i probably at least tripled the salt but it does state "or to taste".. i felt like something was missing.. so i sprinkled some garlic powder and onion powder over this.. maybe some parm would help.. i was just hoping for something more
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Photo by just_jam

Cooking Level: Intermediate

Living In: Duarte, California, USA

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Reviewed: Nov. 30, 2014
I didn't have any coriander on hand and I used fresh parsley instead of dried. I did start with a table spoon of olive oil too (I use olive oil for everything though). I also had to cook veggies longer than directions said but I like my green beans a little mushier. It was so good and healthy! Will make this again and like another person said, great recipe for garden overflow next summer! A keeper!
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Photo by kymamom
Reviewed: Nov. 28, 2014
Nice and bright veggie dish that complimented Thanksgiving dinner. Well received.
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Photo by happyschmoopies
Reviewed: Sep. 17, 2014
We really enjoyed this dish! It was a great combination of vegetables and the lemon juice gave it a bright flavor. The coriander was a nice touch and everyone loved it. The only thing I did differently was to use fresh parsley instead of dried.
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Photo by happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA
Reviewed: Sep. 16, 2014
This is a great recipe to make when your garden is overflowing with green beans, squash and cherry tomatoes! I used fresh parsley as that was also prolific in our garden. I used have a little EVOO & butter to cook the veggies in and waited until the very last minute to add the parsley and tomatoes so it stayed fresh. Everyone loved it!
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Photo by JustJoy

Cooking Level: Expert

Living In: Northfield, New Jersey, USA


 
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