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"This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans."

Ingredients: dried basil, dried rosemary...

"Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE"

Ingredients: French haricots vert, olive oil...

"From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well."

Ingredients: pepper, Dijon mustard...

"This is the perfect side dish for any entree - beef, chicken, or fish. I always have the ingredients on hand, but it always tastes super-fresh. Very clean and bright flavor. I use a double boiler for this, but if you don't have one, prepare the beans according to package directions and use a separate saucepan for the sauce."

Ingredients: salted butter, salt and pepper...

"Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like."

Ingredients: fresh ground black pepper, yellow beans...

"This comes from Michael Robert's "Parisian Homecooking" and is a typical flageolot dish--and typically served with lamb. Any bitter green--chard, sorrel, collard--can be substituted for the dandelion greens."

Ingredients: fresh ground black pepper, dried thyme...

"Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. Personally, I recommend revising the original 2 tablespoons butter to 1 tablespoon butter and 1 tablespoon olive oil. Note: the purple shallots generally available are "large"..."

Ingredients: fresh ground black pepper, dried thyme leaves...

"This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5."

Ingredients: courgettes, salt & freshly ground black pepper...

"Roasting turns the starch into sugar in these delicious green beans coated with a vinegar and honey mixture. Mmm...mmmmm! Adapted from Cook's Illustrated magazine."

Ingredients: green beans, honey, olive oil...

"Posted for RecipeZaar World Tour 2006.
ZWT REGION: France."

Ingredients: pepper, French beans, onions...

"This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. "No better appreciation of vegetables can be found than in Olney's book Simple French Food," Tower says."

Ingredients: chives, fresh ground pepper...

"Sort of French baked beans--a gratin which is wonderful served alongside grilled or roasted meat, particularly lamb. From a James Peterson recipe. Cook time includes overnight soaking of the dried beans."

Ingredients: bouquet garni, extra virgin olive oil...

"From the cookbook Cook Now Serve Later by Reader's Digest, this is yummy and looks good too!"

Ingredients: cider vinegar, dill...

"A salad featuring the flavors of Mediterranean France, with enough vitamins and protein to give you energy for windsurfing or dancing, but minimal fat to keep you looking sleek on the beach. Submitted for Ready Set Cook Contest, Summer 2005."

Ingredients: Dijon mustard, dried basil...