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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Green Bean Granolata

The addition of the salty and sweet granola was just what these green beans needed.


For 4 people


  • 1/4 cup(s) dried or fresh parsley
  • 2 teaspoon(s) minced garlic in oil
  • 1 tablespoon(s) grated lemon zest
  • 1/4 cup(s) grated or shredded Parmesan cheese
  • 1 lb(s) fresh green beans, snipped
  • 3 tablespoon(s) olive oil
  • salt and pepper to taste
  • 1 3/4 cup(s) fruit and nut granola

Green Bean Granolata Directions

  1. In small bowl, mix together parsley, garlic, lemon zest and Parmesan cheese. Set aside.
  2. Bring a 6-quart pot with 3 quarts of water to boil. Add green beans and cook until crisp-tender, 4- 5 minutes. Drain thoroughly and transfer to large bowl.
  3. Toss the beans first with the olive oil to coat and then with 1/2 c. granola mixture. Season beans to taste with salt and pepper and top with remainder of fruit and nut granola.