Tuesday, March 24, 2015

Green Beans with Lemon Vinaigrette and Sliced Almonds


I know this might sound crazy to some of you but It’s been warm here in the southwest, warmer than usual. To compensate for the heat we are now walking in the early mornings. Today we decided to drive out to one of the outlaying Mountain preserves to check out the wildflowers and do a little hiking.


On our way home we decided to stop at the market. This time of year the farmers in our area are harvesting both fall and spring veggies. As I was getting ready to check out I saw a large basket of green beans. I know green beans sound so everyday but after breaking one in half and tasting it I could not resist, they were so tender and fresh. The hardest part was deciding whether to keep them raw or to cook them, in the end I decided to blanch the beans and prepare a dressing. Serve this vegetable side dish for your Easter brunch or dinner.

The lemon vinaigrette adds a fresh tang and will help break up the heaviness of any meal.

Ingredients:

1 pound green beans (trimmed and halved)
1 stalk fresh garlic (use just the white part and finely chop)
1 lemon (zest and juice, need 3 tablespoons juice)
3 tablespoons Extra Virgin olive oil, divided
1/8 teaspoon dried mustard
1/4 teaspoon honey
1/4 cup slivered roasted almonds
Salt and pepper

To prepare:

Bring a large pot of salted water to a boil, add beans and cook 3 to 4 minutes until crisp tender. Stir a few times to make sure beans cook evenly. Check by tasting, cook until you get the desired result. (I like mine just cooked so they are a little crunchy) Remove from heat, drain and then plunge into a large bowl of ice and water. Drain and set aside.


In a medium sized bowl whisk together the lemon zest, juice, olive oil, dried mustard and honey. Season to taste, salt and pepper.

In a large heavy skillet add remaining tablespoon of olive oil, then add fresh garlic. Stir occasionally about a minute or so.


Add green beans and cook about a minute to lightly warm.


Transfer beans to serving dish and toss gently with vinaigrette. Garnish with sliced almonds.


Enjoy!





Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

58 comments:

  1. already too warm there - that sure doesn't bode well for the season! the blooms sure are pretty, though!

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  2. These green beans sound wonderful, and what pretty flowers you saw on your hike!

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    1. Thanks Nancy, sometimes this time of year can be very pretty.

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  3. This is a fabulous recipe Cheri. Can't believe it is so warm there! We are still in the rainy season...cool, cloudy and lots of rain. Love this spring weather.

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    1. Hi Seana, oh how I can't wait to get back to Oregon. The weather sounds lovely!

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    2. Hi Seana, oh how I can't wait to get back to Oregon. The weather sounds lovely!

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  4. Fresh green beans are delicious, and this sounds like a wonderful way to serve them. Oh, to live in the southwest, where you're walking in the early morning (in March!) to avoid the heat!

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    1. Thanks Beth, I know the weather is crazy this year. Take care!

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  5. Green beans and lemons are a classic that can't be beat.
    Sam

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  6. Green beans and lemons are a classic that can't be beat.
    Sam

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  7. It's getting cool at night so it won't be long before it gets dark at 5pm again.

    I love vegetable dishes like this. Spending just a few extra minutes takes a dish from ordinary to very special.

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  8. I like green beans prepared this way too. Fresh, crunchy and delicious!

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    1. Hi Angie, I love my broccoli crisp tender too. Take care!

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  9. Green beans just work with a nice vinaigrette, don't they? One of the best ways to make them, IMO. This is wonderful -- thanks.

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    1. Thanks John, it's always the little things that make something special.

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  10. The weather sounds heavenly, Cheri. I love the photos. And there's nothing ordinary about this dish. It looks delicious. Thank you so much. D

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    1. Thanks Dena, it was 97 degrees yesterday, a little too early for that. Take care!

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  11. So lovely and light, Cheri. I love green beans and have a hard time not eating them all on the way home from the farmer's market. Sounds like you're in for a hot summer!

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    1. Thanks Robyn, hope to be leaving for the Oregon coast in May before it gets really hot. Have a great day!

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  12. I can make a meal out of green beans. The cactus flowers are so pretty and I had heard about your heat wave. Send some our way please!

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    1. Thanks Tricia, me too, love spring beans the best as you can even eat them raw.

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  13. The warmer weather sounds great, definitely better than the frigid and snowy days:) Love fresh green beans, they look and sound delicious with the lemon vinaigrette!

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    1. Thanks Kelly, the lemon vinaigrette is great on salads too. Have a great day!

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  14. I'm glad to hear your Spring has arrived. What a colourful dish and I love the sound of the lemon vinaigrette xx

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  15. There is nothing prettier than spring in the desert, except for maybe fresh green beans with lemon. Somethings are so simple but oh so good!

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    1. Thanks Abbe, spring is very nice here and there is nothing like fresh tender green beans.

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  16. The wild flowers are so beautiful. I love the sound of this vinaigrette and as beans are still in season here I can try it soon :)

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    1. Thanks Tandy, hope you enjoy it as much as we did.

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  17. Green beans alone may be kind of plain Jane, but you really spruced them up with this honey lemon vinaigrette!

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    1. Thanks Joanne, the lemon really brings out the flavor.

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  18. This is definitely my kind of dish - could easily polish it all on my own as a meal.
    Have a happy day.
    :-) Mandy xo

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  19. I am loving all things lemon right now - that looks delicious!

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    1. Thanks Kylee, me too, we have a small lemon tree in the backyard and it was really loaded this year.

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  20. We LOVE all things green beans around our house. Can't wait until we have them fresh from the garden. Definitely trying this dish!

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    1. Thanks Mindy, we really enjoyed this. Take care!

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  21. We were in the California desert in February and it was the warmest place in the entire country so I know what a warm year it's been so far for the southwest! This looks like a delicious bean dish, Cheri! I don't think I've ever seen fresh garlic. I'll have to check our farmers' markets this season. Perhaps I could use a leek instead. Stay cool!

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    1. Hi Susan, it's been a hot year so far, hardly any rain. Fresh garlic kind of looks like a leek, the tops are kind of similar but the bottom is bulb like almost like a green onion.

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  22. Have to admit, even though I really like these beans, I've never thought to eat them raw. Must try that the next time. And I love the idea of this with your fresh garlic, something I can't buy over here. I'm assuming it's mild in flavour.

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    1. Hi Johnny, your right it is mild but you can still certainly tell it's garlic. Take care!

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  23. Those flowers are beautiful! My Mum always put raw green beans in our lunchboxes when my sister and I were in school. I still love snacking on them while I'm making dinner. This dish will be loved at our next family gathering :)

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    1. Thanks Amy, hope your family enjoys this.

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  24. It is nearly 104 F here in Mumbai & add to that humidity and that is what I call crazy! It is just March and the way weather is showing the trailer of the days to come, I am dreading summers. The green beans with the summery lemon vinaigrette is just the kind of food I want in this heat. Thanks for sharing :)

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    1. Wow! that's sounds pretty warm, at least the humidity is low here most of the time. Thanks for stopping by.

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  25. Green beans are the best! With the zing of garlic and the zest of lemon I bet they were especially spectacular Cheri...Those wildflowers are indeed beautiful...I admire your discipline to get up early and out into nature...It is truly a gift to the soul <3

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    1. Hi Kim, hiking, gardening and cooking are my favorite ways to unwind. Thanks for stopping by.

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  26. We've had a couple of warm days just to tease us, and now it's cold again. These green beans are a good reminder that warmer days are ahead- they look delicious! :)

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    1. Hi Betty, the weather seems pretty set on being warm and staying that way here, I miss have 4 seasons. Have a great week-end!

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  27. Beautiful hedgehog shots! Aren't they amazing?

    It's been hot here, too - 93° today and tomorrow,, which probably means warmer there! But the weather should cool this week. In the meantime, your beans sounds perfect for Easter! Have a great week, Cheri!

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    1. Thanks David, Cave Creek and Carefree have some beautiful wild flowers this year, love the desert when it is like this.

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  28. I'm a big green bean fan, so always welcome another recipe. I'm thinking this might be just the ticket for my Easter Buffet. Pinned.

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    1. Thanks Lea Ann, hope you enjoy them. Have a great Easter week-end!

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  29. Spring in the dessert is so beautiful. It's been generally warmer than normal here in Northern California too, although a little cold front is moving through now. Love the beans with the lemon vinaigrette. The vinaigrette looks wonderful - I love the addition of the mustard and a touch of honey!

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  30. Hi Cheri, I love the pictures of the cactus flowers, and your green bean recipe sounds so delicious! I hope to try it soon. I was curious if you found the green beans at a farmer's market and if so which one. There aren't very good ones near where I live.

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