Tuesday, March 24, 2015
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.
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
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.
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.
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