Ah summer produce! I love this time of year. It seems my list for the farmer’s market is getting longer and longer with each trip. On top of that we’re lured in by whatever is fresh (Hubster’s weakness has been mangos and I had to buy some sweet corn after a farmer
forced a sample on me offered a taste test.
One of my favorites is green beans. The love affair started a few years ago when Hubster’s Grandma E sent a huge bag home with us. She’s the type of grandma who isn’t satisfied until everyone is stuffed from lunch and leaves with leftovers, fresh produce from her massive garden or both. The problem was that I had never cooked green beans from scratch and we probably had enough to feed us at every dinner for a week straight. I’m sure whatever I did with those first few sets of beans weren’t great. Then I happened open a recipe for green beans with vinegar. Hello!! It’s staple now, but it doesn’t lend itself to every meal (like when I’m already making chicken braised in vinegar). Luckily Cooking Light had a feature on four green beans alternatives so I had some new material.
Citrus green beans
½ lb green beans
½ Tbsp olive oil
1 Tbsp chopped parsley
½ tsp grated orange rind
1 Tbsp chopped almonds
Bring a large pot of water to boil. Add beans and cook 5 minutes. Drain beans and toss with remaining ingredients. Add salt and pepper to taste.
Note: The recipe I based this from called for chopped garlic. Not wanting to overpower the other flavors, I opted to use Savory Spice Shop’s Supreme Shallot Salt. If you like to cook, do yourself a favor and buy this shallot salt. It adds a great flavor to any dish that might be better with a light onion note.