The holidays are upon us and while there is lots of cooking to be done, and even more importantly good eats, but the most important ingredient in any season is to surround yourself with good folks!
Local food advocates and even better friends — Wes and Bekah (both members of our CSA) whipped up this quick and tasty beans recipe that is perfect for a busy weekday or simple seasonal dinner. Beside cooking up awesome things at home and for friends, they also have also been hard workers and supporters of the food moment and climate activism!
So, whether your dishing out meals at a local soup kitchen or cooking and clicking glasses with humans that you’ve known for year, the perfect side dish isn’t the important thing. In every season Joe and I hope you get to sit at a table (of any kind and wherever you are) and have meaningful conversations with friends, family and strangers alike — that’s the power of food. #themovementoffood
GREEN BEANS AMANDINE WITH CHILI + GARLIC
½ bunch scallions (sliced)
1 lb. green beans (trimmed)
¼ tsp lemon zest
½ lemon, juiced
¼ cup parsley (chopped)
2 cloves garlic (minced)
¼ tsp red chili flake
¼ tsp ground black pepper
¼ cup olive oil + 2 tbls
2 tsp. sea salt + 1 tbls
½ cup toasted almonds (chopped)
Heat Oven to 350 degrees (F) and place almonds on sheet pan to toast. Toast almonds for 10 min.
Combine scallions, lemon zest, lemon juice, red and black pepper, parsley, garlic and 1/4 cup of olive oil in a bowl and mix. Reserve.
Bring two quarts of water to a boil with 1 tbls. sea salt. Blanch Green beans in boiling water for 2 min, until just tender.
Strain and cool in ice water for 5 min. Strain.
Heat a saute pan to med-high heat.
Add 2 tbls. of olive oil to the pan and add green beans. Saute for 4-5 minutes, stirring often until green beans begin to brown on the sides and are fully cooked.
Toss Warm bean in to bowl with reserved herbs, spices and 2 tsp of sea salt.
Chop Almonds and place on top of green beans. Enjoy!