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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Summer Beans with Lemon and Almonds

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Summer Beans with Lemon and Almonds Empty Summer Beans with Lemon and Almonds

    Post by Lobo Sun Jan 17, 2016 11:48 pm

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    Summer Beans with Lemon and Almonds
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    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 4
    Celebrate summer’s bounty with this colorful bean salad, a perfect companion to grilled meat or seafood and a welcome dish on a barbecue or picnic table. You can blanch and marinate the beans in advance, then top with the almonds just before serving.






    • 98

    Ingredients:


    • 1/4 cup almonds
    • 1/2 lb. green beans, trimmed
    • 1/2 lb. yellow wax beans, trimmed
    • Salt, to taste
    • 1 Tbs. extra-virgin olive oil
    • 2 Tbs. chopped fresh tarragon
    • Grated zest and juice of 1 lemon
    • Freshly ground pepper, to taste

    Directions:

    Preheat an oven to 350°F.

    Spread the almonds on a baking sheet, transfer to the oven, and toast until lightly browned and fragrant, about 10 minutes. Pour onto a cutting board and let cool. Coarsely chop the almonds.

    Cut the beans in half on the diagonal, if desired. Bring a large saucepan of lightly salted water to a boil over high heat. Have ready a large bowl of ice water. Add the beans to the boiling water and cook until just tender, 3 to 4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and place in a large bowl.

    Add the olive oil, tarragon, lemon zest and lemon juice to the beans. Stir to mix well, then season with salt and pepper. Transfer the beans to a platter, top with the almonds and serve. Serves 4.

    Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

      Current date/time is Tue Mar 19, 2024 5:45 am