Green Beans Almondine with a Lemon Twist

Green Beans Almondine With a Twist of Lemon

GREEN BEANS ALMONDINE WITH A LEMON TWIST

Green beans are plentiful here at Pure Grace Farms right now. One of my husband’s favorites, I could fix them every night and he would be thrilled. Tim is the one that usually takes the trip to the garden to pick them. He says he wants to help, but secretly I think it really has to do with the fact that he likes them best straight off the vines. I prefer them lightly blanched so today’s recipe highlights my favorite way to cook green beans. Steamed till crisp tender and lightly buttered with lemon and almonds. Whole food at it’s best! I hope you enjoy them. Green Beans Almondine With a Twist of Lemon

4.8 from 4 reviews
Green Beans Almondine with a Lemon Twist
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 1 lb tender new green beans, washed with stem ends trimmed
  • ⅓ cup raw blanched slivered almonds
  • 1 tbsp butter, unsalted
  • 1 tsp coarse sea salt
  • 2 tsp freshly grated lemon zest
  • ¼ tsp freshly ground black pepper
Instructions
  1. Place a steamer basket in to a large saucepan and fill with water just below the level of the steam basket.
  2. Bring water to a boil.
  3. Add green beans to steam basket, cover and steam green beans for 4 minutes.
  4. Remove green beans immediately, drain.
  5. Meanwhile melt butter in large skillet.
  6. Add almonds and stir continuously until butter and almonds begin to color. Remove from heat.
  7. Add green beans, sea salt and pepper. Toss well until beans are coated with the butter.
  8. Return to medium high heat and cook for a minute or two until beans are warmed.
  9. Sprinkle with lemon zest and serve immediately.

Green Beans Almondine with a Lemon Twist shared with:

Yum Eating: The Yuck Stops Here *Organized 31: Inspire us Thursday *My Paper Craze: Creative Spark *Living Well Spending Less: Thrifty Thursday *The Pink Sprinkle: A Wholesome Bunch *Juggling Real food and Real Life: Let’s Get Real *It’s Your Life: Real Food Fridays *Oh My Heartsie Girl: Weekend Fun Party *In the Kitchen with Jenny: Foodie Friends Friday * Snippets of Inspiration: Weekend Wine-Down *Homemaking with Style: Creative Style Link Up * 2 Crochet Hooks: Snickerdoodle Sunday *Sondra Lyn at Home: Share it Sunday * Baking In Pyjamas:Sweet and Savory Sunday *My Pinterventures: Merry Mondays *Mrs Tee Love Life Laughter: Mommy Monday Blog Hop *The Ultimate Linky: Bloggers Brags * Plucky’s Second Thoughts

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Grilled Snap Peas and Soy Ginger Sauce

I’ve never met a pea I didn’t like, but Grilled Sugar Snap Peas and Soy Ginger Sauce take the game to a whole new level!

I was looking for something a little out of the ordinary when I put together this recipe for Grilled Snap Peas and Soy Ginger Sauce. I fired up the grill and knew right where I was headed with those plump and succulent sugar snap peas. This was going to be a snap! No pun intended.

Grilled Snap Peas and Soy Ginger Sauce

And it was! Honey, ginger, garlic, and orange zest seasoned up the Soy Ginger Sauce perfectly. The Grilled Snap Peas looked amazing as they cooked on the grill; black sesame seeds left the peas smelling nutty and delicious.  Here’s where everything went slightly awry.

Grilled Snap Peas and Soy Ginger Sauce

My plan was to plate the peas edamame style and use the Soy Ginger Sauce for dipping those fat little morsels into. Problem was the sauce was to thin. I couldn’t get enough of that delicious sauce on the Grilled Snap Peas. A change of plans was called for. The Grilled Snap Peas were placed in a bowl and that delectable sauce was poured on top. A few tosses of those luscious snap peas was all it took.  A masterpiece in a bowl!

Grilled Snap Peas and Soy Ginger Sauce

I am ashamed to admit, I sat there and ate that whole bowlful of Grilled Sugar Snap Peas. I couldn’t help myself. I was like a woman on a mission, nothing would deter me. Do I regret it? Nope, not one little bit!

5.0 from 4 reviews
Grilled Snap Peas and Soy Ginger Sauce
 
The beauty of this recipe is the Grilled Snap Peas can be served hot, warm, or cold. Once the peas come off of the grill, put in a bowl and pour on the sauce. The peas can be served immediately or chilled at this point. Delicious and addictive either way! The Soy Ginger Sauce makes more than you may need for this recipe,but can be saved for a delicious salad dressing or marinade for another day.
Ingredients
  • 1 Pound Sugar Snap Peas, washed with strings removed along the seams.
  • 1½ tsp olive oil
  • 1 tbsp black sesame seeds
  • 1 tsp sesame oil, divided
  • ½ cup soy sauce, low sodium preferred
  • ¼ cup rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp grated fresh ginger
  • 1 tbsp grated orange rind
  • 2 cloves garlic, finely minced
  • 2 tbsp green onion, chopped
Instructions
  1. Place a sheet of aluminum foil on grill to place peas on and heat grill.
  2. Place snap peas, olive oil, ½ tsp sesame oil and black sesame seeds in a bowl. Toss ingredients to coat peas with oil and sesame seeds.
  3. Place remaining ingredients in a small jar with a lid, (or small bowl) and shake (or whisk) to incorporate all ingredients together.Set aside.
  4. Place peas on aluminum foil over hot grill. No need to be too perfect here with placement of the peas on the grill. Use a pair of tongs to turn the peas as necessary until peas begin to get slightly charred and turn a bright green. (about 5-6 minutes)
  5. Remove peas from grill and place in a serving bowl.
  6. Shake (or whisk) your Soy Ginger Sauce to mix and pour over Snap Peas. Toss and serve or chill as desired.

Soy Ginger Sauce adapted from Soy Ginger Dipping Sauce by Alton Brown

Grilled Snap Peas and Soy Ginger Sauce recipe shared with:

* the Deliberate mom: Shine Blog Hop *Gingerly Made: Show and Tell *Organized 31: Inspire us Thursday   *Living Well Spending Less: Thrifty Thursday *Juggling Real food and Real Life: Let’s Get Real *Happy and Blessed Home: Family Fun Friday *The Pin Junkie: The Pin Junkie Party *Kitchen Dreaming: The Weekend Social *A Dish of Daily Life: Foodie Friday *In the Kitchen With Jenny: Foodie Friends Friday *Captain America and His English Rose: Pretty Pintastic Party *Natasha in Oz: Say G’Day *New Mama Diaries: Creative Style Link Up Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Oh My Heartsie Girl: Monday Reflections *Create with Joy: Inspire me Monday *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday *Crafty Spices: Wordless Wednesday *Oh My Heartsie Girl: What I Made Wordless Wednesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *Foody Schmoody: Wednesday Roundup *My Paper Craze: Creative Spark *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Share Linky *Momma Lews: Pin it Party *Crafty Allie: Worthwhile Wednesda

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Spicy Stir Fried Broccoli and Peanut Sauce

I absolutely adore vegetables and I can’t seem to get enough of them this time of year, so I was thrilled to start harvesting my broccoli this past weekend!

How Does Your Garden Grow: Pure Grace Farms

I couldn’t resist nibbling on the fresh crunchy green stalks as I was putting those big beautiful heads into my basket, all the while dreaming of Spicy Stir Fried Broccoli and Peanut Sauce soon to be on the table.

 

Spicy Stir Fried Broccoli and Peanut Sauce Oh, what a lucky girl I am!  

 

Spicy Stir Fried Broccoli and Peanut Sauce Spicy Stir Fried Broccoli and Peanut Sauce makes a great vegan, gluten free meal; packed with protein from the peanuts and peanut butter.

 

Spicy Stir Fried Broccoli and Peanut Sauce If your diet has no restrictions feel free to add some sliced grilled chicken on top for a delicious entree. 

Spicy Stir Fried Broccoli and Peanut Sauce

 

5.0 from 1 reviews
Spicy Stir Fried Broccoli and Peanut Sauce
 
Ingredients
  • ⅓ cup creamy natural peanut butter
  • ½ cup water, divided
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon rice vinegar
  • 2 tablespoons rice bran oil (or any good quality oil)
  • 1 tsp sesame oil
  • 1½ pounds broccoli crowns, trimmed and cut into 1-inch pieces
  • 1 large red bell pepper, sliced
  • 2 cloves garlic, minced
  • ¼-1/2 teaspoon crushed red pepper, or to taste
  • ¼ cup chopped peanuts
Instructions
  1. Place peanut butter into a medium sized microwave safe bowl and heat on high for 30 seconds to soften.
  2. Whisk in ¼ cup water, brown sugar, 1 tablespoon soy sauce and vinegar until smooth. Set aside.
  3. Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until broccoli turns bright green and begins to soften, about 5- 6 minutes. May get a little brown in spots, this is okay.
  4. Add the remaining ¼ cup water and 1 tablespoon soy sauce, bell pepper and garlic to the pan. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, about 3 minutes.
  5. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper.
  6. Garnish with peanuts.

Recipe very lightly adapted from Eating Well; Spicy Stir Fried Broccoli and Peanuts

Spicy Stir Fried Broccoli and Peanut Sauce Shared with:

New Mama’s Diaries: Creative with Style 

21st Century Housewife: Hearth and Soul

Our Delightful Home: Show Me What You Got

Yesterfood: Treasure Box Tuesday

Lou Lou Girls: Lou Lou Girls

 Nap time Creations: Create Link Inspire

3GLOL: Teach Me Tuesday

Mandy’s Recipe Box: Totally Talented Tuesdays

Creative K Kids: Tasty Tuesday’s

Southern Beauty Guide: Let’s Be Friends

Detours in Life: Tickle My Tastebuds Tuesday

The Shady Porch: Party on the Porch

Foody Schmoody: The Wednesday Roundup

My Paper Craze: The Creative Spark

Sweet Haute La Dolce Vita

Lambert’s Lately: Create it Thursday

Living Well Spending Less: Thrifty Thursday

Janine’s Confessions of a Mommyholic: Pin it Party

Happy and Blessed Home: Family Fun Friday

 Turnips 2 Tangerines: Four Seasons Blog Hop

*Kitchen Dreaming: Weekend Social

*In the Kitchen with Jenny: Foodie Friend Friday

*Coffee With us 3: Pretty Pintastic

*Create with Joy: Inspire Me Monday

*My Pinterventures: Merry Mondays

* Creative K Kids: Bloggers Brags

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Roasted Brussel Sprouts with Maple Glaze and Cherries

Blessed is the influence of one true, loving human soul on another. – George Eliot

I can see her today, standing in our kitchen. She is a little over 5 feet tall, pleasingly plump encircled by a full apron, tied about her neck and waist. Flour is strewn about the kitchen table where my grandmother stands, her powdered white hands and arms diligently working away at a lump of dough. The push and pull, push and pull, mesmerizes me, and I watch the steady rhythmic dance in awe and wonder.

Roasted Brussel Sprouts with Maple Glaze and Cherries My grandmother made the softest, most delicious white bread imaginable and as I watched, she sprinkled bits of wisdom my way that had tremendous influence over my life as I grew older. Grandma taught me to bake bread, show kindness to others and love with a big heart. She rarely measured when she cooked…a pinch of this and a dabble of that was her method, and so too with her love. A generous sprinkle here and there of affection and warmth to give this sometimes lonely child a sense of love and security.

Roasted Brussel Sprouts with Maple Glaze and Cherries I am grateful for the times I got to spend with her and sometimes wish I could fold myself into her ample embrace once more. As I reflect on Grandma, I wonder what lasting impression and legacy I will leave with my Grandchildren. How will they remember me? A serious thought well worth pondering, for maybe it is not only the words we speak that leaves a lasting impression, but perhaps in how well we love that procures the greatest impact.  

Roasted Brussel Sprouts with Maple Glaze and Cherries Roasted Brussel Sprouts with Maple Glaze and Cherries

5.0 from 1 reviews
Roasted Brussel Sprouts with Maple Glaze and Cherries
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1½ pounds Brussel Sprouts, Rinsed well, wilted leaves discarded
  • 2 Tbsp olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup vegetable broth
  • 2 tbsp pure maple syrup
  • 2 tbsp unsalted butter
  • ½ cup dried sweet cherries
Instructions
  1. To Roast Brussel Sprouts:
  2. Preheat oven to 400 degrees
  3. Place cleaned Brussel Sprouts in large baking pan, add oil. sea salt and freshly ground pepper, mix well.
  4. Roast Brussel Sprouts for about 20 minutes, shaking pan half way through cooking time to turn Brussel Sprouts. When done, Brussel Sprouts should be soft on the inside and a bit crispy on the outside.
  5. Meanwhile, in a small skillet, bring the broth and maple syrup to a boil over high heat. Boil until reduced to ¼ cup, about 20 minutes. Remove from the heat and whisk in the butter.
  6. When Brussel Sprouts are done, add cherries and pour glaze over all. Stir to evenly coat Brussel Sprouts and cherries.
  7. Add additional sea salt and freshly ground black pepper to taste.
  8. Serve warm.