Another great Thanksgiving has come and gone. Amazing food, fun times, good people.





My contribution to the meal was 2 different kinds of green beans. I used the beans I had frozen this summer from the CSA.
My contribution to the meal was 2 different kinds of green beans. I used the beans I had frozen this summer from the CSA.
Green Beans with Pine Nuts and Lemon Zest:
2 pounds green beans
4 tablespoons butter
3/4 cup pine nuts
1 1/2 tablespoons fresh parsley, chopped
1 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
zest of 1/2 lemon
Blanch beans in salted water. In large skillet over modium high heat, melt butter and cook until dark golden (2 to 3 minutes). Stir in pine nuts and toast until golden. Add beans and remaining ingredients. Stir to coat and heat through.
Green Beans with Whole Grain Mustard:
3/4 pound beans
3/4 pound beans
2 teaspoons extra virgin olive oil
2 teaspoons whole-grain dijon mustard
salt and pepper
Blanch beans in salted water. Heat oil in skillet and add mustard, salt, and pepper to taste. Add beans and stir until heated through, 4 minutes.
Zachary wanted to name things we were thankful for on the way over to Grandma's house. He came up with lots of good ones, like oxygen, God, a good thermostat, a nice house, and Mom. Love that boy!
And the fruits and veggies all ready to go (he made me take out the red pepper because it wasn't in the "secret family recipe"):
