Thankful

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.

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

1/4 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

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!