Major players in this recipe include green beans, in this case fresh organic green beans from Sage Mountain Farm’s weekly CSA box, lemon juice, and a wonderful little topping called almond parmesean. I have mentioned almond parm before here, in the Summer Ratatouille post. Actually, they aren’t major players, they are the only players…or playa’z if you like.
Awesome, right?! Take three ingredients and turn a run-of-the-mill side dish into a side dish with style! Let’s get to it…
Green Beans Almondine
1 pound of organic green beans
juice of 1 lemon
Almond Parmesan, for sprinkling (recipe found here at The Simple Veganista)
Begin by washing and trimming your green beans. I like to snap both ends off and toss ’em in my chicken bowl. You could also place the ends into your scrap bag in the freezer for broth. Next, cook your green beans how you like ’em. I like mine steamed with just a bit of snap left, so that they are still bright green. You could boil them too, but that usually drains the color from them and turns them much softer.
Once your green beans are warm and cooked according to your taste, you are ready to take them to a whole new level! Bring on the lemon juice. Sprinkle liberally as this will be the “glue” that makes the Almond Parm stick to the beans. Then add your deliciously healthy almond Parmesan on top and mix in. If you prefer dairy Parmesan, go ahead and substitute here, but you’ll be missing out on the “almondine” and instead a new green bean recipe will be born….Parmesan Green Beans! Either way, the green beans from Sage Mountain Farm will sing and you’ll be a dinner-time side-dish hero!!!
P.S. One confession, I made these for breakfast and ate them all. No sharing, all mine!!! Muahahaha!!!