How is your vegetable garden this year? Mine is certainly not the best it has ever been, but not the worst either. Some things have done very well (not the tomatoes, sadly). I do have an overabundance of cucumbers (as always), and right now lots of green beans. Just in case you too have lots of beans, I thought you might like to try a new quick and easy recipe. This was available at the Dietician's booth at the local Superstore a few weeks ago. I sampled it and it was sooo good, I knew I'd try it at home. There are no amounts- just do it to suit your own taste.
Cook green beans just until
tender crisp. While they are cooking, mix equal parts of fresh squeezed
lemon juice with your choice of oil (I used olive oil, she use grapeseed
oil). Actually I used slightly more lemon juice than oil. Add some
freshly grated lemon zest and fresh chopped herbs - basil, dill and mint. Pour over hot beans, toss and top with some crumbled feta cheese. Yummmmmy!!
"Food is our common ground, a universal experience." ~ James Beard