Green Beans with Balsamic-Shallot Butter

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Snappy-fresh green beans are available from local farms in midsummer; that's the right time of year to enjoy this salad.

Ingredients

Preparation

Combine vinegar and shallots in a heavy small saucepan. Boil over medium heat until most vinegar is absorbed, stirring frequently for about six minutes until about one tablespoon of liquid remains in the pan. Transfer mixture to a small bowl and cool completely. Add butter and mix with a fork until blended.

Cook green beans in a large pot of salted boiling water until crisp-tender, about six minutes. Drain, refresh under cold water and drain again.

Combine beans and balsamic-shallot butter in a large skillet. Toss over medium heat until beans are heated through, about five minutes. Transfer to a large bowl and garnish with lemon zest and sesame seeds.

Recipe by Farm Fresh to You

More about: green beans, salads

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login