This past Saturday I went to Houston’s Urban Harvest Farmer’s market. Something I haven’t done in a while and it was a real pleasure. Getting there early, grabbing a coffee at the first booth, and browsing all the fresh produce, and talking with the farmers about what’s good this week.
Among the bounty I purchased was: green beans, fresh radishes, rainbow carrots, delicata squash, fresh herbs, and eggs.
Green beans with toasted almonds, fresh lemon zest, and cotija cheese.
What you need:
- 1 handful of green beans, cut in thirds
- 1/2 cup toasted almonds
- 1 teaspoon of lemon zest
- 1 pinch of maldon salt
- 1 teaspoon of cotija cheese
- a pot of water (+2 tablespoons of salt)
- iced water
Method:
In a large pot bring water to a boil. Add the 2 tablespoons of salt (or more, the water should be as salty as the sea). When the water starts to boil, add your green beans and boil them for 7 minutes. Taste to confirm they’re cooked yet still have a crunch and texture.
Remove the green beans from the boiling water and place them in an ice bath to stop the cooking. When the green beans are no longer hot, drain them and place them on a plate. Top with lemon zest, toasted almonds, maldon salt, and cotija cheese. Toss everything together and enjoy! This side dish of nutty almond green beans is a perfect side for thanksgiving or weeknight!
