I’ll admit it: I’m a summer kind of gal. Overflowing farm markets, capris and sandals, long lazy days–they all just suit me fine. So when daylight begins slipping away and market offerings begin to flag, I get a little blue. I really do.
Luckily, I’m still seeing one of my favorite summer staples in abundance at the market and produce auction: green beans!
So, just to spite fall, I came up with the summeriest possible way to fix them (which, conveniently, also used up the last of the basil from the garden). The result: herbed green beans with lemon zest–and judging by the dearth of leftovers, I’d say they’re pretty good.
- 1 lb green beans, trimmed
- olive oil spray (I use my Misto) or 1 tsp olive oil
- ¼ c chopped fresh parsley, loosely packed
- ¼ c chopped fresh basil, loosely packed
- 1 tsp fresh thyme leaves
- 1 scant tsp lemon zest
- salt to taste
- Steam green beans for 3-5 minutes, until just fork tender.
- Plunge beans into an ice bath to stop cooking, or run under cold water for a minute in a pinch. (If you leave them hot, they will quickly turn your chopped basil the most unattractive shade of brown.) Chill in fridge until ready to use if making ahead of time.
- Spritz beans lightly with olive oil (or drizzle with 1 tsp olive oil) and sprinkle with salt to taste.
- Add chopped herbs and lemon zest; toss to coat.
What’s your favorite thing about fall? Can anyone make me into an autumn convert?