Many of you LOVE this vegetable. Like many of I am can get in a preparation rut of certain foods (making them the same way 9 times out of 10). Garlicky olive oil is my go to prep method. Today I am mixing it up! Not only do I have shallot in my box this week but I also have a couple of lemons.
Dill and lemon green beans will use up some of the dill I have left from my weekly batch of homemade ranch (see recipe further down in this blog). One tasty side dish coming up and not a hint of garlic to be found. This also employs my very favorite mustard: whole grain. The texture of this prepared mustard is fantastic not too mention the great flavor.
- 1 pound green beans, trimmed
- 4 teaspoons chopped fresh dill
- 1 tablespoon minced shallot
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon whole-grain mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
- Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
Serve it with pork or chicken or by itself for a light vegetarian meal.