|Green Beans to Celebrate New Year|
Recipe from Cooking By Moonlight
It’s the Celtic New Year and a beautiful fall day in the Santa Cruz mountains. A fresh breeze is combing the redwoods, blowing small branchlets of russet needles everywhere. It’s cool but sunny, invigorating weather for outdoor forays, and a perfect day to start a new year. For those of us who like playing with numbers, 11/1/11 is a particularly fine and symmetrical day to begin the year.
I chose this recipe for today because it’s both invigorating (ginger and lemon) and grounding (the nuts), plus it’s green! Karri Ann Allrich published this recipe in Cooking By Moonlight, a wonderful compendium of recipes for each moon (month) of the year. Although Karri Ann uses this recipe for February’s Quickening Moon, her intention to serve a dish that is stimulating as well as warming is the same as my menu idea today. Also, we have an abundant crop of late-harvest green beans here.
|Simple Natural Ingredients|
Because this is essentially a dressed hot salad, you can use more green beans if you have them (I used about ¾ lb.). I cut the amount of oil in half and substituted water for the other ½ tbsp. The recipe was written as serving 4. However, my husband and I found these so delicious (and the rest of our dinner so light) that we ate the whole batch at one meal! Enjoy!
serves 2 – 4
½ lb. fresh green beans, trimmed
2 inches fresh ginger root
1 tbsp. olive oil
1 tbsp. fresh lemon juice
½ tsp. fresh grated lemon zest
sea salt and fresh pepper
2 tbsp. pine nuts, pecans, or almonds
Chop the nuts fairly fine.
Peel the ginger and cut it into matchsticks. Place ginger in a saucepan filled with 2 quarts of boiling salted water, and cook 1 minute. Add the beans and quickly cook them until they are tender-crisp, 3 – 4 minutes. Drain the gingered beans in a colander.
While beans are cooking: In a glass measuring cup, whisk together olive oil, lemon juice, lemon zest, sea salt, and pepper. Warm a serving bowl in the microwave.
Put beans in warmed serving bowl. Add the chopped nuts, then the olive oil mixture.