Green Beans with a Mustard & Caper Vinaigrette

Remember last year when I had a real thing for dill? Well, this year it seems to be capers. I’ve found myself putting them on everything! (Except ice cream, you should never put capers on ice cream.) I know, it’s really random…like I can’t control my own taste buds. Anyway, for those of you who also can’t get enough of capers, or anything tart and savory, this dish is for you. The flavor on these beans is powerful, so I suggest pairing it with a chicken dish or something that’s a little lighter on the taste buds.

  • 1 lb. fresh green beans
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tsp dijon mustard (I used Grey Poupon)
  • 1 tbsp capers
  • Dash of salt and pepper
  • Sprinkle of shredded parm cheese

Steam or boil the green beans for roughly 20 minutes until tender and bright green. Submerge in a bowl of ice water to chill, you’ll want to serve these cold. While the beans chill out, in a large bowl mix together the rest of the ingredients – white wine vinegar, olive oil, garlic, dijon mustard, capers, and the salt and pepper. Toss in the beans until full coated and top with shredded parm cheese. That’s it!

Green Beans with Capers

Happy Eating, XO.

The “good for you” fries

I don’t know about all of you, but with the amazing weather we had the other day it made me realize how close summer, and bathing suit, season is! [Insert expletive here.] Because of that, I’ve been trying desperately to come up with some healthy alternatives, ie. these “good for you fries” – green bean fries. Thank god they’re much healthier, because guys, these came out better than real fries! #addicted (Bonus: I didn’t use all of the green beans I bought, so I used the remaining fresh beans with some hummus. Delish!)

  • 1lb fresh green beans (ends snapped off)
  • 1/4 cup olive oil
  • 1 tsp of salt and pepper
  • 1 pinch of paprika
  • 1/2 cup grated or shredded Parmesan cheese (Save a few pinches to top off the fries)

Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Mix together the oil, salt, pepper, paprika and cheese. Toss in the beans and coat completely. Spread out on the baking sheet and sprinkle a little extra cheese on top. Bake for 15-20 minutes/until brown and crispy.

I served this with a sherry vinegar hanger steak (recipe coming soon from one of our awesome contributors!).

Parm green beans

Happy Eating, XO