What to Cook This Week 💕+ New! Blistered Green Beans with Walnut Sauce
What to cook this week. Plus, the green bean recipe to try - blistered in a scorching hot pan & paired with a favorite garlic-spiked walnut sauce.
I've been cooking green beans a dozen different ways recently. They're all over the markets right now, and as a bonus, we also had a good crop at our garden this year. These blistered green beans were the stand-out green bean recipe of the season.
Blistered in a scorching hot pan, paired them with a favorite garlic-spiked walnut sauce and topped with extra toasted walnuts and a bit of grated cheese. Simple and incredibly good. You can make the sauce ahead of time, and then, when you're ready, you're literally under ten minutes from green bean perfection. Enjoy! -h
The main thing here is to avoid over-toasting your walnuts. It can make the sauce bitter. This recipe makes quite a bit of sauce. Use the leftover with pasta, or boosted with a bit of extra lemon juice for a salad dressing. It will keep refrigerated for up to a week.
INGREDIENTS
2 cups toasted walnuts
4 cloves garlic, peeled
1/4 t salt
1 1/2 cups hot water
1/2 cup grated Parmesan cheese
Juice and zest of one lemon
Freshly ground black pepper
12 ounces / 3/4 pounds green string beans
2-3 tablespoons extra virgin olive oil
Bonus: chives and/or chive flowers for serving
INSTRUCTIONS
Crush most of the walnuts and garlic and salt together in a mortar and pestle. Alternately, you can pulse with a hand blender, but leave a bit of texture & chunkiness.
Gradually work a cup of the hot water into the walnut mixture, adding more until your sauce is thick as heavy cream. Err on the thick side. Stir in half the cheese, a couple tablespoons of lemon juice, and more freshly ground black pepper than you think you'd want. Taste and add a bit more salt to the sauce if needed. If it's all in balance, this should taste Awesome. Capital A awesome. Set aside.
Now you're going to cook the green beans in your largest skillet. Warm the olive oil over medium-high heat. Stir in the the green beans, until they're coated with the oil, and sprinkle with salt. Dial the heat to high. Cook, uncovered, for 7-10 minutes stirring when you start to get some browning and blistering where the beans touch the pan. You really want to get some color here.
Transfer the green beans to a serving plater and spoon the walnut sauce over them. You'll have plenty of sauce left over in case you want to toss some pasta into the mix as well. Serve topped with remaining walnuts, lemon zest, cheese, and chives/chive flowers if you have them.
A quick video and list of favorites & highlights from last week (08.17.21). Took my first flight in a loooong time. Enjoy! Watch the video.
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A favorite summer berry crisp - ripe berries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top. Bake a crisp!
This is a noodle salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch. Get the recipe.
A simple summer melon salad. Sweet chunks of melon combine with toasted almonds for crunch, serrano chiles and scallions counter the sweet, there's small dollops of crème fraîche, cilantro, and a wash of sake. A real summer refresher. Get the recipe.
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