July was one of the crazier months of my entire life, but I made it through. I pulled off two large events (planned a grand opening party for the new 365 by Whole Foods Market and catered the Juliet Zulu retreat). We trekked to Seattle for my cousin’s wedding (and Margot’s flower girl debut!). I went to NYC with Bunk Sandwiches.
I am proud of all that I accomplished in July, and I plan to sleep for all of August. (Who am I kidding?! I have a toddler. No sleep for me!) In all seriousness, my plan for August is to lay low and enjoy time with my family. I want to snuggle with my kid and watch a lot of Olympics and eat long and leisurely dinners in our backyard.
So, I’m doing just that. Cooking and snuggling and Olympics-ing. Tonight, I made fresh tomato pasta sauce (check my Instagram for the recipe) and watched gymnastics with my daughter. She’ll be two in October and doesn’t exactly get what’s going on, but she exclaims happily, “Watch ‘nastics! Do flips! Oh my goooooodness!”
So, yeah, I’m feeling pretty great about life.
Since I now have the time and energy, I’ve been cooking up a storm the past week. I bought all the things at the Beaverton Farmers Market on Saturday (corn! heirloom tomatoes! green beens! a flat of mixed berries! peaches!) and I’ve been having a blast in the kitchen.
Of all the things I’ve made recently, these green beans with pistachios and preserved lemons might be my favorite. First off, these green beans take 15 minutes (tops!) to make. The only tedious thing about this recipe is shelling the pistachios. (Pro tip: it’s a little more expensive, but you can buy shelled pistachio meats!)
I got the idea for this dish from the magnificent Yotam Ottolenghi. He posted a very similar dish on his Instagram last week, and I thought it sounded like green bean perfection. I’m not sure if he has this recipe in any of his cookbooks, or if it was just a random dish that he made a posted. Whatever the case, it sounded simple enough and so I set about making my own rendition.
So, here it is. At long last, a recipe! And a good one, at that!
- 2 cups fresh green beans, trimmed
- 1 large clove garlic, peeled and minced
- 1/2 cup chopped pistachios
- 1.5 tablespoons minced preserved lemons
- 2 teaspoons minced fresh oregano
- Olive oil
- Salt & freshly ground black pepper
- Bring a pot of water to a boil. Blanch green beans in boiling water for 3-5 minutes, until tender. Drain and rinse with cold water.
- Toss green beans with olive oil, to coat. Then toss with the minced garlic, preserved lemons, oregano, and half of the chopped pistachios. Season with salt and pepper, to taste. When ready to serve, sprinkle the remaining pistachios over the top of the dish.