Summer is sadly over. No more tomatoes, no more fresh summer squash. Green beans, though, seem to be one of those crops that doesn't suffer too much through the seasons. Even in the dead of winter, the green beans at the local grocery will still be crisp and tasty. I have no idea where they are coming from and it doesn't go well with the philosophy of eating seasonally and locally, but sometimes a blanched green bean is just the fresh vegetable to remind me that summer is coming back some day.
This recipe is an interesting mixture of flavors and textures. It wouldn't say no to the addition of a little lemon zest to the marinade. We ate very hearty portions as a main dish, but it would pair well with most any chicken or pork main dish.
3-4 ounces chevre (fresh goat cheese) cut into 4, 1/2 inch thick rounds
3 Tablespoons olive oil
1/2 tsp. fennel seeds
1/2 teaspoon dried thyme
1 lb. green beans, trimmed
1/4 cup walnut pieces, toasted
Place cheese rounds in a shallow dish. Combine oil, fennel and thyme in a small bowl. Pour over cheese and let marinate for at least 20 minutes.
Cook green beans in a large pot of boiling water for about 5 minutes until tender and crisp. You may either dip them in a ice bath and have a cold salad, or just drain and serve warm.
Place 1/2 green beans in a layer on each plate. Top with two rounds of goat cheese and drizzle marinade over cheese and beans.
Top each plate with toasted walnuts and serve. These proportions served 2. To serve four, use only 1 round of goat cheese per serving.
This recipe is an interesting mixture of flavors and textures. It wouldn't say no to the addition of a little lemon zest to the marinade. We ate very hearty portions as a main dish, but it would pair well with most any chicken or pork main dish.
3-4 ounces chevre (fresh goat cheese) cut into 4, 1/2 inch thick rounds
3 Tablespoons olive oil
1/2 tsp. fennel seeds
1/2 teaspoon dried thyme
1 lb. green beans, trimmed
1/4 cup walnut pieces, toasted
Place cheese rounds in a shallow dish. Combine oil, fennel and thyme in a small bowl. Pour over cheese and let marinate for at least 20 minutes.
Cook green beans in a large pot of boiling water for about 5 minutes until tender and crisp. You may either dip them in a ice bath and have a cold salad, or just drain and serve warm.
Place 1/2 green beans in a layer on each plate. Top with two rounds of goat cheese and drizzle marinade over cheese and beans.
Top each plate with toasted walnuts and serve. These proportions served 2. To serve four, use only 1 round of goat cheese per serving.
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