Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, July 31, 2014

Green Beans with Feta and Olives

The green beans are here, the green beans are here, and this combination with feta and Kalamata olives is great served warm or at room temperature. Start by coarsely chopping a half a cup of pitted Kalamata olives while your steamer or water for blanching is heating up.

Next, snap the stems off of your beans and steam for five minutes or blanch for one and immediately drain and combine with the chopped olives, some crumbled feta, and a little bit of extra virgin olive oil and coarse salt. That’s it, when the local vegetables are this good less is best.

No comments:

Post a Comment