School has started, Labor Day has come and gone but the green beans still think it’s summer.
Of course, they’re right, even though we’re all working on new goals, 30-day challenges and better habits for the coming fall and winter. {Who’s with me in the back-to-school mindset? New notebooks and pens–yes!}
At least this green bean side dish keeps things simple. All it involves is blanching a big batch of green beans and dressing them with lemon juice and olive oil.
Sprinkle with enough salt and pepper to make everything full flavored.
Then, you shower them with all the parmesan you’d like. Serve at room temperature with anything you’ve got for the grill, like this steak, pork chops, chicken or salmon.
Or serve them as a first course with some grilled bread, so very Italian.
Or use your fingers to eat them straight off the plate, like I did. Call it lunch.
I love to toss on wedges of ripe tomatoes, since there seem to be beefsteaks hanging around my kitchen asking to be served.
Their juice only adds to the dressing on the green beans and highlights the fact that, yes, we’re all busy with serious things again–and the next vacation is a ways off.
But it can still be summer on our plates, if not in our hearts.
How are you using up the best of late summer produce? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Lemon-Parmesan Green Beans
This is a quick and easy side dish for anything off the grill or out of the oven, from meats to fish and chicken. Make it ahead and serve at room temperature with or without the tomatoes. Or, warm the green beans in low oven before tossing with the parmesan and serving.
- 1 pound fresh green beans, stemmed (organic)
- 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 2 ounces (about 1/3 cup) finely grated parmesan
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Bring a large pot of salted water to a boil. Add the beans and cook until they are bright green and tender to the bite, about 3 minutes.
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Drain the beans and transfer them to a mixing bowl. Squeeze half a lemon over the beans and toss well. Add the olive oil and season with the salt and pepper. Taste for seasoning.
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The beans can be prepared in advance up to this point. If you’d like to serve them warm, cover and heat in a low oven.
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Before serving, toss the green beans with most of the parmesan cheese. Transfer to a platter and top with the remaining parmesan.
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