Chill Out

Truth be told, this is a phrase I often hear from my kids – usually in response to a tiny tirade that goes something like this – “Is there a law that states I’m the only person in this house that can wash a dish, pick up a sock or do a load of laundry? Perfectly justified, Am I right?

Today, in a calmer moment, the phrase refers to my favorite way to make vegetables in the heat of the summer. These String Beans with Lemon Vinaigrette are my latest crush. I bought a basket of colorful beans from the Midtown Farmer’s Market on Saturday and couldn’t wait to serve them to my family (including said kids) on Sunday.

Blanching the beans (or almost any fresh vegetable) creates a dish that celebrates the beauty and flavor of the vegetables. I’m always surprised at how fast these beans disappear. They make a wonderful addition to any summer meal.

Speaking of Chilling out – I’ll be on vacation next week. I invite you to follow me on Instagram and Facebook (see the links above). I’ll share pictures of family, friends and, of course, food during my travels. I’ll be back posting recipes on Friday August 12th. I’ve been having fun with a couple of new kitchen toys – the ever so groovy Vegetti spiralizer and my cool new Instant Pot electric pressure cooker. I’m looking forward to sharing tips and recipes with you in August.

5 from 1 vote

String Beans with Lemon Vinaigrette

These fresh, lovely beans make a perfect summer salad. The light lemon vinaigrette adds a touch of brightness while letting the beans shine. Enjoy with your favorite summer meal.

Servings people

Prep Time 15

Cook Time 5

Total Time 20

Ingredients

1 large lemon
1/4 cup extra virgin olive oil your best olive oil
1 pinch kosher salt
1 pinch ground black pepper
1-2 sprigs fresh thyme or 1/4 tsp dried thyme
1 pound fresh string beans green, yellow and/or purple

Instructions

Make the Lemon Vinaigrette

Zest the lemon with a Microplane or peel and chop very fine
Squeeze the lemon juice into a small jar and add the salt and pepper
Add the olive oil to the jar. I like it to be roughly half lemon juice and half olive oil, but feel free to adjust to your taste
Grab your fresh thyme (or dried thyme if you don't have fresh). I love the smell of thyme, subtle and rustic.
Slip the thyme leaves off the stems and add them to the vinaigrette (or just add your dried thyme)
Cover the jar and give it a good shake to emulsify the ingredients. Let it sit while you make the beans, taste and adjust the seasonings.

Prepare the beans

Bring a large pot of generously salted water to a boil. Trim the end off the beans and place them in the boiling water until just tender - 4 to 5 minutes.
While the beans are blanching, fill a large bowl with ice and water
Once the beans are just tender, remove them from the boiling water and place them in the ice water
Let the beans sit in the water until they are completely cool - a couple of minutes
Remove the beans and let drain. You can refrigerate the beans like this until you are ready to serve them
Place the beans in a serving dish and sprinkle with the lemon zest
Drizzle the vinaigrette over the beans. They make a beautiful salad or side dish on a warm summer evening
Serve them with all your summer favorites. We loved them this week with a Caprese salad, fresh corn and some delicious burgers.