Beans, the new green!

This week is the final week for the Summer share, and the start of the Fall share... I know, I can't believe it, either!

Everything is in full swing: tomatoes, peppers, cucumbers, summer squash, greens galore, and beans!

So, of course, since beans are coming on strong... here's this week recipe, a bean celebration

Green Bean Salad (adapted from 101 cookbooks)

3/4 pound green beans, stems pinched off
1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced scallions
2 tablespoons lemon juice
2 tablespoons heavy cream
scant 1/4 teaspoon salt
tiny pinch of freshly ground pepper
1/3 cup olive oil
1 teaspoon honey (optional)
a handful of small cherry tomatoes, each cut in half
1/2 cup almonds, smashed and toasted

Start by making the dressing. 

Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. 

Whisk in the olive oil with a fork, stirring until everything comes together. 

Taste and adjust for seasoning. 

Set aside.

In the meantime, bring two quarts of water to a boil. 

Salt generously and stir in the green beans. 

Cook for about 1 1/2 minutes. 

Just until the beans brighten up and soften a touch, I go a bit beyond "al dente" here for this salad. Quickly drain them and run under cold water to stop the cooking.

In a large bowl toss the green beans with about 1/2 of the almonds, and a big splash of the dressing. 

Toss well. 

Taste, and add more dressing, salt or pepper at this point. 

Toss again if needed. 

Add the tomatoes and toss very gently.

You can turn this out onto a platter or plate individually topped with the remaining almonds.

Serves about 4.

Prep time: 10 min - Cook time: 10 min