The garden is finally looking lovely…
as a garden should, on the coast of Maine, by mid-August…and the green beans have been abundant. It’s amazing how many beans grow on one bush, organically…here’s a super simple recipe for green beans and it’s yummy served warm or cold.
2 pounds fresh green beans, trimmed
Zest of 1 lemon
2 Tbsp. lemon juice (about 1 lemon)
3 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. cracked black pepper
2 ounces goat cheese, softened and crumbled
In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).
Whisk together lemon zest, juice, olive oil, salt and pepper. Toss with beans in large bowl.
Transfer to serving platter and sprinkle with crumbled goat cheese.