Since I am traveling this week I am foregoing our Monday ritual of tutorials and roundup posts for a fresh new recipe that was inspired by the farmer’s market instead. Next week we will be home and back to business as usual with a fun roundup that I am super excited to share here with you.
A few weekends ago I made a trip to the Hollywood Farmer’s Market for a little veggie inspiration! When I am feeling in a cooking rut the market is always the first place I go to for inspiration. The colors, scents, and tastes always awaken my senses and inspire me to get back in the kitchen.
This particular trip I was drawn in by the most beautiful green beans I had ever seen. Big bins of purple almost black beans next to neon chartreuse beans made my mind wander and my belly grumble. I knew that since we were heading out of town in a few days I needed to use up ingredients that I already had in the house like onions and herbs which go great with green beans.
What I wasn’t expecting to use on the green beans was the leftover pistachio meal from the lemon pistachio cake I had made a few days prior. The pairing of toasty pistachios with crisp tender green beans and lemon was a match made in heaven! Even my green bean hating husband loved this dish and went back for seconds.
- 1 pound green beans, tipped and tailed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 2 tablespoons minced cilantro
- 2 tablespoons flat leaf parsley
- 1/4 cup pistachio meal (See note)
- kosher salt and freshly ground black pepper
- Maldon salt for garnish,optional
- Lemon wedges for garnish
- Line a baking sheet with paper towels and bring a very large pot of water to a rolling boil.
- While the water comes to a boil, melt the butter with the oil in a skillet over medium heat. Add the red onion and cook for 3-4 minutes until the onions start to soften. Stir in the cilantro, parsley, and pistachio meal; continue cooking for 1-2 minutes more until the herbs are fragrant and the pistachio meal is beginning to turn golden brown. Remove from the heat.
- When the water reaches a rolling boil add 1 tablespoon of salt and the beans. Cook the beans until they are tender-firm, about 2-3 minutes. Drain the beans and spread them out on the prepared baking sheet. Blot the beans with the paper towels to dry then lay them on a serving platter and top with the pistachio mixture. Serve immediately.
To make pistachio meal coarsely grind pistachios in a food processor until tey reach the desired consistency.