Fancy green beans

“ mmmmm , mmmmm, mmmm, mmmm” Alex mumbles as he shoves his face w lobster salad, corn on the cob and “ fancy green beans “ . “ this is such a Maine meal, I LOVE IT” he says . Compliments to the chef, *they say. Alex brought home some what we call “ science lobster “ from the lobster dissector or research lady from UMaine. She is running some trials on the livers and eggs …anyways we ended up just getting some free tails and claw meat , I guess I do believe in science ! So open faced lobster salad sandwiches it was , with corn on the cob a la Peacemeal Farms and some lovely green beans from the USDA which I truly made the star of the show …. And let me tell you , they had some competition ..like the lobster salad from the research lady at UMaine , right , ya! You know , her!! Whatever . I am not here to talk about the lobster . Let’s talk about the green beans because we were literally over the stove eating them out of the pan with two forks … I don’t think I have ever done that with green beans . I have realized that I really am NOT a “ sides” girl , It’s always been about the main . So here is a good summer side from me ! I’m trying to be more … diverse , if you would .

P.s

If you’re thinking green beans with thanksgiving , yes, use it then too, it would also be perfect.

Ingredients

3-4 cups green beans cleaned and ends trimmed

2 tablespoons butter

1 shallot minced

2 garlic cloves thinly sliced

1/4 cup olive oil

Pinch salt

Pinch pepper

1/4 cup pine nuts , toasted

2 tablespoons freshly grated Parmesan

2 tablespoons lemon juice

3 tablespoons fresh parsley or dill or both

1/4 cup Marsala wine or sherry

1 tablespoon honey

1. Begin by toasting your pine nuts on low-med heat in a dry pan for about 5 minutes or until aromatic and slightly “ toasted” . Set aside .

2. In the same pan heat up your butter on low to medium heat , add in garlic and shallots . Cook until slightly tender but not burnt . Turn heat to med- high and add your sherry or Marsala wine and let it cook down and burn off , about 4 minutes , stirring more than occasionally but not constantly . After wine has

3. cooked down but still remains in the pan, add your green beans . Add In a Pinch of salt and a couple of pepper scrunches . Cook for 8-10 minutes .

4. While green beans are cooking grab a small bowl and combine your olive oil, herbs , lemon juice , Parmesan , honey, pinch of salt and pepper and about 1/2 of your pine nuts . Mix well and add in a tablespoon of that to the cooking beans , stir.

5. Once beans are tender but still crisp , pull them out of the pan and onto a plate . Garnish with the rest of your olive oil mixture and top with the rest of pine nuts ! Feel free to add more herbs here !!!!