Here is one of the yummy recipes from our first Cookbook Club Nite,
adapted from Supernatural Cooking by Heidi Swanson
Gather a pound or so of green beans.
I used a mixed variety of organic beans from the local farmer’s market.
I even used purple, but when heated, as you will see, the beautiful purple color cooks out.
Slice the beans on a diagonal into roughly 1/4-inch chunks.
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat.
Add the green beans.
Stir till coated with oil.
Add 2 tablespoons water. Cover and cook 3-4 minutes, or until the beans are just tender,
shaking the pan a few times mid-way through to ensure even cooking.
Remove from heat. Add a good pinch or two of salt.
some freshly ground pepper
the zest of a lemon and a lime
and 1/4 cup chopped chives.
Stir together and enjoy!
This is a great make-ahead side dish, as it is good fresh off the stove,
or at room temperature after the flavors have had a chance to marinate.