Great CSA haul this week! The apples are enormous and the squash makes a perfect table centerpiece (until I cook ‘em, of course). We got what’s probably the last of the green beans, and I looked up a recipe on the McCormick website since I’d just spent time at their facility and was really impressed with their use of herbs and spices to kick up the flavor of veggies. I’m a plain veggie gal, I’ll be honest. Sometimes I’ll add butter and/or salt, but that’s it.
So when I tried this recipe for Herbed Green Beans, I wasn’t sure how I’d like it but figured I’d give it a shot. Let me just tell you that I threw my ideas for dinner out the window, and ate a large bowl of green beans. THAT’S how good it was. For reals.
I stayed fairly true to the recipe as it’s written, but I took the lazy way and microwaved the green beans instead, and then just sort of eyeballed the additions, since I didn’t feel like pulling out the scale to see how much I had.
- **Recipe from McCormick**
- 1 lb green beans, trimmed
- 1 Tbsp balsamic vinegar
- 2 tsp olive oil
- 1/2 tsp rosemary
- 1/2 tsp Thyme Leaves
- 1/4 tsp Sea Salt
- 1/8 tsp Black Pepper
- Bring beans and water to cover to boil in medium saucepan. Reduce heat to low; simmer 4 to 6 minutes or until tender-crisp. Drain. Return beans to saucepan.
- Toss with vinegar, oil, rosemary, thyme, sea salt and pepper. Cook and stir over medium heat 1 to 2 minutes or until heated through.