I love fruits and vegetables!
One of my favorite weekly 'chores' is shopping for fruits, vegetables, and flowers.
Haricot verts are always at the top of my list. I buy at least 2-4 pounds of them every week, and eat them almost every day. You could easily say that they're my favorite vegetable.
Haricot Verts are green French beans. They're long, slender . . . and tender. Yum! These are the ones that I buy every week.
Haricot Jaunes, on the other hand, are baby yellow French beans. I start looking for them in late Spring through early Summer, because this is when they're harvested and brought to specialty and farmer's markets.
I was lucky enough to find them this week, so I prepared them my favorite way . . . with shallots, lemon, Italian parsley, and olive oil. It's so simple . . . yet so light, bright & flavorful, and delicious.
I'm so grateful for Spring and all the gorgeous fruits & vegetables it brings to our local markets!
What's your favorite Spring-time vegetable?
a simple recipe for
Haricots Jaunes
Blanch (or steam) 12 ounces of Haricot Jaunes, drain and pat dry.
Heat 2 Tablespoons olive oil in a skillet.
Add 1 diced shallot and blanched beans, saute 4-5 minutes over medium heat.
Remove from heat and toss with 2 Tablespoons fresh lemon juice, zest of half a lemon, and 1 Tablespoon chopped Italian parsley.
Add 1 diced shallot and blanched beans, saute 4-5 minutes over medium heat.
Remove from heat and toss with 2 Tablespoons fresh lemon juice, zest of half a lemon, and 1 Tablespoon chopped Italian parsley.
Sprinkle with salt and pepper, to taste.
Serve warm. Enjoy!
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