haricot jaunes with shallots & lemon

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.

 

They're crunchy, sweet, and a soft shade of yellow . . . and make a beautiful side dish to any Spring or Summer meal.

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.

Sprinkle with salt and pepper, to taste. 

Serve warm. Enjoy!

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