It’s been a while since our last scheduled blog! I meant to get this blog post out to you a few weeks ago, but life has honestly been a little bit wild. My health has been a bit on and off again, and we were on a trip to Halifax and Toronto for a week in there too, so my apologies for the three-week wait time on this blog! Rest assured though, we’ve got blogs scheduled through the end of October! Can’t wait to share all of our updates with you from renovations, to fences and land purchases and finally getting our alpaca plans going, we’re going to update you on everything!
You know what benefited from us being away? Our garden. Our green beans THRIVED while we were gone and we’ve been able to eat them along with some cucumbers, beets and we’ve just started getting our tomatoes in! We’ll hopefully be sharing more recipes with you as we get to using our tomatoes and beets. Stay tuned for that!
One of our mutual favourite vegetables are definitely green beans so when our plants thrived and we ended up with pounds and pounds of pods to figure out what to do with, we had to get creative. So we made warm green bean salad! Pictures and Recipe below. Don’t worry, that’s all I’m going to type for you to read before the GOOD part of the recipe post.
Warm Green Bean Salad
Serves 4 as a Side, 2 as Main
Ingredients
For Main Dish:
- 500g Fresh Green Beans, Trimmed and Chopped
- 1/2 Cup Roasted Salted Almonds, crushed into pieces
- 1/3 Cup Crumbled Feta
- 1/3 Cup Crumbled Bacon
- 1/4 Cup Water
- Salt and Pepper to Taste
For Dressing:
- 2 Tbsp Extra-Virgin Olive Oil
- 1/2 Tsp Red Pepper Flakes
- 1 Tbsp Lemon Juice
- 1 Tbsp Dijon Mustard
- 1/2 Tbsp Minced Garlic
- Salt and Pepper to taste
Preparation
- Place 1/2 Cup Roasted and Salted Almonds in a ziplock bag and crush into pieces, set aside
- Place skillet on medium-low and add chopped green beans and water
- Season with Salt and Pepper to taste
- Cover the Beans and cook, stirring until beans are just vibrant green, 5-7 minutes. (You can cook longer if you don’t like crunchy beans)
- Remove lid, raise heat to Medium-High and continue cooking until water is evaporated, 2-4 minutes
- Remove Beans from heat and transfer to mixing bowl
- Whisk together ingredients for the dressing: Olive Oil, Red Pepper Flakes, Lemon Juice, Dijon Mustard and Garlic. Add salt and pepper to taste.
- Place skillet back on medium heat and add dressing, almonds, bacon, half of the feta, stirring quickly before removing and pour over the green beans
- Toss to combine
- Serve and top with remaining feta and extra lemon juice to taste
Rainbow River Alpacas 