Recipe: Tina Robert's Green Beans

I was recently interviewed on 570 AM radio’s “The Food Show” hosted by local food correspondent Andrew Coppolino.  Andrew remarked that we are now into the height of summer – and the height of the harvest – which is always exciting for food aficionados.   I couldn’t agree more.

So much is in season these days:  tomatoes, peaches, green beans, blueberries, corn, eggplant, peppers… the list goes on and on.  Speaking of which, I’m lucky enough to live about two minutes away from Herrle’s Farm Market– a summer institution, if you ask me.  

I remember driving out there with my Dad when I was little, when they still sold the corn from their garage.  Those trips seemed to take forever – partially due to my age, and also because for the most part, residential Waterloo hadn’t yet expanded as far as Ira Needles Blvd.

My good friend and fellow “foodie” Tina Roberts recently shared her amazing bean salad recipe with me.  In June, I added an extra virgin olive oil, specialty oil and balsamic vinegar tasting bar to the shop and Tina has been “playing around” with some of these new oils, including our delicious roasted-almond oil.  If you don’t have almond oil, you can substitute a different nut oil, such as walnut, or use sesame oil instead.

Keep having fun in the kitchen, Tina!

Tina Robert’s Green bean salad with toasted almond vinaigrette & soy-glazed almonds

ingredients for almonds

§         1/4 (one-quarter) cup slivered almonds

§         1 (one) tablespoon soy sauce

method for almonds

1.      Heat almonds in a non-stick frying pan over medium heat until lightly toasted; about 5 minutes.

2.      Turn heat to medium high, add soy sauce and stir continually until almonds are coated and soy has evaporated; remove from heat and let cool.

ingredients for green beans

§         1 (one) pound green beans, trimmed, cut in half, and steamed until tender but still crisp (about 5 minutes)

§         2 (two) green onions, minced

§         1/4 (one-quarter) cup minced fresh cilantro

method for green beans

1.  Mix all ingredients in a medium bowl and set aside.

ingredients for vinaigrette

§         2 (two) tablespoons seasoned rice wine vinegar

§         1 (one) teaspoon soy sauce

§         1/4 (one-quarter) teaspoon Dijon mustard

§         1 (one) clove garlic, pressed

§         fresh ground black pepper & kosher salt to taste

§         1 (one) tablespoon roasted almond oil

method for vinaigrette

1.  Whisk together vinegar, soy sauce, mustard, garlic, salt, and pepper until combined; whisk in oil.

2.  Toss vinaigrette with bean mixture and stir in almonds.