2 cups fresh green beans
2 cups baby red potatoes
5 cloves of garlic
3 sprigs fresh rosemary
4 sprigs of fresh thyme
LindseyLicious vinaigrette
1/3 cup of slivered almonds
Sea salt & fresh ground pepper to taste
Directions: Boil water medium pot
Wash greens beans in colander and snap off tips & break in half
Wash baby red potatoes, quarter
Add green beans to salted boiling water & remove with slotted spoon after 1 minute & put in bowl of ice water (this stops the beans from cooking)
Add potatoes to same pot of boiling water with 5 cloves of garlic
Test after 10-12 minutes.
Potatoes should pierce easily, but not break apart or be mushy.
Put potatoes in bowl of ice water
Toast slivered almonds stirring often — you don’t need oil in pan.
When you smell the almonds toastiness, remove from heat.
Chop fresh herbs
Drizzle 2 tablespoons of LindseyLicious vinaigrette.
Sprinkle fresh herbs, salt and pepper and toss!
Lastly add the toasty almonds!
LindseyLicious Vinaigrette:
3/4 cup Olive Oil
1/4 cup Apple Cider vinegar
Juice of 1/2 lemon
2 cloves minced garlic
1 tablespoon Italian seasonings (Spice section of market)
1 tablespoon dijon mustard
1 teaspoon of maple syrup
Sea salt & fresh pepper to taste
I love this dish as I can have this for lunch a few days and its satisfying & filling.