Here it is, my last full on summer recipe. My kitchen is starting the transition to fall and thus, so is the site. One of the beautiful things about living in the California valley is that summer produce continues on for some time (we're still knee-deep in tomatoes). Yet, the weather is definitely feeling more like fall; cool nights and crisp air.
I've still been inspired by summer produce which means I have one last summer recipe to share. It features one of my favorite components: sesame green beans. I first started cooking these green beans to use in spring rolls. That spilled over into stir-fries and eventually grain bowls. This quinoa dish is easy and fast, especially if you make the green beans ahead of time. Plus it's perfect to eat for breakfast or a light lunch!
Keep the green beans, swap out the rest. As mentioned above, these sesame green beans are a solid component. I usually make up a pound or two of the beans and use throughout the week with grain bowls, wraps, and even salads.
Vegan: Drop the egg. You could also add some fried or crispy baked tofu.
Grains: Use whatever you have on hand. Millet is a favorite of mine but you could also do a multigrain mixture.
Garlic: I left the beans simple but a bit of minced garlic is the perfect addition to the green beans.
Green beans are a summer treat in my kitchen. You won't find canned or flavorless green beans here. I love using green beans in salads, grain bowls, and now as a finger food for the little guy. A few other ways I love green beans:
Egg and Green Bean Skillet
Green Bean Spring Rolls
Garlic Green Beans with Sorghum
this is wonderful. fits my "slow carb" thing perfectly, was getting a little sick of my own egg routine, so this will be a great switch, thank you!
Wow these green beans are everything !!! Thanks!
I really love that green beans and eggs combo...