I never realized until recently how much I love dill. I have my favorite go-to homemade ranch dressing recipe (that I recently reinvented to be *healthier* (don’t worry recipe coming soon!)) that has dill and in my eyes makes it over the top. Then these carrot fries would not be the same without the sprinkling of some what? Dill, of course!
So considering my huge love affair with dill recently, it was no wonder I was drawn to this recipe. Not to mention I am always looking for quick and easy sides to change up my regular side dish routine (a whole other issue in itself).
Since green beans are in season RIGHT NOW, be sure to grab some up and make this fresh, easy side dish. Perfect with salmon, chicken, or even pork!
One Year Ago: Bird Nest Cookies
Two Years Ago: Monkey Bread
Three Years Ago: Toasted Almond Cupcakes with Caramel Frosting
Lemon-and-Dill Green Beans
Prep Time: 10 minutes Cook Time: 10 minutes Serves 4
1 pound fresh green beans, trimmed
1 tablespoon butter
1 teaspoon minced garlic
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
½ lemon, juiced and zested
1/4 cup slivered almonds
Cook beans in boiling water to cover 5-8 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Melt butter in a large nonstick skillet over medium-high heat; add garlic, and sauté 1 to 2 minutes. Add green beans, dill, and next 3 ingredients; sauté 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle evenly with almonds.
adapted from myrecipes.com
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