Let me tell you a story.
There once were 2 sisters, sister 1 (that’s me!) and sister 2 (that’s my sister!) who wanted to have a fun girls day with a 4 year old (that’s my niece!). So they came up with this brilliant idea to find a place to pick your own produce. Off to the farm they went, ready and willing to do a bunch of picking.
Or so they thought.
You see, once they got there no one seemed to know if there were any to be picked. Oh sure they had green beans by the basket full but did they actually have any left to be picked? No one seemed sure. But bound and determined, off the 3 girls went to in search of green beans.
Oh – did I mention it was the hottest day of the summer so far? Oh and that none of us actually knew what a green bean plant looked like? I think you know how this story ends.
In case you’re wondering, I did come home with green beans just not picked by my own two hands. But I still was excited to bring them home. Why? You’re probably thinking because oh they must be full of vitamins and minerals – and they are – but no, that’s not why. Green beans aren’t a vegetable that graces it’s presence in our household very often. You see out of the two of us, only one of us likes them (that’s me!).
But that’s okay, I had a few tricks up my sleeve. My plan? To dress up these green beans with flavor! So what did I come up? Green Beans with Tomato-Caper Relish served with Grilled Lemon-Fennel Chicken and a side of polenta, I’d say this meal was a hit!
Have you ever picked your own produce?
- 1 lb green beans, trimmed
- 4 Roma tomatoes, diced
- 3 celery stalks with leaves, chopped
- 1 large shallot or 2 small, minced
- 2 garlic clove, minced
- 3 tablespoons capers, chopped
- 1 tablespoon olive oil
- fresh ground pepper to taste
- 1 tablespoon butter
- salt and pepper to taste
- Steam green beans for 5-7 minutes. They should be tender, not mushy.
- Meanwhile, mix together all remaining ingredients except the butter.
- Once the green beans are steamed, place in large bowl with butter and allow butter to melt over green beans. Season with salt and pepper.
- Top the green beans with the relish.
- 1 lb chicken breasts, butterflied
- 1 tablespoon olive oil
- juice of one lemon
- 1 tablespoon fennel seeds
- 1 tsp red pepper flakes
- salt and pepper to taste
- Mix together all ingredients for marinade in large bowl. Season chicken with salt and pepper and place bowl with marinade.
- Marinate in the refrigerator for at least ½ hour to a couple hours.
- Grill on the grill or grill pan until internal temperature is 165 degrees.