Anyways- now that my treacherous trip is over I wanted to share my a delicious, healthy recipe with you! Since I’ve started going to the Farmer’s Market on a regular basis, I can finally afford to buy a variety of vegetables because the prices are so low. More types of veggies means a larger quantity of veggies. Now… I am a little bit of a produce police. (because I no long use the word hate) I dislike it when people waste good produce, whether it be an overly ripe banana or rotten spinach. Wasting food = no bueno.
With that being said, I need to make sure I’m not wasting any of my good food. Solution? Whip up a biggggg ol’ batch of Rosemary Balsamic Green Bean Salad.
I’ve found that if I actually cook my veggies in bulk I 1) eat more veggies in general 2) don’t waste my veggies and 3) save a butt load of time.
Rosemary Balsamic Green Bean Salad
-1 lb. green beans
-1 sweet red onion, diced
-1 yellow pepper, diced
-handful of pine nuts
-2 cloves of garlic, minced
-salt & pepper
-1/4C aged balsamic vinegar
-2T low sodium soy sauce
1. In a medium sized pot, boil your green beans for 10-15 minutes. Set aside.
2. In a large skillet, sauté your pepper and onion in minced garlic and EVOO. Season with salt and pepper. Next, Add in your softened green beans and cook for an additional 1-2 minutes. Add in your balsamic, soy sauce, and rosemary and let simmer.
3. Serve hot or COLD and top with pine nuts.
The aged balsamic gives it a sweet flavor mixed with a little bit of salty from the soy sauce. In my opinion, this salad is best cold. I’ve also been known to top it with 1 or 2T of hummus. YUM.
Moving on to more DIY. Look what I made yesterday. A drying towel!
This is actually a lot easier to make than it looks! All you need is a dish/bathroom towel in what ever size you like and fabric!
Exciting news! I’m a finalist for CBS Minnesota’s Most Valuable Blogger Awards in the lifestyle cagegory! It would mean a lot to me if you clicked on the badge below and voted for Fit Foodie Finds!