Goat Cheese Green Beans

     Nothing says Summer like a big bowl of fresh asparagus and tomatoes!  Well, maybe except a big bowl of green beans and tomatoes instead.  The original recipe called for some fresh asparagus, which I tried three stores to find.  But had no luck.  So a quick and yummy substitute were some fresh green beans I had on hand.  It turned out perfect!

Modified recipe from Cooking Light

What you need:

1 lb green beans (or asparagus), washed and trimmed

2 tsp extra virgin olive oil

1 1/2 cups halved grape tomatoes

1/2 tsp fresh garlic, minced

2 TBsp balsamic vinegar

1/4 tsp salt

3 TBsp crumbled goat cheese

1/2 tsp black pepper

How to make it:

Cook green beans in bowling water about 2-5 minutes or until crisp-tender.

Drain, set side.

Heat olive oil in a large skillet over medium-high heat.

Add tomatoes and garlic, cook 5 minutes.

Stir in vinegar, cook 3 minutes.

Stir in salt.

Arrange green beans on a platter, top with tomato mixture. 

Sprinkle with cheese and pepper then ENJOY!

Green Beans with Toasted Walnuts & Balsamic

Recipe from Healthy Seasonal Recipes

Here's what you need:

4 tsps extra virgin olive oil

4 tsp garlic (minced)

1/2 cup walnuts (toasted and chopped)

2 tsp aged balsamic vinegar

1/2 tsp kosher salt

1 lb fresh green beans (trimmed)

How to make them:

Heat oil in a small skillet over medium heat.

Add garlic and cook, stirring until the garlic is barely showing signs of turning brown, about 30-90 seconds.  

Immediately pour into a large mixing bowl to stop cooking.

Meanwhile add 1 to 2 inches of water to a large pot fitted with a steamer attachment, cover and bring to boil over high heat.

Add green beans to steamer, cook covered until beans are crisp tender, about 4-5minutes.

Transfer the green beans to the bowl.

Add walnuts, balsamic, and salt.

Toss to coat then ENJOY!