It's that time of year, when green, fresh produce begins to appear in the stores and in my garden. We've been enjoying the peas we planted in early spring, harvested a handful or two at a time, and are awaiting the appearance of the green beans. I found some beautiful, thin beans at the store, though and whipped them up for a delicious side dish to our grilled steak last night.
Fagiolini con Gorgonzola
You will need: green beans, olive oil, a clove of garlic, a handful of crumbled gorgonzola, some toasted walnuts
Steam or boil the beans until tender. Drain, and immerse in cold water to stop the cooking and set the color.
In a skillet, heat a drizzling of olive oil, then add a clove of garlic which has been sliced in half. Saute it until the garlic begins to color, then remove and discard it. (You just want it to flavor the oil.) Add the green beans, a sprinkling of salt and a generous sprinkling of freshly-ground pepper. Toss to coat and reheat the beans. Arrange on a serving plate. Sprinkling with crumbled gorgonzola cheese, then top with chopped, toasted walnuts.