whole wheat chocolate chip cookies today to celebrate.
Our green beans are just about finished, but I harvested just enough from Mark and Meredith's garden to make this new recipe, which J & I both agree is a keeper. I found it at What's Cooking America.
Grilled Green Beans with Gorgonzola Vinaigrette
6 cups lightly salted boiling water
1 pound green beans, ends trimmed
1 tbs olive oil, divided
1/4 cup balsamic vinegar
1/4 cup crumbled gorgonzola cheese
1 tbs firmly-packed brown sugar
4 cloves garlic, minced
1 green onion, chopped
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh basil
Coarse salt and freshly ground black pepper to taste
In a medium saucepan, over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes. Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
In a small saucepan over medium heat, combine 1 1/2 tsp of the olive oil and balsamic vinegar, gorgonzola, brown sugar, garlic, green onion, thyme and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat.
Toss the green beans in the remaining 1 1/2 tsp of olive oil and season lightly with salt and pepper. Lightly grill the beans on the grill approximately 1 to 2 minutes, stirring constantly. Remove from grill and toss in the warm vinaigrette. Serve immediately. Makes 6 servings.
As is often the case, I didn't follow the recipe to the letter. I used blue cheese in place of gorgonzola, 1/2 of one of our smallish homegrown yellow onions in place of green onion, and organic sugar in place of brown. I couldn't see firing up the grill for 1 to 2 minutes, so cooked them in the wok. Still perfectly delicious!
3 hours ago