{"id":5948,"date":"2011-06-21T05:47:50","date_gmt":"2011-06-21T12:47:50","guid":{"rendered":"https:\/\/shescookin.com\/?p=5948"},"modified":"2011-08-03T17:57:22","modified_gmt":"2011-08-04T00:57:22","slug":"garden-fresh-green-beans","status":"publish","type":"post","link":"https:\/\/shescookin.com\/garden-fresh-green-beans\/","title":{"rendered":"Garden Fresh Green Beans"},"content":{"rendered":"

\"\"<\/a>We’re celebrating the arrival of summer with a bumper crop of slender, tender green beans. Picked young, they are best simply prepared to highlight their sweet flavor and crunchy texture. Blanching brings out their vibrant green color, then toss to coat with this quick, light, Thai-inspired sauce and you have an impressive, sassy side that has the perfect balance of sweet, sour, and umami to accompany fish, grilled meats, or with brown rice for a delicious vegetarian dish. Fresh green beans are in the markets, so I’m declaring Green Bean Week with this being the first of three quick, simple + seasonal green bean dishes from She’s Cookin’s kitchen.<\/p>\n

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After spending the better part of the past two weeks at the hospital, our little family was grateful and relieved to be together –\u00a0 the Young Baker home from college for the summer and Don on the mend; able to spend a quiet weekend at home celebrating Father’s Day with our fur babies who were feeling neglected with all the comings and goings.<\/p>\n

Months of\u00a0 dining hall food for the Young Baker, and what the hospital considers a low-sodium, heart healthy options for Don, meant my home-cooked meals were welcomed\u00a0 with almost giddy enthusiasm by both – which is what fuels my desire to keep on cookin’ \ud83d\ude42 Besides reigning over the kitchen (until tomorrow when I leave to visit my mom), I’m trying to catch up on my blog reading and rev up the creative juices; as my fellow bloggers know, life can sometimes get in the way of blogging.<\/p>\n

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