One thing I’ve vowed to do more of is eat healthful, nutritious food. I’d love to be that blogger that only blogs about (and consequently eats) things requiring sugar and butter. Wouldn’t that be the life? As someone who turns to sweets for comfort, I need to be more mindful about fitting those food pyramid guidelines into my diet. It isn’t hard for me to eat vegetables because I love them; I just have to remind myself to incorporate them into every meal. In other words, I have to up my veggie game.
That isn’t a difficult thing to do when the vegetables taste as good as these green beans do, after being sauteed in a little olive oil with some yellow squash, and garnished with zingy, fresh herbs and salty feta. Green beans and squash happen to be a family favorite, but this would work with many other vegetable pairings as well. You could try subbing zucchini for the yellow squash, but I love the green, yellow and white colors of this dish.
Many people blanch (cook quickly in boiling water, then cool down in ice water) green beans before cooking them in this type of way, but I prefer to saute them and let them get crisp-tender in the hot pan. If you prefer your beans without much crunch, you’ll want to add a little broth, wine, or water to the pan for a softer green bean in the end.
If you (or family members) aren’t a fan of feta, you could substitute goat cheese or leave it out altogether, although I find this dish really shines because of the combination of the flavors. Along with my Chickpeas with Bacon and Arugula, this recipe is a perfect accompaniment to almost any grilled meat.
Do you need to “up your veggie game?” What are your favorite ways to prepare vegetables? Or ways to get more vegetables on your child’s plate? (I can usually add bacon, and we’re golden).