This weeks Bread Specials: Tuesday: Sesame Seed Sourdough Saturday: Vollkornbrot and Sesame Seed Sourdough
The Green Beans have been amazing! This time of year I can eat green beans for every meal and it's my favorite snack, cooked with salt and butter or as a warm salad like my aunt Bibi used to make in the summers. Here is my recipe for recreating what I remember it tasting like:
Warm Green Bean Salad 1 pound green beans cooked al dente in salt water 1 shallot diced 5 Tbs olive oil 3 Tbs white balsamic vinegar Salt and Pepper
Cook the beans until soft but still a little crunchy. While the beans are cooking mix together the diced shallot, olive oil, vinegar salt and pepper in a mason jar and shake it well. Add about 1/2 cup of the cooking liquid and shake again. Once the beans are done cooking place them in a medium size bowl and poor the dressing over them. Stir well and let it sit for at least 10 minutes. Enjoy warm right away or cold the next day. Make sure you have a good slice of bread ready do soak up all the dressing that will be sitting in the bottom of the bowl!
This Weeks Bread: Country Sourdough Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt.