One of my many favorite things about summer is eating directly out of the garden. I know it sounds a bit cliche, but I seriously walk out to the garden every afternoon and see whats ripe…and then that becomes dinner for the night. If you’ve never planted an herb/vegetable garden, then try it this year! Start small if you’d like. Many veggies & herbs are container-friendly, so start with just a couple containers on the back porch. Your dinners will be tastier, and your wallet will thank you!
Since Spring is just beginning here, it’ll be a few more months before the garden really begins to produce much. So at this time of the year I resort to whatever is on sale each week at the market. There must have been a bumper green bean crop this year as I keep finding beans on sale! Fine by me…I love green beans. Today’s recipe is one of my go-to favorites for string beans. The small amount of pancetta adds an incredible boost of flavor while the tomatoes add an acidity that really provides a nice balance to this dish. I often finish this with a couple squeezes of fresh lemon juice which adds a nice layer of brightness. I also remove the hard tips of the beans before cooking–just line the beans up and use a sharp knife to remove all the tips at once. I find that a good set of chef’s knives makes all the difference in the kitchen!
This dish is easy and only requires a couple of ingredients…so next time you see green beans on sale at your market, grab a pound and give this recipe a shot. One bite and it’ll become a go-to favorite for you, too!