Thursday, July 10, 2008

Back on track

I feel like I've been off track from my local challenge for the last few days. Sure, I've been able to pull off a local lunch everyday (I can always count on salad!), but breakfast and dinner have been tougher than usual- Probably just because we've been busy and I haven't planned ahead as much.

It started with a bite of chocolate here and a handful of almonds there. Then my sweetie knew I was feeling a bit under the weather yesterday and knew that I wanted some Banana Fudge Rice Divine ice cream more than anything, but I wouldn't buy it for myself. So he bought me some and I thoroughly enjoyed it. But I felt some local guilt, too, because I've done really good with avoiding tropical fruits (even if I've splurged on other very not local items).

Anyways, tonight is my evening to myself- no family, no classes, just whatever I want to do. So I cooked a great comfort-food meal for myself.

I had barbecue tofu, my mom's yellow squash recipe, and some awesome green beans.
The green beans are super easy to make and the flavors don't overpower the sweetness of the beans. These green beans are local because they're from my garden, but I hear the local green beans should be at the co-op very soon! I included red pepper in these because when I was out at The River Market Co-op in Stillwater today I found Wisconsin hothouse-grown red peppers. But you could leave it out and they'd still be awesome.

Seared Green Beans

2 Tbsp. olive oil
about a pound of green beans, trimmed
1 red pepper, deseeded and sliced thinly
1 head of green garlic, minced
1 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
sprinkle of salt and pepper

Heat a heavy skillet (cast iron is my fave) over high heat for a few minutes. Add olive oil and swirl to coat the bottom of the pan. Toss in the green beans and stir frequently. They'll only need to cook until they are bright green and browned on a few edges- just a few minutes. Just before they are done, add the red peppers and minced green garlic, tossing to coat. Before the garlic browns, remove from heat and drizzle with vinegar and maple syrup and stir to coat. Last, sprinkle with salt and pepper and serve immediately.

By the way, the local raspberries from Hoch Orchard are AWESOME right now. I've been eating them over plain soy yogurt with a drizzle of maple syrup.

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