Tag: Murasaki Sweet Potatoes

  • CSA 2022-Summer week 5

    This week your share will include the following from our farm and partner growers:
    From Frog Song Organics

    • Basil
    • Moringa
    • Okra
    • Cubanelle or Jalapeno Peppers
    • Malabar Spinach
    • Muraski Sweet Potatoes

      From Partner Producers
    • Sweet Vidalia Onions- Oso Sweet
    • Salad Tomatoes -New Sprout Organic Farms
    • Zucchini from Watsonia Organics (for Wednesday and Thursday) or Japanese Eggplant (Friday) from Frog Song Organics.

    Hello and welcome to the middle of the Dog Days of Summer! This week we want to help you stay healthy (and hydrated). If you have been to the Farmer’s Market recently, you might notice what resembles a small shrub and “wondered what is that?” It is, of course Moringa. And you might have already knew that but wondered “what do I do with all of that?” If so, you are not alone; it is one of our most common questions at market.

    Moringa, aka the “Tree of Life”, is a nutrient dense plant full of vitamins A, B, and C, calcium, potassium, magnesium, iron, and is also full of protein. It is most commonly dried for tea or for a supplemental powder, but is equally versatile when consumed fresh- think salad additive, blended in smoothies, or added to soups and stews. It is so rich in potassium that you do need to mindful of not overdoing it in raw form, however. The following is a refreshing recipe that will taste great on these hot days, all while keeping you healthy!

    Moringa Guacamole

    Ingredients
    • 2-3 ripe avocados, halved and seed removed.
    • 1-2 stems of Moringa
    • 1 small red onion, diced
    • A few steams of cilantro
    • 2 salad tomatoes, cut in half and quartered
    • 1 jalapeno, diced with seeds and veins removed
    • Juice of on lime
    • Olive oil to drizzle
    • Sea Salt to taste
    • Fresh cracked black pepper to taste
    • Optional- Garlic, cumin seasoning, red pepper flakes.
    Directions
    • Remove leaves from moringa stems and discard the stems. Chop leaves semi-fine. Chop cilantro the same way.
    • Spoon the avocado out of the skin and begin to mash with a fork in a serving bowl.
    • Mix in the lime juice, onion, jalapenos and fresh garlic- if using.
    • Gently mix in the moringa and cilantro. Season with salt and stir.
    • Finish the gauc with a drizzle of olive oil and fresh cracked pepper (and red pepper and cumin if using).
    • Serve with chips, add to taco, or dollop on to a salad. Enjoy!

    To dry moringa, place in a paper bag, and fold over, in a dry sunny area. Every few days shake the bag. Once dry, you can make a powder by removing the stocks and pulverizing the leaves in a processor or coffee grinder. A mortar and pestle works well, too. Store in a mason jar or loosely in a bag.

    Healthy Morniga Oatmeal- Nuts.com

    Ingredients
    • 4 cups rolled oats
    • 5 cups almond milk
    • 3 tbsp  maple, agave, or cane syrup
    • 2 tsp vanilla extract
    • 2-3 tsp moringa powder
    • 1/3 cup pistachios chopped
    • 1/3 cup dried mulberries
    • 1/4 cu unsweetened shredded coconut
    • 2 tbsp chia seeds optional
    Directions
    • In a medium sauce pan, add the rolled oats, milk, vanilla extract and maple syrup.
    • Cook the mixture over low to medium heat, stirring occasionally, until some of the milk has been absorbed and the oats have softened, about 5-7 minutes.
    • Turn the heat off and add the moringa powder and the remaining ingredients. Stir and serve.

    Farmer John’s Crispy Okra Fries
    If you have been afraid of cooking okra, try this recipe. There is nothing slimy about it, and it’s so delicious our kids even request it for dinner! Crispy okra fries make a great topping or side to just about any dish.

    • fresh okra, rinsed and sliced lengthwise into very thin slices (quarters are usually good)
    • drizzle of sunflower seed oil, avocado, melted lard, or other high-temperature oil of your choice
    • sea salt
    Directions
    • preheat oven to 400-425 degrees F
    • rinse okra and slice lengthwise, into quarters. You should end up with very thin, long pieces
    • toss okra in a bowl with oil and salt to taste (a liberal sprinkle)
    • spread in a single, loose layer on parchment paper or a large cookie sheet. Use two sheets if you have a lot of okra, they need to have enough space to get crispy so don’t overcrowd them.
    • bake until crispy and golden brown, check progress after 15-20 minutes
    • enjoy!

  • CSA Summer 2022-Week 3

    This week your CSA will include the following items for you to enjoy-

    • Basil
    • Carrots-Clem’s Organic Gardens
    • Green Butter Lettuce- Organic Aqua Fresh
    • Vidalia Sweet Onions-Oso Sweet Farms
    • Seminole Pumpkins
    • Malabar Spinach
    • Murasaki Sweet Potato
    • Grape Tomatoes-New Sprouts Organic Farm
    • Zucchini-New Sprouts Organic Farms

    This week we want to highlight some are recipes from some locale sites using Seminole pumpkins.

    Chef Scott Alters‘ recipe using Seminole pumpkins is a must. Chef Scott is the owner of the beautiful Rue Saint-Marc, a partner of Frog Song Organics. We hope you enjoy savory take on the Seminole pumpkin.

    Chef Scott’s Seminole Pumpkin Hash- Edible Northeast Florida

    Ingredients

    ROASTED SEMINOLE PUMPKIN

    • 1 medium Seminole pumpkin, peeled, seeded and diced
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon fine sea salt
    • 1/2 teaspoon ground black pepper

    ROASTED FINGERLING SWEET POTATOES

    • 2 pounds organic sweet potatoes, peeled and diced
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon minced rosemary
    • 1 tablespoon fine sea salt

    BUTTER POACHED CELERY ROOT

    • 1 celery root, diced
    • 1 stick butter, cubed
    • 2 teaspoons fine sea salt
    • 1 cup water

    ONION JAM

    • 1 medium sweet onion, finely diced
    • 1 tablespoon butter, cubed
    • 1 teaspoon fine sea salt
    • 2 tablespoons dark brown sugar
    • 2 tablespoons sherry vinegar
    • 1 teaspoon Worcestershire sauce
    Instructions
    • To make pumpkin and sweet potatoes: Preheat the oven to 350˚. Separately toss the pumpkin and sweet potatoes with their respective seasonings and spread on two baking trays. Bake in the oven while stirring occasionally until the vegetables are tender, but not overly soft, roughly 20 minutes.
    • To make celery root: Add all of the ingredients in a sauce pot and bring to a simmer. Cook until the celery root is tender and then drain onto a paper towel-lined tray.
    • To make onion jam: Sweat the onions in butter and salt until softened. Add sugar, vinegar and Worcestershire sauce and simmer until the mixture thickens.
    • To serve: Toss the warm vegetables and the warm onion jam in a bowl and adjust the seasoning with more salt if necessary. Garnish with freshly chopped parsley or thinly sliced radishes to add a crisp pepperiness to the dish.

    For the sweet twist on the Seminole pumpkin, enjoy this crisp from the Suwannee Rose.

    Seminole Pumpkin-crisp

    Ingredients
    • 1 Seminole pumpkin*
    • 1 1/4 cups oats
    • 1 cup flour**
    • 1 cup pecans, roughly chopped
    • 1 cup coconut sugar or brown sugar
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. salt
    • 1 stick butter, room temperature

    For the filling

    • 1 1/2 cups full-fat coconut milk
    • 1/2 cup coconut sugar or brown sugar
    • 1 tsp. vanilla
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 tablespoon coconut oil
    • 2 tablespoons melted butter (optional)
    Instructions
    • Heat the oven to 350.
    • Line a rimmed baking sheet with parchment paper. Slice the pumpkin in half. Remove the seeds and pulp. Bake 45 minutes, or until the skin begins to blister. It’s done when it can be easily pierced with a fork. Set aside to cool.
    • Combine the oats, flour, pecans, sugar, cinnamon, nutmeg, and salt in a bowl. Slice the butter into 8 pieces over the top of the bowl. Using a pastry blender or two butter knives, cut in the butter until it’s well-distributed and the mixture becomes coarse and crumbly. It should look like beach sand and shells.
    • Once the pumpkin has cooled, peel it and slice it into chunks. Measure out about 4 cups of the pumpkin into a bowl (save the rest for another use). Smash it with a fork. Add the coconut milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well.
    • Oil a cast-iron skillet with 1 tablespoon coconut oil.
    • Pour the filling into the skillet. Sprinkle the topping evenly over the top. Drizzle the melted butter over the top.
    • Bake for 35 minutes, or until it’s golden brown and the edges are bubbly.
    • Serve warm, topped with ice cream and freshly grated nutmeg.

  • CSA Spring 2022- Week 13

    Welcome to the final week of the Spring CSA 2022! Thank you to those of you who have already renewed. To receive your first box of the summer season beginning in July, simply text us (216-870-3415) and we will renew your membership. You can also email us at frogsongcsa@gmail.com.

    The summer season runs from July 5th- October 1st, and we expect to harvest pears, okra, squash, tomatoes, malabar spinach, moringa, basil, and roselle hibiscus. We will also be supplementing your shares with lots of greens from our partner producers. We look forward to having you! Thanks for your support of local, organic, and regenerative farming. Now onto this week!

    This week, the following will be included in your CSA-

    • Basil
    • Green Cabbage- New Sprout Organic Farm
    • Slicer Cucumbers Slicers- New Sprout Organic Farm
    • Japanese Eggplant
    • Florida Pears
    • Cubanelle Peppers
    • Murasaki Sweet Potatoes
    • Slicer Tomatoes- New Sprouts Organic Farm
    • Turmeric

    We hope you try out the following recipes and let us know what you think.

    Japanese Eggplant with Turmeric & Scallions -(adapted from food52 )

    Ingredients
    • 2 tablespoons canola oil
    • 1 to 2 cubanelles, chopped
    • 3 garlic cloves, finely chopped
    • 2 tablespoons peeled finely chopped Turmeric
    • 3 large scallions, chopped, green and white parts separated
    • 1 1/2 pounds Japanese eggplant, sliced into thin rounds
    • 4 tablespoons rice wine vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon sugar
    Directions
    • In a large skillet over medium-high heat, heat the oil. Add the cubanelles, garlic, turmeric, and white scallion parts and cook, stirring, for 2 to 3 minutes, until fragrant.
    • Stir in the eggplant and cook, tossing occasionally, for about 5 minutes, until the eggplant has softened.
    • Meanwhile, in a small bowl, combine the vinegar, soy sauce, cornstarch, and sugar. Once eggplants have softened, pour the sauce into the pan and bring to a boil, stirring to coat. Reduce the heat to medium-low and cook for 5 to 6 minutes, until the sauce has thickened.
    • Remove from the heat. Top with the green scallion parts. Transfer to a platter or divide among plates

    FSO notes- For more heat, a combo of jalapenos and cubanelles works great, or red pepper flakes. For added crunch, dry roast sesame seeds in a pan over low heat, and toss in at the end of the recipe.

    Quick Pickled Pears –What should I Make For

    Ingredients
    • 3/4 cup sugar
    • 1 Tbsp kosher salt
    • 1 cinnamon stick
    • 6 whole cloves
    • 1/2 tsp whole black peppercorns
    • 1 1/2 cups apple cider vinegar
    • 1 cup water
    • 2 pears, peeled, cored
    Directions
    • Combine sugar, salt and seasonings in a medium saucepan. Whisk in the cider vinegar and water.
    • Bring to a simmer and stir well. Continue to simmer until sugar is completely dissolved.
    • Place the diced pears in a glass jar or bowl and pour the pickling liquid over them. Be sure they are fully submerged.
    • Cover and let stand at room temperature until cooled. Place in the refrigerator until ready to use. Allow them to sit in the pickling liquid for at least 4 hours for the best flavor.
    • Pickled pears can be kept in the refrigerator for up to one week.

    FSO notes- for the quick pickle, I recommend blanching the pears to soften. Bring a pot of water to boil, and boiled peeled pears until al dente, and place in a ice water bath to halt cooking. Continue with recipe as instructed.

    To can, pack the fruit into warmed jars and pour over the hot liquid to cover. Seal, label and store in a cool dry place for a month before using. Make sure the jars and lids are clean and sterile.

    Pear Basil Green Juice

    This recipe is adapted from area nutrition expert Carly Paige’s Apple Mint Green Juice. You can find this and other cucumber based green juice recipes as well as information on how to make juice without a juicer at Fit Living Eats.

    Ingredients
    • 1 cucumber
    • 2 cups kale
    • 1 cup spinach (leftover malabar would work great!)
    • 1/2 green pear, cored and peeled
    • 1/4 cup basil leaves
    • 1/4 lemon, peeled
    • 1″ piece of turmeric
    • 1 1/2 cups water
    Directions
    • Prep your ingredients. It is recommended to chop ingredients into 2 inch pieces.
    • Add the ingredients to a blender with 1 cup water and blend until smooth. It will result in a soup-like consistency.
    • Place in a nut milk bag or in a mixing bowl and pour the juice blend into the nut milk bag. Cheese cloth show work as well.
    • Squeeze the bag to until the pulp from the juice is dry and the liquid is squeezed out into the bowl.
    • Pour into an airtight container and store in the refrigerator to chill and until you’re ready to enjoy! Juices will stay fresh for a few days.
    • You can add water to desired consistency.

  • Spring 2022 CSA- Week 11

    This week you will see the following in your CSA:

    • Tricolor Beans
    • Green Cabbage
    • Cantaloupe melon
    • Cucumbers- nonconformers
    • Red Butterhead Lettuce- Aquaponics from Organic Aqua Farm
    • Scallions, bunched
    • Shishito Peppers
    • Muraski Sweet Potatoes
    • Tomato Slicers- NSOF

    We hope you enjoy the following recipes, including some of our own twists on classic favorites. Check back for more!

    Vegetarian BLT- Beans, Lettuce, and Tomato with avocado spread

    Ingredients

    For the “bacon” beans:

    • Apprx 1/2 lb of Tricolor beans, patted dry and ends trimmed.
    • Olive oil- enough to coat beans.
    • pinch of garlic salt
    • 1 tsp instant coffee or wet coffee grounds
    • 2 tsp of brown sugar
    • 1 tsp of water
    • Pinch of Kosher Salt
    • Fresh Cracked Pepper

    For the avocado spread

    • One avocado
    • Juice of halt a lemon
    • Extra Virgin Olive oil
    • salt and pepper to taste
    • One tomato, sliced to desired thickness
    • Butterhead Lettuce, patted dry and torn
    • A few slices of your favorite bread, toasted

    Directions

    • Make your spread- scoop out avocado into a bowl and add lemon juice and olive oil. Mash and whip with a fork into a smooth consistency Add salt and pepper to taste, cover and chill until ready to use.
    • Preheat oven to 425. Toss trimmed beans with olive oil, enough to coat but not oversaturate, and salt. Roast beans for 12-14 minutes, until tender and crisp, close to caramelized. Do not overcook.
    • While beans are roasting, prepare to “baconize” them. Whisk together water, coffee and sugar. Place in a sauté pan and cook over low heat until mixture begins to bubble and caramelize. Begin to stir when mixture begins to caramelize, being careful to not burn. Add water as needed; the consistency should be that it slowly drips off your spoon.
    • Once your beans are done, put in a bowl and toss with the coffee/sugar mixture to coat. Add course black pepper and toss once more.
    • Assemble the sandwich: Spread avocado spread on one side of both pieces of the toast. Place the beans on top of one slice- the spread should help keep beans in place. Stack with tomato and lettuce, and top with other slice of toast. Cut diagonally across the beans, and Enjoy!

    For those who interested in our pork share bacon- try a BBLT! Our bacon can be ordered online here.

    Tricolor Bean Salad-Food Network Vegetarian (adapted for fresh)

    • One pint of tricolor beans, ends trimmed and discarded, beans sliced in thirds
    • 2 bunches scallions, sliced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 jalapeno, minced and seeded
    • 2 large tomatoes, seeded and diced
    • 2 limes
    • 5 cloves garlic, minced
    • 1/4 cup olive oil
    • 1 teaspoon cayenne pepper
    • 1 teaspoon chili powder
    • Hot sauce
    • Salt
    Directions
    • Blanche the beans. Bring a pot of SALTED water to a rolling boil. Assemble a ice water bath in a big bowl. Toss beans in boiling water for 3 minutes or until al dente. Using a slotted spoon of mesh strainer, remove beans and place into an ice bath. This will ensure they stop cooking; by shocking them you keep the brightness and crispness of the beans.
    • In a large bowl add beans, scallions, red and green peppers, jalapenos, and tomatoes. Toss to combine. In small bowl whisk together juice of limes, garlic, olive oil, cayenne, chili powder, a dash of hot sauce and salt. Pour over bean mixture and toss to combine. Top with cilantro and serve.

    Grilled Melon and Cheese sandwich

    Grilled cheese and melon? Sounds out there, right? Well if you aren’t married to the idea, you can’t- a-loupe. So commit and give it a try anyway. You won’t regret it, but you will want napkins.

    Ingredients

    • Cantaloupe, seeded, and sliced with rind removed. Sliced fairly thin
    • Your favorite bread, slightly toasted ( you will finishing toasting as you make the sandwich)
    • A few slices of good, mild melting cheese, such as mozzarella, Oaxaca, or brie
    • Basil Pesto (homemade or store bought in a pinch)
    • Olive Oil
    • White ends of scallions, minced garlic, ginger, sliced red onion, or any combination of those.
    • Lemon slices
    • Salt and pepper to taste

    Directions

    • Marinate your melon slices. Mix together alliums (garlic, onion, etc) with olive oil and lemons, and rub down your melon slices. Let sit for 10 minutes.
    • Meanwhile, preheat your oven to 375 degrees, and prepare a grill to medium hot. You can also get a pan or cast iron hot on low heat
    • Remove cantaloupe from marinade (you can discard marinade), and grill each side until slight lightly charred, careful to not burn. Remove from heat and place in a oven safe oiled pan.
    • Roast cantaloupe for 5-8 minutes.
    • Make your sandwich- spread basil pesto on side of toast, and place melon slices on top. Top with sliced cheese and cook on of two ways:
    • Place the toast slice topped with the ingredients in the oven at a low broil. Broil until cheese melts, paying close attention; burning is easy to do at this setting. Pull from oven and top with other slice of toast.
    • OR Assemble the sandwich, and toast on a medium-hot sauce pan, flipping halfway through, until cheese has melted. (This is the traditional grilled cheese method, but the “flip” will be more difficult. Consider yourself warned!)
    • Cut in diagonal slices and serve.

    Note- Make it vegan by omitting cheese. Serve grilled cantaloupe of toast with a basil/olive oil spread. Basil and cantaloupe are a great combo!

  • Spring 2022 CSA- Week 9

    This week’s CSA offering from the farm will include the following:

    • Green Beans
    • Cantaloupe
    • Japanese or Fairytale Eggplant
    • Fennel Bulb with Fronds
    • Red Sweet Onions
    • Parsley
    • Jalapeno Peppers
    • Squash Mix
    • Murasaki Sweet Potatoes

    This week we would like to feature great recipe from bonappetit to take advantage of our Pork share (Interested? You can place your order here!). We hope you enjoy!

    Sizzling Pork and Eggplant Hiyayakko

    “Hiyayakko is a Japanese warm-weather starter or side dish made of a small square of chilled silken tofu, a sprinkling of toppings, and saucy drizzles (think a heap of bonito flakes and puddle of soy sauce, or fresh tomatoes with ponzu). In this version the simple template goes family-style, with sliced silken tofu carefully shingled on a platter, topped with a savory ground pork and eggplant stir-fry. The combination of cold, custardy tofu and hot, saucy pork is exactly what I want on a summer weeknight, spooned into bowls and showered with tons of farmers market basil. —Kendra Vaculin“

    Ingredients
    • 6- oz. package silken tofu
    • 2 medium Japanese eggplant (about 8 oz. total), cut into 3″-long pieces, quartered lengthwise
    • 1 lb. ground pork
    • 2 red Thai chiles, thinly sliced
    • 4 garlic cloves, finely grated
    • 1 2″ piece ginger, scrubbed, finely grated
    • 1 Tbsp. sugar
    • 1 Tbsp. fish sauce
    • 4 Tbsp. soy sauce, divided
    • 3 Tbsp. unseasoned rice vinegar, divided
    • Basil leaves (for serving)

    Preparation

    • Wrap tofu in a few layers of paper towels to absorb moisture; place on a plate. Chill until ready to use.
    • Heat 2 Tbsp. oil in a large skillet over medium-high. Cook eggplant, stirring occasionally, until slightly tender, 6–8 minutes. Transfer to a plate.
    • Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking up meat, 1 minute. Add chiles, garlic, ginger, and sugar and cook, stirring and continuing to break up meat into small pieces, until pork is no longer pink and mixture is fragrant, about 4 minutes.
    • Return eggplant to skillet; add fish sauce, 2 Tbsp. soy sauce, and 2 Tbsp. vinegar. Cook, stirring often, until liquid is mostly absorbed and eggplant is browned and tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. vinegar and cook, stirring, until mixture is slightly saucy, about 1 minute. Remove from heat.
    • Carefully unwrap tofu; slice crosswise ½”-thick. Shingle tofu on a platter. Spoon eggplant mixture over; top with basil.

    Red Curry Japanese Eggplant- bonappetit

    Ingredients
    • 6 Fresno chiles, seeds removed from 3, chopped
    • 4 garlic cloves
    • 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
    • ⅓ cup vegetable oil
    • 1 tablespoon finely grated peeled ginger
    • 1 teaspoon ground cumin
    • ½teaspoon sugar
    • 1 teaspoon kosher salt, plus more
    • 4 Japanese eggplants, halved lengthwise
    Preparation
    • Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
    • Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
    • Marinade can be made 3 days ahead. Cover and chill.

    Another great dish that uses our bulk sausage and maximizes your share, try this meal with a Italian flare.

    Green Beans with Sausage and Fennel- FoodNetwork

    Ingredients
    • 6 tablespoons extra-virgin olive oil
    • 2 pounds green beans, trimmed
    • Kosher salt and freshly ground pepper
    • 8 ounces hot Italian sausage, casings removed
    • 1 small red onion, thinly sliced
    • 1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping
    • 2 teaspoons fresh thyme
    Preparation
    • Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet
    • Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
    • Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

    Lemon-Parsley Green Beans-Allrecipes

    Ingredients
    • One pinch of sugar
    • 1 pound fresh green beans, trimmed
    • 2 tablespoons butter
    • 2 teaspoons olive oil
    • 3 cloves garlic, minced
    • 1 tablespoon lemon zest 
    • ¼ cup chopped fresh parsley
    • salt and pepper to taste
    • 1 lemon, cut into wedges

    Preparation

    • Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
    • Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.

    Try these recipes and let us know what you think!