Green Beans with Cashew Gremolata

While paging through some of my most loved cookbooks, I came across A Well-Seasoned Kitchen: Classic Recipes for Contemporary Living (MLC Publishing, 2009) by Sally Clayton and Lee Clayton Roper. I love this book, not because of its veg-friendly recipes (it isn’t a veg-only cookbook), but because it is a heartfelt tribute from daughter, Lee, to her mother Sally, who developed Alzheimer’s disease. This wonderful cookbook is Lee’s story of how she and her mother cooked together as a form of therapy to combat the effects of the disease. The resulting book preserves all of Sally’s favorite recipes and cooking tips. It’s a sweet cookbook and the perfect holiday gift for mother’s, daughter’s, and loved ones with Alzheimer’s disease. The following holiday side dish fits any diet and holiday occasion.
While paging through some of my most loved cookbooks, I came across A Well-Seasoned Kitchen: Classic Recipes for Contemporary Living (MLC Publishing, 2009) by Sally Clayton and Lee Clayton Roper. I love this book, not because of its veg-friendly recipes (it isn’t a veg-only cookbook), but because it is a heartfelt tribute from daughter, Lee, to her mother Sally, who developed Alzheimer’s disease. This wonderful cookbook is Lee’s story of how she and her mother cooked together as a form of therapy to combat the effects of the disease. The resulting book preserves all of Sally’s favorite recipes and cooking tips. It’s a sweet cookbook and the perfect holiday gift for mother’s, daughter’s, and loved ones with Alzheimer’s disease. The following holiday side dish fits any diet and holiday occasion.

Green Beans with Cashew Gremolata

Recipe from A Well-Seasoned Kitchen: Classic Recipes for Contemporary Living (MLC Publishing, 2009) by Sally Clayton and Lee Clayton Roper

Serves 4

Ingredients:

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  • 1/4 cup roasted cashew pieces
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  • 2 tablespoons chopped parsley
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  • 1-1/2 teaspoons lemon zest
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  • 2 tablespoons extra virgin olive oil
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  • 1/2 pound fresh green beans
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  • Salt and freshly ground black pepper

Directions:

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  1. In a small mixing bowl, stir together nuts, parsley, lemon zest, and olive oil. Set aside.
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  3. Trim green beans, cut into 1 to 1-1/2-inch pieces and steam until crisp-tender, about 8 minutes.
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  5. Place cooked beans in a serving bowl and toss with nut mixture. Season with salt and pepper.
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  7. Serve immediately.

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