1 1/2 green beans, washed and trimmed
2 tbsp EVOO or grapeseed oil
1 tbsp balsamic vinegar
2/3 cup dried cranberries
4 oz crumbled feta cheese
1/4 cup chopped parsley
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 3 to 4 minutes.
2. Drain well and transfer to a large bowl and toss with oil, vinegar, salt and pepper, and transfer to a large platter.
3. Scatter cranberries, feta cheese, and parsley over the top and serve.
I still had a couple of those chili-lime chicken burgers left over, but wanted a lite, summery, veggie side dish to pair with it and came across this recipe:
1 lb zucchini, cut paper thin (I used my potato peeler and it worked great!)
1/4 cup natural grapeseed oil
juice of a lemon
sea salt and cracked black pepper
3 tbsp pine nuts
6 tbsp shaved Parmigiano-Reggiano
1. Lay out the cut zucchini across a platter, overlapping in a large pile
2. Whisk 1/4 cup grapeseed oil and juice of a lemon in a measuring cup with spout. Drizzle over zucchini.
3. Add salt and pepper to taste.
4. Distribute pine nuts and Parmigiano-Reggiano on top and serve immediately.
This was a great substitute for a side of fries and much healthier!
