Salad, Sides

Green Beans in Green Sauce

The name of this light and bright sauce has a Dr. Seuss sort of style, reminiscent of “Green Eggs and Ham.” Well, I don’t think that it will take Sam-I-Am too much pestering to get you and yours to try these – yum!

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Green beans in green sauce

1/2 cup packed fresh basil leaves

4 green onions, cleaned and roughly chopped

1/4 cup packed fresh parsley

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon capers (drained)

1 tablespoon Dijon mustard

1 tablespoon anchovy paste

2 garlic cloves

2 pounds fresh green beans, stem end trimmed

Approximately 1 cup water

Steam you green beans in whatever steamer you use. My steamer usually likes to be supplied with about a cup of water, but you know your steamer better! (And if you’re really industrious and a forward-thinker, you could microwave a couple of bags of frozen green beans … way too easy!) Remove steamed green beans to a large bowl.

Blitz the remaining ingredients in your blender and pour over the green beans and toss to combine.

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Sauces & Other Extras

Qomer Sauce

The history of the Coloumbian Exchange hooked me in college. I took one Andean Anthropology class and I could not get enough. I loved hearing about the people and their culture. I was excited by the idea of chicha. I read volumes on chuno. The birthplace of the potato was fascinating. It is very possible that the whole quecha language was what caught me. The words sounded romantic, and rolled off of my tongue in drops thick like honey. Try this Peruvian-inspired sauce to taste a little of my own fascination (maybe it will hook you too).

(Qomer is quecha for green)

Eggs drenched in luscious qomer sauce.

Qomer Sauce

1 cup mayonaise

4 tablespoons neutral-flavored oil like grapeseed oil

2 tablespoons lime juice

1 tablespoon white wine vinegar

4 garlic cloves, roughly chopped

1 jalapeno pepper, roughly chopped

5 scallions, cleaned and roughly chopped

1 large handful basil

1 large handful cilantro

1 smaller handful mint

Dump all ingredients into a food processor and blend baby, blend! Every once in a while, stop the machine and scrape down the sides to make sure that everything is thoroughly mixed.

You may find yourself without access to fresh herbs. You may substitute the fresh mint for one scant tablespoon of dried mint, but you will have to let the sauce meld overnight in the fridge. Do not substitute the other fresh ingredients, however, just adjust the remaining ingredients that you can find.

Eat this on everything, even on hard-boiled eggs that you have inexpertly peeled.

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