Can I be honest and admit something to you? I don’t want summer to end. Ever.
Right now I feel like a toddler, kicking and screaming, and having a complete temper tantrum because the leaves are turning orange, it’s cold and foggy in the mornings, and there was a giant thunderstorm over the weekend that made me not want to leave the house the entire day. It just doesn’t feel right. Or maybe it does. But I still want to have a temper tantrum.
And in protest, I decided to it was time to round up the last bit of summer produce and throw it into an (end of) summer green bean salad to trick my tastebuds into believing that it’s still sunny and 80 degrees. A gal can dream, can’t she?
This isn’t really a recipe as much as recipe inspiration. Start with grabbing the last bag of cherries at the farmers market, slicing them open, and then roasting them. Oooh man, you’re in for a treat. Just try and save some for the salad.
Next grab your green beans. Give them a good wash, trim the ends, and then boil them for 1 – 2 minutes, until just tender, and quickly blanch them in ice cold water. This helps them to retain their color and enough crunch to keep them from feeling mushy.
And then we add our toppings. I added some grilled rainbow carrots, pecans, and a handful of dried (unsweetened) shredded coconut… with a drizzle of basil vinaigrette. Add a little freshly-ground black pepper if you’re feeling spicy. Yum.
So now that we’ve savored the last of summer, I guess it’s time for fall.
What foods are you looking forward to enjoying in fall?
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