I've been doing a lot of thinking lately. Ok.. I'm always doing a lot of thinking.
But in the past couple weeks, I've been doing some real thinking. Not just daydreaming.
Some real thinking about where I want this blog to go.. where I want to go..
My family is about to experience some major changes and I desperately need to uphold the integrity of what I am trying to build here and of what I have been working toward. My love affair with food is the biggest constant in my life over the past 10 years. It never changes. I will never not care. I know that now. And the more I learn, the more I care. I want to share what I know. And more than that, I want you to care too.
I'm not perfect - I ate three scones today, though they were homemade and damn good if I do say so myself - but I have gained so much knowledge about food justice and it gives me anxiety. Because the things that I know are really so common sense, but we all know that isn't so common anymore. It's not because people are stupid. It's because we've been tricked. And when it comes to our food, our LIFE SOURCE, is being tricked really an option when we have the power to know better?
So that's (roughly) where we're going here.
On another note, I ate this salad two times last week. And both times, it was nothing short of an epiphany. It's the limes. They have powers. You could really rework this any way you want, but I like the green-ness of it all. Green greens, green veggie, green citrus. Green is good.
Garlic-Lime Green Bean Salad with Greens
2-3 handfuls of fresh green beans, ends trimmed
2 handfuls arugula, roughly chopped
4 large romaine lettuce leaves, roughly chopped
1 lime, zest and juice
2 cloves garlic, minced
small handful of chives (I used like.. 10?), snipped with scissors
pinch of paprika
extra virgin olive oil
kosher salt & pepper
Coat bottom of large saute pan with olive oil. Heat to medium. Throw in green beans and toss to coat. Season with a pinch of salt and pepper. (larger salt, smaller pepper) Squeeze in the juice of half the lime and add the zest of the lime. Saute for about 10 minutes, stirring occasionally. Meanwhile, throw arugula, romaine and chives in a bowl and mince garlic. When beans start to brown around the edges, add garlic. Saute 1-2 more minutes (the garlic will just start to brown - don't let it burn or it will taste bitter). Add green beans to bowl. Make sure to scrape all the garlic out of the pan. Drizzle in a little olive oil (use your judgement) and squeeze the other half of the lime. Add another pinch of salt and pepper and a pinch of paprika (up to 1/4 tsp.) Toss and be seriously blown away. Lime and garlic. They. are. meant. to. be.