Green beans are definitely one of my favorite foods that I wait to get fresh all year. Fresh picked green beans have an earthy sweetness that are absolutely magnificent. It reminds me of wearing sundresses barefoot in the garden with my dad, picking the low hung beans from the trellis that my dad welded together just for his crawling veggies and fruits. Dad called them pole beans, grandma called them string beans, but all I know is I love them.
Really you could serve green beans freshly steamed with a little sprinkle of salt and I would be in heaven, but of course I would have a few recipes up my sleeve for these guys. So enjoy the following recipe that I used to make at a cafe that I worked at years ago. It’s super simple, super quick, super cheap and super good!
This is a healthy recipe that I use to curb my omnipresent sweet tooth during the afternoon slump or at the end of a meal when I just have to have something sweet. The kick of flavor from the ginger warms the belly while the crunch from the toasted coconut excites the palate. You could add any fruit that you have available in your kitchen. Whatever fruits you love will be accepted graciously in the orange and ginger sauce created in this dish. Get creative, be the maestro of your kitchen and celebrate the bounty of fresh fruits and vegetables starting their way back into our lives right now.