Bet you thought I gave up on spreading an article of the day…surprise, here’s a good one from Greg Beato called Selling Free Food. Check this out to learn about the Underground Farmer’s Market. It has a growing interest from those that don’t want to make their goods in a commercial kitchen, which is required when you sell wares at many farmers’ markets. What do you think about foraging? What do you think about people that forage for pay? Do you think the government is too involved or is it protecting us? Just some food for thought or pabulum. (Chuckling like Peter from the Family Guy.)
After having some troubles with my site going down last night, it’s all fixed. If it weren’t, you wouldn’t be here. Unfortunately, some of you might have come for the brownies and now, you may have them. Nom nom nom.
It’s Friday and I’m just going to get right to it with oregano green beans adapted from a Southern Living recipe. This is such an easy dish that goes well with grilled foods (hint hint-Memorial Day weekend) or basically any occasion or non-occasion. It’s fast and healthy.
Monday there will be no post. Instead, we’ll be thanking and thinking about the military persons that have given their lives while in service. Please keep them in mind and have a great weekend!
Oregano Green Beans
Serves 6 to 8
2 cups red onion, chopped
2 tbsp olive oil
1 garlic clove, minced
1 lb. fresh green beans, trimmed
½ cup vegetable or chicken broth (low sodium perhaps)
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
In a Dutch oven or skillet over medium heat sauté the onion in the oil until tender, about 8 minutes. Add the garlic, stirring often until tender and golden brown. Add the green beans, broth, oregano, parsley, and salt/pepper to taste. Bring to a boil, reduce the heat to low and cover. Simmer for 10 minutes or until the beans are tender. Serve immediately.