Citrus Glazed Green Beans

Green beans are in season this time of year and normally a big side for holidays. I’ve never been a huge fan of the creamy mushroom soup type. I like something that’s a little fancy. This version is a bit fruity, with a slightly Sicilian style, easy to do and definitely will impress a crowd.

3 pounds green beans
1 tablespoon coconut oil or butter
1/4 Cup + 2 tablespoons sliced almonds
2 tablespoons orange marmalade
1 pinch salt

Start by trimming the ends off the green beans. Next either blanch green beans or steam until they get slightly soft but retain a bright green color. To hold the bright green color always run through an ice bath after you’re done initially heating. A few minutes before you’re ready to serve take butter or coconut oil and melt in large pan. Add Green beans and toss. Next add orange marmalade, salt and a quarter cup of sliced almonds. Continue to gently toss while heating over medium heat for about two minutes. To serve place on a large platter and top with the remaining 2 tablespoons of sliced almonds.


Roasted Persimmons

I love using seasonal food that I find in the market. Once summer rolls around the colors of the new stuff is always eye catching. Persimmons are a great side to any dish. They look like an orange tomato but when cooked, tastes like a sweet potato. This recipe is super simple a great one for kids.

I must admit I took this recipe from my boyfriend. He is an amazing cook but does not cook very often. Any dish he makes is always something to remember.


3 Persimmons (cut into 1/8th chunks)

1 Tbsp. Olive oil

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

Mix all the ingredients in a bowl. Place on a foiled pan and roast at 450 degrees for 15 minutes or until chunks begin to become golden brown.