Hazelnut and Lemon Green Beans by Devin Alexander

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Hazelnut and Lemon Green Beans by Devin Alexander

Very early in my catering career, I was hired by a well-known producer to cater his family’s Thanksgiving dinner.

They wanted a traditional dinner as well as a vegan alternative and were having trouble finding someone willing to do it. Since they offered me 300 dollars per person, I was up for creating anything they wanted.

I was told that the lady of the house loved green beans and lemons. This was the resulting veggie dish . . . and I still can’t look at it without seeing dollar signs.

Nutrition Facts

Hazelnut and Lemon Green Beans by Devin Alexander

CaloriesCalories

55 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

5g Per Serving
×
Calories 55
Total Fat 3 g
Saturated Fat trace g
Trans Fat g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 0 mg
Sodium 14 mg
Total Carbohydrate 8 g
Dietary Fiber 5 g
Sugars g
Protein 2 g

Ingredients

Servings  2  

  • 1/2 lb. green beans (ends trimmed)
  • 1/4 tsp. salt (to taste)
  • 2 tsp. coarsely chopped hazelnuts (toasted)
  • 1 1/2 tsp. grated lemon peel
  • 2 tsp. lemon juice, preferably fresh-squeezed
  • 1/2 tsp. extra virgin olive oil
  • ground Black pepper (to taste)

Directions

Tip: Click on step to mark as complete.

  1. Fill a large pot one-third full of water. Cover and set over high heat. When the water comes to a full boil, add the beans and 1/4 teaspoon salt. Cook for 4 to 6 minutes, or until just tender. Drain in a colander. Transfer to a serving bowl. Add the nuts, peel, juice, and oil. Season with salt and pepper. Toss gently to mix. Serve immediately.

Cooking Tip: To toast the hazelnuts, place them in a dry, nonstick skillet over high heat. Cook for 1 to 3 minutes, shaking every 15 seconds or so, until toasted. Watch them closely, as they brown quickly.

 

Very early in my catering career, I was hired by a well-known producer to cater his family’s Thanksgiving dinner.

They wanted a traditional dinner as well as a vegan alternative and were having trouble finding someone willing to do it. Since they offered me 300 dollars per person, I was up for creating anything they wanted.

I was told that the lady of the house loved green beans and lemons. This was the resulting veggie dish . . . and I still can’t look at it without seeing dollar signs.

Nutrition Facts

Hazelnut and Lemon Green Beans by Devin Alexander

CaloriesCalories

55 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

5g Per Serving
×
Calories 55
Total Fat 3 g
Saturated Fat trace g
Trans Fat g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 0 mg
Sodium 14 mg
Total Carbohydrate 8 g
Dietary Fiber 5 g
Sugars g
Protein 2 g

Ingredients

Servings  2  

  • 1/2 lb. green beans (ends trimmed)
  • 1/4 tsp. salt (to taste)
  • 2 tsp. coarsely chopped hazelnuts (toasted)
  • 1 1/2 tsp. grated lemon peel
  • 2 tsp. lemon juice, preferably fresh-squeezed
  • 1/2 tsp. extra virgin olive oil
  • ground Black pepper (to taste)

Directions

Tip: Click on step to mark as complete.

  1. Fill a large pot one-third full of water. Cover and set over high heat. When the water comes to a full boil, add the beans and 1/4 teaspoon salt. Cook for 4 to 6 minutes, or until just tender. Drain in a colander. Transfer to a serving bowl. Add the nuts, peel, juice, and oil. Season with salt and pepper. Toss gently to mix. Serve immediately.

Cooking Tip: To toast the hazelnuts, place them in a dry, nonstick skillet over high heat. Cook for 1 to 3 minutes, shaking every 15 seconds or so, until toasted. Watch them closely, as they brown quickly.