Summer Yellow Beans with Onions, Lentils and Toasted Almonds (And a mini Fresh Fork Week 7 Recap)

I’m slacking off this week. Thursday after our CSA pickup, I didn’t take a picture of everything we got. Shocker, I know … but I can assure you that nearly everything has been eaten AND enjoyed already. Here’s what we got:

  • 1 whole chicken, approx 5 lbs
  • 1 lb yellow wax beans or green beans
  • 1 shallot
  • 1 candy onion
  • 1 bunch swiss chard
  • 1 pint blueberries
  • 1 quarter peck cling peaches

We haven’t used the chicken yet (I hope to make something yummy this weekend …. and don’t worry, I hope NOT to have another giblet incident again) but have already enjoyed the blueberries, peaches, swiss chard, beans and onion!

Here are some photos instead of how we’ve enjoyed the food:

Perfect snack - blueberries and peaches!

Perfect snack – blueberries and peaches!

salmon yellow beans swiss chard

Dinner! Veggies are all Fresh Fork – sauteed swiss chard, balsamic marinated salmon, and yellow beans with lentils, onions & toasted almonds (recipe below!)

And now – what we did with all the yellow string beans. Besides eat them as snacks – because I definitely did that. Yes, I brought a baggie of them into work  – they were so sweet and perfect as a crunchy snack! But then I only had 1/2 pound left for dinner (shh don’t tell B that I ate the rest) – so I had to supplement them with some other stuff, like lentil and onions – which meant they actually came out awesome! Even B really liked them – he asked me multiple times how I had made them, and not in a weird, eew how did you make this type voice, so I take that as a good thing.

Summer Yellow Beans with Onions Lentils and Toasted Almonds ~ I Crashed The Web

Summer Yellow Beans with Onions, Lentils and Toasted Almonds

Here’s what you need:

  • 12-15 almonds
  • 2 garlic cloves, finely diced
  • 2 candy onions, diced
  • 2 tablespoons olive oil
  • 1/2 pound yellow string beans with the ends cut off
  • 1/4 cup low sodium chicken or vegetable broth if you are a vegetarian
  • 1 tsp Italian seasoning
  • 2 cups lentils, already cooked (or 1 15-oz can if you don’t have any prepared)
  • kosher salt and freshly ground black pepper

Here’s what you do:

  1. Preheat the oven to 350 degrees. Once preheated, toast the almonds on a baking sheet for about 5-10 minutes or until they start to take on a darker color and begin to smell. Watch them  – you do NOT want them to burn!
  2. While almonds are toasting, boil some water in a large pot. Add the beans and cook for about 3-5 minutes until they’ve begun to soften slightly. Drain beans.
  3. In a large nonstick pan, heat oil over medium heat. Add the garlic and diced onions and cook until onions are translucent. Add half of broth and cook until broth starts to disappear.
  4. Add beans and rest of broth and cook for about 3 to 5 minutes until beans start to get tender. Add the Italian seasoning and lentils. Cook for 1 to 2 minutes until entire dish is warmed through. Transfer beans to a serving bowl.
  5. Sprinkle with toasted almonds and season with salt and pepper to taste.
  6. Enjoy!
Finely chop the almonds and toast for 5-10 minutes at 350.

Finely chop the almonds and toast for 5-10 minutes at 350.

First get some awesome onions from your CSA. You may have to clean them off.

Get some awesome onions from your CSA. You may have to clean them off.

Dice the onions and sautee with garlic.

Dice the onions and sautee with garlic. Add part of broth and cook until broth cooks down.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Boil the trimmed beans for a few minutes.

Add green beans, rest of broth and cook for a few minutes. Then add seasoning and lentils and cook a little more.

When onions are soft, add green beans, rest of broth and cook for a few minutes. Then add seasoning and lentils and cook a little more.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Put in a fun plate and top with toasted almonds.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Enjoy!

For other Fresh Fork Recaps:

Cherry Almond Chocolate Kiss Cookies

A few weeks ago I got asked to bring some cookies to an event. I wasn’t sure what I should make. My schedule has been super crazy lately, so I knew I’d have to bake the cookies in advance. What’s something “new” (aka I haven’t baked it before) I could bring but still look cute? What’s something I could bake ahead of time, and freeze, and then bring?

My coworker Cari had an idea. She shared with me a recipe that she says her family always makes during the holidays – Cherry Chocolate Kisses! I did some googling and found quite a few similar recipes, online – and reviewed those to come up with these masterpieces. They were soft, delicious and so adorable! I’m definitely making them again.

cherry chocolate kiss cookies on plate

Cherry Almond Chocolate Kiss Cookies

Here’s what you need:

  • 1 cup butter, softened
  • 1 1/4 cup powdered sugar
  • 2 teaspoons juice from jar of maraschino cherries
  • 3/4 teaspoon almond extract
  • Few drops of red food color (optional)
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup maraschino cherries, drained and chopped
  • Red sugar crystals for sprinkling on the cookies
  • About 36 milk chocolate kisses, unwrapped

Here’s what you do:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, beat together powdered sugar, butter, cherry juice almond extract and food color. Cream together until blended well.
  3. With the mixer on low, slowly add the flour and salt; mix well.
  4. Add the chopped maraschino cherries.
  5. Shape the dough into 1-inch balls. Roll in red sugar crystals. Place balls 2 inches apart on ungreased cooking sheets.
  6. Bake the cookies until the bottoms are lightly browned, about 10 – 12 minutes.
  7. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets and cool.

Enjoy! They freeze well. And taste delicious!

chocolate cherry almond chocolate kiss cookies cooling