Every year we go to Santa Barbara to my aunt and uncle’s dreamy beach house for Thanksgiving but this year, we are heading to Sonoma County. I’m making a few sides to bring including these green beans from my new Forest Feast Mediterranean cookbook inspired by our time in Sicily.
Honey-Balsamic Green Beans
recipe from The Forest Feast Mediterranean
4 c green beans
2 cloves minced garlic, trimmed & diagonally sliced
1/4 c (35 grams) pomegranate seeds
1/4 cup (30 grams) pistachio seeds, roasted & chopped
Saute on medium heat with 1 T olive oil, plus salt and pepper, for 3-5 minutes or until the beans are bright green. Then add 1 T balsamic vinegar and 1 T honey to the pan and toss until all the beans are glazed. (about 1 min).
Transfer to a platter and sprinkle with a bit of sea salt and the pomegranate seeds and roasted & chopped pistachio seeds.
Max and me in Cefalu, Sicily in 2017 while shooting The Forest Feast Mediterranean cookbook
The rural area of Sicily we visited is known for its honey and pistachio production and these ingredients are used frequently in sweet and savory dishes from the region. I love the added crunch from the pistachios. We visited the snowy volcano peak in the morning and ended the very same day with a sunset walk along the coast in the village of Santa Maria La Scala.
Ezra making a snowball near the top of Mt. Etna, Sicily, 2017
Happy Thanksgiving!
For more vegetarian sides, try my Persimmon Cranberry Sauce, Butternut Hummus & Deviled Eggs , or Nutty Cauliflower Rice Pilaf.
P.S. The Forest Feast Mediterranean is on sale now and makes a great host gift!