We stopped by the farmer’s market this morning and found the first picking of green beans from our favorite organic vendor. I bought up the remaining bunch, just under a pound. I have plans for them to go into a soup.

I’m in my 30’s now, and the first time I experienced a farmer’s market was here in Lexington just a couple of years ago. I have no idea why I wasn’t more aware of them and didn’t prioritize directly supporting organic farmers sooner. I look forward to the market every week, wondering what will be available and how the ingredients will dictate our weekly menu.

I posted a photo from several weeks back of my tried, true, and favorite green bean recipe. It’s embarrassingly simple, but presents well and suits a variety of tastes. I’m walking the path of upgraded meals you’re proud to show off, and while there isn’t anything obviously special or unique about this recipe, I would serve it to a group time and again.

Savory Shallot and Garlic Green Beans


  • 1 lb green beans
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1 TBS olive oil, for cooking
  • salt and pepper to taste


  1. Wash green beans, removing any woody stems.
  2. Very thinly slice garlic and shallot.
  3. Heat a cast iron skillet over medium-high heat, adding a TBS of olive oil.
  4. Once pan is hot, add shallot. Stir and cook 1-2 minutes.
  5. Add garlic to pan with shallot. Stir and cook another 1-2 minutes, until just beginning to color.
  6. Turn heat down to medium-low and add green beans, salt, and pepper. Cook until green beans are bright in color and are just starting to become tender, 7-9 minutes, stirring regularly.
  7. The trick here is removing the green beans from the heat before they are fully cooked. Remove them once you feel like they could stand just another minute or two.
  8. Transfer to a serving plate and allow to cool 3-4 minutes. Enjoy!

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