Friday, June 28, 2013

Bowl of Spring Greens, Toasted Hazelnut & Orange Zest

Bowl of Spring Greens, Toasted Hazelnut & Orange Zest

Yesterday I had a great photo shoot with two fun kids and their baby sister – what I love about it is the personality, it wasn’t about always smiling for the camera or posing, but rather just being their kid self.  I find the images to be more spontaneous and full of energy. After being in the heat and attacked by mosquitos, I was craving a cool cocktail and something light for dinner.

And yes, I’m still daydreaming about the simple tasty veggies I had in Montauk last week so of course I had to recreate a similar dish for dinner.  Here is my version of a simple bowl of crunchy greens beans, sugar snaps, and snap peas. This lovely dish comes together in just a few minutes it’s light and vibrant. I added this on top of quinoa, brown rice would be great too. Be sure to add the hazelnut and orange zest it makes it extra special.
Happy Friday!

You can view the Montauk party I photographed by visiting my photography blog.

Bunch of green beans or string beans
Sugar snaps with their pods
Snap peas shelled
Snow peas – optional
Zest of one orange
1 or 2 garlic cloves minced
2 tbsp coconut oil or olive oil
Sea salt
Handful unsalted hazelnuts

Pre heat oven to 375

1. Toast the hazelnuts for 4-5 minutes
2. Add oil, garlic and sea salt to a large wide pot,  heat for 30 seconds then add all the vegetables above. Saute for about 5 minutes – the veggies should still have some crunch but not be raw.
3. Remove from heat and transfer to a large bowl, add the toasted hazelnuts, and more sea salt, and finish with the orange zest.

Sweet brother and sister I photographed yesterday. 

1 comment :

  1. you are the BEST!! So simple are delish looking... I can taste the crunch- I love all peas in and out of pod :-)


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