Lunch: Roasted Green Beans with Preserved Lemon and Pine Nuts

Recipe by Frank P. Melodia Roasting green beans with anchovies, garlic, honey, and Quick Preserved Lemon creates a beautiful, delicious side dish for Thanksgiving.

This recipe includes fertility superfoods such as:

Lemon, Honey, Nuts

Health and fertility benefits of Roasted Green Beans with Preserved Lemon and Pine Nuts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 lb. green beans
1/4 c. pine nuts
3 tbsp. extra-virgin olive oil
2 tbsp. white balsamic vinegar
4 anchovy fillets
2 clove garlic
1 tbsp. honey
1/4 c. preserved lemon, sliced into 1/2-inch strips
Freshly ground black pepper

Instructions

Bring a large pot of lightly salted water to a boil; add green beans and blanche 3 minutes or until bright green and crisp-tender. Drain in a colander; rinse under cold water to stop the cooking. Drain; let dry on paper towels. (Can be prepared 1 day before serving; refrigerate wrapped in paper towels.)
Place pine nuts in a large nonstick skillet over medium heat; cook 2 minutes, tossing nuts frequently. Let cool.
Whisk oil, vinegar, anchovies, garlic, and honey until blended. Place green beans and preserved lemon in a shallow roasting pan; add oil mixture and toss until evenly coated. Roast 8 to 10 minutes, tossing twice, or until lightly browned and tender. Transfer to a platter and season with pepper. Top with toasted pine nuts.

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