Lunch: Summer Beans with Preserved Lemon, Almonds, and Rosemary

Serve these beans at room temperature or chilled as a summery salad.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Summer Beans with Preserved Lemon, Almonds, and Rosemary

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/4 cup sliced almonds
1 1/2 pounds green, yellow, or purple beans
3 or 4 wedges Preserved Lemon (see notes)
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil
1 or 2 cloves garlic, minced
Salt and freshly ground black pepper

Instructions

In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes. Remove from pan.
Add about 2 quarts water to pan and bring to a boil over high heat. Meanwhile, rinse beans and trim off stem ends. Add beans to boiling water and cook just until barely tender to bite, 3 to 6 minutes. Drain and rinse with cold water until cool.
Rinse preserved lemon thoroughly under running water; discard seeds and pulp. Finely chop lemon and put in a large bowl. Stir in rosemary, olive oil, and garlic, then add beans and salt and pepper to taste.
Just before serving, mix in almonds.
Note: Nutritional analysis is per serving.

Reviews


Add a review for Summer Beans with Preserved Lemon, Almonds, and Rosemary

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now