Y'all, I just discovered a new love affair with Sprouts Farmers Market, which just opened in a suburb of Memphis. The produce is particularly gorgeous and colorful, especially this time of year. Above all else, it's affordable. I gathered fruits and vegetables of all shapes and sizes to accompany my fish and chicken this week. Somehow, Sprouts has pushed me to be excited for a healthy week of eating ahead! Here is a super, super simple green side that'll be ready to plate in under five minutes. It's protein-fiber-filled and carb-free. I'm addicted to the nutty, crunchy textures of the medley.
Despite it s ridiculous simplicity, I hope you'll look to this recipe for inspiration with summer produce. As I always like to say, it's about highlighting the ingredient -- no sauce necessary!
Makes 2 servings
2 handfuls French green beans, washed and trimmed 8 pods fava beans, shelled 1/4 cup edamame, shelled 1/4 cup green peas Truffle or olive oil, to drizzle Sea salt and pepper
1. Bring one medium pot of salted water to a boil. Prepare an ice bath beside the stove.
2. Add beans and peas to water and blanch for 1-2 minutes until vegetables are bright green. With a slotted spoon, remove vegetables and add to ice bath to freeze further cooking.
3. Remove vegetables from ice bath and plate. Drizzle with oil and sprinkle with salt and red pepper flakes. Serve alongside...anything! I enjoyed mine with white cod and Rainier cherries.
