fresh green beans with lemon







We have entered The Season of The Pole Beans. Massive quantities of beans are harvested using our tallest ladder. I felt I had done a decent job of keeping up until my husband came into the kitchen last night with five pounds of beans. It’s all good – they’ll all be enjoyed, if not by us exclusively, neighbors will be the grateful recipients. (But still… )

We eat what we grow. This means that over the decades we have fine-tuned our garden to include only what we enjoy. This seems obvious enough, but it’s easy to plant what’s trendy at the time. Turnips seemed like a good idea during our earliest gardening years until we figured out we didn’t like them. We can never have too many carrots, potatoes or tomatoes, but a full bed of radishes is extreme, and pounds of cilantro is too much to handle within a week’s time. Every single season we tweak the vegetable line-up.

This is a fabulous recipe. I love the combination of flavors and textures. There is a fifteen-foot tall hedge of beans growing in our garden, so you’ll be seeing more beans here in the weeks to come.

Pan roasted green beans with crispy lemon-garlic breadcrumbs


  • 1 ½ pounds green beans, ends trimmed
  • 3 tablespoons slivered almonds
  • 2 tablespoons salted butter, divided
  • 3 tablespoons olive oil
  • 1 large garlic clove, minced
  • ½ cup panko crumbs
  • Zest of one small lemon
  • Salt and fresh-ground pepper, to taste


Blanche green beans: Bring water to boil in a large pan or Dutch oven. Have a large bowl of ice water ready. Add green beans to boiling water and cook them until bright green and crisp-tender, about three minutes. Using tongs or a big slotted spoon, transfer beans to ice water. Once cool, shake excess water off green beans and drain on paper towels.

Meanwhile, toast almonds in a large, dry skillet over medium heat, stirring constantly. Remove toasted almonds to a bowl and set aside.

In same skillet, add 1 tablespoon butter and add garlic. Stir garlic in butter for about 30 seconds. Add breadcrumbs. Continue to stir breadcrumbs and garlic until breadcrumbs are toasted. Remove from heat and add lemon zest. Combine breadcrumbs with almonds. Set aside. Wipe out skillet.

Return skillet to burner over medium-high heat. Add the olive oil and remaining 1 tablespoon butter. Heat almost to smoking and add blanched green beans. Sprinkle with salt and pepper. Let beans cook without disturbing for 3 minutes, or until they have cooked on one side. Turn beans and repeat. Sauté until beans are done to desired tenderness, about 8 minutes.

Plate beans on warm platter or serving dish/bowl. Sprinkle with toasted breadcrumbs and serve with lemon wedges.


Skillet Green Beans with Lemon and Horseradish 

Adding citrus is the best way to make garden-fresh vegetables even more delicious. This easy side dish combines tangy lemon with the pleasant heat of horseradish. Serve with grilled burgers or pan-seared fish for a simple summer meal.


5 minute prep, 15 minutes cooking.

1 tablespoon olive oil
3 cloves garlic, minced
1 lb. fresh green beans, trimmed
1 tablespoon fresh Paramount Citrus lemon juice
1 tablespoon prepared horseradish
¼ teaspoon salt
1/8 teaspoon ground black pepper
Zest of 1 Paramount Citrus lemon


1. In a large, deep skillet, heat the oil over medium-high. Add the garlic and cook for 1 minute. Add the green beans, cook 5 minutes. Reduce the heat as needed to prevent the garlic from over-browning.

2. Add the lemon juice and continue to cook the green beans 2 to 5 more minutes, until they reach your desired tenderness.

3. Stir in the horseradish, salt and pepper. Remove from the heat and just before serving stir in the half the lemon zest. Sprinkle the rest over the top of the green beans for garnish.