French Cut Green Beans with Dill Butter
I want to extend a heartfelt thank you to Dea from Enjoy Positive Living — her blog is featured on my blog list, and she graciously photographed a recent class I taught at Witch Well Church. Her images captured the spirit of the day beautifully. The dishes below, Watermelon Rind Slaw, Salt Block Pickles, Watermelon Lemonade, Watermelon Pistachio Bread, Roasted Tomato Dressing, Pan-Fried Yellow Squash with Walnuts, and of course the French Cut Green Beans with Dill Butter were featured in the class.
Green beans have always been a staple at my holiday gatherings. Most years, I sauté them in butter with minced garlic and finish with toasted almonds — or, if I’m lucky enough to have fresh dill, I’ll use that instead (though November rarely cooperates, lol). This year, with the abundance of summer produce in our rescue boxes, I decided to experiment. Why not try dried dill and see how it plays alongside lemon zest?
The result is a dish that feels both familiar and elevated. The dill and lemon zest tie the beans back to the bright flavors of summer, while the butter keeps them grounded in holiday tradition. It’s a simple recipe, but one that bridges seasons beautifully and adds a refreshing note to the holiday table.
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1 lb. French-cut green beans (French or thinly sliced lengthwise or even quartered lengthwise)
2 tbsp butter
1 tsp dried dill or 1 tbsp of fresh, finely chopped
1/2 lemon zest
pink salt and ground black pepper to taste
Blanch green beans in boiling salted water for 2-3 minutes until tender crisp. Drain and immediately plunge into ice water to preserve color. In a skillet, melt butter. Add the beans, tossing them until warmed through. Stir in dill and lemon zest. Season with salt and pepper.
Pan-Fried Yellow Squash with Walnuts
Roasted Tomato Cornbread Dressing
Go vegetable-heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
- Bobby Flay
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