Pomegranates and pistachios nail green beans like colorful jewels | Food and wine


Local cookbook author Erin Gleeson completes a new “Travel by car” volume from his “Forest Feast” series, featuring even more hand-drawn and painted recipes from places as close as Los Altos Hills and across California – check out the Town Crier’s food section in Spring for more on its local inspirations.

Looking for a recipe to show off the new crop of pomegranates ripening on the trees around Los Altos this time of year, we searched Gleeson’s archives for this. Honey Balsamic Green Bean Recipe. Gleeson was inspired by a visit to Etna in Sicily for this quick and friendly side of the “Forest Feast Mediterranean” (Abrams, 2019).

If you’re not lucky enough to have a neighbor with fruit to share, you can buy pomegranates at local markets, find them pre-made at Trader Joe’s, or buy them at local farms like Mountain’s Deer Hollow Farm. View, inside Rancho San Antonio. Open Space Preserve, which intermittently offers persimmons and pomegranates to local visitors (remember to bring cash when you hike).

Honey-Balsamic Green Beans

• 4 cups green beans, trimmed and sliced ​​on the diagonal

• 1 tablespoon of olive oil

• Salt and pepper to taste

• 1 tablespoon of balsamic vinegar

• 1 tablespoon of honey

• 2 garlic cloves, chopped

• Sea salt to taste

• 1/4 cup pomegranate seeds

• 1/4 cup toasted pistachios, chopped

Sauté green beans over medium heat with olive oil, salt and pepper for 3 to 5 minutes or until bright green.

Add balsamic vinegar and honey and stir until beans are glazed, about 1 minute.

Transfer to a dish and sprinkle with sea salt, pomegranate and pistachios.


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