Green Beans with Parmesan Sauce

"Tell ya what, Mom. Let's go put on our best Hawaiian shirts, grab some shades and a sippy cup of juice, and go pontoonin'!"

Must be summertime.


The green beans are gorgeous right now. Go to the Farmers Market and pick some up to make this. And while you're there, get some extra to store away in the freezer. You'll thank me come January.

Bismarck Farmers Market schedule (as far as I know)
- Sun, Noon @ K-Mart
- Tues, Thurs, Sat, 8 am @ K-Mart
- Mon, Wed, Fri, 3 pm @ Mac's (by south Wal-Mart)

And don't forget Urban Harvest downtown on Thursdays!

Green Beans with Parmesan Sauce
From Gourmet Today. We ate this as a side to steamed walleye. I heard somewhere that cheese and fish should never go together, but whatev, I doused the fish with this sauce - awesome.

About 1 and 1/2 lbs. green beans, stem end snapped off
Salt
1/3 cup finely grated Parmesan cheese (the pre-shredded stuff is fine, however I use the powdery green can parm)
1 Tbls. cream cheese, softened
1 and 1/2 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp. freshly ground black pepper
3 Tbls. olive oil
1 Tbls. white wine vinegar
1 Tbls. water

Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain and transfer to bowl.

Meanwhile, blend Parm, cream cheese, mustard, garlic, 1/4 tsp salt, and pepper in a blender until combined.

Bring oil, vinegar and water just to a boil in a small saucepan. With blender on low speed, add hot oil mixture in a stream, stopping to scrape down sides of blender if necessary, then blend until thick and creamy.

Pour sauce over beans and toss to coat. Ok to serve hot, at room temp, or cold.