If you follow me on Instagram (@danaartinyanRD), you know that I’m kind of obsessed with my CSA from Green Acres. It’s organic, locally grown and always exciting to see what treasures I’ll get in the week’s haul. I especially love all the
weird exotic stuff, e.g. nettles (have to wear gloves when you handle them/cook them so that you don’t get a rash), Scarlet turnips, all colors of carrots and Swiss chard — though I guess that’s not so exotic, depending on who you ask.
I have a special place in my heart for vegetables that are “abnormal” in color: yellow cauliflower, purple asparagus, red carrots and so on. Growing up, my mom always made a point to make sure our meals were colorful, which I’ve carried into my own cooking. So the crazy-colored veggies fit in perfectly. Last week, I got these rainbow green beans and was thrilled to use them in this month’s “Fresh From the Garden” Recipe ReDux:
The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!
I can thank a former Recipe ReDux for my love for miso paste. It lends a savory flavor complexity that I get really geeked about. A couple months ago, I was cooking with friends and made some roasted green beans with a miso-mustard sauce, so this recipe is a play on that. It might sound simple or maybe even strange, but trust me, you will be DREAMING about these miso mustard green beans for days. You’re welcome.
Miso Mustard Green Beans
Try these with chicken, steak or grilled tofu. If you don’t have green beans, I’m pretty sure this sauce would be amazing on whatever you put it on, so not to worry. I especially recommend cruciferous vegetables and sweet potatoes.
- 1 lb. green beans (multi-color if available), preferably locally-grown and organic
- 3-4 large carrots
- 1 Tbsp. virgin coconut oil
- 1 Tbsp. miso paste (I used a chickpea-based, soy-free version from Miso Master)
- 1 Tbsp. grainy mustard
- 1/4 cup rice wine vinegar
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. local honey
- Wash green beans and carrots well. Cut ends off of green beans and carrots. Julienne carrots (into small matchsticks).
- Heat oil in a medium skillet for 2-3 minutes. Add green beans and carrots and saute for 10-12 minutes, or until desired level of char is reached.
- While the vegetables are sauteeing, add remaining ingredients to a bowl and whisk until well-combined.
- Toss vegetables in miso mixture and serve warm.
Who else is obsessed with their CSA? What’s your favorite CSA treasure thus far?
For more great locally-grown recipes, click the link below!