Green Beans with Shallots and Almonds
A crowd-pleasing side dish, especially when farm-fresh green beans are in season.
The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
Green Beans with Shallots & Almonds Recipe
2 lb green beans
1 tbsp olive oil
5 shallots
Salt
Pepper
¼ cup brown sugar
1 tbsp lemon juice
Toasted almonds
Blanch green beans lightly, then flash on a hot grill for grill marks and flavor.
Heat oil in a pan, add sliced shallots. Stir on high heat till brown.
Add salt, pepper, and brown sugar and cook until caramelized.
Mix green beans with shallots, olive oil, and lemon juice.
Garnish with toasted almonds.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
Try more great summer dishes from our party at Marvista Design + Build:
Salmon with Pineapple Mango Salsa
Skirt Steak with Scallion Salsa
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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.