Saturday, October 10, 2009

Wax Beans and Leeks

We had a lovely visit from family the other day, and a nice harvest-y meal was slowly eaten in late afternoon with a bottle of red wine. What a luxury! I served pork chops on the grill, marinated in cider and crabapple jelly, roasted potatoes tossed with parsley, sauerkraut cooked with diced apple, and this side dish, which was the breakout star of the evening.

1 pound of wax beans, trimmed, snapped in half, cooked in boiling water for five minutes
3 leeks, I used the green portion only, but you may do as you choose, sliced
Secret ingredient: Oregon dukkah spice mix

Sautee leeks in olive oil and butter. Add beans and toss. Salt and pepper. Add dukkah and toss. I think I had either the Zesty or Traditional Dukkah. Thanks, Dane!

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