Minted Green Beans W/ Almond Parmesan

The best part about garden or farm fresh produce is that you don't have to do much to get delicious results.  This simple recipe features the green beans, wax beans, and fresh mint I picked up at last weekend's market.  Tossed in olive oil, fresh mint, and garlic, topped with lemon slices and homemade almond Parmesan, and baked until they start to brown.  This makes a great summer side, or make it a meal by adding tomato slices and serving over greens with a side of crusty bread.


Ingredients:

A couple big handfuls of green or wax beans, rinsed and trimmed
1 lemon
2 cloves garlic
1 Tbsp Extra virgin olive oil
Small handful of fresh mint
Black pepper

For the almond Parmesan:
1/3 cup almonds
1-2 tsp nutritional yeast
1/4 tsp pink or sea salt


Method:

Preheat oven to 400° F.  If you want to avoid turning your oven on this summer, you can cook your beans on foil over a grill instead.  Prep your beans by rinsing them and trimming the ends, setting aside to dry.

Make your almond Parmesan.  In a small food processor, blend almonds, nutritional yeast, and salt until it resembles grated Parmesan.  I like a stronger nutritional yeast flavor, so I used 2 teaspoons of nutritional yeast.  You may want to start with 1 teaspoon and taste test it first, adding more as desired.

Mince garlic and rough chop mint, tossing in a large bowl with beans and olive oil.  When evenly coated, transfer to a baking dish or pie plate.  Rinse and thinly slice a lemon, removing the seeds.  Lay lemon slices over top the beans, season with black pepper, and sprinkle with some of the almond Parmesan.

Bake for 15-20 minutes.  You want the juices to start running from your lemon slices and for the beans to slightly brown.  Press the lemon slices with a fork to let more juice run over your beans.  Garnish with fresh mint and additional almond Parmesan.

Notes:
Try the almond Parmesan in other recipes by adding 1/4 tsp garlic powder.  Can be used tossed with pasta or sprinkled over garlic bread.