1 1/2 pounds green beans, rinsed under cold water, stem ends trimmed

3 tablespoons unsalted butter

1 medium shallot, minced (approximately 4 tablespoons)

juice from half lemon, approximately 1 tablespoon (reserve lemon for zest)

kosher salt, as desired

freshly cracked black pepper, as desired

1/2 cup dried cranberries

1/4 cup sliced almonds, toasted

1 teaspoon lemon zest

Method:

1. In a medium pot of salted boiling water over high heat, add green beans and ensure they are completely submerged. Blanch until bright green and crisp, approximately 4 – 5 minutes. Strain and quickly run beans under cold water to stop the cooking process. Shake off excess water.

2. In a medium size fry pan over medium heat, add butter and allow to melt, approximately 1 minute. Add shallots and sweat until softened and slightly translucent, approximately 1 – 2 minutes.

3. Add beans, lemon juice, salt, pepper, and dried cranberries. Using tongs, gently toss beans until evenly coated and heated through when tasted, approximately 3 – 4 minutes.

4. Transfer to a serving dish and finish with toasted almonds and lemon zest on top.

Kitchen Note: Feel free to substitute the nuts for any other nut, like hazelnuts or pine nuts. Instead of using butter, consider cooking bacon and using the bacon grease in place. The bacon can then be used as a garnish crumbled on top. Almonds can easily be toasted in a shallow frying pan over medium ­– high heat or in a 375ºF oven. Make sure you watch them closely and shake the pan throughout so they toast evenly.