French Beans with Blood Orange Balsamic Drizzle and Organic Pansies
“It is spring again. The earth is like a child that knows poems by heart.”
It is beautiful Winter here in Southern California, but the Farmers Market is giving us sneak peaks into the coming spring. French beans and gorgeous pansies will filling baskets this past Sunday. And my little heart was singing. Gorgeous winter citrus meet spring time flowers in this simple but extremely flavorful and elegant dish. Rich balsamic reduced down with blood orange juice and the smallest touch of culinary coconut milk make this dish perfect for any day or night that you want to add some vibrant color to your table!
-The Goods-
1 lb French Beans
Handful of any Organic Edible Flower you can find
3 Blood Oranges
Juice & zest of 2 more blood oranges
1/2 cup balsamic vinegar
1 tablespoon So Delicious Organic Culinary Coconut Milk
2 Teaspoons Coconut Nectar ( Or honey if vegetarian)
2 basil leaves
-Get Cooking -
Put a large saucepan of water on boil. Wash and prep your french beans. I simply slice off the rough ends. These beans are very tender and do not need a lot of prep! Also prep your oranges. With a pairing knife slice away the skin of the blood orange and cut in segments.
Once water is boiling blanch your french beans. Drop them in the boiling water, count to 30 and quickly strain them and run cool water over them to stop the cooking process.
To make your balsamic drizzle combine balsamic, coconut culinary milk, blood orange juice and zest and honey in a small saucepan. Allow to reduce down, stirring on occasion for 10-15 minutes. It will begin to bubble and thicken.
Arrange your french beans however you choose. Feel free to add a squeeze of lemon and a sprinkling of pink salt. When your balsamic is reduced take off the heat and drizzle across the french beans. Top with blood orange segments, chopped basil, edible flowers of your choice, and a sprinkle of pink salt!
Spend a moment taking in the beauty of this gorgeous dish then eat with enthusiasm! :) xo
