The play of shapes and shades of green in this vegetable combo takes the humdrum out of these supermarket standbys. Lemon zest adds just the right zip of citrus, but unlike a squeeze of fresh lemon juice, it won't turn the greens an unappealing khaki shade.
Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Add green beans to a 3- to 4-quart pot of very well salted boiling water, and cook, uncovered, until barely tender, 4 to 5 minutes.
Step 2
Stir in peas and cook, uncovered, until beans and peas are tender, 2 to 3 minutes.
Step 3
Meanwhile, put butter and zest in a large bowl.
Step 4
Drain vegetables in a sieve and add to bowl. Toss until well coated with butter and zest.
Step 5
Season with salt and pepper.
