String Beans with Toasted Hazelnuts and Tarragon

Fun flavors, textures, and ingredients in this surprising summer side dish make for a delightful meal!

Gluten free - Grain free - Vegan
Serves 4

• 4 medium summer squash

• 1 cup fresh herbs (mint, basil, chives)

• 1/4 cup pitted olives, torn

• 3 tbs pine nuts, lightly toasted

• White Balsamic vinegar to taste

• EVOO to taste

• Sea salt and black pepper to taste

• Serving suggestions: grilled onions, feta or goat cheese, herbs, sauce of choice, grains / greens, etc.

1. Remove bottom and top stems, slice lengthwise into 1/4” strips. 

2. Arrange on a cutting board and season with salt. 

3. After about five minutes, use a clean dish towel to pat dry and absorb moisture, flip squash and repeat procedure. 

4. Add to a big bowl and drizzle generously with olive oil. 

5. Grill on medium high flame making sure to achieve distinct grill marks. 

6. Flip and cook opposite sides. 

7. Remove and arrange on a platter. 

8. Drizzle with white balsamic and season with freshly cracked black pepper. 

9. Sprinkle with fresh herbs, toasted pine nuts and olives.