Try this perfect recipe, from our 3 Season Diet plan, for transitioning from winter to spring. Fresh green beans complement more grounding and earthy potatoes in a perfectly balanced lemon-miso dressing.
Recipe and photo (below) by Emma Frisch
- Prep Time: 10 minutes
- Cook Time: Varies on method for cooking potatoes
- Yield: 4-6 servings
You can substitute the miso in this recipe for a soy-free version like this one from Great Eastern Sun.
- Yellow onion – 1/4 cup, diced
- White miso – 2 tablespoons
- Lemon juice – 2 tablespoons, fresh squeezed
- Olive oil – 2 tablespoons
- Sea salt – 1/2 teaspoon
- Freshly ground black pepper – 1/4 teaspoon
- Green beans – 1.5 cups, cut into 1-inch pieces
- Potatoes – 3 medium potatoes or 4 cups coarsely chopped.
- In a small bowl whisk together the onion, miso, lemon juice, olive oil, salt and freshly ground black pepper. Set aside while you prepare your potatoes and green beans. The longer the onions sit in the dressing, the more tame their “bite” will be.
- Steam the green beans in a pan with water or a pot with a steaming basket.
- Prepare the potatoes by boiling or baking them. If boiling, cut the potatoes into pieces first – they will cook much faster. Submerge in a pot of cold water, bring to a boil and continue to boil for about 20 minutes, until fork-tender. If baking, preheat your oven to 350. Poke the potatoes with a fork and wrap in foil. Bake for about 1 hour. Once cooked, allow to cool and then cut into pieces.
- In a large bowl, toss the potatoes and green beans with the lemon-miso dressing.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
What did you think of this recipe? Have any tips or tricks to share?