2 Beans & Spanish Tortilla

Following the big Thanksgiving blowout (read as Too Much Pie), we thought it wise to ramp things up a bit in the veggie department. So, I had my eye keen on anything that called for bright, green vegetables.

Fortunately, we became a wee over-zealous in the holiday season with the heavy availability of organic, inexpensive green beans at our local co-op, the River Valley Market. So, needless to say, we're in a position to have a green bean extravaganza this week if we wish. In green bean recipe research, there certainly were some stunners.

A recipe that popped out amongst the others was a recipe for Green Beans with Lemon & Garlic. Dani doesn't  like things too spicy, so the red pepper flakes were replaced with a 1/2 tsp. of aromatic fennel seed, which worked beautifully.

The beans were paired with... more beans! Several years ago, soon after we moved to Northampton, we sampled the mung bean salad from Shital's Vegetarian Cuisine at the Brattleboro Farmers's Market.  And, luckily, we'll be able to continue satisfying cravings for this bright and healthy salad with this Tangy Mung Bean Salad recipe,  now an old-standby in our household.

Also on my mind was making a Mini Spanish Tortilla. I recently requested an 8" cast iron pan from the Buy Nothing Northampton/Amherst Facebook page. Lucky me! It rained cast iron pans. Down from the sky fell a 5 inch mini iron skillet a 10 inch skillet and a cast iron grilling pan. None of them landed on my noggin, leaving us able to enjoy a mini-Spanish Tortilla to go along with our green beans and mung bean salad. Thanks to Marci for the lil' cast iron pan, which I'm sure will have heavy usage. This pan is also going to serve us very well for oven-baked appetizers.

Mini Spanish Tortilla in progress

A lot of beans, a little tortilla