Being a big fan of raw vegetables, broccoli, cauliflower, carrots—you name it—I was particularly excited when my mom gave me a vintage green bean slicer. Yes, you could slice then beans then cook them, but why?? Once the beans have been sliced and tossed with an acidic vinaigrette they will soften slightly and be very enjoyable. They would also taste great in a potato or pasta salad.
From: Linda | 6/29/10 at 1:30 pm
I've never seen that before! There's an EDF recipe that I think is called lemon-garlic green beans. The lemon juice kinda pickled the leftovers and I liked the leftovers more than the original dish. Still haven't had proper pickled green beans though.
Cute dress, as well!