I don’t know why…but I’m on this cranberry kick. For the past few months I’ve been cooking with dried cranberries and my family loves it. One of our favorite restaurants, The Village Grill near Fort Lauderdale has this wonderful salad. It’s a mixture of greens, dried cranberries, granny smith apples and Gorgonzola cheese. It’s simply delicious. Every since I’ve tried it I’ve been hooked. Now that we are in the holiday season I wanted to prepare a dish with cranberries. As I was flipping through a magazine, the name escapes me, I saw this picture of green beans, cranberries and almonds. What a dazzling combination! I found a this recipe online which I’m going to try with my family. Spicy up your green beans for Thanksgiving Working Diva Style. ENJOY!
1/4 C slivered almonds
2 Tbs dried cranberries
2 handfuls fresh green beans, washed and ends snapped off
1/2 tsp salt
2 tsp butter
4 Tbs water
Instructions:
Heat the “butter” over low in a small pan. When the “butter” has melted, add the almonds and cranberries. Cook for 3-5 minutes, until almonds are lightly toasted. Add the green beans and salt. Increase heat to med-high. Throw in 2 Tbs water to create a steam for the beans. When that water has cooked off (about a minute), repeat with 2 more Tbs water. The beans should turn a very bright green color. Remove from heat and enjoy!
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