This recipe was inevitable. Last week, while I was reviewing the whole grain spaghettis for this post, I had a dozen fresh eggs from a friend’s hens sitting next to a few slices of really tasty bacon (crafted with care in Iowa) in the fridge . . . the ingredients for a major carbonara craving.
Relatively speaking, our garden is small. In the past, we’ve designated two narrow beds in back for vegetables and managed to shoe-horn in a couple dozen vegetable plants. I’ll admit to longing, though, for sprawling zucchini and melon vines, and beans that bloomed at a height my daughter could reach without having to sit on Daddy’s shoulders. Now that I’ve learned to look beyond borders, I have them.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
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