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When it's peak season for green beans... we make them every which way. Try this recipe to enjoy one of our summer favorites...

Ingredients
Fresh, local green beans
Pecorino cheese
Olive oil
Lemon
Sea salt and freshly ground pepper

To make...
Rinse and stem beans leaving them whole.

Fill a wide bottom pan with water so that it is 2 inches high up the sides. On a high heat... bring the water to a boil and then add a teeny tiny pinch of baking soda... it keeps the color of green vegetables vibrant. Cover with a loose fitting lid.

Turn down heat to a medium and add beans making sure they are fully submerged in the water. Blanch them at a low boil for 3 -5 minutes depending on their size... tasting them along the way to achieve your desired crispness.

Remove beans from heat immediately into a colander rinsing them in cold water to stop the cooking. Drain well and transfer to a serving bowl.

While still warm season the beans with sea salt and freshly ground pepper.

Drizzle with olive oil and add a handful of grated Pecorino. Then... anoint with the juice of a half a lemon... leaving the seeds behind. Toss well.

Serve immediately and enjoy!

Adaptation...
Add fresh arugula and or fresh summer herbs just before tossing.