Green Bean Bacon Bundles

Green Bean Bundles

These just came out of the oven…one of my favorite (and super simple) “fancy schmancy” side dishes:

Green Bean Bacon Bundles
4 servings

32 fresh green beans, trimmed and washed
4 slices of bacon (thin cut)
1 cup Rice wine vinegar
2 tsp. sugar (or sub)
1 tsp. salt
4 toothpicks

Bring equal parts water and vinegar to a simmer (about 1 cup each, for a small batch), add sugar and salt. Add green beans and simmer 8-10 minutes, until a bit softened, but still crisp.

Remove beans from hot water and submerge in ice water to stop cooking. Let cool 5 minutes. Preheat oven to 450F

Bundle 8 beans together, wrap with a slice of bacon, and secure with a toothpick.

Bake 10-15 minutes, until bacon is crisp.

Set on paper towels to drain, serve hot.


Chef Perry

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Tangy Carrot & Cilantro Salad

Cilantro is one of my all time favorite ingredients, and I use it a lot! Power-packed with flavor, cilantro supports blood sugar-regulating mechanisms and gastrointestinal health, as well.

It’s also a knock-out when combined with carrots and citrus juice (and it makes an amazing addition to pico de gallo, too.)

To take this recipe to the next level, add a fresh avocado, cut into chunks…to make it dinner, add a handful of steamed shrimp…awesome!

Carrot & Cilantro Salad

2 large carrots, peeled
1/2 cup cilantro, chopped
3 T rice vinegar
1 T sesame oil
1 tsp chili paste (optional)
Sea salt and fresh ground black pepper, to taste

Slice the carrots thinly, (I use a potato peeler).  Combine rice vinegar, sesame oil and chili paste in a separate bowl.

Pour mixture over carrots and cilantro and mix to coat evenly.

Let rest 20-30 minutes, in the fridge before serving.

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