Have you ever ordered fish cooked in a banana leaf wrap in a restaurant? Delicious; and so I thought I would try making such a dish at home.
Banana leaves are very inexpensive to buy – a few dollars for a large pack. Banana leaves come in large, flat plastic bags at your local Asian market or supermarket (check the freezer if you can’t find them on the shelf or in the produce section).
Banana leaves can be used for baking anything “wrapped”, in the same way, you would use tin foil or parchment paper. However, banana leaves are porous (unlike tin foil), so some of the “sauce” or juices from your food item may seep through. It’s, therefore, a good idea to place your banana leaf “packets” in a glass casserole dish, or a tray that has sides on it, so that the juices don’t drip to the bottom of your oven.
Banana leaves serve many purposes, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving plates and party platters.
Banana leaves contain large amounts of polyphenols that are natural antioxidants. These are found in many plant-based foods and green tea. Food served on the banana leaves absorbs the polyphenols which are said to prevent many lifestyle diseases. They are also said to have anti-bacterial properties that can possibly kill the germs in food. The leaf wrapping protects delicate fillets from harsh, dry heat.
You can also use banana leaves as a kind of “mat” for barbecuing fragile fillets of fish, smaller shrimp, or vegetables that have a danger of falling through the grill. Simply lay a piece of banana leaf on your grill, then cook your food items on top of it (as you would with tin foil). The banana leaf will turn bright green at first, then brown as you cook. It will give your food a hint of flavor that is very pleasant.
To store banana leaves, simply wrap them in plastic and place them in a ziplock plastic bag and keep in the freezer. Banana leaves only require about 30 minutes to thaw, so this is a convenient way to keep them fresh.
Use scissors to cut the banana leaves into the size you need, depending on your recipe. For wrapping and baking food items, you will need a large “sheet” or leaf. Place enough for one serving in the center of the leaf, then fold like a handkerchief to make a square packet.
Banana leaves are also excellent for steaming, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaves to line a steamer or to wrap your food and then steam it.
Secure banana leaf “packets” with kitchen twine. Or simply place the packet “seam-side” down to keep it from opening.
Caribbean Inspired Fish Wrapped in Banana Leaves
Serves 2. Double the ingredients for 4 servings.
6 navel orange slices, rind removed
2 (6-oz.) sustainable skinless white fish fillets (such as snapper, halibut, or sea bass)
1/2 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 (12-in.-square) fresh or thawed frozen banana leaf pieces
1 tablespoon chopped fresh cilantro
Preheat oven to 400°F. Place the thawed banana leaves in hot water to soak for 10 minutes. Drain and place on a kitchen towel.
Coat fish fillets with oil and place them in the center of each banana leaf. Stir together salt, coriander, cinnamon, red pepper, ginger, and nutmeg; sprinkle evenly over the tops of the fish fillets. Place 3 orange slices on top of each fish fillet.
Fold each banana leaf piece to enclose the fish. Place packets, folded side down, on a baking sheet or in a glass baking dish. Bake at 400°F until fish is done, about 15-20 minutes. Unwrap and transfer fillets and orange slices onto serving plates. Garnish with chopped cilantro, if desired.
Wild Rice, Almond and Mushroom Pilaf
1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste
1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste
Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.
Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings. Serve with the fish.
Honey- Baked Squash
1 large acorn squash (1 1/2 pounds), seeds removed cut into 8 lengthwise wedges
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey
Preheat the oven to 400°F. Arrange the squash wedges on a foil-lined baking sheet.
Drizzle the olive oil over the squash wedges.
Thanksgiving Sausage Stuffing
8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon chopped sage
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth
Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.
Cook, breaking up the sausage with a wooden spoon or spatula, cook until light brown, about 5 minutes.
With a slotted spoon, transfer the sausage to the bowl of cubed bread.
In the fat left in the pan, sauté the onions, celery, and garlic until the onions are soft, 8 to 10 minutes.
Stir in the thyme, sage, salt, and peppers, cook 1 minute and, then, add the mixture to the cubed bread.
Add the broth to the bread mixture; stir until well combined.
Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.
Pat-in-the-Pan Pie Crust
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.
A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.
Chill in the refrigerator while you make the filling.
Pumpkin Pie Filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be light golden brown and the filling should be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
Stuffed Acorn Squash
Directions for preparing the squash:
Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).
Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard them.
Place the squash in a greased baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt and pepper.
Roast the squash halves for 30 minutes.
Combine the following:
2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice
Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 30 minutes.
Cipollini means little onion in Italian.
2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons honey
3/4 cup low-sodium chicken broth
3 sprigs fresh thyme
2 cloves garlic, crushed
Preheat the oven to 400 degrees F.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook until lightly browned 2 to 3 minutes. Turn and continue browning on the opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.
Roasted Broccoli Florets
1 large head of broccoli
2 garlic cloves, peeled and thinly sliced
Extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese
Preheat oven to 425 degrees F.
Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.
Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic and broccoli together and drizzle with about 3 tablespoons of olive oil. Sprinkle with salt and red pepper flakes.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
In Italian, “torta” simply means a sweet or savory cake. A traditional Italian torta usually includes ricotta cheese, parmesan, parsley, and onions. There are also variations that contain meat and some that are completely vegetarian. These vegetarian tortes sometimes contain artichokes and herbs for flavor. This torta is made in a springform pan instead of a traditional pie pan.
I have made potato tortes many times through the years, but this summer, not only did I have an abundance of potatoes but also an abundance of yellow squash from my CSA share. So I thought why not combine them. Turned out delicious. Serve with a mixed green salad and if you want a side of meat, grilled sausage would be good. This torte also makes an excellent antipasto course. Serve at room temperature cut into thin wedges.
Summer Squash and Potato Torta
1 green onion, finely minced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds small red potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
3 tablespoons olive oil
Preheat oven to 375°F.
Butter an 8-inch springform pan. Wrap the outside of the pan in heavy-duty foil.
In a mixing bowl combine the green onion, Parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.
Layer 1/2 of the potatoes in concentric circles in the bottom of the prepared pan, overlapping slightly. Sprinkle with 1/4 of the cheese mixture.
Layer 1/2 of the squash slices in concentric circles on top of the potatoes/cheese mixture. Sprinkle with 1/4 of the cheese mixture. Repeat with a second layer of the potatoes, cheese mixture, squash slices and cheese mixture. Drizzle the olive oil over the top Cover the pan tightly with foil. Bake until the potatoes are almost tender, 90 minutes. Remove the foil; bake uncovered until the torte begins to brown and potatoes are tender, about 90 minutes longer.
Place the pan on a wire rack and let cool to room temperature. Remove the sides of the pan and place a serving plate on top. Turn the torte over and remove the pan bottom. Cut the torte into wedges to serve.
Scallop and Prosciutto Kebabs
You can also make a combination of shrimp and scallops if you prefer.
16 large sea scallops (about 1½ pounds)
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma
16 large basil leaves
Preheat an outdoor grill to medium. Or use a stovetop grill pan.
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half lengthwise. Arrange the strips on a work surface and place a basil leaf in the edge of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.
Grilled Summer Squash
This recipe can be broiled also.
4 medium zucchini, about 6 inches long and 6-7 ounces each
4 medium yellow squash, about 6 inches long and 6-7 ounces each
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
1/4 cup extra virgin olive oil
Trim the ends of the zucchini and the squash, cut them into 2-inch rounds.
Combine all of the marinade ingredients in a ziplock bag and add the squash rounds. Roll the bag to evenly coat in the marinade. Refrigerate for at least 1 hour.
Preheat a well-oiled charcoal or gas grill to medium. Or use a stovetop grill pan.
Remove the zucchini and squash from the bag and thread on skewers.
Place the skewers on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Turn the skewers over, close the lid, and grill on the second side until well marked, 5 to 7 minutes.
Grilled Corn On the Cob
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
Preheat an outdoor grill to high.
Combine butter, lime zest, lime juice, ground chipotle and salt in a small bowl
Place each ear on a sheet of foil large enough to enclose the corn. Spread some of the butter spread over each ear. Enclose the foil and seal the ends. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil for 5 minutes
Carefully unwrap the corn.
Preheat oven to 425°F.
Prepare the corn as above and place the wrapped corn on a baking sheet.
Roast the corn, turning once, until tender, 20 to 25 minutes.
Modern-day Native American cuisine encompasses all the traditional foods of long ago, such as cornbread, turkey, cranberries, blueberries, hominy, and mush and many of these recipes have been adopted into the cuisine of the United States. The most important native American crops include corn, beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes, and chocolate. North American native cuisine can differ somewhat from Southwestern and Mexican cuisine due to its inclusion of ramps, wild ginger, miner’s’ lettuce, and juniper berries that add subtle flavors to the cuisine.
Staple foods of the Eastern Woodlands Native Americans were corn (also known as maize), beans, and squash. This combination is referred to as the “Three Sisters” because they were planted interdependently: The beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. A number of other domesticated crops were also popular during some time periods in the Eastern Woodlands, including a variety of amaranth, sumpweed (marsh elder), little barley, maygrass, and sunflowers. Maple syrup is another example of an essential food staple of the Woodland Indigenous peoples whereby tree sap was collected from sugar maple trees at the beginning of springtime.
Southeastern Native American cuisine forms the cornerstone of Southern cuisine from its origins right up to present times. From Southeastern Native Americans came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy. Corn was used for cornbread, grits, and liquors such as whiskey, which were important trade items. Though a lesser staple, the potato was also adopted from the Native Americans and used in many ways similar to corn. Native Americans introduced Southerners to many other vegetables still familiar on southern tables, such as squash, pumpkin, many types of beans, tomatoes, many types of peppers, sassafras and many other wild berries.
Indigenous peoples of the Great Plains relied heavily on American bison (American buffalo) as a food source. The meat was cut in thin slices and dried, either over a slow fire or in the hot sun until it was hard and brittle. Since it could last for months, it was the main ingredient to be combined with other foods, or eaten on its own. Other foods included pemmican, a concentrated mixture of fat, protein, and fruits such as cranberries, Saskatoon berries, blueberries, cherries, chokeberries, chokecherries, and currants. Staple foods also included turnips, wild berries, potatoes, squash, dried meats (venison, buffalo, jackrabbit, pheasant, and prairie chicken), and wild rice. Great Plains Indians also consumed deer and antelope.
In the Northwest Native Americans used salmon and other types of fish, mushrooms, berries, and meats such as deer, duck, and rabbit. The generally mild climate meant they did not need to develop an economy based upon agriculture but instead could rely year-round on the abundant food supplies of their region. Acorns were ground into a flour that was the principal foodstuff for about 75 percent of the population, and dried meats were prepared during the season when drying was possible.
Puebloans lived in southeastern Utah, northeastern Arizona, northwestern New Mexico, and southwestern Colorado and practiced subsistence agriculture by cultivating maize, beans, squash, and sunflower seeds. They utilized locally available wild resources such as pine nuts from the pinyon pine and hunted game including deer, hare, rabbits, and squirrel. They were also known for their basketry and pottery to hold agricultural surplus that needed to be carried and stored, as well as clay pot cooking. Grinding stones were used to grind maize into meal for cooking.
Recently, The James Beard Foundation (JBF) announced that Sean Sherman, a member of the Oglala Lakota Sioux tribe from the Pine Ridge Indian Reservation in South Dakota would receive a Leadership Award for his work in helping Native Americans reclaim historic food and agricultural systems. The award acknowledges Sherman’s efforts to recognize the Native American diet and revitalize traditional indigenous food systems in North America.
A Native American Dinner
Grilled Wild Salmon
The foil packets may also be baked in a 375-degree F oven for 15 minutes.
3 whole juniper berries
1/2 teaspoon yellow mustard seeds
Top greens from 1 bunch scallions, cut into one-inch pieces
2 wild caught salmon fillets, skin on (about 12 oz total)
1/4 cup Pure Maple Syrup
Preheat an outdoor grill.
Cut two pieces of foil big enough to hold the fish with a couple of inches overlapping all around the fish. Divide the scallion tops in half and place them on each piece of foil. Place the salmon fillets on top, skin side down.
Sprinkle each with salt and pepper.
Finely crush the juniper berries and mustard seeds in a mortar.
Brush each fillet with 2 tablespoons of maple syrup and sprinkle the top of each fillet with the crushed seeds.
Close the foil and seal the ends. Place foil packets on the grill and cover the grill. Cook for 12 to 15 minutes.
Use tongs or a metal spatula to remove foil packet from the grill and set it on a plate or cutting board. Allow it to cool enough to handle, then unwrap the foil.
Wild Rice Blend
The blend is a combination of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani® Rice, Whole Grain Black Japonica™ Rice.
1 cup (Lundberg) wild rice blend
1 3/4 cups water
1 teaspoon salt
1 tablespoon butter
Combine rice, water, salt, and butter in a pot and bring to a boil.
Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 45 minutes.
Remove the pot from heat (with the lid on!) and steam for 10 minutes. Fluff with a fork and serve.
One 1 lb butternut or acorn squash
2 tablespoons soft butter
Salt and black pepper to taste
5 sage leaves minced
1 long chive leaf, minced
Halve the squash lengthwise and remove the seeds and strings. Rub the insides with the butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree F oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor or blender and process until smooth; or mash the squash in a large bowl using the back of a wooden spoon or a potato masher. Season with salt and pepper and sprinkle with minced sage and chives.
Chili Stuffed Peppers
Use any chili you have for this recipe but I really like my Texas-style chili for this recipe.
1 tablespoon olive oil
2 medium red bell peppers, washed
2 cups leftover Texas Style Chili, divided
2 cups shredded cheddar cheese, divided
Preheat the oven to 400 degrees F. Use the oil to coat a baking dish large enough to fit the peppers.
Cut the bell peppers in half and remove the seeds and membranes inside.
Fill the peppers with the chili, about ½ cup in each.
Place the chili stuffed peppers in the prepared baking dish, cover tightly with foil and place them in the oven.
Bake for about 45 minutes, or until the chili is bubbling and hot and the peppers have softened.
Top with shredded cheese, about ½ cup for each and bake, uncovered, an additional 5 minutes or until the cheese is melted.
Golden Mashed Potatoes
2 pounds Yukon Gold potatoes, peeled and cut into cubes
1/2 cup buttermilk or heavy cream
2 tablespoons chopped fresh chives
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.
Mash the potatoes, adding the buttermilk until moist and the consistency that you like. Season with additional salt if needed. Sprinkle with chives and serve.
Roasted Acorn Squash
One 2 lb. acorn squash
2 tablespoons butter, melted
2 tablespoons minced fresh herbs or 1 teaspoon dried (combination of thyme, sage, rosemary, or oregano)
1 garlic clove, minced
Salt and black pepper to taste
Preheat oven to 400° F.
Cut acorn squash into quarters and remove the seeds from the center of each quarter.
Slice the quarters into 1/4 inch thick pieces. In a small mixing bowl combine the melted butter, garlic and herbs.
Place the squash on a foiled lined baking pan coated with cooking spray and sprinkle with salt and pepper. Brush the herb butter on both sides of the squash.
Roast the squash until tender, about 25 minutes.
Grilled Pork Chops
This recipe makes 6 servings but the recipe can easily be cut down to 2 or 3 servings.
1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, about 2 lbs total and cut 1-inch thick
Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a wide glass dish; add pork chops and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill or stovetop grill pan for medium-high heat and lightly oil the grate.
Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
Cook the pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Makes: 6 to 8 servings
12 ounces dried tagliatelle or fettuccine pasta
1/4 cup olive oil
5 cloves garlic, minced
1 red onion, finely chopped
Pinch crushed red pepper, or more to taste
2 cups yellow summer squash, diced
2 medium tomatoes, seeded and diced
1/4 cup fresh basil leaves, torn
1/4 cup heavy cream
2 teaspoons finely grated zest
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to boiling. Add the pasta and cook until al dente. Drain.
In a large, deep skillet, combine the olive oil, garlic, red onion and crushed red pepper. Cook over medium heat about 3 minutes or until the onion begins to soften. Stir in the yellow squash, tomatoes and torn basil. Season with salt and pepper.
Reduce heat to low and simmer until the squash is tender, about 3-4 minutes. Add the cream and lemon zest; stir.
Stir in the drained pasta. Mix and add the Parmesan. Transfer to a large serving bowl.
Citrus Green Beans With Toasted Pecans
1 shallot, diced
2 tablespoons olive oil
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 pound green beans, trimmed and cut into 1 inch lengths
1/2 cup pecan halves, toasted
Salt & pepper
Cook green beans in boiling salted water to cover in a large, deep skillet with a cover, stirring occasionally, 3 minutes; drain.
Heat the oil in the skillet and add the shallot. Cook until tender. Add the green beans and cook for 2 minutes. Add the three zests and three tablespoons of juice. Stir. Adjust seasoning.
Sprinkle with pecans and serve.