Bobbie Whelan is basically Paula Deen, Martha Stewart, and Heloise all rolled up into one amazing woman! She has every cooking/housekeeping trick, tip, and answer known to man! She is also the type of person who can WHIP UP crafty things. . . like centerpieces, wreaths, etc that you see in magazines! I have begged her to write a book about EVERYTHING she knows (because it would be a NATIONAL best seller) and she always just laughs! Needless to say, if Bobbie says a recipe is good. . . that means it is OUT OF THIS WORLD!
Last night we had some sweet friends over (one of whom I have known ever since I was born. . . but that is another story) and I made this new recipe! :-) First off, Nate LOVED this recipe! (remember he is pretty skeptical about vegetables unless they are covered in butter and bacon!) Seriously, as we were going to bed, he still was telling me how good it was! :-) (ok. . . he is pretty precious!)
AND as I was snapping the peas I could not help but remember snapping peas with my Granny on her back porch! It brought back so many sweet memories and reminded me to slow down in life. Now you can buy everything already prepared for you at the grocery store. . . but sometimes, it is nice to just snap the peas yourself and have quality time with someone you love!
Green Beans, Feta and John Henry's Pecans
1 1/2 pounds fresh green beans, trimmed and cut into 1 inch pieces
2/3 cup olive oil
1 tsp dried dill weed
1/3 cup white wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp ground pepper
1 cup coarsely chopped pecans, toasted (350 degrees for 10 min)
1/2 c diced red onion
1 c. crumbled feta cheese
Cook green beans in a large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry. In the bowl you will serve the salad, combine olive oil, dill, vinegar, garlic, salt and pepper. Whisk to blend. Place beans, pecans, red onions, and feta in serving bowl and toss.