A Lemony Love Affair

I know that O Olive Oil with Meyer Lemon is old news, but I finally had the opportunity to try it and it has inspired me. I have a olive-oil cake that I'm dying to make with it, but that's only one of endless ideas. I found out this Thanksgiving that it's great on vegetables. Fish is a given. I've heard of a pie crust recipe made with oil that you pat into the plate and I'm thinking it might be a good addition to that. Bean salads. Bruscetta or just as a dipping oil. Drizzled over tuna for a salad nicoise. Toss with couscous or roasted potatoes.

But move over green bean casserole - I used this on our green beans for Thanksgiving this year, and at least half the people who ate them said something to me about them (even Todd, who hates green beans). It was a recipe from Epicurious for green beans with pine nuts, parsley and lemon zest. First trim 1 1/2 pounds (I would halve the recipe next time) fresh green beans and cut into 1/2-inch pieces. Blanch for 5 minutes, then drain and toss with 2 tablespoons chopped parsley, the zest of one lemon, 1/4 cup olive oil (I used the lemon olive oil) and salt and pepper to taste. I did this in the pan where I blanched the beans then, because we like our beans more tender than crisp, I put the lid back on and let them sort of steam with the carryover heat. They ended up perfect.

I also ordered a gift box from O with their new blood orange olive oil, ginger rice wine vinegar and soy vinegar, but they sent the wrong box so I haven't had the chance to try it yet. Really smooth with the returns/sending a new package, though.