It’s about time I spilled the beans.
I’ve been skirting the issue now for what seems like months. Trying to distract you from my lack of posts with shiny guest posts from my blogging buddies (love you guys!).
The fact is, I’ve been busy. I think that’s obvious enough.
With what, well, that’s what I’ve been keeping from you.
It’s time I come clean.
I’m just over 3 weeks away from finishing the manuscript for my very first cookbook.
Indeed. A real, honest to goodness, hold it in your hands, printed and bound cookbook.
I’m excited. I’m stressed. I’m giddy. I’m terrified. I’m exhausted. I’m hungry. I’m happy. I’m so many things right now, but most of all I am thankful. Thankful for this opportunity and all the emotions that come with it.
I am thrilled to be working with the team at Quirk Books to make this a reality, and if all goes according to plan, you could be holding my book in your hands next spring. And while I’m not ready to reveal the topic of said cookbook quite yet, just know that your sweet tooth will not be disappointed.
Now that the cat’s out of the bag, the hypothetical beans have been spilled, let’s talk about some real beans. Stress and lack of time usually means taking shortcuts, and I’m not just talking about prep time. The past two months have been filled with take out and more frozen dinners than I care to admit. Sugar and starch and a noticeable lack of vegetation. It starts to take its toll. Apparently, in times of stress, your food blog isn’t the only thing that’s lacking.
Even Taylor, who has admitted on more than one occasion to a constant craving for a big juicy steak, just wanted a salad. In fact, the week he took charge of the meal plan our menu consisted of hearty greens and grains, including this bright and crisp green bean salad, with juicy tomatoes, sweet corn, and a tangy herb and goat cheese dressing. It was just what we needed.
Green Bean Salad with Goat Cheese Dressing
1 pound green beans, trimmed
2 ounces crumbled fresh goat cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons apple juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil, divided
3/4 cup fresh corn (from 1 ear corn)
1 large tomato, diced
Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Alternatively, you can steam the green beans in a microwave save, lidded glass container. Fill with approximately 1 cup of water, and microwave on high for 2 to 3 minutes or until beans are crisp tender. Drain and rinse with cold water to stop the cooking. Pat dry.
To make the dressing, whisk together goat cheese, lemon zest and juice, apple juice, garlic and pepper in a small bowl. Toss green beans with half the dressing and half the basil or basil and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining basil.
Adapted from Whole Foods Market.All images and text © Lindsay Landis / Love & Olive Oil
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Let us know what you think!
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Just saw this post…and a congrats is in order!
ok I JUST saw this (via your facebook page) and WOW!!! Congratulations! I have no idea how you fit it all in, but you are amazing :)
This recipe looks amazing! Can’t wait to see more recipes in your new cookbook — congrats!!! xx
I am thrilled for you too! Congrats!
SO exciting!!! CONGRATS on the book :D
Gorgeous! We’re harvesting a lot of green beans right now, so I now know their future.
Green beans are plentiful this time of year and my family gets tired of steamed green beans. This is a very attractive dish and I’m sure it tastes as good as it looks! ~ Arlie Jarels
Congratulations – what an accomplishment. Love the salad. Perfect for this time of year when gardens are producing beans in abundance.
Congrats! That’s so exciting! I’ll be one of the first in line to grab a copy at the nearest bookstore!
Congrats on the book Lindsay! Can’t wait to get my hands on a copy! So exciting!!
congrats, and happy goat cheese eating :D
Congrats on the book! That’s really exciting! Good for you!
Oh. My. Goodness. Gongratulations on the BOOK!! That is so exciting!! Cannot wait for more news about it! This salad looks delish, BTW!
That’s so exciting!!! Congrats! This salad is so fresh and pretty too!
It looks delicious to me!
That’s something to be excited about! Congrats! :D
So exciting to hear about the cookbook! Ya!!! And this recipe looks delicious and light…perfect for summer!!! I made some meatballs recently…what do you think?
Congratulations on the cookbook! That is wonderful news!
Those green beans look incredible in that photo. Makes me want to find some and make your salad :)
Wow this looks delicious! Can’t wait to try it out! Have you heard of the new Food Network show “Extreme Chef”?? Check out the sizzle real on YouTube and don’t miss the premiere sneak preview on Sunday, June 26 at 10:30/9:30c!!
Yay! Congrats! It’s so exciting. And yummy!
Congratulations on your cookbook! The picture is amazing. I hate green beans but I could use the dressing for another salad :)
Congrats on your cookbook. I hope it is on cupcakes because it will be a lot easier to find all of your delicious recipes as opposed to all over my house!! I am so excited I cannot wait till next spring. Can it come out sooner? :)
Congratulations! This is such exciting news and is so well deserved! You are so incredibly talented, and I cannot wait to get my hands on your first cookbook!
Congratulations! Can’t wait to see your cookbook — what an adventure this must be for you.
Wow! That’s great news!!! Congratulations. I’m so happy for you!
I think I’m pretty sure I know what the new book will be about and I approve wholeheartedly! I won’t spill the beans, but you’ve got my favorite ice cream flavor nailed.
I can’t wait to read the book and spread the gospel. If it’s anything as pretty as your blog and the sites you set up for other folks, I’m sure it’ll be gorgeous!
Soooo exciting – can’t wait to hear more. You must be so proud.
This recipe looks lovely. I’d never think of using goat cheese in a dressing, but it makes perfect sense.
Oh my every time I read your posts I want to go fix the recipes you share. This looks awesome!!
Congratulations!!!!! That is SUPER exciting! What a great accomplishment and you should be SO proud of yourself. Yeah!!!
yay! the cat’s officially out of the bag! I am so, so excited and happy for you, Lindsay! I know it must be a vast amount of work and stress, but the payoff will be so wonderful and worthwhile!
<3 couldn't be happier for you, friend! :D
Congratulations! Im sure your book will be a great success!
I love the color on this salad, the goat cheese dressing sounds like something I want to drizzle over everything.
I’m so excited for you!
Congrats!! How exciting for you! Yes, it sounds like you’ve had your hands very, very full. I can’t wait to see the book. If it’s anything like your beautiful blog, I’m sure it’ll be fantastic.
YAY! (even though I already knew…) I know when I have been busy with work, and traveling on weekends, I always come home craving vegetables. This looks superb! Is this one of the first photos on the blog with your new camera? It’s a fantastic photo!
Not the first, but definitely a favorite. :) Recognize the plate? It came from our recent Ikea run!
Congrats, how exciting!!!
I can’t wait!!
Exciting indeed! Can’t wait to get a copy! :)
I’m glad the cat’s out of the bag now! :D I’m so excited for you!!! I can’t wait to see it and show it to all of my friends & by that my IRL friends. The bean salad looks awesome :)
congrats, lindsay! i am oh-so-happy for you + can’t wait to see the cookbook! when you’re super famous, i’m glad i’ll get to say, yeah, i’ve hung out at her condo, nommed on street tacos with her, been to happy hours with her, you know. =)
Congrats!!! How exciting for you (as I’m sure tiring)!
As for the salad, it’s exactly how I like to eat, fresh, simple & yum.