These green beans are the first of the year from our vegetable garden. If you've ever tasted green beans picked and immediately snapped and cooked, you'll know what I mean when I say they are like no others. They actually remind me of fresh asparagus (which we enjoyed earlier in the season.) Here are a few photos of them just crisply snapped.
I used oriental eggplant from last summer's harvest that I had frozen to make this vegetarian moussaka. Instead of meat I used Morningstar Farms crumbles, mixed with eggplant, onions, wine, spices, etc. We love the creamy white layer that tops off this dish.
A little salt and whipped butter and these green beans were to die for. The moussaka was perfectly spiced and so tasty. Growing and cooking with our own vegetables is a little more work, but oh so worth it!
I used oriental eggplant from last summer's harvest that I had frozen to make this vegetarian moussaka. Instead of meat I used Morningstar Farms crumbles, mixed with eggplant, onions, wine, spices, etc. We love the creamy white layer that tops off this dish. 
A little salt and whipped butter and these green beans were to die for. The moussaka was perfectly spiced and so tasty. Growing and cooking with our own vegetables is a little more work, but oh so worth it! 
