Green Beans with Shallots and Clementine Zest
This side dish takes minimal effort. Blanch, shock, drain, and chill the beans up to a day in advance, then sauté to serve. As soon as citrus season begins, I buy boxes of clementines weekly and use them in every way imaginable—the zest and juice go well in salad dressings, sautés, and soups, and the whole fruit stuffs a bird, goes in lunchboxes, or brightens a centerpiece! Heat your serving platter in a warm oven or in a sink of hot water while you sauté. Prep: 15 minutes; Cook: 4 minutes; Chill: 30 minutes.