photography by everett bouwer

words by carolina santos-neves

Have you ever been playing around in the kitchen - primarily with ingredients destined for a dish you set out to make - then that random bug of inspiration hits? Maybe it was a faint memory of the salty air coming off the coast of Cinque Terre and or the smoky air during wintertime in Hudson, NY? It can rearrange and change course what you had intended to set out and create.

Anyway, years ago, I once made this green bean recipe with a walnut-miso dressing recipe that I came across from the NYT. Headed into the kitchen on the hottest day of summer, Russell and I set out to make something similar.

Sweat dripping down our faces, a hot kitchen might have been the last place either of us wanted to be. But at that moment we started talking about the sea. The thought of it cooled us down enough to clear our minds and create a little spontaneous inspiration.

Funny enough, we had both brought a few cans of anchovies to snack on - not for the recipes -but they took us mentally to the breeze of some European cafe. Well, they ended up making their way into the dish as we transformed this dish into something truly mesmerizing. 

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Roasted Green Bean & Sugar Snap Pea Salad
with CBD Cashew-Caper Dressing, Crunchy Hemp Seeds

Serves 6
Prep Time: 15 Minutes
Total Time: 45 Minutes

……..

This dish is t’s creamy, but not heavy. It’s got this saltiness, but also an earthiness to it. And it’s incredibly addictive. We couldn’t stop eating it.

Ingredients For Dressing:
1 cup of roasted, slightly salted cashew pieces
¾ cup of water
¼ cup of capers
1 oz canned anchovies
1 garlic clove
Juice of 1 lemon
1 tablespoon CBD olive oil
2 tsp dijon mustard

Ingredients For Salad:
1 lb of fresh green beans, ends cut off  
2 tablespoons of olive oil 
½ lb of fresh sugar snap peas, sliced into  ¼ pieces

Ingredients For Toppings:
2 tablespoons of toasted hemp seeds
1 lemon 

Preparation:

1) In a blender combine cashews and water, let sit for ten minutes. Then add remaining ingredients. Blend until smooth. 

2) Preheat oven to 400F. Toss green beans with olive oil & salt. Place on roasting pan, and cook for approximately 20 minutes or until crispy and browned. 

3) In a mixing bowl combine green beans, sugar snap peas, and a drizzle of dressing & hemp seeds. Toss until beans are completely covered. 

For plating place the green beans on top, making sure to scrape off all little bit. Then top with remaining hemp seeds. Lastly, sprinkle with juice of 1 lemon.