Light, Love & Life

Healthy recipes to make you feel good, love yourself and your life

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Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt

The first time I saw this recipe I said, “Lavender? Sounds amazing!”  I had never made anything with lavender before, but I was pleasantly surprised and happy.  Not only that, but I went out and bought lavender to plant in my herb garden after this dish!

If you’re afraid of the overly-floral taste this dish may have, feel free to substitute the lavender with rosemary.  Or, just don’t put as much lavender in it and go a little heavier on the sea salt instead.  In addition, don’t feel the need to drizzle all the oil on the green beans–too much will take away from both the green beans and the herbed sea salt.  So instead, use the rest for dipping bread in or put it in the fridge for later!

Servings:  2
Active Time:  10 minutes
Total Time:  20 minutes


Quick-Infused Lemon-Pepper Oil (yields 2 tablespoons)ProvencalGreenBeansWithLemon-PepperOilAndHerbedSeaSalt
1 tablespoon extra-virgin olive oil
½ tablespoon packed grated lemon zest
4 coarse grinds black pepper

Provençal Herb Salt (yields ¾ teaspoon)
1/8 teaspoon chopped fresh lavender buds or rosemary leaves
¼ teaspoon sea salt

Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt
1 teaspoon Kosher Salt
½ pound green beans, stem ends trimmed
1 tablespoon quick-infused lemon-pepper oil
¼ to ½ teaspoon Provençal herb salt

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Caramelized Green Beans and Sweet Onions

If you have the patience to sauté this side dish, it is well worth the wait!  This has been a favorite every time I’ve made it, so definitely make it a point to try this!

Also, don’t be frustrated if the veggies don’t start to brown according to the time in the recipe.  First time I made this side, it took a lot longer than expected because of the stove top and pan I used.  Feel free to increase the heat of the stove if you’re not using a gas stove.  Enjoy!

Servings: 2
Active Time: 40 minutes
Total Time: 40 minutes


4 to 5 oz sweet onion
1 ½ tablespoons extra-virgin olive oil
6 oz green beans, trimmed and halved
8 to 10 medium fresh sage leaves
½ teaspoon Kosher salt, and more if needed
1 tablespoons fresh orange juice

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