So, yes. I got married last week. And yes, it was completely the most magical and perfect weekend in everyway. How did you know?!

For real. More on that later, I promise!

But since we have just two weeks until we leave on our honeymoon, life kinda feels back to semi-normal. Except that we’re still on a celebration high and wanting to hang out with friends and fam, and re-hash it. As many times as possible.

This means dinners. Quick BBQ’s. And lots of little impromptu wine nights….with snacks.

I can tell this is going to be a thing for the next few weeks.

Or.. maybe all summer?

I really couldn’t be happier about it.

Yesterday, prime example. A 4pm text with friends.

Dinner? Yes. BBQ? Let’s. They had salmon to grill. We’ll make sides. See you at 6:30pm.

I hustled myself to the store.

Quickly grabbed 5 things [eggplant, cilantro, green beans, red onion, feta, and heirloom baby tomatoes].

Made 3 side dishes [marinated eggplant to throw on the grill later, mixed cooked quinoa with pesto, tomatoes and pinenuts, and then made this little green bean dream below].

I cooked ’em up over snapchat (come find me @ sarahadler0, because along with the recipe sneak peeks, you’ll get free entertainment. Like the bird that flew into the kitchen right after. Not kidding).

But, you know the nights. When you need a quick, healthy, and sort of beautiful looking/impressive enough dish  to take to someone else’s house, without hours of prep or long lists of ingredients to buy.

Or, something that will hold up well for a picnic (room temp foods are a love language in itself).

Why?

Well, so you can focus on the things that actually matter: the people you’re with, nourishing their bodies and hearts and spirits for whatever moment in time, and celebrating the beauty of life.

At least that’s my goal, always.

The Green Bean Dream

Makes 4 servings

1 lb organic green beans, ends trimmed

1 red onion, thinly sliced

1 cup cilanto, chopped

1 lemon

sprinkle of feta cheese

Directions:

Warm a skillet with olive oil over low-medium heat. Slice onions and brown on the skillet, stirring occasionally as you assemble the rest.

Bring a shallow pot of water to boil (enough to cover the green beans). When boiling, add in beans and let cook for 1-2 minutes only, until they turn bright green. Drain beans and rinse immediately with cold water.

Add green beans to serving dish. Sprinkle with sea salt and pepper, and add lemon juice. Add onions over the top, cilantro and finish with feta cheese. Serve at room temperature.

Pairs great with salmon, shrimp, steak, potatoes and any summer salads.