Recipe No. 2 for March Spice of the Month - Green Peppercorns

Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our inaugural spice of the month you ask? Drumroll please - green peppercorns!

If you’re a little green when it comes to using green pepper, don’t fret, you’ve come to the right place! Sarah’s going to show you how it’s done. Cool beans, huh? Well, yes. Our green bean recipe is below.

Green Bean Fries with Green Peppercorn Blue Cheese Dipping Sauce

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Ingredients

Green Bean Fries

• 12 ounces (about 5 cups) green beans, trimmed
• ½ cup all purpose flour
• 1 teaspoon kosher salt, divided
• 2 teaspoons finely ground Reluctant Trading Green Peppercorns, divided
• 1 ½ cups panko breadcrumbs
• 2 tablespoons olive oil
• 2 eggs
• 2 tablespoons of 2% milk
• Finish with Reluctant Trading Icelandic Flake Sea Salt, to taste

Dipping Sauce (Green Peppercorn Blue Cheese)

• 4 ounces blue cheese
• ¼ cup plain yogurt
• ½ cup sour cream
• 4 tablespoons finely chopped fresh herbs (basil, tarragon, chives)
• 1 tablespoon lemon juice
• ½ teaspoon finely ground Reluctant Trading Green Peppercorns
• ½ teaspoon kosher salt

Preparation

Step 1

Mix all ingredients in a small bowl until combined. Sprinkle top of the dip with a little extra ground green peppercorns.

Step 2

Preheat the oven to 425 degrees fahrenheit. Line two baking sheets with parchment paper.

Create a dredging station. In a small shallow baking dish, mix the flour, ½ teaspoon salt, and 1 teaspoon Reluctant Trading Green Peppercorns. In a second shallow baking dish, mix breadcrumbs, olive oil, ½ teaspoon salt, and 1 teaspoon green peppercorns.

Step 3

In a third shallow baking dish, whisk together eggs and milk until combined. Working in batches, dredge the green beans in the flour mixture, then dip the green beans in the egg mixture, and finally, coat each green bean in the breadcrumb mixture.

Step 4

Place the green beans onto the baking sheet, making sure they are not touching. Bake until crisp and golden, about 20 to 25 minutes. Finish by sprinkling a little Reluctant Trading Icelandic Flake Sea Salt, to taste.

Step 5

Mix all ingredients in a small bowl until combined. Sprinkle top of the dip with a little extra ground green peppercorns.

Yield

4 - 5 servings

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

• Green Peppercorns
• Milton Modern Mortar and Pestle
• Icelandic Sea Salt
• Marseille Pepper Mill
• 100 Year Loom Tan Apron
• Corky Modern Glass Spice Jars
• Put a Lid on it Stoneware Salt Cellar

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Also, be sure to check out Sarah’s other green peppercorn recipe this month for Green Peppercorn Fettuccine with Leeks, Bacon, and Mushrooms.