The second recipe I decided on with for the cooking from the garden segment this morning: gremolata with green beans. Turns out the kids had grown and harvested Romano beans. They take a little bit longer to blanch, but I like them even better than regular green beans. Ingredients Romano beans, stem ends trimmed water olive oil 5 large garlic cloves, crushed and minced 2 organic lemons 1 C tight-packed Italian parsley leaves fleur de sel flakes freshly ground pepper 1-1/2 C coarsely-grated Parmigiano-Reggiano cheese olive oil Procedure Blanch the trimmed beans so that they are still crisp. Drain. As the beans cook, make the gremolata . Zest and juice your lemons. Destem and chop your parsley. In a large mixing bowl, blend together the chopped parsley, lemon zest, lemon juice, garlic, and cheese. Season with salt and pepper. Add just enough olive oil so that it becomes a thick sauce. Toss the beans with the gremolata...