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Green Beans with Pepitas and Oregano Indio

What has my life come to? Every week I get a glorious box of vegetables from my CSA, Carneros Farm Stand, and at first it was cute but now I'm drowning in vegetables. I have to develop a "strategy", which sounds like a bad Cosmo article, but it's the truth.

The very good news is I'm eating a ton of vegetables every day. I find I need to cook a lot of them ahead of time and reheat them but it sure beats reheating a bad frozen pizza! I'm in love with my CSA and if you live in Napa, Rancho Gordo is a drop off and you can pick up your share anytime after Friday morning.

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This week we got green beans. Not being a huge fan, I went hunting online and found this recipe. I tried it and it was super. I simplified it a bit and added our Oregano Indio and it was the hit of my Sunday dinner party.

Clean and trim one pound of green beans and cut into 1 1/2 inch pieces. Boil in salted water until done. Drain and reserve the beans. "Done" is relative. I like them thoroughly cooked with some texture. The trend seems to be to undercook them.

In the same pot, add some oil and saute about 1/2 cup raw, shelled pumpkin seeds with a clove of garlic, smashed. The seeds should be turning brown. Add the reserved beans and toss, with salt and Oregano Indio. Serve immediately.

These were so good, I'm hoping we have green beans again this week.

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