Sometimes it’s the simple difference that makes something special. Recently I blogged on my new love affair with broccoli florets and my favorite way to cook them. It’s strange but I just like the florets so much more than regular broccoli. I feel the same way about french beans as compared to your standard green bean. I find french beans bagged and trimmed by Southern Select. I don’t have to snap the ends off the green beans (awesome time saver), and they are always just perfectly crisp and no obvious “inner bean.” My favorite way to cook them & a fan favorite with my family from my husband all the way down to the seven year old, is to saute  them in olive oil. I add salt, pepper and very generous amounts of garlic powder. I actually like using the dried garlic powder better than the flavor given with fresh garlic; but fresh garlic works too. And as I’ve told you before… cooking is an art, not a science for me, so I don’t measure. Add spices to your tastes and you have a quick side that should please your whole family.

I honestly crave this veggie. And I’m more likely to crave Cheez-It Zingz Wafer Chipotle, Cheddar, 12.4 Ounce

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pickles or  Marshmallow Fluff, 1 lb – 6 Unit Pack
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 not any sort of veggie. But today I made them with lunch because I just wanted them. And tomorrow I’ll eat the leftovers cold, straight from the fridge. They are that good.