Recipe of the week

Consider a break this Thanksgiving from the traditional green-bean casserole, said Bonnie Benwick in The Washington Post. The colorful veggies “seem to take on a new holiday identity when they’re cut in this Indian-inspired style and flavored with mustard seed and fresh ginger.” Do the chopping and blanching of the beans in advance (and refrigerate them in a zip-top bag). The cooking itself “takes just a few minutes.”

Kosher or sea salt • 4 lbs fresh green beans, trimmed and cut crosswise into ½-inch pieces • 5 tbsp coconut oil • 1¼ tsp black mustard seed • 1 cup minced shallots • 2-inch piece peeled fresh ginger root, grated • ½ tsp

crushed red pepper flakes • Set a large pot of water over high heat heat. Add mustard seed; as soon and fill a large bowl with cold water and as seeds start to pop and sputter, stir in ice cubes. When water in pot boils, add a shallots. Cook about 10 minutes, stirring generous few pinches of salt, then green occasionally, until shallots are lightly beans. Cook for 30 seconds browned on edges; reduce to 1 minute—just until the heat as needed so they beans are a brighter green. don’t burn or scorch. Drain and immediately • Add ginger and red transfer to the ice-water pepper flakes, then green bath; drain again once they beans. Toss to coat evenly are thoroughly cooled. and cook until just warmed • Meanwhile, heat oil in a through. Taste, and add salt large sauté pan over medium as needed. Serves 8 to 12.