• Make the Shiitake "Bacon": see recipe link below.

Garlic Chips:

• Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Add 1 teaspoon evoo, brush with a pastry or silicone brush. Add garlic slices, spacing them apart.

  With oil on pan, brush tops of the garlic. Bake for 8 - 12 minutes until golden around the edges - do not let darken! Please watch.

  Remove from oven and cool. Hint: turn oven light on! Garlic Crisps will "crisp" further when they cool. Store any extra cooled crisps in an airtight container in the refrigerator .

Sauté Beans:

• Add 2 teaspoons of neutral oil to a large cast iron skillet (or heavy skillet) - raise heat to high. When hot, add all the beans and stir up, leave to blacken - do not stir. When the edges have blackened, about 2 minutes - stir and lower heat to LOW. Sauté for 3 - 5 more minutes until the beans are tender, cooked through, yet still bright green.
• Add the Za'atar seasoning ,salt and maple syrup; toss. Cook one minute more over low heat.

Serving:

• Add the beans to a serving platter. Immediately add the Shiitake "Bacon", Garlic Chips, Toasted Almonds and Pomegranate Seeds.
• If Reheating: Reheat in a skillet, just tossing to warm through - or microwave on 50% power until warmed. Add the Pomegranate Seeds at end when serving.
• Haricot Vert Beans are longer and thinner than American green bean varieties - they’re also more tender (a younger bean) and flavorful than comparably sized traditional green beans. 2 Fabulous recipes to try!