Organic Buying Club of So. Fla.

1/4 cup balsamic vinegar
1 large shallots, finely chopped
2 tablespoons (1/2 stick) butter, room temperature

1 pound green beans, trimmed

Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.

Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)

Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with celtic salt and pepper and serve.

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot may sub sm onion and garlic clove
1 to 2 tablespoons Expeller pressed organic Coconut Oil
Freshly ground black pepper

1/2 tsp Celtic Salt

Organic Virgin Olive Oil for drizzling.

Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans.

Peel and finely chop the shallot.

Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes.

Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels.

(The vegetables can be prepared up to this point, up to 4 hours ahead.)

Heat the expeller pressed coconut oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes.

Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes.

Drizzle with Organic Oil oil. Season with the 1/2 teaspoon Celtic salt and some pepper and serve immediately.

GRILLED ORANGE SWEET POTATOES

Instructions

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Brush with oil, if desired. Oil grill or grill pan with coconut oil. Place potatoes, cut sides down on grill. Combine remaining ingredients in a bowl. Grill potatoes 5 minutes on each side, or until tender, basting with orange juice mixture.