As many of you know, I am not a big lover of vegetables.

Why? Most of the year, vegetables don’t have a lot of flavour. But now is the peak time for vegetables in Alberta, so I find myself adding more and more veggies to my meals. When looking for local produce, I shop our local farmers’ markets because often times, supermarket veggies spend more time in a truck than they do in the ground. Farmer’s markets offer a great selection of vegetables that’s ever changing. The green beans at the market have been stunning of late, hence, they are currently on the menu at KITCHEN.

One of my favourite ways to prepare green beans is to serve them with our newest KITCHEN product, “Devil’s Butter”.  My “Devil’s Butter” is a compound butter, which means it is butter mixed with a variety of spices. It can be used on or in so many different foods and dishes to add an extra layer of flavor. “Devil’s Butter” is so versatile that it’s developing quite the following.

This Saturday (August 17), I am going to be at the City Market Downtown on 104th Street. Drop by the booth for some samples, and buy your very own Devil’s Butter (or my Bacon Jam, BBQ Rub or cookbook). Every other Saturday, you can pick up your “Devil’s Butter” at KITCHEN every Saturday, from 10am to 3pm.

Here’s my recipe for Devilish Green Beans, and a few other ideas on how you can incorporate “Devil’s Butter” into your everyday cooking.

Devilish Green Beans

Allow about 4 oz of green beans per person

Green beans
2 tablespoons of “Devil’s Butter” (available at KITCHEN)

Bring 6 litres of water to a rolling boil. Add approximately 1 tablespoon of kosher salt to the water. Add the beans and cook 3- 5 minutes. Drain well, place on a WARM plate (it will keep your beans hot). Top with about 2 tablespoons of “Devil’s Butter” and toss to coat. Serve immediately.

 

Here are some other ways you can use “Devil’s Butter”:

  • Spread on the outside of the bread of your grilled cheese. Add some Bacon Jam inside your Devil’s Buttered grilled cheese and take this comfort food classic a whole other level.
  • Melt some “Devil’s Butter” on a grilled ACME Meat Market ribeye steak
  • Try “Devil’s Butter” with other vegetables, including tossing it with grilled potatoes

Your turn. How do you use “Devil’s Butter” in your kitchen?