Growing up, my mom made the most delicious green beans and potatoes. I can still smell the aroma of them simmering on the stove. She would clean and cut the green beans, then cook them with Idaho white potatoes, seasonings, and several pieces of crispy, flavorful bacon. It was pure comfort food.

Yesterday, after yoga, I stopped by my local farmers market and picked up a bag of fresh green beans. Inspired by my mom’s recipe, I decided to pay homage to her dish but with a healthier twist. Now, before you stop reading because you hear the word healthy, let me channel Eddie Murphy’s line from Life: “Don’t be scared.”

These Green Beans and Red Potatoes are bursting with flavor and don’t take hours to prepare. Plus, you get the incredible nutritional benefits of the vegetables. Green beans are rich in antioxidants and packed with Vitamins A, B, and C. The amino acids found in beans and peas also make them an excellent choice for vegetarians.

This simple recipe makes a fantastic side dish, but I didn’t stop there. While working with greens, I decided to recreate a recipe from one of my all-time favorite chefs, Michel Guérard. My husband gifted me his first cookbook, Michel Guérard’s Cuisine for Home Cooks, back in 1976. As a Michelin 3-star chef from France, his recipes are fresh, uncomplicated, and full of flavor.

Today, I made a vegetarian version of his Cream of Pea Soup. I put my own twist on it by using a blend of super greens—chard, spinach, and arugula—instead of Bibb lettuce. I swapped crème fraîche for Greek yogurt for a lighter touch, but I didn’t skip the butter. French butter made its way into the pot because, sometimes, indulgence is non-negotiable.

I hope you enjoy these simple, green-inspired recipes. Eating in color is one of life’s greatest joys, and today, it was all about the greens. Bon appétit! And remember, always Set the Table with Love.

Green Beans and Red Potatoes

Ingredients:

• 3/4 pound green beans, trimmed and cut in half

• 1 pound red waxy potatoes, scrubbed and cut into 2-inch wedges

• 2 tablespoons extra virgin olive oil

• 4–5 small garlic cloves (to taste), minced

• Sea salt and red chili pepper flakes, to taste

Directions:

1. Steam the green beans above 1 inch of boiling water for 4–5 minutes, until tender. Remove from the steamer and rinse with cold water. Set aside. Add the potatoes and steam for 10–15 minutes, until tender.

2. Heat the olive oil over medium heat in a large, nonstick skillet. Add the garlic and red chili flakes, and cook for about 1 minute, until the garlic is fragrant. Stir in the green beans and cook, stirring, for 3 minutes, until tender and coated with oil (but still bright green).

3. Gently stir in the potatoes, and add salt and pepper. Cook, stirring, until they begin to color lightly, about 3–5 minutes. Serve warm.

Inspired by Michel Guérard: Vegetarian Cream of Pea Soup

Ingredients:

• 2 tablespoons butter

• 1 onion, chopped

• 1 cup super greens (I used chard, spinach, and arugula)

• 1 1/2 quarts vegetable stock

• 2 cups fresh or frozen tiny green peas

• 2/3 cup Greek yogurt

Directions:

1. Melt the butter in a saucepan, add the onion, and sauté until lightly browned. Add the super greens and cook until wilted, about 4–5 minutes.

2. Add the vegetable stock and bring to a boil. Then add the peas and simmer for 6 minutes if frozen, or 15 minutes if fresh.

3. Purée the soup in a food processor and strain it back into the saucepan.

Note: You can prepare the recipe ahead of time. Add the Greek yogurt just before serving.

4. Reheat the soup and bring it to a boil. Whisk in the Greek yogurt and bring the soup to a boil again. Season to taste with salt and pepper, and serve hot.

Enjoy these fresh and flavorful dishes, and savor the greens in all their glory!