¼ cup chopped walnuts

4 teaspoons cold-pressed walnut or canola oil

2 (15-ounce) cans French-cut green beans

1 teaspoon lemon juice

1 teaspoon honey

1 teaspoon French Spice Blend

⅛ teaspoon dried lemon granules, crushed

⅛ teaspoon mustard powder

⅛ teaspoon freshly ground black pepper

• Bring a large, deep nonstick sauté pan to temperature over medium heat. Add the walnuts. Toast for 3 minutes, stirring frequently so the walnuts don't burn. Transfer to a bowl and set aside.

• Add the walnut oil to the pan. Drain the green beans and add to the pan; stir to toss in the oil. Once the green beans are brought to temperature, push them to the sides of the pan. Add the lemon juice, honey, spice blend, lemon granules, mustard powder, and pepper; stir to combine. Toss the green beans in the lemon juice mixture. Pour into a serving bowl and top with the toasted walnuts.

Go Organic!

There are other advantages to organic cooking and salad oils in addition to the absence of pesticide and chemical fertilizers used during the growing process (and thus no residue from them in the products) and the absence of preservatives added to the products later: Many commercial oils are extracted using hexane or other chemicals. Organic cold-pressed and expeller-pressed vegetable oils are easier for the body to digest, so they're the healthier choices.