By Chef Jeremy McLachlan

Vines are starting to sprout up and wrap themselves around the trellis. It's like magic. Little flowers are blooming and you know that you are only a few weeks away from having the most amazing vegetable ever, green beans! Tending my own garden for many years, I have been through the drama of having too many green beans. It's not funny. This is serious stuff and the questions always hit me: Do I eat them all? Can them? Give them away? My favorite thing to do is eat these little gems, the whole bean, right off the vine. First, the earthy veggie punch hits and then finishes with a nice subtle sweetness. It's spellbinding. Riveting. Irresistible. The drama. So what are you going to do with your beans? Don't fret, I have answers for you.

This month I give you my favorite simply sauteed way to cook green beans. I also give you Grandmother's Pickled Green Bean Recipe that adds a touch of magic to a Bloody Mary or a Red Beer. Mr. Bean without the humor. (And if you need to know if they are good for you, be sure to read about Kathy Kingen's new best friend Harry Corvair. And another great recipe from Salty's Chefs "Just for the Halibut" Festival is Poached Halibut Niçoise.)

Tomatoey Green Beans Recipe

1/2 tablespoon olive oil
1 pound green beans, trimmed
1 tablespoon tomato paste
1 garlic clove, minced
2 each vine-ripened tomatoes, chopped
2 tablespoon red wine vinegar
1/2 tablespoon kosher salt
1/2 tablespoon unsalted butter

Heat a large fry pan to medium-high heat (choose a pan that has a lid).
Add the oil and green beans and cook for 1 minute.
Add the tomato paste and the garlic and cook for 1 minute stirring rapidly.
Turn burner down to medium-low heat and add chopped tomatoes and vinegar.
Cover with a lid and let cook for 4 minutes.
Season with salt and swirl in the butter, then serve.
Chefs Tip: This recipe is even better topped with crispy onions!

Grandma's Pickled Green Beans Recipe

2 cloves garlic
1 bunch dill
1/2 tablespoon cayenne pepper
1 pound green beans, plucked and washed well
2 cups apple cider vinegar
1 1/2 cups water
1 tablespoon kosher salt

Place garlic, dill and cayenne pepper evenly in 2 each 1-quart mason jars.
Stuff the green beans into the jars until full without spilling over the top.
In a saucepan, bring the apple cider vinegar, water and salt to a boil.
Pour mixture over the beans, seal the top of the mason jars and refrigerate.
Ready to eat in 24 hours.

Chef's Note: If you plan on storing the pickled beans, you will need to boil jars in water with tops on for 20 minutes; don't open for 1 month.

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)