Today is National Green Beans Day. I typically associate them more with summer, but since I can buy them year round frozen and canned, I guess every day can be a green beans kind of day.
April 4 is International Carrot Day. I know a lot of people who will eat them raw, but not cooked. It's a consistency thing, apparently. I like them both ways. So, if you miss eating this dish today, you can make it for that day.
Or, you could just make it any darn time you like!
Carrots and Green Beans with Ginger
1-1/2 lbs. carrots, sliced
1-1/2 lbs. green beans, trimmed
1/4 c. vegan butter
2 t. freshly grated ginger
Boil carrots and green beans separately, about 7-10 minutes each. Drain. Melt butter in a skillet or Dutch oven. Add the ginger and saute over medium heat for 2 minutes. Add the green beans and carrots to the melted butter/ginger mixture and stir to coat well. Serve. Enjoy!