Name: Hot Green Beans and Artichokes
Ingredients: Marinade; 3 tb Lemon juice; 1/3 c Red wine vinegar; 1/4 c Olive oil; Herbs; chopped; Parsley; chopped; Chives; chopped; 18 oz Green beans; french cut; 1 c Artichoke hearts; drained; 1 tb Olive oil; 1/2 c Parsley; chopped; 1/4 c Chives; chopped; 2 tb Pimiento; chopped (optional)

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains	French		4	Servings

INGREDIENTS

		Marinade
3	tb	Lemon juice
1/3	c	Red wine vinegar
1/4	c	Olive oil
		Herbs; chopped
		Parsley; chopped
		Chives; chopped
18	oz	Green beans; french cut
1	c	Artichoke hearts; drained
1	tb	Olive oil
1/2	c	Parsley; chopped
1/4	c	Chives; chopped
2	tb	Pimiento; chopped (optional)

INSTRUCTIONS

Mix marinade together.  Toss  green beans and artichoke hearts in marinade.
Keep in a covered glass dish in the refrigerator until ready to cook. Drain
off as much of the marinade as possible.  Heat 1 tablespoon olive oil in a
large skillet.  Toss beans and artichoke hearts until heated through (about
3 or 4 minutes).  Add parsley and chives.  Add the chopped pimento at the
last minute for color. Serve immediately with poached haddock
Serving Ideas : Serve with poached Haddock

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”