Stewed Green Beans & Tomatoes
Makes 8 servings
Ingredients
2 tablespoons vegetable oil, preferably canola
1 large onion, thinly sliced
12 garlic cloves, 6 minced
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 1/2 pounds green beans
1 (16-ounce) can diced tomatoes
Kosher salt
Freshly ground black pepper
Instructions
In a large, deep skillet, heat the vegetable oil. Add the sliced onion and cook over moderate heat until translucent and softened, about 8 minutes. Add the minced garlic, paprika, and cayenne pepper and cook, stirring, until fragrant, about 2 minutes. Add the green beans and 6 whole garlic cloves and cook for about 2 minutes, tossing to coat the beans.
Pour the diced tomatoes and their juices into the skillet and bring to a boil. Reduce the heat to low, cover the skillet, and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature.
Recipe from Food & Wine
Roasted Potatoes & Broccoli
Makes 4-6 servings
Ingredients
-
2 lbs. red potatoes
-
1 head of broccoli
-
4 tablespoon olive oil
-
1 teaspoon sea salt
-
1 teaspoon dried oregano
-
1 teaspoon garlic powder
-
½ teaspoon course ground pepper
-
¼ teaspoon chili flakes
-
¼ cups grated parmesan cheese
-
zest of 1 small lemon
Instructions
Preheat the oven to 450F and line a baking sheet with parchment paper or brush with a little oil.
Mix together the oil and spices in a small bowl.
Slice the potatoes into wedges, depending on the size of the potatoes, cut into 4-6 slices. Place the potatoes on the prepared baking sheet. Toss them well with half of the oil and spice mixture and spread out in a single layer.
Bake the potatoes for 20-30 minutes, stir ones or twice while baking.
Cut the broccoli into small florets and toss them in the remaining oil and spice mixture. Push the potatoes to one side of the baking sheet and add the broccoli in one even layer.
Bake for an additional 10 minutes, stirring once.
Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside. Sprinkle with the parmesan and bake for another couple of minutes.
Toss with the lemon zest and season with a little extra sea salt. Serve immediate and enjoy!
Recipe from The Delicious Plate
Sweet Spring Salad
Makes 4 servings
Ingredients
- 3 cups torn romaine lettuce
- ½ cup blueberries
- ¼ cup dried cranberries
- ¼ cup sunflower seeds
- ¼ cup walnut pieces
- ¼ cup crumbled feta cheese
- ¼ cup crumbled goat cheese
- ¼ cup white balsamic vinegar, or to taste
- ¼ cup maple syrup, or to taste
- ¼ cup grapeseed oil, or to taste
- salt, to taste
Instructions
Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.
Recipe from All Recipes