Spicy Braised Romano Beans
Makes 4-6 servings
Ingredients
2 tablespoons olive oil
1 medium shallot, small dice
1 tablespoon fresh thyme leaves, minced
½ – 1 teaspoon dried chilli flakes or ground chillies
¼ teaspoon smoked paprika
1 tablespoon capers, minced
2 cloves garlic, minced
2 tablespoons tomato paste
1 lb cherry tomatoes, halved
sea salt and ground black pepper, to taste
½ cup water
¾ lb green Romano beans, cut into 2-inch pieces
¼ cup walnut halves
½ teaspoon finely grated lemon zest
½ teaspoon tamari soy sauce
¼ cup chopped fresh parsley
chilli oil for garnish (optional)
Instructions
Heat a large sauté pan over medium heat. Once the pan is hot, pour in the olive oil and swirl it around. Add the shallot and thyme to the pan and stir. Cook until the shallots are translucent and soft, stirring often, about 3-4 minutes. If the shallots are browning on the edges, lower the heat.
Add the chilli and smoked paprika to the pan and stir for about 30 seconds. Then, add the capers and minced garlic. Keep stirring until the garlic is very fragrant, about 30 seconds. Add the tomato paste to the pan and break it up with the back of your spoon. Keep stirring and mashing the bits of tomato paste until it has darkened a shade or two. Again, if you’re experiencing rapid browning/drying of the pan here, just lower the heat.
Add the cherry tomatoes to the pan and stir. Season with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, keep the heat at this level. Simmer the cherry tomato sauce base for 5 minutes. Then, add the water to the pan and stir. Let the sauce simmer another 5 minutes. The sauce should be slightly thick but still fluid enough to move around the pan easily.
Add the cut green Romano beans to the pan along with some extra salt and pepper. Stir to coat the beans in the sauce. Bring the sauce and beans to a boil and then lower the heat to a simmer. Cover the beans and continue to simmer until they are tender and the sauce has thickened around the beans, about 15-18 minutes. I like to lift the lid and check in on the beans here and there, giving it a stir each time.
While the beans are simmering, finely chop the walnuts and mix them together in a small bowl with the lemon zest and a pinch of salt. You could also grind this mixture up in a mini food processor if you like.
Once the Romano beans are done simmering, stir in the ½ teaspoon of tamari soy sauce. Check the dish for seasoning and adjust if necessary. Serve the braised Romano beans warm with the lemony walnut mixture and parsley sprinkled on top. Garnish with chilli oil if you like.
Recipe from The First Mess
Glazed Fingerling Sweet Potato
Makes 5 servings
Ingredients
-
2lbs sweet potato fingerlings
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olive oil
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1 teaspoon cinnamon
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1/3 cup brown sugar
-
1/2 cup butter
Instructions
Wash and lightly coat the sweet potato fingerlings in olive oil.
Bake at 375 for 20-30 minutes or until tender.
In a saucepan, melt the butter and add in the sugar and cinnamon. Toss the sweet potatoes in this glaze while still warm.
Allow to cool and enjoy!
Recipe from See Vanessa Craft
Squash & Bell Pepper Gratin
Makes 6 servings
Ingredients
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2 tablespoons olive oil, divided
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1 cup thinly vertically sliced onion
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1 cup sliced bell pepper
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1 large garlic clove, minced
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¼ cup dry white wine
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¼ teaspoon kosher salt
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¼ teaspoon black pepper
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1 ½ cups thinly sliced zucchini
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1 ½ cups thinly sliced yellow squash
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2 ½ ounces whole-wheat bread
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1 tablespoon chopped fresh oregano
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1 ounce Parmesan cheese, grated (about 1/4 cup)
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1 teaspoon sherry vinegar
Instructions
Preheat oven to 450°.
Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.
Recipe from My Recipes