Marmite Almonds

I just had Marmite for the first time last week and I am obsessed.  Why haven't I been eating this stuff my entire life?!  It's so perfect of toast but I also want it on pretty much everything.  I have plans to try it on pasta, popcorn, grilled cheese sandies.  

If you have not tried it, Marmite is a concentrated yeast paste.  Stay with me here - it's a salty little umami bomb.  Savory with a concentrated flavor of cook vegetables and yeasty goodness.  If you're the type of person who puts yeast flakes on their popcorn then you'll love this.  If you don't you can send your unwanted jars over to me because I CANNOT GET ENOUGH of it.  

Makes 1 pound.

Marmite Roasted Almonds

1 tablespoon water

2 tablespoon marmite

1 pound raw almonds

Heat oven to 350 degrees.  Line a baking sheet with parchment paper, set aside.  In a pan, over low heat, warm marmite and water, stirring to combine.  Add almonds, stir until evenly coated. Spread almonds out on prepared baking tray. Place in oven and roast 10 minutes or until dry and golden.  Do not let them burn!  Remove from oven and cool completely before storing in airtight container. 

Green Beans with Olives + Almonds

I have a go to method for making green bean sides:  blanche, shock, dry and saute in olive oil with garlic and red pepper flakes.  Season with s + p.  It's simple and goes with a lot of main courses.  

I decided to shake things up a bit and try something new.  This follows the same method but with new, more unusual ingredients.  Enjoy!

Castelvetrano olives are sicilian olives with a beautiful green color, mildly brined, buttery flavor.  I have had a hard time finding them pitted, so you'll probably have to remove the pits yourself.  The flesh on these likes to hold onto the pit so you're best bet is to just slice it off on each side.  

Serves 2-3.

Green Beans with Olives + Almonds

3/4 lb green beans, trimmed

1 tablespoon olive oil

1 1/2 teaspoons sherry vinegar

10 castelvetrano olives, pits removed

2 tablespoons sliced almonds

s + p

Boil a pot of water, add a pinch of salt to season.  Add green beans, blanch about 60 to 90 seconds, until crisp tender.  Transfer green beans to ice bath to shock.  Once cold, dry green beans.  

Heat a 10" pan over medium heat.  Once hot, add olive oil, when oil is hot, add beans.  Cook until hot, stirring and moving beans around pan.  Remove from heat and toss with sherry vinegar.  Set aside. Salt lightly and pepper.  

Return pan to medium heat, adding a small amount of oil if needed.  Add almonds and olives, cook, stirring until warm, about 2 minutes.  Toss with green beans.