Lemon Pepper Green Beans

I almost always use the stove top when cooking, rarely the oven.  But last weekend I realized how nice it is for somethings.  For example last weekend, making dinner, it was great to throw (yes, throw.) these and a potato side in the oven while focusing on sautéing our steaks just right.   It also helps me time the meal right so all components are hot and ready together.  

Serves 4.

Lemon Pepper Roasted Green Beans

1 lb green beans, trimmed

splash olive oil

s + p (lots of black pepper!)

juice and zest of 1 lemon

Heat oven to 425.  Toss green beans in oil.  Season with salt and pepper.  Roast 10 minutes. Remove from oven and toss with lemon juice and zest.

Malt Vinegar Roasted Potatoes + Herbs

Just you're usual roasted potatoes with garlic and herbs but brightened up with splashes of malt vinegar straight out of the oven.  I love these.  Use new potatoes, fingerlings or creamers.

Serves 2-4. 

Herb Roasted Potatoes

1 lb small potatoes, roughly chopped

2 tablespoons grape seed oil

leaves from 1 stem rosemary

2 thyme sprigs

3 cloves of garlic, smashed

s + p

several splashes of malt vinegar

Heat oven to 425 degrees.  Toss potatoes with oil, rosemary leaves, thyme sprigs and garlic cloves.  Season with salt and pepper.  Arrange on baking dish.  Place in oven and roast about 30 minutes, tossing once during roasting.  Remove from oven once potatoes are cooked through, golden brown and a bit crispy. Immediately, splash a bit of malt vinegar over potatoes while they are still hot.  

Orzo Salad

Fall Orzo Salad

1 1/2 cups whole wheat orzo

splash olive oil

1 shallot, thinly sliced

6 oz mushrooms, thinly sliced

1 fennel, thinly sliced

8 oz Brussels sprouts, leaves separated, cores discarded

1 tablespoon butter

juice of half a lemon

2 tablespoons chopped parsley 

s + p

1/4 teaspoon red pepper flakes

grated parmesan cheese

Boil orzo until al dente.  Drain, rinse, toss with a tiny bit of oil.  

Heat a large pan over medium heat.  Add oil.  When oil is warm, add shallots.  Cook until soft, stirring, about 2 minutes.  Add fennel and mushrooms.  Cook, stirring, about a 5 minutes.  Fennel should be crisp tender.  Add sprout leaves, cook until warmed and softened.  Stir in orzo and butter.  Add lemon juice, parsley, salt, pepper, red pepper flakes and parmesan cheese.  Serve warm.  

 

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.  

 

 

Simple Root Vegetable Side

rootvegetables.jpg

I'm new to baby turnips.  They are delicious and now I can;t get enough of them.  This root vegetable medley is easy and full of flavor and pleasing textures.  And it satisfies my new turnip needs.  

Makes 1 large pan.

Simple Root Vegetable Side

2 carrots, peeled, chopped

1 red onion, chopped

1 lb baby turnips, chopped

2 potatoes, chopped

1 large or 2 small sweet potatoes, chopped

3 thyme sprigs, stems discarded

splash olive oil

s + p

Heat oven to 375.  Toss carrots, red onion, turnips, potatoes, sweet potatoes and thyme in olive oil and season with salt and pepper. Spread over large baking sheet.  Roast in oven 45 minutes, or until vegetables are tender.