Servings: 5-6 You’ll need: 1 pound fresh green beans, washed thoroughly, ends cut off, kitchen cut about 2-3 inches 3-4 cloves of garlic, minced or use 3-4 heaping tsp., already minced 1/3 cup salad style roasted red peppers from jarred, drained 3 Tbsp. olive oil 1-1/2 tsp. ground black pepper 3 tsp. salt (divided into 2 – 1-1/2 tsp. each) In a medium Dutch oven or large pan, add 1-1/2 tsp. salt to water and bring to a boil, uncovered, over high heat. Blanch green beans for about 7-10 minutes, until they “rolling” and rising to the top. Drain green beans in a colander and set aside. Drizzle olive oil into bottom of pan. Stir in the minced garlic and saute mixture for about 5 minutes on med-low heat. Add in the the blanched green beans, roasted red pepper strips, ground black pepper and remaining 1-1/2 tsp. salt. Continually stir, sauteing the veggies on low heat, for about 15 minutes. Remove from heat and using a regular dinner fork, taste-test one green bean to see if it tastes garlicky. The garlic and oil should be almost golden brown in color. Serve immediately as a side dish with your favorite fish or meat and potato recipe, plus a side salad or other healthy grain side dish. Karen’s Note: Adding a little bit of ground black pepper for flavor is nice, but adding just a little more will definitely kick this vegetable, garlic green bean and roasted red pepper, side dish up a notch! Enjoy this wonderful veggie side dish for your next get-together meal, cook-out or barbecue!
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Servings: 4-5 You’ll need: 1/2 medium Vidalia onion, sliced into strips 1 garlic clove, minced 2 Tbsp. butter 2 Tbsp. olive oil 1/2 medium red bell pepper, seeded and sliced into 1/4 x 1-1/2″ strips 1 small yellow squash, ends removed, sliced into medallions and halved 1 small zucchini, ends removed, sliced into medallions and halved 8 oz. button mushrooms, washed, stems removed, halved and sliced Freshly ground sea salt Freshly ground black peppercorns Place a large grill non-stick pan or skillet over medium-high heat or prepare the barbecue (medium-high heat). Melt the butter first, then add the olive oil and let it get hot, but do not allow butter or olive oil to burn. Working in batches, grill together, while continually stirring, sauteing the onions and minced garlic first. After the onions start to become transparent add the red pepper slices and cook, while continually stirring, for about 3-4 minutes. Next, add the squash and zucchini vegetables and cook, while continually stirring, for about 5-6 minutes. Then add the sliced mushrooms and cook, while continually stirring and sauteing all the vegetables together for about 4-5 minutes, until they begin to reach a nice brown color. Arrange the vegetables on a medium bowl or serving platter. Add freshly ground sea salt and black pepper to desired taste. Karen’s Serving Suggestion and Notes: Serve the vegetables immediately as a side dish to your favorite grilled or barbecued meat. The less sodium the better on this wonderful veggie side dish as the natural flavors seem to come out during grilling. Soy butter substitute is okay to use for a full vegetarian dish. Also, this recipe can easily be doubled. This Mango Jalapeño Salsa recipe is great as a topping or side dish and is a perfect compliment to any grilled fish or main dish, such as Frank’s Grilled Tilapia in a Pouch Servings: 6 You’ll need: 1 ripe, but firm mango, peeled, seeded and diced 1/8 cup red pepper, seeded and diced 1/8 cup small Vidalia or sweet onion, diced 3 Tbsp. Tamed Mezzeta’s sliced jalapeños , drained and diced 2 Tbsp. fresh lime juice Combine all ingredients into a medium bowl and stir, until completely blended. Karen’s Note: To make Mango Jalapeño Salsa spicier, make sure to include the jalapeño pepper seeds. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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