Easy Sides

Most of us have a difficult relationship with side dishes. We get bored. Same rotation of sides every weeknight, just when we need a boost, we're bored instead. So, I made a vow to try new side dishes a couple of times a month to add to my side dish repertoire. Both of these recipes feature green beans. There are still some green beans at the farmer's market, depending on your location. But, any fresh beans at the grocery store works just fine.
   I remembered an Irish dish my sister-in-law shared with us. It was comforting and simple to make and flexible enough to match with any protein. She cooked her grandmother's green beans and potatoes for us, and I fell in love with the combination. Of course, I had to remake the dish with an Italian spin on it and came up with the Italian Green Beans and Potatoes recipe below.
   And, in the spirit of celebrating the last of the farmer's market green beans, I created a side with green beans, tomatoes and goat cheese. We have a wonderful local farm that sells fresh goat cheese at our market, so it's fun to try the flavored varieties with this recipe, especially the sun-dried tomato and basil combination. Delicious!

Italian Green Beans & Potatoes

ITALIAN GREEN BEANS & POTATOES
Serves 2

1/2 lb. fresh green beans
6 small new potatoes, cut into 1/8ths
1 tsp salt
1/2 tsp each dried parsley and basil
1-1/2 Tbsp butter
1 Tbsp chopped fresh basil
salt & pepper to taste

1. Cut beans on the diagonal into bite-size pieces. Place beans and potatoes in saucepan and add enough water to cover. Add 1 tsp. salt and heat to boiling. Then reduce heat to medium-high and cook until just tender, about 8-10 minutes.

2. Drain water from beans, and return pan to heat. Add butter, fresh basil, salt and pepper. Toss to coat. Serve while warm. Top each serving with grated Parmesan, if you like.

Green Beans with Tomatoes & Almonds

GREEN BEANS WITH TOMATOES & ALMONDS
Serves 2

1/2 lb fresh green beans
2 Tbsp butter
1 garlic clove, minced
2 oz fresh goat cheese
salt & pepper to taste
1/4 tsp Spanish paprika
2 Tbsp sliced almonds, toasted
2/3 cup halved cherry tomatoes

1. Blanch green beans in saucepan of boiling water until tender but still crisp, 3-4 minutes. Drain off hot water and rinse under cold water, drain again. Pat green beans dry and slice on the diagonal into bite-size pieces.

2. In saucepan, melt the butter. Add green beans and cherry tomatoes and stir gently until heated through over medium heat, about 4 minutes. Add garlic and heat 1 minute more over low heat. Season with salt, pepper and paprika.

3. In serving bowl, top the green beans with almonds and crumbled goat cheese. Serve while warm.

Cookbook Crave: July 2015

As stated on the Crabtree & Evelyn Cookbook cover, this is a book full of light meals and small feasts. It’s my go-to cookbook inspiration for picnics and events. My family even catered my sister’s post-wedding luncheon from this book. The cookbook is set up by menus, but you can also mix and match and put together your own meals for picnics, reunions or any type of outing. There’s a tasty recipe for Brussels Sprouts in Brown Butter which makes a wonderful side for any kind of protein. You either love brussels sprouts or you don't, but if you are a sprouts fan, one of our family’s favorite picnic sides is leftover chilled brussels sprouts with ranch dressing for a dipping sauce—easy and delicious. For a warm side dish, here’s my take on Brussels Sprouts with an Italian twist.

Brussels Sprouts with prosciutto and tomatoes

Brussels Sprouts with Prosciutto and Tomatoes
Serves 2

2 cups brussels sprouts (about 20)
2 thin slices prosciutto or bacon
1 Tbsp butter
1 clove garlic, minced
1/2 cup grape tomatoes, halved
1/2 tsp basil
salt and pepper to taste
Parmesan shreds for garnish

1. Clean brussels sprouts and strip off outside leaves along with any blemishes. Place in saucepan and cover with cold water. Add 1 tsp salt and bring to a boil. Cook for 8-9 minutes or until softened but still al dente.

2. Meanwhile, place prosciutto in non-stick skillet and brown on both sides. Remove to a cutting board to cool. In same skillet melt butter on low heat. When melted, add minced garlic and stir, about 1 minute, making sure garlic doesn’t brown. Add tomatoes and heat 1 minute. Add basil, salt and pepper and stir to coat.

3. Add cooked brussels sprouts to skillet and mix to combine flavors. Place mixture in a serving bowl. Break up cooked and cooled proscuitto and sprinkle over sprouts mixture. Shred some Parmesan over top for garnish. Serve while still warm.