Getting green beans in our harvest box is always a treat for me. Growing up, my Mom had a HUGE garden in the yard. We would weed rows and rows of green beans. It was always worth it to enjoy those yummy beans come harvest time. Fresh beans are so much better than canned or frozen. This simple side dish only took 25 minutes start to finish, mostly roasting time. I served them with grilled chicken breasts seasoned with the same herbs as the beans-oregano and basil.
I was a little worried about the green beans in our harvest box this week, so I wanted to use them right away. I didn’t have time to go to the store, and was planning to use some dried herbs and bake them with chicken. I can’t believe I was out of rosemary! Standing in front of my spice cabinet, I noticed some Chinese Five Spice powder, and decided to give it a shot. This simple main dish was very tasty, and only took 40 minutes start to finish. (Eight minutes of that was trimming the beans, and 30 minutes of baking time.)
I’m cooking today, but we did a lot of the prep work yesterday. Can’t miss any of those football games! I’m planning to make a couple of side dishes on the grill, in order to free up oven space for the turkey and dressing. I’m a traditionalist when it comes to Thanksgiving. I still make dressing the same way my Mom did when I was a kid.
Here’s what’s on the menu:
Turkey and Gravy
Dressing with Celery and Onions
Mashed Potatoes (my daughter is making them from scratch, using a secret ingredient)
Grilled Sweet Potatoes (still need to post this recipe one of these days)
The weather is turning warmer, so grilling season is in high gear. While we grill year around, it is not unusual for us to fix something on the grill 3 nights a week in the summer. For some reason, I have healthy Thanksgiving on my mind, and decided to use the green beans to make a green bean “casserole” on the grill.