I spent the end of last week nursing a cold. I don’t do sick well. Fortunately, my husband is patient, and can cook! I was feeling better yesterday, so we worked together, grilling a bunch of vegetables. I did the chopping and prepping, he did the grilling.
I used this basic recipe from the Food Network. This can be really flexible, use whatever vegetables are fresh and available. I made way too many vegetables, I probably could have fed 8 people with this platter!
Spring must be here, because snap peas are in our boxes. We have such a limited season for spring veggies. It will probably be even shorter this year, since we are already having 70+ degree weather.
This side dish was inspired by an Epicurious recipe for Orzo and Herbed Sugar Snap Peas. I enjoy the nutty flavor of quinoa, so I used it instead. That, plus the addition of dried mushrooms, required a change in method as well.
Thanksgiving was a whole week ago, and I am finally sharing the recipe for green beans I used. Green beans are a traditional Thanksgiving dish, but often are drenched in canned soup and onions. You lose the flavor of the beans! Last year, I made a similar recipe on the grill, but, since I scaled down the number of dishes I made this year, cooking the beans on the stove top was possible.
1 pound fresh green beans, trimmed and cut in 1 inch pieces
3 tablespoons olive oil
1 teaspoons dried rosemary
4 ounces baby portobello mushrooms, cut in ¼ inch slices
¼ cup chopped onion
Steam green beans until tender crisp, about 5 minutes.
In a large skillet, heat olive oil over medium heat. Add rosemary, then mushrooms and onion. Saute until onion is translucent, about 7 minutes. Add steamed beans, cook a few minutes longer, stirring frequently.
My husband and I had a very quiet Thanksgiving. I cooked a 17 pound turkey, so we have lots of leftovers. (I already have the dark meat cubed and frozen, since neither of us eats it except in casseroles.) I really limited the side dishes this year-just dressing, cranberry sauce and a green bean dish using the beans from our box. (I’ll post that recipe next week.) Last night, I used the leftovers to make a casserole. Casseroles are a great way to use up bits and pieces! The advantage of making a casserole was that the leftovers stayed really moist. I used my leftover green beans for this casserole, but you could probably use other vegetables instead.
Broccoli is in season, so I’ve been ordering it with every box. I decided to go with a spicy version this time, loosely based on several different recipes I saw on line. I wasn’t sure how well broccoli would roast, but it actually turned out pretty good! The crushed red pepper flakes gave it nice flavor, and just a bit of heat.