CSA 2011 · Recipes

Roasted garlicky green beans

 

I made this delicious side dish to go with my leftover peanuty pasta from a few days ago. I had a whole mess of fresh green beans in my CSA, and I’ve been waiting to use this Moosewood Cookbook recipe for fresh roasted green beans with garlic and pine nuts for a long time.

INGREDIENTS

  • 1 lb. fresh whole green beans, trimmed
  • 1 cup thinly sliced onions
  • 10 to 12 medium cloves garlic, peeled (don’t skimp here)
  • 1 to 2 TBSP balsamic (or red wine vinegar; I used balsamic)
  • 2 TBSP Evoo
  • salt and pepper
  • optional: 1 cup lightly toasted pine nuts or almonds
DIRECTIONS
  1. Preheat oven to 400F. Brush a large baking tray with 2 tbsp EVOO.
  2. Spread the green beans, onions, and garlic cloves on the tray and sprinkle lightly with salt and pepper.
  3. Bake for 20 minutes, intermittently stirring or shaking the tray.┬áTaste to see if it’s as tender as you’d like; if not, toss back in for 5 or 10 minutes.
  4. Remove from oven and, if it’s easier for you, transfer to a bowl so you can drizzle the balsamic (and add some more pepper if you want).
  5. Serve at any temperature, topped with the toasted pine nuts or almonds if you’re using them.
Even my husband who doesn’t really like vegetables that much enjoyed these.
  • Yield: 6 servings
  • Time: 30-40 minutes including prep

green_beans_and_peanut_pasta.jpg

CSA 2011 · Recipes

Yummy peanuty pasta

I actually decided to make this because I had a bunch of gorgeous scallions from my CSA that I really wanted to put to good use. This simple pasta dish, served cold and made with pantry staples you’re likely to have on hand, comes together in 15 minutes.

Ingredients:

  • 1/2 a 16 oz. bag of pasta (I used spaghetti)
  • 4 tablespoons of peanut butter (I like Smart Balance brand, and I use one TBSP chunky with 1 TBSP smooth to get those peanut crumbles in there)
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoons sesame oil
  • 1 TBSP chopped scallions (optional)

Cook pasta according to package directions. Meanwhile, in microwave, melt peanut butter, vinegar and oil together. (I find this works a lot better for me than melting on the stovetop). When the pasta is drained, add peanut mixture and combine. Top with sliced scallions (or minced, depending on how strong a flavor they have!) and serve cold.

YUM.