From the category archives:

side dish recipes

Roasted Cherry Tomatoes

I have a butt load of cherry tomatoes. Cherry tomatoes that are no longer at their peak, they seems to be making a turn for the worse. Actually I am getting tired of them, I am longing for something larger than a cherry or grape size tomato. So, what to do?

I think that [...]

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Bright Pepper and Green Bean Stir-fry

Green Bean Stir-Fry with Bright Peppers
Adapted from Ken Hom
10 minutes prep time
serves 4

8oz, about 2 large red bell peppers
1 1/2 Tbsp peanut oil (I used grapeseed, canola is a good choice)
2 Tbsp coarsely chopped garlic (2-3 cloves)
(I would also add some ginger, finely chopped)
1 1/2 tsp salt
8 oz, about 1 cup green beans, trimmed
1 [...]

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Chinese Dry-Fried Green Beans

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This technique comes from the Szechuan Province in China. Adjust seasoning to suite your taste, this would taste great with Mediterranean flavors. Make it your own, quick weeknight dish. Add meat for a main course, ground pork would taste great.

Chinese Dry-Fried Green Beans

1 lb green beans, ends trimmed and cut [...]

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High-Roasted Fresh Green Beans

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This is a fabulous, no measuring necessary, last minute side dish. You can make as much or as little as you like. Add herbs, garlic, dried chili flakes, etc for extra yummy flavor. A squeeze of lemon juice on top just before serving gives a very bright flavor.
High-Roasted Fresh Beans

1 lb beans, ends trimmed, cut [...]

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haricot vert

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Right now I have more green, yellow, speckled, purple beans than I know what to do with. That is what happens this time of year, when the beans are ready all at once. Luckily I have a few tricks up my sleeve that we don’t seem to get tired of. I hate the idea of [...]

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Asparagus High-Roasted, no hollandaise required

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Asparagus with hollandaise is great, but it is better without it. High roasting is the way to go.
All you need is 3 ingredients:
a bunch of asparagus
some sea salt
extra-virgin olive oil
optional: thin sliced prosciutto
Preheat your oven to 425°F.
Meanwhile prepare the asparagus but holding it horizontally and snapping the woody end off. It knows where [...]

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