Great served with grilled pork tenderloin or pork chops…or as an appetizer with a big hunk of toasted bread with goat cheese.
Savory roasted figs are an excellent accompaniment to roasted meats; the sweet roasted figs can be served for dessert with either a soft cheese, like ricotta, or ice cream…or put them on a salad with a balsamic vinaigrette…or serve with crackers & cheese…or crusty bread with extra virgin olive oil & balsamic vinegar dipping sauce…apparently […]
Inspired by the recipe by June Platt, great accompaniment to roasted poultry or meat, or as the main dish for luncheon with crisp radishes and pickled beets.
This is how to prepare fresh shell beans, like flageolet or cannellini, for salads, or to add to pasta, or with sauteed vegetables, or even to make a bean spread, like humus.
Green bean dishes are often ignored at the buffet, but roasted with savory garlic and shallots along with tart, sweet cranberries, this dish will be a favorite. The bummer is that there won’t be any leftovers! Caramelized, slightly crispy green beans are highlighted with the savory flavors of roasted garlic and caramelized shallots. Offset by […]