Green Beans and Shallots

Ingredients

  • 4 cups water
  • 1 pound very small, firm green beans, cleaned
  • 3 tablespoons butter
  • 3 tablespoons peeled and chopped shallots
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 1 teaspoon lemon juice

Directions

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

Green Beans Two Ways

Ingredients

  • 2 tablespoons chopped tarragon
  • 3/4 teaspoon chopped rosemary
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
  • Salt
  • Freshly ground pepper
  • 1 large garlic clove, minced
  • 4 tablespoons unsalted butter
  • 2 1/2 pounds green beans
  • 3/4 cup low-sodium chicken broth

Directions

In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper.

In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For Kids Transfer half of the beans to a bowl and season with salt and pepper. For Adults Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.

Cranberry Sauce

Ingredients

  • 1/2 cup fresh orange juice, from two oranges
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
  • Zest of one orange, about 2 teaspoons
  • Pinch salt

Directions

In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)

Transfer sauce to a serving bowl. Cover and chill until ready to serve.

Hasselback Potatoes

Ingredients

  • 3 ounces finely grated gruyere
  • 2 ounces finely grated parmesan
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Kosher salt and black pepper
  • 4 to 4 ½ pounds Yukon gold potatoes, peeled and sliced 1/8 thick
  • 2 tablespoons butter

Directions

Heat oven to 400 degrees. Combine cheese in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.

Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Back until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Arugula Apple Salad

Ingredients

  • 1/2 cup raw pecans
  • 7 ounces arugula
  • 2 small apples – 1 tart, 1 sweet – sliced thinly
  • 1/4 red onion, sliced thinly
  • 2 tablespoons dried cranberries
  • 1 large lemon, juiced (about 3 tablespoons)
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil
  • 1 pinch each sea salt and black pepper

Directions

Preheat oven to 375. Bake pecans for 8-10 minutes (don’t burn!)

Mix lemon juice through salt and pepper in a mason jar.

Combine arugula, apples, toasted pecans, red onion, cranberries and dressing.

Corn Tomato Avocado Salad

Ingredients

  • corn kernals from one large cooked corn on the cobb
  • 1 medium avocado, diced
  • 1 1/2 cups english cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons red onion, diced
  • 2 teaspoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher slat
  • fresh ground black pepper, to taste

Directions

Toss together and serve immediately.

Cilantro Lime Slaw

Ingredients

  • 1 cup plain greek yogurt
  • 1/2 cup tightly packed fresh cilantro
  • 1/4 cup fresh squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 3 green onions (just the green parts)
  • 2 garlic cloves
  • 1 jalapeno, stemmed and cored
  • 1 bag cole slaw mix

Directions

Combine greek yogurt through jalapeno in a blender and puree until smooth. Toss with the cole slaw mix until combined. Season with extra salt, pepper, lime juice if needed.

Cilantro Lime Rice

Ingredients

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil

Instructions

In a small heavy pot, add rice, water, 1 tsp oil and salt.

Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.

Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

 

Pomegranate Quinoa Salad

Ingredients

  • 3 cups cooked quinoa
  • Seeds from 1 pomegranate
  • ½ cucumber, diced
  • ¼ cup flat leaf parsley, diced
  • 12 cherry tomatoes, diced
  • 4 green onions, chopped
  • 2 T apple cider vinegar
  • 2 T lemon juice
  • 2 T olive oil
  • Zest from 1 lemon
  • Salt & pepper to taste
  • ½ cup toasted almond slivers

Directions
Mix quinoa through green onions. Mix apple cider through zest. Combine. Add salt, pepper and almond slivers.