I’ve never claimed to be a “healthy” vegetarian. For those of you who know me, you know that I’m a carbohydrate fiend. I simply would not be able to live without my pasta and bread. However, eating a strictly carbohydrate-based diet will undoubtedly cause weight gain and all sorts of health issues. But I must admit that dressing up some simple veggies, like these yummy Green Beans above, with some parm and truffle oil makes what you used to try to hide under mashed potatoes, your favorite option on the plate. I got this recipe from Skinny Taste, and the recipe claims to be kid-approved; I totally believe it. I think we may have just solved every mother’s crisis when butting heads with their toddler at the kitchen table. Kids: Eat your veggies!
12 oz green beans, trimmed (make sure they are dry)
2 tsp truffle oil
kosher salt + fresh cracked pepper to taste
1 garlic clove, minced
1 1/2 tbsp shredded parmesan
- Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
- Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
- Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.
Oh. My. Goodness. This was so delicious, if I do say so myself. Nick and I recently dined at North, in Arcadia – it quickly became one of our faves. They have an appetizer called the “Bread and Cheese Plate” – when we ordered it we figured we would be getting a selection of cheeses, some olives, chutney and bread; but what we got would be so much better.
While sipping on a lovely red wine, our jaws dropped to the floor when we saw a cast-iron skillet of cheesy goodness and beautifully grilled artisan bread slices. Needless to say, we were in heaven. This dish was so delish, that I couldn’t stop thinking about it days after we had been there. Naturally, I took a stab at creating it at home and it was my favorite dish that I’ve made to date.
I borrowed this recipe from Ina Garten, but added some twists to it. My recipe is below.
- 1 pound Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
- 1 pound smoked mozzarella, 1-inch-diced
- 1/4 cup white truffle oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette, grilled and sliced
Preheat the broiler and position the oven rack 5 inches from the heat.
Distribute the cubes of Fontina and Smoked Mozzarella evenly in a 12-inch cast-iron pan. Drizzle on the truffle oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and truffle oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked cheese family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.