Roasted Garlicky Green Beans

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!

Ingredients:

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

 Instructions:

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
  2. 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.
  3. 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.

Meat-Eaters and Vegetarians Unite: Pizza Night!

For Her: Fontina, Radicchio, Caramelized Onions and Fennel Pizza

For Him: Summer Sausage, Orange Bell Peppers and Caramelized Onions and Fennel Pizza

 

I. Love. Pizza. Night. I had a bunch of produce that needed to be used up, so Pizza Night sounded like the best option – let’s be honest, when is Pizza not a good idea? I usually make my own pizza dough, but I was feeling lazy (and pressed for time) so I picked up some dough balls from Sunflower Farmer’s Market along with some summer sausage for my boy toy. We decided to get creative and the results were AMAZING! Recipe below:

 

Fontina, Radicchio, Caramelized Onions and Fennel Pizza

  • 1/2 cup Caramelized Fennel and Onions (I make these in advance)
  • 4 ounces shredded fontina
  • 1/2 head of radicchio, chopped, salted and oiled
  • fennel fronds
  • Ball of Pizza dough
  • Truffle Oil

 

Summer Sausage, Orange Bell Peppers and Caramelized Onions and Fennel Pizza

  • 1/4 lb Summer Sausage, sliced
  • 1/2 cup Caramelized Fennel and Onions (I make these in advance)
  • 4 ounces shredded mozzarella
  • 4 ounces shredded Asiago
  • 1/2 c. My Favorite Tomato Sauce
  • 1/2 Orange Bell Pepper, julienned
  • Ball of Pizza dough
  • Truffle Oil

 

Instructions:

1) Preheat oven to 425°. Begin to roll out each dough ball into a 10″ disc.
2) Meanwhile, prep your toppings by slicing and dicing; set aside.
3) Add 3 Tbsp. of truffle oil for one of the pizzas (Hers) and tomato sauce for the other (His).
4) Add cheeses and toppings to your liking.
5) Bake side-by-side for 20-25 minutes.
6) Open up a bottle of wine and enjoy!

 

 

 

 

 

Crispy Lemon Roasted Brussels Sprouts

I realize that eating a bowl of these tiny cabbages isn’t everybody’s cup of tea. I happen to LOVE brussels sprouts – in fact, I’d say they are my favorite vegetable. This recipe is super simple, delicious and the perfect side dish to any meal. Recipe follows:

Crispy Lemon Roasted Brussels Sprouts:

  • 2 pounds Brussels Sprouts, Bottoms Trimmed
  • 4 Tablespoons Olive Oil (I used Truffle Oil)
  • 1 teaspoon Kosher Salt
  • ¾ teaspoons Black Pepper
  • 2 whole Lemons
  • Parmesan Cheese for sprinkling
Instructions:

Preheat oven to 450 degrees F.

Cut off the bottom ends of the Brussels sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.

Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the remaining lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.

Once the edges are crisp and brown, remove the baking sheet from the oven and sprinkle with cheese. Taste and adjust seasonings if needed. Serve immediately.