Sometimes I can get stuck trying to combine all my vegetables to make one main dish, but recently realized there is nothing wrong with just letting each vegetable shine on its own. A few weeks back, I roasted a buttercup squash and beets, while my friend made some baked eggs with tomato, goat cheese, and dill. But the best part of the meal had to be the green beans with gremolata (a traditional Italian condiment, of lemon, parsley, and garlic) from Lynne Rossetto Kasper and Sally Swift's cookbook The Splendid Table's How To Eat Supper. Super soft green beans, seasoned with fresh lemon, parsley and nutty Parmigiano, you really cannot go wrong. So I thought this would be the perfect recipe to share, since I got green beans again from my CSA this week.
Ingredients for Green Beans with Lemon, Garlic, and Parmigiano Gremolata from The Splendid Table's How To Eat Supper
, serves 4:
-Olive oil
-1 1/2 pounds green beans, stem end trimmed
-1/2 cup water
-Shredded zest of 1 large lemon
-1/2 cup fresh flat-leaf parsley leaves, tightly packed
-3 large garlic cloves
-1/2 teaspoon salt
-1/4 teaspoon fresh-ground pepper
-1/2 cup Parmigiano-Reggiano cheese, fresh-grated
Lightly film the bottom of a straight-sided 12-inch saute pan with the oil. Heat it over medium-high heat. Add the beans and a generous sprinkling of salt and pepper. Saute for 2 minutes, then add the water and immediately cover the pan, and turn the heat to medium low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans to become very tender.
While the beans are covered and cooking, make the gremolata. In a food processor, mince together the lemon zest, parsley, garlic, salt, and pepper. Stir half of the mixture into the cooking beans. Blend the rest of the gremolata into the grated cheese and set aside.
When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the reserved cheese-gremolata mixture.
Enjoy!
, the squash is stuffed with the tomatoes and basil mixture and baked in oven. I had half a stuffed squash for my meal, and although it was delicious, it honestly should be a side dish. So I have edited the recipe to be baked in a casserole dish instead of the squash shell and tweaked it just a bit. The photos are from my first attempt, so just imagine the squash filling in a casserole dish instead of a shell.
, serves 4:
states that "original peppernut recipes probably were copied from the Germans, Dutch and West Prussians when Mennonite families moved about Europe in search of religious freedoms," then the recipes were brought from the Ukraine in 1874 and have been used ever since during the holidays. Here is a great description of peppernuts from the very front of the book:
