With all of the baking I've done the last couple of months, you may be wondering if we still eat vegetables? Well, the answer to that is a loud "yes!". I just haven't made anything worthy of talking about. So, for tonight, there will be no sugar high when you leave this blog. You may even decide these green beans are worth a try at your dinner table.
In an effort to reduce the number of cooking magazines hanging around my house, I began ripping out recipes from them last year. Now, I haven't maintained the resolve and have quite a large (and ever-growing) stack of cooking magazines hanging around my house. Hey, it takes time to go through them and select which pages are worthy of keeping, right? Anyway, the reason I am mentioning this is because I pulled a recipe from last November's Food & Wine: Green Beans with Shallots and Walnuts. When I was attempting to meal plan for this week (I say attempting because I don't always get to everything on the plan, but I'm working on it), I came across this recipe and decided it was time to give it a try.
Now, My Mom will tell you that if she had ever put any type of nut in a vegetable dish or really anything, I'd turn up my nose and walk away. Funny how your tastes change as you get older, isn't it? I still won't put nuts in my quick breads, brownies or fudge. But, toss some on a salad, or with some green beans and that crunch really adds something special to that dish.
This recipe was part of F&W's Thanksgiving issue, so it will serve 10 people. I scaled it back because I was just making it for the four of us. I found the lemon a bit strong, so I would scale that back even further next time around. I love the mild taste of sauteed shallots and when you toss them with green beans and crunchy walnuts, it really all comes together beautifully. This is one of those side dishes that would be perfect for serving to guests or for that special holiday meal.
Looking for some other side dishes to make your family meals more interesting? Check out these great recipes:
Madeline at Everything Rachael Ray took advantage of RR's ability to put an entire meal together (sides included) and made Proscuitto Wrapped Grilled Asparagus. Total Yum-O! (Sorry, couldn't resist!)
The Pioneer Woman has done it again with her Whisky Glazed Carrots. With step-by-step instructions, to boot! Yee Haw! Wonder if I could get my family to eat cooked carrots with this one?
Head over to Smitten Kitchen and you'll find some of the most incredible food photos you've EVER seen, and check out her family's noodle kugel. I'm thinking this one will hit the table when I host Hanukkah this year. Oh yeah... it looks THAT good!
Green Beans with Sallots and Walnuts
Source: Food & Wine (clicke HERE for a printable version of this recipe)
Ingredients (to serve 10)
2 1/2 pounds green beans, cut into 2-inch pieces
2 large shallots, thinly sliced (I diced mine)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup chopped toasted walnuts
salt and freshly ground black pepper
In a large pot of boiling water, blanch the green beans until bright green - about 3 minutes or so. Drain and pat dry.
In a large, deep skillet, cook the shallots in the olive oil over moderate heat until they are softened. Add the beans and cook until heated through. Add the lemon juice and walnuts, then season with salt and pepper.