|Paul's mom's green beans.|
Green Bean Salad thanks to TastyGalaxy (with a couple of my own little tweaks, of course)
- about 1 pound green beans
- a big handful of chopped pecans (her recipe calls for almonds, which I don't have on hand, so I substituted)
- about 1/2 of a small red onion, cut into slivers
- zest of one lemon
- 1 tbsp lemon juice
- 2 tbsp olive oil
- salt and pepper, which I forgot... oops!
- Clean and wash the beans. Blanch for 3 minutes. Drain and immediately rinse in cold water or dunk in ice bath.
- Combine lemon zest, lemon juice, olive oil, salt, and pepper.
- In a bowl, combine the beans, onions, and nuts. Toss with the lemon mixture.
|The finished product.|
I made the salad a few hours before dinnertime and let it marinate in the fridge until then. The lemon infused the green beans and really enhanced their flavor, which is fantastic already. I really love this salad. It is crisp, refreshing, and so healthy. Definitely a great way to showcase some quality green beans.
I can't wait 'til I can have my own real garden someday. The quality of fruits and veggies from a well-tended garden is unlike anything you can get in the store. Moving on to the main dish...
Lemon-Garlic-Herb (LGH) Tilapia
- 3 or 4 tilapia fillets, depending on size... should be about 1 pound altogether
- 3 tbsp fresh lemon juice
- 2 tbsp butter
- 3 cloves garlic, finely chopped
- 2 tsp fresh thyme leaves
- 1/2 tsp dried parsley (or 1 tsp fresh)
- Preheat oven to 400 degrees F.
- Rinse the fillets in cool water, pat dry, and place in greased baking dish.
- Pour the lemon juice over the fish.
- Sauté the garlic in the butter until very fragrant. Remove from heat and mix in the herbs.
- Pour the butter mixture over the fish. Bake for 12 minutes. Fish should flake easily when pierced with a fork.
This turned out pretty fantastic as well. The fish was soft, tender, with a delicate lemon flavor and little hints of garlic and herbs here and there. This was my first time baking, as opposed to pan-frying, tilapia and I think it's a great way to prepare this fish (not to mention healthier). Be careful not to over-bake because the fillets are so thin. I'm also glad I sautéed the garlic and butter beforehand; I think it added a nice toasty flavor to the whole dish. Side note: I actually used 3 tbsp butter, but I changed it in the recipe to 2 tbsp. I left some in the sauté pan, otherwise the fish would have been swimming in it (ha! see what I did there?)...and I was trying to go healthier. Now for the second side dish...
No recipe here, but I had a couple extra potatoes to use up, and I already had the oven at 400, so why not roast them? And dip them in spicy mayo, of course. ;)
These always come out perfectly tossed in extra-virgin olive oil, sprinkled liberally with kosher salt & freshly ground black pepper, and baked at 400 for about 10 minutes. Just make sure they are spread on a single layer on your baking sheet.
What did you eat this Sunday?