While my tried and true green bean recipe serves me quite well, I wanted to try a new flavor combination. These gingered green beans have a little bit of a kick, but I didn’t find them too spicy. I wasn’t overly impressed by the flavor, but it is difficult to replace my favorite after all.
This recipe is no more complicated than the first. Blanch the green beans, then cook garlic until fragrant in a skillet with olive oil. Next, add ginger and red pepper flakes, then beans and cook until beans are tender. Try it, I’d be interested to know what you think!
Since I’m posting this in much later, here’s a recipe I made with the baby eggplant and completely forgot to document! Stuffed Baby Eggplant from Tyler Florence. My eggplant were a little too baby-sized to make this effective, but it was still quite tasty.
I apologize to all 7 of my faithful blog readers (you know who you are!). I have neglected the blog over the past several weeks, but I haven’t neglected making lots of delicious food! This post is only the first of many as I try to clear this backlog of recipes I’ve made. That means you’ll see a new post almost every day!
This is a perfect dish to break back into the blog – when I think of simple side dishes, this is my go to – green beans that still have a springy crunch, tossed with sweet shallots, olive oil and butter. The recipe comes together quickly: blanch the beans for a minute and a half, shocking immediately after in ice water. Caramelize the shallots in butter and olive oil, then toss the beans to reheat.