Daily Archives: October 31, 2012

Green Beans

Here’s my advice about roasting anything…KISS it. Keep it simple, sweetheart. All you need is olive oil, kosher salt and fresh cracked pepper to roast anything. Perhaps you can get fancy-pants with grapeseed oil, sea salt, ground pink peppercorns, but that is up to you. But you certainly don’t need lemon pepper or a pre-packaged spice blend, which mask the greatness of what you’ve started with: Perfectly delicious, fresh, whole food. 

Roasted Green Beans with Lemon

1 pound green beans, trimmed
Olive oil, salt and pepper
Zest of one lemon, and lemon wedges for serving

Heat the oven to 400 degrees. Spread the green beans evenly on a baking sheet, and drizzle them with just enough olive oil to lightly coat each one.  Season with salt and pepper, and toss once more.

Roast in the preheated oven for 10 minutes, then remove, and toss beans.  Place back in oven to continue to cook for another 10-12 minutes, until the beans are charred and tender.

Top the cooked beans with the lemon zest and serve immediately with the lemon wedges and additional salt for sprinkling.

Cherry Tomatoes, Zucchini, Basil

Here’ a tip for tender, fresh veggies that you envision not eating by the end of the week: roast ’em. Just throw them on a sheet pan, slap a bit of olive oil, salt and pepper on top, and let them hang out in a 400 degree oven until they start to blister, brown and soften. Then, after they cool, you can store them and give them another life in a sauce, crostini topping, or even toss them in a soup. I roasted cherry tomatoes that were tart and sassy, and gave them even more depth and sweetness, as well as zucchini that got a hit of caramel with the high heat. I matched these up with a fish preparation that can be done in a snap: foil pouches. Pop them in the oven for a steamy, aromatic and delish dinner.

Tilapia with Roasted Tomatoes, Zucchini and Basil

Be sure to season the fish generously with olive oil, salt and pepper.

Serves 6

1 pint cherry tomatoes

2 zucchini, cut into half rounds, about 1/2-inch thick

Olive oil, salt & pepper

4 tilapia filets

1 teaspoon fresh thyme

1/2 teaspoon fresh lavender, or 1/4 teaspoon dried

1/4 cup white wine

1/2 lemon, cut into thin slices

1 tablespoon torn basil leaves

Heat oven to 400 degrees. Season tomatoes and zucchini with olive oil, salt and pepper, then roast in the oven until they start to blister, brown and soften. Remove from oven and set aside for immediate preparation, or cool and store in the refrigerator for 4- 6 days.

Prepare foil packets using 18 inches of foil wrap and placing it on a sheet pan. Place tilapia on top, then season with olive oil, salt, pepper, thyme and lavender. Put the roasted tomatoes and zucchini on top of the fish, pour the white wine over, and place the lemon slices on top. Fold the edges of the foil packet together, forming a seal.

Heat oven to 350 degrees, and put sheet pan with the foil packet in, baking for 20 minutes, or until fish is opaque and flakey. Open foil packet and put basil leaves on top of the fish and serve.