Hopefully everyone had empty refrigerators before yesterday’s delivery! We packed TWO heavy bags of food for each customer. With the season coming to a close, we are trying to cram as many goodies into each bag as we can. Included in the 25-pound delivery were two…
Month: September 2018
Keep your sides simple yet flavorful with this green bean and potato dish. Once you prep the beans and potatoes, you can throw this together in no time and let it simmer while fixing your main dish. Reducing the broth is the trick to getting the most flavor. As it simmers, the juices get more and more concentrated, intensifying the taste.
Southern Green Beans and Potatoes
- 2 tsp olive oil
- 1 medium onion thinly sliced
- 2 cloves garlic sliced
- 1/4 tsp crushed red pepper
- 3 cups unsalted broth or chicken stock
- 3/4 tsp salt
- 1-1/2 lbs small potatoes whole or halved
- 1 lb green beans washed and trimmed
In 5-qt saucepan, heat oil over medium-high heat. Add onion. Stir occasionally until tender.
Add garlic and red pepper. Stir occasionally until garlic is fragrant, about 3 minutes.
Add stock, potatoes, and salt. Bring to a boil. Turn down heat and simmer for 10 minutes, until potatoes are tender enough to pierce with a fork.
Add green beans and cover. Simmer for another 6 minutes. Once green beans are tender and bright, remove potatoes and beans from the liquid with a slotted spoon and put into a serving dish.
Return pot to heat and bring the remaining liquid to a boil. Let it reduce until 1 cup remains. Spoon liquid over veggies to serve.
Sneaking vegetables into dessert is devious, yet brilliant. If you have suspicious eaters, you can peel the zucchini first to avoid green, vegetable-looking flecks in the bread.
Lemon Zucchini Bread
- 1-1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1 cup zucchini finely shredded
- 1/4 cup oil
- 1 egg
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Preheat oven to 350F.
In a medium mixing bowl, combine flour, baking soda, baking powder, salt.
In a separate bowl, combine sugar, zucchini, oil, egg, lemon juice and zest.
Add dry ingredients to wet, and stir just until combined. Pour batter into greased loaf pan.
Bake for 50-55 minutes, or until golden brown. Remove from oven and cool completely.
Combine glaze ingredients and drizzle over bread. Sprinkle with extra zest.