Green Beans with Walnut Gremolata and Roasted Delicata Squash →

Are you tired of boring steamed or boiled green beans? Sweet, salty, and tangy, with just a hint of heat, this green bean-gremolata recipe from @eatingcleanforlife engages all five tastes and is one of my favorite recipes for green beans. The Delicata squash is simply brushed with coconut oil and roasted until tender; its sweetness provides a nice counterpoint to the savory beans and gremolata. It is vegetarian and vegan friendly, or for the omnivores, serve it with buttered, parsley potatoes, grilled strip steak, and fried sage leaves. It also makes a  perfect side dish for your Thanksgiving turkey feast. Delicious! Enjoy and be thankful!

Greens Beans with Walnut Gremolata and Roasted Delicata Squash
Serves 4-6
INGREDIENTS
Green Beans:
. 1 ½ pounds green beans, trimmed
. 2 tablespoons olive or avocado oil
. 1 tablespoons tamari or soy sauce
. 1 teaspoon honey
. ¼ teaspoon salt
. ¼ teaspoon pepper.

Walnut Gremolata:
. ½ cup toasted walnuts (sub pecans if you don’t have walnuts)
. 3 dates
. 1/3 cup fresh cilantro
. 3 scallions
. 1 teaspoon ginger, minced
. 1-2 garlic cloves, minced
. Zest of one lime finely minced
. Juice of one lime
. 1 teaspoon sesame oil
. ¼ teaspoon salt (optional; the tamari is salty)
. ¼ teaspoon red pepper flakes (optional)

PREPARATION
1. Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set aside.
2. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.
3. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.
4. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. 

Roasted Delicata Squash:
Ingredients:
. 1 or 2-Delicata squash depending on size, washed well and cut into ½-inch thick rings. (you don’t have to remove the skin)
·  2 tablespoons unrefined coconut oil, melted
·  sea salt and freshly ground black pepper, to taste 

Preparation:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place the sliced squash on the baking sheets; brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
3. Arrange the squash rings on small plates and spoon the gremolata mixture on top.

Green Beans with Walnut Gremolata →

Are you tired of boring steamed or boiled green beans? Sweet, salty, and tangy, with just a hint of heat, this green bean recipe from @eatingcleanforlife engages all five tastes and is one of my favorite recipes for green beans. It is vegetarian and vegan-friendly served with baked Delicata squash, or for the omnivores, serve it with buttered, parsley potatoes, grilled strip steak, and fried sage leaves. Delicious!

Greens Beans with Walnut Gremolata Recipe
Serves 4-6

INGREDIENTS
Green Beans:

• 1 ½ pounds green beans, trimmed

• 2 tablespoons olive or avocado oil

• 1 tablespoon tamari or soy sauce

• 1 teaspoon honey

• ¼ teaspoon salt

• ¼ teaspoon pepper.

Green Beans with Walnut Gremolata and Baked Delicata Squash

Walnut Gremolata:

• ½ cup toasted walnuts (sub pecans if you don’t have walnuts)

• 3 dates

• 1/3 cup fresh cilantro

• 3 scallions

• 1 teaspoon ginger, minced

• 1-2 garlic cloves, minced

• Zest of one lime

• Juice of one lime

• 1 teaspoon sesame oil

• ¼ teaspoon salt (optional; the tamari is salty)

• ¼ teaspoon red pepper flakes (optional)

PREPARATION

1. Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set it aside.

2. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.

3. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.

4. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. Place the green beans on a plate, then sprinkle the gremolata on top. Enjoy!

@eatingcleanforlife https://www.instagram.com/p/CiH8_5_gfyb/?hl=en

Curried Cauliflower →

Cauliflower is good for you to eat, but it tends to be bland on its-own so to fully enjoy all its nutritional value at the5TastesTable we want to bring flavor and color to it. This fragrant, flavorful recipe uses warm Indian spices and tangy macerated craisins to bring color and vibrancy to a plateful of healthy roasted cauliflower. If you want more heat, substitute Madras curry for the yellow curry powder. Experiment and make eating this healthy cruciferous vegetable a satisfying and healthful sensory experience.

Curried Cauliflower
Serves 4-6 as a side dish

Ingredients:

Photo: c. foodblogchef 2020

• 1 medium cauliflower

• 2-3 tablespoons coconut oil

• 1 1/2 teaspoons yellow curry powder

• 1/2 teaspoon Garam Marsala

• pinch of salt

• 1/4 cup craisins macerated in citrus vinaigrette

• 1/3 cup cilantro

Preparation:
Macerate the craisins in the Citrus Vinaigrette
Preheat the oven to 425 F.

1. Separate the cauliflower into small evenly sized florets and place in a large bowl.

2. Melt the coconut oil and add the curry powder and Garam Marsala and a pinch of salt.

3. Pour the coconut-curry oil over the cauliflower and spread the florets in a single layer on a foil lined sheet-pan

4. Place the sheet-pan in the preheated oven and roast for 30-35 minutes rotating the pan halfway through for even roasting.

5. Once the cauliflower is fork tender, remove it from the oven and sprinkle the macerated craisins over the cauliflower and stir to mix well.

6. Garnish with cilantro

Orange-Citrus Vinaigrette
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh orange juice
• 1 tablespoon lime juice
• 4 teaspoons honey
• 3 teaspoons white balsamic vinegar

Whisk oil, orange juice, lime juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.

Mexican Roasted Chili Lime Corn →

This recipe for Mexican Roasted Chili Lime Corn is inspired by the ubiquitous street vendors in Mexico who sell grilled corn (elote) brushed with “crema” (similar to mayonnaise) and flavored with lime and chili powder or cayenne. Locally, the “cornoscenti” of Happy Valley will tell you that picked corn over a day old is not sweet; it’s starchy, and not worth eating. That may have been true in years past, but newer varieties of corn retain their sugars longer and remain sweet if refrigerated in their husks for a few days. Of course in our farm-to-table Happy Valley community with so many farm stands, eating corn more than a day old during corn season is sacrilegious. If your source of corn on the cob is other than a local farm stand, look for ears of corn with fresh tender silk and fresh green husks, not dry and brittle. Any leftover roasted corn can be cut off the cob and saved to make a delicious Roasted Chili Lime Corn and Tomato Salad , or you can freeze cooked corn freshly cut off the cob and stored in zip lock bags for 6 months or more without sacrificing taste. Truly, one of the great gifts of summer!

Serves 4-6
Ingredients:

• 6 ears of fresh corn

• 4 tablespoons butter

• 1 teaspoon ancho chili powder

• 1 teaspoon finely grated lime zest

• 2 teaspoons lime juice

• salt and pepper to taste

• chopped cilantro (optional)

• finely crumbled Cotija cheese (optional)

Preparation:
Preheat your grill to about 450 degrees.

1. Melt the butter and add the chili powder, lime zest, lime juice, and a pinch of salt. Set aside.

2. Cut off the silky tips of each ear of corn and remove any loose husk. The husks should look fresh and green.

3. Put your ears of corn on the preheated grill and cook covered over direct heat for 3 minutes per side turning until all four sides of the ear have been exposed to the heat. (12 minutes total) The moisture in the fresh corn husks will steam the corn and the toasting husks will add some smokey flavor as your corn cooks. This will produce crisp, crunchy, sweet roasted corn. (Note: the longer you cook corn, the more the natural sweet sugars convert to starch; overcooking corn yields chewy starchy kernels.)

4. Remove the corn from the grill and allow the corn to cool for a minute or two. Starting at the silky end of the corn, tear off the husks and silk. An added plus to this technique is that it’s actually easier to husk roasted corn than to husk uncooked corn.

5. Once you have husked the corn and removed any bits of silk. Brush the chili-lime butter on your ears of corn and serve while still hot.

6. Garnish with chopped cilantro and crumbled Cotija cheese. (optional)

https://www.npr.org/templates/story/story.php?storyId=93499757
https://www.cookinglight.com/food/in-season/how-long-does-fresh-corn-stay-good
https://www.food.com/recipe/grilled-corn-with-chili-lime-butter-169813
https://www.foodnetwork.com/recipes/guy-fieri/chili-lime-corn-on-the-cob-recipe-1941386