Roasted Green Beans with Shallots and Garlic

Thanksgiving is a day of indulgence, but perhaps you just want something a little different from your standard creamy/fried onion topped green bean casserole. Here is great recipe I found from Kayln's Kitchen that takes green beans and tosses them with olive oil, roasted shallots, and garlic. It makes for a flavorful and healthy Thanksgiving side dish.

Roasted Green Beans with Shallots and Garlic
(From Kalyn's Kitchen via Fine Cooking Annual)
((Printable Version))

Ingredients:
1 lb. fresh green beans, washed and trimmed
6 shallots, peeled and sliced thin
5 garlic cloves, peeled and sliced thin
2-3 tablespoons extra virgin olive oil
1 teaspoon sea salt
fresh cracked pepper
1/4 cup chopped flat leaf parsley
1/4 cup almonds, chopped
1 teaspoon lemon zest

Instructions:
1. Preheat your oven to 450 degrees F.

2. Toss all the ingredients together except the lemon zest, parsley, and almonds.  Place on a rimmed sheet pan.

3. Roast for 15- 20 minutes, just until the shallots brown and the beans begin to shrivel.

4. In a small bowl, toss together the parsley, almonds, and lemon zest.  Toss this with the beans when they are done cooking.  Serve warm.

Linked to: Today's Creative Blog, Midnight Maniac , Nap Time Creations, Fave Diets, Recipe Lion, The Country Cook

Tomato Almond Pesto

Got tomatoes?  I've got you covered.

We have a tree-filled, shady backyard which makes it almost impossible to have a garden. A couple of  containers of basil is about all this mama's patio can handle with the few hours of sunlight it receives. Thank goodness for friends and their donations of tomatoes from their abundant sun-filled gardens!

Tomato Almond Pesto

((Printable Recipe))

6 plum tomatoes, quartered
3/4 cup slivered almonds
1/2 cup freshly grated parmesan
1/4 to 1/3 cup extra virgin olive oil
1 large handful basil, washed
3 cloves garlic
generous pinch of sea salt
pinch of crushed red pepper flakes (optional)
1 pound whole wheat linguine, cooked, drained (reserving a little of the cooking liquid)

Toast the almonds in a little bit of olive oil and cool.  (I've also skipped this step and used the almonds raw.  This works fine too.)  Place them in a food processor and pulse until the size of orzo pasta.  Place the almonds in a bowl and set aside.

Place the basil, garlic, salt and crushed red pepper in the food processor.  Give it a quick blend.  Add the almonds, quartered tomatoes and cheese.  Turn on the food processor and add the olive oil in a steady stream.  Season with cracked pepper and adjust salt to taste.

Toss with the linguine and thin with a little bit of the reserved pasta water, if needed.

Enjoy!

Link to: Skip to my Lou, Delightfully Dowling, Jam Hands, Everyday Mom's Meals, Midnight Maniac, This Chick Cooks, Fave Diets