We’re always looking for tasty, healthy vegetable dishes that are company-worthy, and we feel like we’ve hit the jackpot if much of the recipe can be made in advance. This recipe addresses all of those wishes! Shown below served with Maple Glazed Salmon and Roasted Carrots & Parsnips.
(modified from original recipe from Ina Garten)
Serves 8
- 2 pounds green beans, trimmed
- 1/3 cup fresh flat leaf parsley, finely chopped
- 1/3 cup parmesan cheese, freshly grated
- ¼ cup pine nuts, toasted
- 2 tablespoons grated lemon peel (from ~ 2 lemons)
- 4 garlic cloves, finely chopped
- 2 teaspoons olive oil
- 1 ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cook green beans in boiling water for 3 to 5 minutes or until tender crisp. Drain beans and transfer to a large bowl of ice water to stop the cooking process (this also sets the bright green color). Stir until beans are cool. Drain well and pat beans dry with paper towels. Beans may be refrigerated in a resealable bag for up to 3 days (nice for advance preparations!).
To prepare the gremolata, combine the parsley, cheese, nuts, lemon peel and garlic in a medium bowl. If making in advance, cover and refrigerate for up to 1 day.
When ready to serve, heat oil in a large saucepan on medium-high heat. Add green beans; cook 2 minutes or until hot, tossing. Remove from heat. Add the gremolata mix, salt and pepper; toss until well coated (oops, forgot to toss the mix for the photo).
Nutritional Info/Serving: 90 Calories, Fat 5 g, Protein 3 g, Carbs 9 g
21 Day Fix Container Equivalents/Serving: 1 Green, 0.5 Blue, 0.5 tsp
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