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Tag Archives: shallots

Green Beans & Brussel Sprouts with Balsamic Shallot Butter

27 Friday Nov 2009

Posted by kimhodgson in Recipe, Side, Vegetarian

≈ 1 Comment

Tags

asparagus, brussel sprouts, green beans, lemon, shallots

I never knew what brussel sprouts looked like growing on the stalk. What a treat to discover that last week’s CSA included them on the stalk…right in time for the big Thanksgiving meal! Prepping them for this dish was so simple – just snap them off the stalk, no need to cut the off the ends of each brussel sprout.

This is a really easy, simple recipe that can be used with green beans, brussel sprouts, asparagus, or any number of spring or winter green vegetables. In this case, I had green beans and brussel sprouts on hand from my CSA share. The recipe calls for shallots, however this time I didn’t have any so I used finely diced red onion from the farmers’ market.

(* Indicates CSA vegetable.)

INGREDIENTS

  • 2 pounds mixture of green beans and brussel sprouts (or asparagus spears)*
  • 1 tbsp extra virgin olive oil
  • 1/4-1/2 cup finely chopped shallots (or finely diced red onions or vidalia onions)
  • 1 tsp dried thyme
  • 2 tbsp butter, melted
  • 2 tbsp balsamic vinegar (or use 1 tbsp, if you don’t have any lemon rind on hand – see note below next to lemon rind)
  • 1/2 tsp grated lemon rind from 1 organic lemon (or substitute 1 tbsp lemon juice for 1 tbsp of the balsamic vinegar)
  • Freshly ground salt and pepper to taste

DIRECTIONS

  1. Lightly steam whole brussel sprouts and green beans together in a pressure cooker with about 1 cup of water or according to your pressure cooker’s directions. Cook on high until just comes to pressure. Run partially steamed beans and brussel sprouts under cold water to stop them from cooking. Drain and set aside.
  2. Saute shallots or onions and thyme in extra virgin olive oil in large pan over medium-high heat, until slightly browned. Meanwhile, cut brussel sprouts in half. Add brussel sprout halves and whole green beans to the pan. Saute for about 4 minutes, stirring frequently. Add melted butter. Saute until vegetables begin to brown. Add balsamic vinegar (and lemon juice if your using it). Sautee for one minute, until vegetables are well coated. Remove from heat, stir in lemon rind and salt and pepper to taste.
  3. Serve immediately.
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Tomatillo & Cilantro Salsa

02 Monday Nov 2009

Posted by kimhodgson in Recipe, Sauce, Side, Vegan, Vegetarian

≈ 1 Comment

Tags

cilantro, CSA, jalapenos, shallots, tomatillo

Excellent served with Sweet Potato Quesadillas.

INGREDIENTS

  • 2-3 cups halved, tomatillos (husked removed and washed)
  • 1 green jalapeno, seeded and halved
  • 1 red jalapeno, seeded and halved
  • 2 garlic cloves, halved
  • 1/4 to 1/2 cup fresh cilantro
  • 1 tbsp lime juice (high quality such as Santa Cruz Organic)
  • 1/2 tsp sugar
  • 1/4 tsp kosher salt
  • 2 medium shallots, chopped
  • Cooking spray

DIRECTIONS

  1. In the toaster oven (or oven) roast tomatillos, jalapeno peppers, and garlic: coat small baking sheet covered with foil with cooking spray, add halved vegetables, coat with a little more cooking spray. Broil in toaster oven for about 5-10 minutes until slightly brown and vegetables are cooked through.
  2. In a food processor, combine roasted vegetables, cilantro through salt. Blend. Stir in shallots and refrigerate until ready to use. Can be served warm or cold.

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