Holiday Green Beans

Green beans are great for any holiday party! Many people use canned green beans because they are cheap and easy, but when fresh green beans are in season, they're just at cheap and far more delicious... not to mention nutritious! This is a simple recipe to create an extra-ordinary green bean dish that can wow any guests! Almonds and cranberries add a great contrast in color, while the balsamic and olive oil compliment the green beans with a tartness that pleases any palate. This recipe is perfect for the Thanksgiving meal. It has an acidity that will help to balance the saltiness and richness of the Thanksgiving table. It's also quick and simple (I finished in about 15 minutes!)

Holiday Green Beans
1 lb Fresh Green Beans
1 tbsp Olive Oil 
3 cloves Garlic, Minced
1 tsp Salt
1/2 tsp Pepper
1/4 cup Cranberries (dried or fresh)
1/4 cup Slivered Almonds
1 tbsp Olive Oil
2 tbsp Balsamic Vinegar

1. Trim the ends of the green beans by breaking them off. Then, rinse the green beans.
2. Heat a medium-large pot on medium heat, and then pour in the olive oil.
3. Once hot, add garlic. Spread around the garlic, and then pour in the green beans. Be careful, they will cause the oil to splash (because of the water you rinse with).
4. When the green beans are about halfway done cooking (5 min) add the cranberries and almonds.
5. Allow to finish cooking until tender.
6. In a large bowl, mix oil and vinegar until emulsified.
7. When the green beans are finished cooking, add them to the bowl and mix until the vinaigrette covers the green beans.
8. Move to a serving platter and serve!

This recipe would be great with some crumbled goat cheese and rosemary if you want to dress it up further and impress your guests. This can be served warm or cold, too (although I prefer it warm).

I hope everyone is having a wonderful and safe Thanksgiving! Enjoy the time with family and friends and be sure to eat lots and lots! Once again, I am so thankful for everyone who has taken the time to look at the blog, like the Facebook page, share any posts, and recreate dishes! I hope you all begin to see food as an experience and a story as I am sharing mine with you! Happy Thanksgiving everyone :)

Portobello and Goat Cheese Spread

Portobello mushrooms, goat cheese, balsamic, and honey- what could be better? Some of my favorite flavor combinations come together in this delicious spread. I used to hate mushrooms growing up. Somehow, I came to taste portobello mushrooms and it changed my mind completely. I realized that I actually like just about every mushroom except the button mushrooms! Portobello mushrooms pair extremely well with balsamic vinegar and goat cheese. The honey in the spread adds a sweetness to create a balance and symphony of flavors to enjoy. Keep reading to see how to create this easy spread for yourself.

Portobello and Goat Cheese Spread (Makes about 10oz of Spread)
8 oz Goat Cheese
7  Baby Bella Mushrooms (or 1 Portobello Cap)
2 tbsp Olive Oil
1/4 tsp Salt
1 pinch Black Pepper
1 pinch Garlic Powder
2 tbsp Balsamic Vinegar
1 tsp Honey

1. Cut the mushrooms to a small dice. This means about 1/4 inch dices.
2. Heat a pan over high heat. Add 1 tbsp of olive oil to coat the bottom of the pan.
3. Once hot, add diced mushrooms all at once. Then, add salt, pepper, and garlic powder.
4. Mix slightly and add the remaining olive oil. The mushrooms tend to soak up the oil very quickly and need some more to keep from drying out.
5.  Once the mushrooms have browned slightly and are tender, add the balsamic vinegar and mix until it evaporates. Remove from heat.
6. Allow to cool slightly.
7. Then, put mushrooms, goat cheese, and honey into a medium sized bowl.
8. Mix until completely incorporated. Using your hand is probably the best way to do this quickly. Don't be afraid to touch your food! (Just wash your hands first)
9. Once incorporated, scrape whats on your hands back into the bowl.
10. Serve when finished. If you want to save it for later, just store it in the fridge.

I used the versatile spread on a piece of toasted whole wheat bread and topped it with some baby spinach for an open-faced sandwich. I imagine putting an over easy egg on top would be a delicious way to add extra protein. You can also use the spread on your next grilled cheese or burger, on top of a salad, or serve it with crackers at a party. Not only is it delicious, it's simple and quick to make.

Tuscan Herb and Balsamic Penne

Pasta can be a quick, simple way to satisfy your hunger. I'm living at home with my parents while I'm on summer break since I attend school out of state. When my mom said that she forgot to defrost meat for dinner, we needed to come up with some solution. We didn't have any leftovers in the fridge or rice in the rice cooker... and I was getting hungry. I looked in the pantry to find 3 boxes of penne pasta. Looked in the fridge and found some tomatoes, broccoli, onions, and a bag of old spinach (how long was that in there?!). Of course i threw the spinach away, but I was able to use the veggies to make a meatless pasta. I love balsamic vinegar, and despite the tartness of the vinegar, the pasta came out mild but flavorful. The extra flavor of the herbs and veggies completed the yummy pasta and created a balance unlike the strong vinegar.

For this recipe, it is important to use a high quality balsamic vinegar. A well-aged balsamic will have a pronounced natural sweetness that will balance out the tartness. A good balsamic will evaporate well, leaving a pasta that is not sour, but well balanced. I bought my balsamic and olive oil from a local olive oil tasting bar and boutique. It is all natural and has been aged 17 years! I used a Tuscan herb flavored oil that complimented the tart balsamic perfectly!


Tuscan Herb and Balsamic Penne - Serves 6
1 pound Penne Pasta
1.5 tablespoon Oil
3 Tomatoes
2 Scallion
1 Large Onion 
1 Broccoli
3 tbsp Salt
1 tsp Pepper
1 tbsp Garlic Powder
1.5 teaspoon Basil (Spice)
1 teaspoon Sage (Spice, not Herb)
1 teaspoon Parsley (Spice
1/4 cup Olive Oil (Tuscan Herb Flavor)
1/2 cup High Quality Balsamic Vinegar

1. Boil water and add a couple pinches of salt to season the water.
2. Pour the pasta into boiling water. Cook almost completely, then strain and cool. 
3. In a separate pot, heat oil.
4. When the pot is hot, add all of the vegetables.
5. Add salt, pepper, garlic powder and spices to the vegetables.
6. Cook until the onions are translucent, about 3-5 minutes.
7. Add cooled pasta to the pot with the vegetables. Mix to incorporate.
8. Add balsamic and olive oil to pasta. Mix well.
9. Add more salt, balsamic, pepper, or olive oil to taste, if needed.
10. Turn off heat, serve, and enjoy!

I made this dish without any meat, but Italian sausage would pair nicely with the balsamic. If making the dish with Italian sausage,  put the meat in before the vegetables and brown the meat before the vegetables are added.