With the tomatoes made ahead of time and refrigerated, this easy meal comes together in just the time it takes to saute green beans!
I made some of batgirl
's Oven Roasted Tomatoes
a few days ago and am so in love! I've seriously been eating this stuff with a spoon. Which is kinda nuts, since in general I'm not a fan of cooked tomatoes. I'll eat them raw all day long, but hate chunks of cooked tomatoes in soup and pasta sauce. But these tomatoes are nom! For the tomatoes I used overripe grape tomatoes, smashed garlic cloves, olive oil, salt and pepper, red pepper flakes, fresh chopped Italian parsley, and dried oregano.For the Lasagna French Bread:
Oven roasted tomatoes, re-heated if made ahead of time (see link above)
French bread, sliced and toasted or broiled
Ricotta cheese (mix with garlic and/or parmesan if you're fancy)
Parmesan or Mozzarella, shredded, (optional)
Toast or broil bread, top each slice with a couple Tablespoons of Ricotta and a generous helping of roasted tomatoes. Season to taste with salt and pepper and add some shredded cheese, if desired.For the Mustard Green Beans with Walnuts:
Lately I've been pretty obsessed with Jennifer Prince's book Eat Like a Farmgirl: 3 Ingredient Plant Based Meals
. This is my take on an idea from the book.
Fresh green beans, trimmed and cut in half
salt and pepper
walnuts (about 2 T per 2 cups of beans, or whatever looks like a nice amount)
Grainy mustard, I like Plochman's (about 1 T per 2 cups of green beans)
Saute your green beans over medium high heat in a little olive oil, season with salt, pepper, and garlic powder. Add your walnuts and cook until tender-crisp, or to your liking. If you get impatient you can throw in a few tablespoons of water, place a lid on the pan and let steam for a few minutes. When they are done, stir in the grainy mustard.