This post’s feaured veggie may grow in snack form but personally I don’t find it to have that raw appeal. But then I really don’t care for the majority of my vegetables raw and… Ugh… crunchy. Just… No.
But my favorite preparation of these little guys is to sautee with garlic, tomatoes, a squeeze of lemon, and a dash of soy sauce (with salt & pepper) until tender but still crisp to the bite. And no, I’m not talking about bugs. I’m talking about the hard to destroy: Green Bean!
BBQ Flavored Crispy Green Beans
Roasted Garlic Green Beans with Lemon
Sesame Garlic Green Beans
Oven-Baked Green Bean Fries with Garlic Aioli
Green Bean Casserole (Warning: I looked at the receipe and even though I may talk smack about all those food-free dishes I’ve been an Adventist long enough to know that in this case it probably works.)
Green Bean Mushroom Tart with Blue Cheese and Crispy Shallots
Green Bean Salad with Herb-Tahini Dressing and Toasted Almonds
I’m pretty sure that the title of this post is one of the early sentences I translated into French because I felt like it was relevant to my future success. Such a sexy veggie that zucchini. I don’t suggest keeping them in your pocket (if you do, indeed, have one there) but I do recommend trying one of the following recipes (and giving me feedback for my own experimentation).
Salt and Pepper Zucchini Chips
Garden Zucchini Parmesan Biscuits
Baked Parmesan Zucchini Sticks
Garlicky and Cheesy Quinoa Zucchini Fritters
Eggplant and Zucchini Gratin
Zucchini Frittata with Mozzarella, Feta, and Parmesan
I know the “Make Ahead” Breakfast week has passed but here are some other recipes I’ve found that can be use for future breakfasts. The biscuits pictured above, for example. Just make the dough and keep it in the fridge. In the morning, stick ’em in the oven and let them bake while getting ready to go.
“Lox, Eggs, and Onions Quiche”
“Zucchini and Olive Breakfast Cake, French-Style” from The Kitchn
My eyes are beyond sensitive to onions. I get one cut into those little tear-gas bombs of doom and I’m all sniffling and got waterfalls running down my face and everyone in my family makes fun of me. It’s miserable. But onions are such a lovely ingredient in so many things I cook that I just put up with the pain and crying and chop a little faster while praying that I don’t cut something vital off.
I’ve been running a booth for the University’s Career Fair today so I’m both starving and crying on the inside for so many many reasons. So when I saw this I figured, what the heck! I’ll at least be able to cry for a reason when I finally manage to get my hands on a decent sized onion (the last bag we go they were like baby onions or something because they were T-I-N-Y).