Yes, pasta and green beans. Adapted from an old recipe in Fine Cooking magazine.
(2017) Pasta with Green Beans, Bacon and Parmesan
Recipes
(2017) Chicken Thighs with Lemon and Red Potatoes
A recipe from seriouseats.com.
(2017) Apple French Toast Bake
Despite the heat a great brunch dish is still a great brunch dish. Try this one from King Arthur Flour.
(2017) Pork Larb
I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.
(2017) Hard Cider Mustard
Yes, you can make mustard. it’s easy. Try this recipe from the Los Angeles Times. And if you don’t have both brown and black mustard seeds, don’t worry. Just use one or the other. It’s just prettier with both.
(2017) Spaghetti Squash with Kale Pesto and Burrata
So I’ll be honest. I have no idea what those greens were in today’s box. But I do know they’ll make good pesto – so where it says “kale” here, substitute “unknown greens.” It’s a recipe from Food 52.
No burratta? Fresh mozzarella will work just fine.
(2017) Roasted Eggplant and Tomatoes
Of course you can grill the eggplant if you’ve got the grill going.
(2017) Skillet Lemonade Cornmeal Cake
Please don’t ask me why I have this in my files (because I have no idea), but it’s a recipe from Chick-fil-A. Guess they were encouraging us to cook with their lemonade? I love skillet cornmeal cakes – something about that crisp crust and the texture of the cornmeal ….
You could make this with apple juice, orange juice or whatever you have on hand. Although the lemon is pretty tasty.
(2017) Grilled Fish and Summer Squash Packets
Those sweet little yellow squash are just calling out for something simple like this grilled fish. It’s a recipe from America’s Test Kitchen.
(2017) Pasta with Roasted Cherry Tomatoes
I went a little crazy at the farmers markets this weekend and came home with about five different kinds of cherry tomatoes. I just finished roasting up a pan. Some I’m eating on toast, but the rest will be used in this recipe. It’s from “Seriously Simple: Easy Recipes for Creative Cooks” by Diane Rossen Worthington.