Sesame Green Beans

Look at these beauties!

These Sesame Green Beans are an exercise in simplicity. They are crisp. A little spicy. Pumped up with sesame. And freshened up with a sprinkling of scallions. I love them deeply and I'm sure you will too. 

I was inspired to create this recipe after having a very similar Asian green bean salad from an adorable little market in Maine a couple of summers ago. It was simple and refreshing, perfect as a starter or a side. That's exactly what I wanted with this recipe, with the added bonus of being able to prep this well ahead of time! 

Obviously, the stars of this show are fresh green beans and a bit of sesame oil. I start by quickly steaming the green beans, for just about 5 to 7 minutes, then blanching them in ice water. This will keep them a bright and vibrant green as well as perfectly crispy and toothy. Once the beans are chilled, all that's left to do is whisk up the dressing. Sesame oil, lime juice, a splash of soy sauce, olive oil, and red pepper flakes. Simple but composed. The perfect mix of toasty, tart and salty. 

Toss the beans in the dressing. Pop 'em in the fridge to marinate for a few minutes up to a couple of hours. Sprinkle on some sesame seeds and chopped scallions before serving. Give yourself a pat on the back because you just made a bomb.com dish that will make even your pickiest eaters eat their vegetables :-) 

Molasses Braised Brussel Sprouts

I need to be open and honest about something here today: I love brussel sprouts.

Right now, though - this isn't the most outlandish thing I could have said. Brussel sprouts are totally having their moment in the food world. People are learning to cook them in fun and interesting ways that doesn't leave you with a steamy pile of grey-ish green mush. These days are gone. Now, we are roasting, sauteeing, and grilling our sprouts until golden brown and crisp. We are cooking them with bacon and pancetta. We are glazing them in balsamic, fig compote, and honey. Sometimes, we are even having them raw, sliced thin and tossed in flavorful vinaigrettes to make new, unique slaws.

I'm so proud of us!! It's like we saved brussel sprouts from inevitable vegetable extinction.

Enough of all this drama, though. We need to talk about this simple side dish that will elevate any dinner menu to a whole new level. Molasses Braised Brussel Sprouts are easy to make and even easier to eat. Sweet, tangy, salty, crunchy. If your family thinks they don't like brussel sprouts, put these on the menu and watch them fly off the table!

My favorite way to cook brussel sprouts is by cutting them in half and searing in a hot pan until golden brown on the cut side, then covering the pan and allowing them to steam to finish cooking. It's foolproof, and it is the base of our cooking method for this recipe. Rather than steaming with a bit of water, however, we are going to make a delicious pan sauce using butter, apple cider vinegar, and molasses! I very rarely cook with molasses outside of holiday/gingerbread baking, but after one of my Blue Apron recipes used it, I couldn't wait to try it in different ways!

The molasses will thicken slightly while it cooks, leaving us with a wonderful glaze-like sauce. It is a little sweet and a little smokey, and the tang of the apple cider vinegar will add just the zip we need to balance that richness. I can't say enough about this side dish other than it is absolutely a new favorite in our house!

Brussel Sprouts, previously (photos leaving something to be desired): in pasta, parmesan crusted

Fresh Corn and Pesto Salad

Summer in a dish. Here it is, here it is. And it is tastier than you could have ever imagined.

Fresh is best, and this salad is all that and a bag of chips. Minus the chips.

Fresh Corn and Pesto Salad is the perfect side dish for your next cookout! I'm thinking any Fourth of July spread would be made better with this recipe on the table. All of the greatest gifts of summer are jam packed into one wonderful and tasty salad.

Let's first talk about fresh corn. Crisp and slightly sweet. Perfectly golden. Ugh. Love it. I literally love corn. There, I said it. And when you can get fresh corn, on the cob, well--what are you waiting for? Make this salad!!

Along with juicy/sweet/crisp corn, cut right off the cob, we are going to throw chopped cherry tomatoes and green bell peppers into a nice, big serving bowl. After a little toss to mix things up, we are going to coat the whole she-bang in a delicious pesto sauce. Traditional pesto is all we need here. The freshness of the basil with the rich bite of pine nuts and the salty tang of parmesan cheese elevates the flavor and send it off the charts.

Enjoy this salad with a burger. Or hot dog. Or grilled sausage. Or a shrimp bake. Anything! I have eaten this salad 3 times in the past week and I think it will be a staple on your summer table as well :-) Enjoy!

Simple Sides: Garlicky Spinach with Crispy Bacon

I have this vision for a new series and as you can see I am calling it "Simple Sides."

Oftentimes I feel like we all get bogged down with the main course that sometimes the hardest thing to do is pull together some delicious side dishes to round out the meal.

This happened to me this past weekend. I was cooking oven roasted chicken thighs that I wanted to have a really delicious crisp skin and juicy meat. After I popped the chicken in the oven I realized that I hadn't made any plan on what to serve alongside this chicken. Panic ensued and I went scurrying through my fridge and freezer trying to see what veggies I had on hand.

Luckily this story has a happy ending and this Garlicky Spinach with Crispy Bacon is just that. This side dish comes together in a flash and it is packed with great flavor. Anything that has bacon in it HAS to be good, so this should seem like a no-brainer. Add tasty garlic and protein-packed spinach to that equation and we are in side dish heaven.

I don't know about you, but at big holiday meals I am always loading up on extra potatoes and veggies rather than turkey or ham and if this spinach was part of that, Lord knows I'd be going back for seconds and thirds.

The recipe below is a perfect side for two, but it can easily be multiplied to serve a larger crowd.

If there are more vegetables or side dishes you'd like me to try out as a Simple Side, feel free to leave a comment below!

Lightened Up Mashed Potatoes

What is better alongside your protein of choice than soft, velvety mashed potatoes?

Nothing you say? Nothing is correct. Mashed potatoes are an epitome of comfort food no matter where you come from. Everyone has that one family mashed potato recipe that is indulgent, delicious, and ta-die-for.

Usually it is loads of butter, cream cheese, milk, sour cream, and other delicious yet not-so-figure-friendly add-ins that make mashed potatoes irresistible. And I don't think we need to cut these out entirely. But today, I am bringing you mashed potatoes with a few tweaks that will make that second helping feel totally acceptable.

This recipe for Lightened Up Mashed Potatoes took a few trials and errors before I found something I was totally happy with. I have tried the whole "mashed cauliflower with greek yogurt" thing only to be left with something that really just tasted like barf to me (sorry to be graphic). So using this trend as inspiration, I met my super healthy friends halfway.

The key to making these lightened up mashed potatoes feel like their naughty mashed potato brothers is to not cut the potatoes and fat elements out entirely. I start with two medium potatoes, then make up the rest of the potatoes using an entire head of fresh cauliflower. I substitute low-fat cream cheese for the full fat variety and loosen everything up with 2% (or even skim) milk. I cannot completely eliminate the richness that butter provides, but I drastically reduce the amount that goes in while also using unsalted butter so that I can control the salt content.

Also, let's talk technique. Because cauliflower can be a little more grainy than a starchy potato, I found the best consistency resulted from using my immersion blender to puree everything together (rather than using a potato masher). I also cook the potatoes and cauliflower, then allow them to cool slightly so some of the steam and moisture can escape. While these steps may seem frivolous, I think you will agree after you make your first batch of these potatoes that they are well worth it for the perfect, creamy mashed potato.

Give this base recipe a try, then jazz it up however you please! I am thinking maybe a roasted garlic and chive variety would be a total hit.

General disclaimer -- it is SO HARD to photograph mashed potatoes in an appealing way. But seriously THESE ARE DELICIOUS! Sorry for yelling...

Caprese Pasta Salad

Sometimes, simple is better.

Quality ingredients paired with fresh vegetables and herbs can take a plain old box of pasta to a new level. A fresh, summery pasta salad can be born.

This Caprese Pasta Salad with a homemade Balsamic Vinaigrette is sure to please a crowd at your next cookout, barbeque or picnic. Sweet summer tomatoes, soft and delicious mozzarella cheese, and bright fresh basil. What could go wrong?

If you have 20 minutes on hand, you can make this pasta salad in no time! This will serve a crowd as a side dish, and about four as a full meal -- just add some grilled chicken and there you have it! A fresh and tasty dinner bursting with summer flavors.

For the balsamic vinaigrette, take a smashed glove of garlic, dijon mustard, lemon juice, honey, dried basil, balsamic vinegar and olive oil in a dressing shaker or mason jar. Shake vigorously until combined and chill until ready to use.

When you're ready to make the pasta salad, boil up a pound of short-cut pasta until al dente. In the meantime, julienne the fresh basil, slice grape tomatoes in half, and cut up a ball of mozzarella into cubes.

Add everything to a bowl and toss until well combined.

All that's left to do after that is enjoy this salad! I mean seriously guys--you can MAKE THIS and it is DELICIOUS! Let's get to it!

Kale, Green Apple, and Feta Salad

Let's talk about a salad today. I want to talk about salad because I feel like I have been throwing lots of carbs and cheese and overall gut-busting (BUT DELICIOUS) food your way. Really, I just need some company to help me enjoy the pizzas, and breads, and cookies in my life. Thanks for being there when I need you the most.

Lunch this week has actually been quite delicious, which is surprising because lunch has been this Kale, Green Apple, and Feta Salad. And usually anything that is based in "kale" is already pretty low on my list of delicious. Sorry, kale...

The flavors in this salad are fresh and light. The tangy feta and sweet green apples love each other big time. Kale and toasted walnuts add body to this salad, keeping you full straight until dinner. Fresh cucumber and thinly sliced red onions bring the whole thing together.

I particularly love this salad as a lunch option because as all the flavors marry so beautifully in the refrigerator overnight. And since we are using kale, it stands up to the dressing without getting soggy. The dressing, on that note, is a simple cider vinaigrette. The apple cider vinegar keeps the apples from getting brown and sad-looking..extra win!

The composition of this salad is quite simple. I start by mixing together a touch of brown sugar, salt, pepper, apple cider vinegar, and extra virgin olive oil. A big batch of kale is tossed in the dressing and set aside to soften slightly.

In the meantime, walnuts get toasted in the oven until they are fragrant and enticing.

Vegetables are sliced thin.

Everything along with feta cheese gets tossed together with the kale. And that's all there is to it.

Elegant and simple and tasty. Plus, this salad is packed with all sorts of good-for-you elements. If you are tired of boring sandwiches at lunch or need a filling dinner in a hurry, this salad is for you! Recipe below will serve 2 big dinner portions or 4 small lunch portions.

Veggie Packed Fried Rice

Do you ever have a brilliant idea, or a perfectly well-thought out plan that goes horribly wrong because of some unforeseen circumstance totally out of your control? That TOTALLY happened to me tonight.

OK, I'm being slightly dramatic. But, I had slightly different intentions for tonight's recipe. I had a vision of remaking a basic Asian-style fried rice and turning it into something more robust by subbing the rice for quinoa. We all know about quinoa. It's very hip right now, considered a great food to add to your diet especially if you are trying to lose weight.

Well, apparently the cat is out of the bag on this one. The mart that I frequent for quick shopping trips on my way home was plum OUT of quinoa. And because it was a work night and there was no way I was making my way to a second store, my plan was foiled.

Yes, the "cat is out of the bag" line is a totally shameless ploy to put a picture of my cat in this post. I'm a winner.

Luckily, I still decided to whip up a batch of this Veggie-packed Fried Rice. It was really delicious and flavorful. It also took no time at all to whip together. This is the perfect side dish to thwart any craving you may have for Chinese take out!

I am totally hooked on edamame right now, so I knew that would make an appearance in this dish. It has great protein content and it's light, delicate flavor loaned itself perfectly to a stir fry.

Along with the edamame, this rice has plenty of shredded carrots, onions, and broccoli. I also added in scallions and cilantro, because I love the way these herbs compliment many Asian flavors.

A fried egg also adds a punch of protein, while a touch of red wine vinegar, soy sauce, and hoisin sauce give the rice body, flavor, spice, and saltiness.

The recipe below will serve two as a side dish or light meal. Feel free to double the recipe and toss in some chicken or pork for a great dinner! Will you try this with quinoa? I know I will -- I'll be sure to post again after I have experimented!

Goat Cheese Biscuits in a Skillet

Biscuits are one of my all-time guilty pleasures. Every now and then I get this intense craving that can't be satisfied by anything other than a warm, savory biscuit. If given the choice, I'd take one of those cheddar biscuits from Red Lobster...those things are so good, don't argue with me here!

This biscuit recipe is packed with goat cheese, chives, and buttery goodness. They get baked in a cast iron skillet, which is amazing because this lends itself to a delightfully crispy bottom. These are rustic and imperfect in all the right ways.

I was inspired by a goat cheese and honey biscuit recipe in my Joy the Baker cookbook, which I may or may not have gotten signed by Joy herself.

No, seriously. I met her this past December at the Eat Boutique holiday market, and she signed my cookbook. She's so awesome!

While the goat cheese and honey combination makes my knees go weak, I needed something salty and savory. I kept the goat cheese, because Lord I love goat cheese. I upped the ante with fresh chives and a garlic butter. Everything was so right, just in time for this "once in a century" blizzard we are enjoying in New England right this moment.

These biscuits come together in no time at all. It starts with flour, baking soda, baking powder, and salt. Cold butter and goat cheese are cut into the mixture until it resembles course crumbles.

A faux buttermilk mixture is created by incorporating Cream of Tartar with skim milk (another JtheB tip). This is gently stirred into the dry ingredients.

Fresh, chopped chives are folded in...and that's it! We're ready to bake.

First, a 10-inch cast iron skillet gets preheated in a 400 degree oven. Butter is melted on the bottom of the skillet and the biscuits are dropped in by the 1/4 cup-full. More melted butter gets mixed separately with a touch of garlic powder and black pepper, and this mixture gets brushed on top of each biscuit before baking.

When the biscuits have puffed up and turned golden brown, they are ready to devour! Salty, tangy goat cheese and garlic. Fresh chives and smooth butter. The crispy crust and the fluffy biscuit...wow, what more can I say? I think I need another batch ASAP!

If you've got the snowy blizzard blues, or just need a general pick-me-up, then this recipe is for you! These are delicious with scrambled eggs for breakfast but would also make a great accompaniment to a chili or jambalaya.