The holidays are a time when we gather with family and friends to enjoy food, wine, laughs and memories. Our family has suffered a great loss this Christmas with my grandmother. Talk about an interesting cook! I say interesting in a good way but as a 7 year old child being told to eat your cabbage rolls and czernina (duck blood soup) you really don't have an appreciation for such epicurian delights. So until I can pay homage to my wonderful grandmother with a polish feast fit for a krol I will supply you with some sides I created for you to share with your family. Na zdrowie!
Balsalmic Green Beans with Toasted Almonds
1.5-2 lbs green beans, ends trimmed
2 tblsp olive oil
2 tblsp butter
2 tbl good balsamic vinegar
1/4 sliced almonds
salt & pepper to taste
1. Preheat oven to 350 degrees. Spread almonds on a nonstick baking sheet or a baking sheet covered with foil.
2. Bake 10 minuted stirring occasionally until almonds are browned on both sides.
3.Meanwhile,heat olive oil and butter in a large skillet over medium heat. Add green beans once melted. Use tongs to stir until all beans are coated. Add salt and pepper.
4. Cook beans covered for 10 minutes.
5. Remove lid and increase heat to medium - high. Be sure to stir frequently so beans do not burn. Add in vinegar tossing beans to coat.
6. Remove from heat and add in toasted almonds, mix well.
Serves 4-6
Pesto Roasted Tomatoes & Potatoes
6-8 (depending on size) red or new potatoes, quartered
1 package or10 oz cherry tomatoes
2 tblsp olive oil
1/2 tsp salt
2 cloves garlic, minced
1/4 cup prepared pesto
1. Preheat oven to 425 degrees.
2. Toss potatoes with olive oil, salt and garlic in a deep baking dish.
3. Bake for 15 minutes uncovered, stirring once.
4. Add in cherry tomatoes. Cook 5-10 additional minutes until potatoes are tender and tomatoes are are blistering.
5. Remove from oven and stir in pesto.
Serves 4.
