Tag Archives: vegetables

French Green Beans with Garlic and Sliced Almonds

25 Jul

One of the items we have been receiving from our CSA in bulk are french greens. We get more than I know what to do with, which is usually just steam them and serve with a bit of salt and butter. It’s boring and not even very tasty.

Facing another two weeks with at least a pound of green beans, I turned to the trusty Internet for recipe suggestions. I found a recipe that was worth trying out (which means it looked easy and I had all the ingredients). The beans turned out delicious (or as Steve would say “they are good… you know… for beans.”) and were a cinch.

French Green Beans with Garlic and Sliced Almonds

1 lb green beans, rinsed
2-4 garlic cloves, crushed
1/4 C sliced almonds
2 TBSP olive oil
1/4 C chicken broth (or water)
Sea salt and pepper


Put the green beans into a microwavable bowl and nuke for 4 minutes.

Heat oil in large saucepan over medium high heat. Add almonds and toast for about 1 minute. Add garlic and stir until it starts to brown, about another minute. Toss in green beans with chicken broth. Cover and simmer (low heat) for 5 minutes. Sprinkle with salt and pepper.


Cream of Broccoli and Spinach Soup

22 Jan

With the cooler temperatures last week (not so much this week), I have been drawn to soups. They are easy, satisfying and keep you warm as the night sets in.

I wanted to try this soup, from Rachael Ray’s most recent magazine issue, because I found myself saddled with two large heads of broccoli from our CSA box.

Head’s up for those who made the lentil soup before this soup – I can almost guarantee that your significant other will state “It’s ok… but not as good as the lentil soup.” Take the comment in stride – this soup can seem frou-frou, given that it’s chalk full of vegetables, and not lentils and sausage. Also note, a retort of “Yes, but it’s fat free” won’t necessarily go over well, given your audience.

Broccoli and Spinach Pureed Soup, c/o Rachael Ray Magazine


1 head of broccoli, chopped into one inch pieces
5 oz frozen spinach, defrosted
7 C chicken broth (exchange vegetable broth here for a vegetarian option)
4 cloves of garlic, chopped
7 scallions, sliced (I added a leek to the mix as well)
1 large baking potato, peeled and diced into 1 inch chunks
8 oz plain Greek yogurt, divided (I used fat-free yogurt)
A heavy dash of Thyme (fresh chopped or dry)
Salt & pepper


In a large pot, combine broccoli, potato, garlic, broth, 2/3 of the scallions, leek, Thyme, salt and pepper. Bring to a boil, cover, reduce heat to a simmer. Allow to simmer for 30-35 minutes, until broccoli and potato are cooked through.


Add spinach and mix. In batches, puree the soup using a food processor or a blender.

Add pureed soup back to pot, stir in 2/3 of the yogurt. Heat over low to warm soup back up.

In a separate bowl, mix remaining yogurt with remaining scallions and a dash of Thyme. When serving, add this yogurt mix to the top of the soup.


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