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Butter Roasted Carrots
Butter Roasted Carrots
Preheat oven to 425°. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes
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Sauteed Savoy Cabbage with Scallions and Chives
Sautéed Savoy Cabbage with Scallions and Chives
Chop scallions, reserving white and dark green parts separately. Cook scallion whites and chopped chives (or chopped garlic) in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until chives/garlic is fragrant, about 2 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
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Green Beans with Butter, Herbs and Chives
Green Beans with Butter, Herbs and Chives
Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes. Add the green beans and sauté for 2-3 minutes, stirring often. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.
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