Your Share

When you get garden-fresh green beans from #FrogSongOrganics, they melt in your mouth. Leave the butter behind, squeeze some fresh lemon juice over them. For a really special kick, toss them with thin slices of preserved lemon peel. Here's a Food & Wine recipe from Justin Chapple to follow, and let me tell you that you can even leave off the olive oil. Soooooo good! Photo credit: Abby Homan https://www.foodandwine.com/recipes/green-beans-preserved-lemon

A savory and easy sweet potato recipe, yay! On her site, Foodie with Family, Rebecca Lindamood presents high-heat-roasted potatoes. Just peel, slice into 1-inch thick rounds, toss in oil, salt/pepper, flip once mid-roasting, and then add a bit of broth for the final stretch. I couldn't explain to my partner why they were called "melting" as we both peered at the toasty morsels from the oven. Once we tried them, though, it was obvious. They truly melt in your mouth. This is so good! One change is needed, I think. Since she's recommending a temperature of 500F, then it would be best to use an oil (like avocado) with a smoke-point at/over that. I only had safflower oil, which peaks at 460F, so I used that and set my heat at 450F. It still worked nicely. Since our CSA box this week also had broccoli and onions, I roasted those, as well -- right in the oven with the sweet potatoes for the last 15 minutes. In one bowl, I layered brown rice and baked beans and then topped that with all the roasted veggies. Barbecue tofu would have also gone great!

In her post, How to Make Frozen Herb Cubes, Lizzie Streit, a cookbook author, nutritionist, and fellow veggie lover describes a terrific way to preserve your fresh herbs. Unlike some suggestions that recommend blanching, she simply slices the herbs and covers them with olive oil. I love that, after you freeze these, you can pop them out of the tray and store them in a baggie or bin. It's easy and tidy. Also! Be sure to sharpen your knife before slicing and dicing your herbs. In an online master class (where he is so very different from his TV persona), Gordon Ramsay describes how to do this and why it's important. Here's a clip, and it's so great: "Don't make the most fragrant board in the world." Photo from: It's a veg world after all