Buttery Garlic Green Beans

 These were so good. 

1 lb fresh green breans

3 Tbsp butter

3 garlic gloves, grated or minced

lemon juice

pepper and salt to taste

1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes.

2. Drain and return to the skillet. Add butter and stir until melted, 1 to 2 minutes.

3. Add garlic; cook until tender and fragrant, 1 to 2 minutes.

Season with lemon juice, pepper and salt before serving.

Creamed spinach

When I made this I used 2 - 10 oz bags of fresh spinach. I also cut the sauce in half. 

Ingredients:

• ▢4 tablespoons unsalted butter
• ▢1 medium yellow onion , minced
• ▢3 cloves garlic , minced
• ▢4 teaspoons Kosher salt , divided
• ▢1 teaspoon coarse ground black pepper
• ▢1/2 teaspoon nutmeg , freshly grated
• ▢1/4 cup flour
• ▢3 1/2 cups half-and-half
• ▢2 1/4 pounds fresh leaf spinach , or one pound frozen
• ▢1 cup mozzarella cheese
• ▢4 ounces cream cheese
• ▢1/2 cup Parmesan cheese , grated

Instructions

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a ¾ inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

Credit: https://dinnerthendessert.com/classic-steakhouse-creamed-spinach/

Cucumber salad

This recipe is perfect when you have an abundance of cucumbers from your garden. We absolutely love this recipe.

Ingredients:

2 or 3 Cucumbers, sliced thin

1 onion

2 Tbs  chopped fresh dill

3 Tbs Apple Cider vinegar (or white)

3 Tbs Olive Oil

2 tsp Sugar

1 tsp Salt, or to taste

1/2 tsp ground Pepper, or to taste

Put all the apple cider vinegar, olive oil, sugar, salt and pepper in a bowl and mix well with a whisk. Add the cucumbers and dill and toss to coat. 

You can also add some cherry tomatoes if you would like to. 

Enjoy!

Lemon Infused Couscous pearls

 Ingredients:

1 cup Israeli couscous

1 tbsp of butter

1 small shallot (finely diced)

zest of half a lemon (plus more for garnish)

1 1/4 cup chicken stock or water

1/4 Parmesan (shredded plus more for garnish)

1 tbsp of parsley finely chopped as a garnish (I used dried)

1. Instructions:
2. Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
3. Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
4. Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
5. Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
6. Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
7. Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.

Rosemary Roasted Potatoes

Ingredients:

1 1/2 pound small red or white skinned potatoes (I used cut up russet potatoes)

2 Tbs Olive Oil

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1 Tbs minced garlic (3 cloves)

2 Tbs minced fresh rosemary leaves

Instructions:

1. Preheat the oven to 400 degrees F.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer. Roast in the oven for about 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. 

3. Remove the potatoes from the oven, season to taste, and serve. 

Seasoned precooked potatoes.

Seasonings

Simple Cucumber Salad

• 
  
  
  
• 
  
• Ingredients:
• 
  
• 2 long English cucumbers, sliced
• ▢1 medium onion, sliced
• ▢1/4 cup white wine vinegar
• ▢1/4 cup water
• ▢1 Tablespoon sugar , (or coconut sugar or sweetener of choice)
• ▢1/3 cup fresh dill, chopped (I used dried dill)
• ▢1 teaspoon salt
• ▢1/2 teaspoon black pepper

Instructions:

• Mix cucumber and onions in a large bowl. Season with salt and pepper.
• Mix white wine vinegar, water, sugar in a small bowl. Pour over the cucumbers and onions, and toss to coat.
• Sprinkle some fresh chopped dill and toss salad.

Roasted Fingerling Potatoes

 Ingredients:

1 ½ lbs fingerling potatoes sliced in half lengthwise
2 tbsp butter unsalted, melted
3 cloves garlic minced
1 tbsp Italian seasoning
½ tsp salt
½ tsp pepper
1 tbsp olive oil

Directions:

Preheat your oven to 425 F degrees.
Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large cast iron skillet, then spread the potatoes evenly.
Bake for 20 to 25 minutes, or until crispy. 

This is what it looked like before I put them in the oven.