Recipes for the week of November 13 - 19, 2023

Green Bean Casserole

INGREDIENTS (Serves 8-10):

  • 2 pounds fresh green beans, rinsed, trimmed, then chopped in half

  • 2 Tablespoons salted butter

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 8 ounces baby bella or white button mushrooms, chopped (optional)

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 Tablespoons all-purpose flour

  • 1 cup chicken broth

  • 1 cup half-and-half

  • ½ cup Panko bread crumbs

  • 6 ounces french fried onions


INSTRUCTIONS:

  1. Preheat oven to 375ºF.  Heat a large pot of salted water to a boil.  Prepare a large bowl with an ice bath for blanching the beans.

  2. Blanch the beans by adding them to the boiling water and cooking for 5 minutes. Then drain in a colander and plunge in a large bowl of ice water to stop the cooking process. Drain and set aside.

  3. Melt the butter in a large skillet over medium-high heat.  Add the onion and garlic, sauteing for 4 to 5 minutes until the onions start to soften.  

  4. Add the mushrooms, salt and pepper and cook another 1 to 2 minutes.

  5. Sprinkle flour over softened onions and stir to combine.  Cook for 2 minutes, then whisk in the broth to make sure there are no lumps, then the half and half.  Bring the mixture to a simmer and cook until it has thickened, stirring occasionally, about 6 minutes.

  6. Pour the sauce over the beans, stir to combine, then transfer to a 9x13-inch casserole and sprinkle with the breadcrumbs and french fried onions.  

  7. Bake for 20 minutes until hot and bubbly.  Cover the dish with foil if the onions start to brown too quickly.  

Broccoli Salad

INGREDIENTS (serves 10):
For the Salad:

  • 4 Heads Broccoli, , chopped (8 cups chopped)

  • 1/2 Cup Golden Raisins

  • 1/2 Cup Craisins

  • 1 Cup Roasted Salted Sunflower Seeds

  • 8 Slices Applewood Smoked Bacon, , cooked and chopped

  • 1/2 Cup Frozen Peas

  • 1/2 Cup Diced Red Onion

For the Dressing:

  • 1 Cup Mayonnaise

  • 1/4 Cup Granulated Sugar

  • 1 Tablespoon Apple Cider Vinegar

  • 1 Cup Shredded Colby Jack Cheese

 
INSTRUCTIONS:

  1. In a large salad bowl, mix together the vegetables, raisins, and craisins. Leave the bacon and sunflower seeds for right before serving.

  2. In a separate bowl, mix together the dressing and pour over the vegetables.

  3. Toss well to evenly coat everything.

  4. Place in the fridge for at least 2 hours.

  5. Right before serving, add the crumbled bacon and sunflower seeds. Toss to evenly distribute.

Enjoy!

This recipe is from ohsweetbasil.com

Jim Tinsky