Roasted Green Beans

With loads of out-of-this world string beans available, we've been looking for the most delicious ways to prepare them. Here's one way that will blow your taste buds away.

You are going to love this string bean recipe from IG's @slowroasted available at theslowroasteditalian.com

The recipe calls for green beans, but it would also look incredible with a mix of yellow wax and dragon tongue beans!

INGREDIENTS:

• 1 pound fresh green beans, rinsed with ends trimmed

• 1/4 large red onion, sliced very thin

• 4 cloves garlic, peeled and sliced

• 1 cup grape tomatoes, halved

• 1 tablespoon olive oil

• Salt and pepper to taste

• pinch of red pepper flakes

INSTRUCTIONS:

1. Preheat the oven to 425°F.

2. Rinse the green beans and pat dry. Trim the ends from the green beans by lining up several in a row and then cutting the ends off all at once.

3. Place green beans, red onion, sliced garlic, and halved tomatoes on a sheet pan and spread into a single layer. Do not overcrowd.

4. Drizzle olive oil over the top of the vegetables.

5. Sprinkle generously with salt, pepper, and a pinch of red pepper flakes.

6. Toss the vegetables to distribute the oil and seasonings.

7. Roast for about 14 minutes or until the vegetables are beginning to caramelize.

8. Serve immediately

Enjoy!

Zucchini Parmesan

INGREDIENTS:

• 5 medium zucchini (about 2.5 lbs.)

• 2 cloves garlic thinly sliced

• 3 tbsp olive oil (plus 2 tbsp)

• 1 ¾ tsp kosher salt

• 1 ¼ cup jarred tomato sauce with basil (or make your own with our tomatoes and basil)

• ¾ cup panko breadcrumbs

• 2 cups freshly grated parmesan cheese

• ⅓ cup basil leaves, torn or roughly chopped

INSTRUCTIONS:

1. Preheat the oven to 450º

2. Cut zucchini into quarters lengthwise and cut into roughly 2-inch pieces. Place zucchini in a 9x13-inch baking dish. Drizzle with 3 tbsp olive oil.

3. Add garlic slices, season with 1 ½ tsp of salt. Toss to coat.

4. Roast, stirring halfway through, until liquid is evaporated and zucchini is begging to brown (about 35 minutes)

5. In medium bowl, combine panko, 1 cup of parmesan, ¼ tsp salt and 2 tbsp olive oil. Toss well.

6. Sprinkle zucchini with 1 cup of parmesan cheese and toss to coat. Pour tomato sauce over zucchini and mix well.

7. Sprinkle the breadcrumb mixture over the top and return to the oven for 15 mins or until golden brown and bubbly.

8. Remove from oven and let cool for 10 minutes. Sprinkle with basil and serve warm.

Enjoy!

Harvest Bowl with Sweet Potatoes, Kale, and Apples

Here’s an unforgettable and oh-so-delicious way from IG's @sokos.kitchen to prepare sweet potatoes alongside kale and apples.

Here’s her recipe for 4 bowls:

1. Roast the chicken. Place 3 chicken breasts on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with some salt! Bake on 425 for 30 mins.

2. Dice up a large sweet potato. Add this to a parchment lined baking sheet and bake on 425 for 25 mins, or until golden.

3. Next, add 1 cup of wild rice, and 2 cups of water to a saucepan. Bring to a simmer on high heat. Once simmering, turn to low and cover until water is completely gone and rice is cooked (about 8-10 mins)

4. Dice up a large apple, 1/4 cup of almonds, and about 3 cups of kale. Massage the kale in 1 tbsp of olive oil.

5. Whisk together the dressing—1/4 cup of olive oil, 2 tbsp of balsamic glaze, juice of 1/2 a lemon, and 1/4 tsp of salt.

6. Once everything is ready, assemble all the ingredients! And don’t forget a tbsp or 2 of crumbled goat cheese!

Enjoy!

Basil Pesto Recipe

We found this tasty basil pasta recipe by IG's @tastyvegetarian on @veganrecipevideo:

You can use the pesto for pasta, but you can also use it as a dip, in a salad, on a pizza, or in a soup!

Try it out today and tell us what you think:

Ingredients

• 1 cup basil, packed

• 1 cup arugula, packed

• ½ lemon, juiced

• ⅓ cup olive oil

• ½ cup water

• 2 cloves garlic, peeled

• 1 teaspoon pepper

• 2 teaspoons kosher salt

• 1¼ cup almond meal

• 1 pound vegan spaghetti

• ⅓ cup pasta water (if you’re using this as a dip, omit the pasta water)

Instructions
1. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
2. Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
3. Boil salted water and cook spaghetti according to packaging instructions. When draining the pasta, reserve ⅓ to 1 cup of water.
4. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.

Summer Squash and White Bean Salad with Feta and Mint

Here’s an excellent way to enjoy your summer squash from IG's @andreabuckettcooks, a renowned chef and food expert from Canada.

Ingredients

• 4 zucchini (or any summer squash), diced

• 1 can white beans, drained and rinsed

• 1 cup crumbled feta cheese

• Zest of 1 lemon

• 1/4 cup lemon juice

• 1 tablespoon liquid honey

• 1/4 cup olive oil

• 1 teaspoon freshly ground pepper

• 1/2 teaspoon salt

• 1/4 cup roughly chopped fresh mint leaves

Instructions

1. Add the zucchini, white beans and feta to a bowl.

2. Whisk together the lemon zest, juice, honey, olive oil, salt and pepper. Pour the dressing over the zucchini mixture and toss to combine. Cover and refrigerate for at least 30 minutes before serving. 

3. Remove from the fridge and taste for seasoning, add more lemon juice or olive oil if the vegetables have soaked up all flavor from the dressing.

Go check out her social media or visit her website for more great cooking tips and recipes: andreabuckett.com