Dive Mom has been asking for more vegetables and less desserts in our Chef Recommended posts so being the cooperative person that I am I am posting two very easy vegetable treats.
Steamed Green Beans
This can’t be any easier. Bring home a bag of fresh green beans and trim the ends off (I prefer to do it on a bias with a pair of kitchen scissors). Set up your steamer and boil the water. When you are ready to put them on, add about a half a cup of white wine or brandy to the water and then steam your beans. Don’t overcook them, you want them to be crispy. Now put them in a dish and add a little olive oil and salt to taste. This is a great time to try that herbed salt you have up in the cabinet. Cover and let the salt finish its work for about fifteen minutes and then serve.
Split the lengthwise and remove the seeds (save those for Dive Mom). Lightly apply some Olive oil and salt to the inside of the squash and lay face down on a roasting pan or cookie sheet. Cook for about thirty minutes until the fibers are easy to separate and look like angel hair pasta. Scrape out these fibers into a large serving dish and add butter and freshly grated parmesan cheese to taste. In our house, we like lots of butter and cheese so we tend to layer the butter and cheese to make sure everything gets a good coating. As a hint, use your microplane for the cheese and it will coat better with less cheese (or it will allow you to add more.) Cover for about fifteen minutes and then serve.