Green Beans with Oil and Lemon

From Keepers.

There's no easier, or zingier, way to perk up plain cooked green beans than by tossing them with equal parts olive oil and fresh lemon juice. This Greek "sauce" called latholemono, is a classic accompaniment to grilled fish and shellfish, but is just as wonderful on grilled or roasted chicken, pork, or lamb, as well as other vegetables such as asparagus, spinach, and broccoli.

You can skip the ice bath and serve the combination hot or warm, if you like, Either way, be sure to dry the beans well before tossing with the sauce or the water will dilute the flavor. Feel free to adjust the amount of oil and lemon juice to suit your taste. Chopped herbs - dill, oregano, parsley, mint - would also be a nice addition.

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and pepper
1 lb green beans

Bring a large pot of water to boil over high heat. Meanwhile, in a large bowl, whisk together the oil and lemon juice until combined Season with salt and pepper and set the sauce aside.

Fill a large bowl with ice water. Season the boiling water generously with salt; it should taste like seawater. When it returns to a boil, add the green beans and gently boil, stirring once or twice, until crisp-tender, about 2 minutes. Drain, immediately submerge the green beans in the ice water to stop the cooking and retain the color, then drain again when cold and pat dry.

Add the blanched green beans to the sauce and toss to combine. Check the seasonings and serve. The green beans are best eaten within a few hours.

Carrot-Ginger Dressing

From Keepers.

This is our version of the beloved Japanese restaurant classic. It's light and refreshing with a tangy sweetness balanced by a pop of ginger. Use it on salads, vegetables, tofu or whatever else you like.

1/2 lb carrots (about 4 medium), chopped
One 3-inch piece of fresh ginger, peeled and roughly chopped
3 tablespoons rice vinegar of white wine vinegar
1 teaspoon white miso paste
1 tablespoon honey
1 tablespoon sesame oil
Juice from 1/2 lime
1/4 cup grapeseed or vegetable oil

In a food processor or blender combine all ingredients except oil. Pulse, scraping down the sides as needed, until the carrots and ginger are finely chopped. With the motor running, slowly add the oil and process until the dressing is almost smooth. Quickly dip a piece of lettuce (or vegetable) in the dressing, shake off any excess, and check the seasonings. The dressing will keep, covered in the refrigerator, for about 1 week.

Parmesan Broccoli

Another recipe from Keepers.

Serves 4.

Salt
1 large head of broccoli (about 1-1/4 lbs), cut into small florets
2 tablespoons olive oil
2 garlic cloves, thinly sliced
Pinch of crushed red pepper flakes
Grated zest of 1 lemon, and juice
Freshly grated Parmesan or pecorino cheese

Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until crisp-tender, about 2 minutes. Drain and pat dry.

In a large skillet, heat the oil, garlic and pepper flakes over medium heat. Cook, stirring occasionally, until the garlic is fragrant and just starting to turn golden, about 2 minutes. Add the blanched broccoli and cook, stirring often, until coated with the oil and heated through, about 2 minutes. Add the lemon zest and a big splash of lemon juice, season with salt, and toss to combine. Check the seasonings and serve topped with a generous sprinkling of the cheese.

Tip: There's no need to discard broccoli's hard stalks - they taste great and have more fiber than the florets. Just peel them, cut into chunks, and use as you would the florets, cooking them a little longer if needed. Or you can cut them very thin and eat them raw out of hand, add them to salads, or cut the stems, too and make a broccoli slaw.

Shredded Brussels Sprouts with Bacon and Hazelnuts

Bacon and hazelnuts make this Brussels sprouts recipe appealing to even the pickiest eater. To get a head start on dinner, cut the bacon and slice the sprouts in the morning. You can toast the nuts up to two days ahead.

1/2 cup chopped bacon (about 3 slices)

1/2 cup fat-free, less-sodium chicken broth

13 cups thinly sliced Brussels sprouts (about 2 pounds)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons chopped hazelnuts, toasted

Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. While the bacon is cooking, cut off the ends of the brussels sprouts, then chop in half. Lay them cut-side down and finely chop until they are all shredded.

Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.

Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.

Banana Squash Soup with Sweet Potato and Green Apple

Serves 6.

• 1 tablespoon coconut oil
• 1 tablespoon butter
• 1 white onion, diced
• 3 cloves garlic, chopped
• salt and ground black pepper to taste
• 1 pound banana squash, cubed

• 1 pound sweet potatoes, cubed
• 1 green apple, cubed
• 4 cups chicken broth, or as needed
• 1 tablespoon chopped fresh basil
• 1 tablespoon curry powder
• 1 teaspoon crushed bay leaf

• PREP
  15 mins
• COOK
  20 mins
• READY IN
  35 mins

Directions

1. Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
2. Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
3. Puree soup in the pot with a hand blender until smooth.