Father’s Day is next Sunday. Here are some great sides-- delish, healthy and easy to prepare. These are perfect for any picnic, BBQ or get-together that you may be preparing for that special Dad in your life.
Sautéed Potatoes, Green Beans and Fresh Herbs
Simple ingredients can often make the best dishes. Potatoes and green beans are staples, inexpensive and best of all delicious. The crisply sautéed potatoes blend so well with the steamed green al dente beans and fresh herbs.
I made this recipe with fresh herbs from my garden, but the herbs are easily available at most supermarkets and farmers’ markets if you don’t grow your own. You don’t need a large garden if you wish to grow a few culinary herbs, such as parsley, basil, oregano and thyme. You just need a medium size pot. Fresh herbs are a wonderful flavor, different from the dried version and what fun to pick them yourself just before you use them. It’s a great job for children to learn what herbs look like and to help with food prep.
Sautéed Potatoes, Green Beans and Fresh Herbs
#vegan #side #green beans #potatoes
1 pound green beans
6-8. small potatoes quartered
2 tablespoons olive oil
1/4 cup fresh basil or 1 teaspoon dried
3-4 fresh oregano sprigs or 1 teaspoon dried
3-4 garlic cloves, minced
1 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 garlic cloves, minced
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Trim green beans if needed and then steam in a microwave with 2 tablespoons water. Steam until the green beans are al dente but not limp! Drain and rinse in cold water immediately to stop cooking. If you prefer, steam on a stove top.
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Place cut potatoes, olive oil, basil and oregano in a zip lock bag and toss to coat. Heat skillet over medium-high heat. Add olive oil, then potatoes and onions. Cook until potatoes start to brown and onions become translucent. Stir occasionally to keep from sticking.
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Lower heat to medium-low and add garlic. Continue sautéing until potatoes are golden brown and tender. Add green beans. Toss to combine.
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Season with salt and pepper. Taste and adjust seasoning. Serve. Reheats well. To serve at a later time, bring to room temperature and keep in refrigerator until you are ready to serve. Lasts 3-4 days in the refrigerator.
Expandthetable suggestions
Add a bit of heat: Add 1/4 red pepper flakes
Allium free: Omit onions and garlic. Use 1 bulb fennel, thinly sliced and 1 radish thinly sliced. Add in step 2 and continue with recipe.
Add other veggies: Oven roast cut cauliflower florets and add in place of green beans. Sauté sliced zucchini and add to skillet with potatoes. Follow rest of the recipe.
Adapted from Smalltownwoman.com
Other Great Green Bean recipes
Green bean, chestnut and mushroom casserole
Foodie Lit
“Law and morality often intersect, but they are not the same thing. Law provides rules, procedures, deadlines, and finality. Morality asks a different question: What is right?” So writes Adena Bernstein in her expertly written account of art stolen by the Nazis and their collaborators during their occupation of Europe.
A prosecutor in Arizon, Adena Bernstein brings her experience as a lawyer to link justice and morality in Stolen Legacies. She documents the laws or lack of laws regarding restitution to the rightful heirs and shows flaws in the legal process in detailed documentation from many countries and institutions.
The seizure of art happened across much of Nazi Europe, the art sold or stored in non-Nazi occupied areas such as Switzerland or Spain. Sales were brisk, paperwork often sketchy preventing real provenance being established or cared about.
The legacies that were stolen can never be restored with the return of a piece of art. The restoration, even after 81 years, is a symbol that the law can be moral, reveal truth and restore trust in the future.
