I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.
None of these recipes are crazy-involved. We make variations of these regularly. The only reason I took pictures of the green beans and celery are because they were memorably good, and I used some fried shallots my friend Lisa made for me. You don’t need fried shallots for the recipes, but it showed how easily we could throw them into dishes to enjoy their sweetness. Below you will find the recipes for green beans and celery, and also chicken. I did not include step-by-step pictures this time, but hopefully you can still follow along.
There are other recipes I still need to write about that came before this one, but this recipe was one that K said “this better make it to your blog”. So, here it is. During the big move, I was trying to pick up produce that would keep for a bit so that we could limit our grocery shopping. I didn’t want us to have unnecessary stockpiles of refrigerated food to move. Costco had both bell peppers and haricot verde in stock and I wanted to try roasting them. Luckily, we had not sealed the box with the balsamic vinegar yet, and I on purpose had saved my Dutch oven from packing until the end. Now, you can certainly roast on a regular baking sheet, but I did not have any available. That will affect your baking time, so check the peppers as they cook.
This is an easy throw-together recipe. The peppers turned out super soft and amazingly sweet. The green beans still had a bit of crunch, which paired nicely with the peppers. Feel free to add extra flavor (I think garlic could go well), but again, I was limited on what had not been packed yet.