CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM
ANGELINA L aRUE Simple elegance embodies what I call the perfect holiday side dish. Any time we cook with premium, fresh products, we can often create the best food out of two or three humble ingredients.
During this busy season, it also helps to have some tricks up our sleeves that will produce meals that consists of dishes that are not complicated, yet a little elevated to help make the occasion extra special.
Fresh green beans seasoned with a garlic are wonderful for our typical dinners, but for the holidays, fresh greens beans accented with shallots and toasted hazelnuts take plain green beans from average to fancy!
Other nuts, such as almonds, or even walnuts, will also go well with the green beans and shallots. I always prefer toasting the nuts to create more depth of flavor.
Keeping a few ideas like this quick and easy recipe on hand will make cooking for parties and guests a breeze during the holidays, and still look and taste like you’ve made something that takes a lot of effort.
Enjoy food made fresh!
Fresh Green Beans with Shallots and Hazelnuts
1-pound fresh green beans 1 teaspoon olive oil 2 shallots, peeled and diced ½ cup toasted hazelnuts ¼ teaspoon kosher salt 1/8 teaspoon ground black pepper Clean, and trim the stem-end of the green beans. Place beans into a medium saucepan and cover with water. Place over medium heat and bring just to a slow boil, then remove from heat and drain. Place beans on a paper towel and pat dry.
Heat oil in a skillet over medium heat. Add beans and diced shallots. Lightly sauté for about 5 minutes until shallots are translucent.
Add toasted hazelnuts, salt and pepper and toss to combine. Serve warm. Makes 4 to 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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