Tag: green beans

Roasted vegetables over brown rice or pasta is one of my standard fast and healthy dinners when I am just cooking for me and my husband. This particular combination, from Joe Yonan’s brilliant new book, "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, $24.99) is truly inspired. The creamy sauce made by stirring a little adobo sauce into yogurt is one of dozens of ridiculously simple ideas throughout the book for turning a mundane solo meal into something special.  Another thing I love about this book is most of the recipes can be multiplied easily; I quadrupled this one to use the whole head of cauliflower, and reheated it as a side dish for several meals afterward.

For a Thanksgiving offering, I sought tips from my Facebook friends on how I might transform ordinary green beans into something extraordinary. I got dozens of great suggestions and decided to devise a composite of some of the best of those ideas.

Billy Allin, executive chef and co-owner (with his wife Kristin) of Decatur’s Cakes & Ale, was raised in an Italian American household in Greenwood, South Carolina—an upbringing that presented, as he puts it, “some culinary conflicts.”