recipe essentials: two great sides, sauteed green beans & roasted potatoes
While L. manned the grill I had the opportunity to try two recipes I’ve had bookmarked for awhile, Tad’s Roasted Potatoes, by Amanda of Food52.com, and Sautéed Green Beans with Garlic and Herbs, by Cook’s Illustrated Magazine.
Both proved to be solid spins on traditional dishes, packed with flavor and easy to prepare, better than any preparation of either dish that I’ve ever had. Be sure to check out the links above if you want to prepare them yourself.*
*NOTE: I modified the Green Beans recipe by using white wine rather than water. This was good but you might find it strong. . . use a combination of white wine and water that sounds reasonable to you. Alternatively, you might try substituting chicken stock instead of plain water. Second, I added raw almonds together with the raw green beens, and I heartily recommend you do the same!