If I ever have to pull together dinner fast, there are a few sides, especially this one, I know I can count on to rest on the plate — even alongside a crown rib roast — and hold their own. No one has to know it took just a few ingredients and minimal effort.
I keep roasted or sun-dried tomatoes (packed in oil) around as a staple. They have a ton of flavor and taste great. We also love nuts around here in the land of Genetically High Cholesterol. So, it’s no big surprise that this dish has both of these ingredients, plus the Kiddo’s favorite — fresh green beans.
Green Beans Sauteéd with Roasted Tomatoes and Shallot
Looking for this recipe? It will be part of an upcoming book co-authored with Ali at Cleaner Plate Club.