Today in the Market, we're sampling Cherith Valley's Garlic Salsa. Holy smokes, is it ever wonderful! Not too spicy, but full of incredible garlicky (sp?) flavor. Stop by and have a taste.
Our customer Evelyn Stutts brought us her recipe this morning for Roasted Green Beans and Cashews. It sounded so good we asked her to share:
Roasted Green Beans and Cashews
2 lbs. green beans, trimmed and halved
3/4 C. Salted cashews (3 ozs) - chopped
1/2 C shallots, sliced
2 T. extra-virgin olive oil
- Toss the green beans with cashews, shallots, olive oil. 2 t. each salt & pepper.
- Spread evenly in a large 4-sided sheet pan.
- Roast, stirring occasionally until the green beans are tender and nuts are golden brown, between 20-25 minutes. When beans are tender, season with additional salt & pepper.
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