Side notes

Growing up we had a standard family dinner every night at 5:30.  We would have a meat (beef, chicken or pork), a starch (potatoes, rice, pasta) and a vegetable (broccoli, green beans, mixed vegetables--that I always hated-and still do-- because of the addition of lima beans).  When dad and I were left to our own devices I'm pretty sure I ate my teenage weight in both frozen peas and frozen corn (peas for mashed potato nights...you mean YOU haven't have polka dot potatoes?)

I try to balance our dinners the same way but with some new twists to keep things fresh and interesting and slightly more sophisticated (because let's get real--we've already established how glam my life is). 

I've been loving roasted broccoli with olive oil & garlic. It's so simple and easy to make and the flavor is so deep from the roasting process.  I cheated a little bit and used a prepared bag of florettes and tossed them in olive oil before spreading them on a sheet pan and sprinkling with salt and black pepper. I then grated 2 cloves of garlic over the tray and baked at 400 degrees for about 10-15 minutes.  We had ours with some baked salmon and brown rice.{this is a favorite, simple preparation for asparagus,too!}


The green beans here are my newest go-to.  They're one of those delicate vegetables that when done right are addicting and when over cooked are impossible to choke down. Here they're sauteed in olive oil and garlic with salt and pepper for 7-8 minutes on medium high (or until they reach your desired crispness). I kept mine with just a little bit of a bite and so that they just began to caramelize on the bottom.  Just as they're finishing up grate fresh parmesano reggiano over them and they take on a deep rich flavor.  These we enjoyed along side chicken breast and sweet potatoes. 

Sometimes it takes a few small changes to make something you have had a million times seem new and interesting. Consider a different way of cooking it, different flavor palates to try or even create (or recreate) dipping sauces.  I've been working on this, too and hope to share some new favorites with you.