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6
English
Recipes
GREEN BEANS WITH TOASTED ALMONDS
25 servings
1 tsp. extra virgin olive oil 1 tbsp. nely chopped shallots
1 pound green beans, trimmed 1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper 1-1/2 tsp. unsalted butter
2 tbsp. slivered almonds, lightly toasted 1 cup water
Lightly spray skillet surface with cooking spray. Preheat skillet to 275°F. Add
shallots to oil and cook 1 minute. Add beans and season with salt and
pepper; stir to combine. Cook 2 minutes; add 1 cup water, cover and steam
5 minutes. Remove cover and cook until water has evaporated and beans
are tender, 6 to 7 minutes. Add butter and almonds; toss to coat.
VEGETARIAN CHILI
8 servings
1 tbsp. olive oil 1/2 medium onion, chopped
2 bay leaves 1 tsp. ground cumin
2 tbsp. dried oregano 1 tbsp. salt
2 stalks celery, chopped 2 green bell peppers, chopped
2 jalapeno peppers, chopped 3 cloves garlic, chopped
2 (4 oz.) cans chopped green chili peppers, drained
2 (12 oz.) packages vegetarian burger crumbles
3 (28 oz.) cans whole peeled tomatoes, crushed
1/4 cup chili powder 1 tbs. ground black pepper
1 (15 ounce) can kidney beans 1 (15 oz.) can garbanzo beans
1 (15 oz.) can black beans 1 (15 oz.) can whole kernel corn
Preheat skillet to 275°F. Add olive oil and stir in the onion and season with
bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then
mix in the celery, green bell peppers, jalapeno peppers, garlic, and green
chili peppers. When vegetables are heated through, mix in the vegetarian
burger crumbles. Cover pot and simmer 5 minutes.
Mix the tomatoes and beans into the skillet. Season with chili powder and
pepper. Set temperature to 375°F and bring mixture to a boil, then reduce
heat to 275°F and simmer 45 minutes. Add the corn and cook for 5 minutes.
ROASTED VEGETABLES
8 servings
1 tbs. extra virgin olive oil 3/4 pound white potatoes, diced
10 ounces baby carrots 3/4 pound red potatoes, diced
10 ounces green beans 2 large shallots, peeled, halved
1 tsp. thyme 2 large cloves garlic, peeled, crushed
3/4 tsp. kosher salt
Preheat skillet to 375°F. Add olive oil and stir to coat skillet. Cook potatoes
and shallot halves until lightly browned. Reduce heat to 300°F; add carrots,
green beans, garlic, thyme, salt, pepper and 1/2 cup water. Cover and cook
until almost tender and water has evaporated; add sun dried tomatoes and
cook 3 to 4 minutes.
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