My mom and I wanted to find the perfect green bean recipe to bring to Thanksgiving. After a few days of hunting on the Internet for recipes, we finally decided on a recipe for green beans with prosciutto, lemon juice, lemon zest and toasted pine nuts.
A few nights before, we tested a different recipe that called for green beans with pancetta, caramelized shallots and toasted hazelnuts.This recipe sounded delicious, however, the taste was not there. The pancetta was so salty that my mouth puckered with distaste and the hazelnuts were too large and somewhat bitter.
My mom and I selected a recipe from Eating Well, not for health reasons, but because the ingredients were appealing. Eating healthy does not mean sacrificing deliciousness or taste. The tart of the lemon juice and zest worked well with the slightly salty and savory prosciutto, garlic and toasted pine nuts. Hopefully the rest of the Thanksgiving guests approve of our decision!
Chickpeas! If the name isn’t ringing a bell, that’s most likely because you’re more familiar with them when in the form of hummus. And I guess that’s really one of the only ways I eat these little guys.
A year or so ago, I remember ordering hummus at a restaurant and wondering if it was difficult to make. I went home and browsed the Internet for some recipes and stumbled upon one that’s very simple and very delicious–I’ve used it ever since. I tweaked the recipe a bit, but it really comes down to how you prefer your hummus: thick/thin, salty/non-salty or spicy/mild.
My mom and I frequent this little Arab market by our house where we can find all the ingredients. (FYI: You might have to go to this type of market, rather than an Albertsons or Ralphs, to find the tahini paste). We absolutely love the market’s Lavash that they bake right in front of you upon order—we rarely walk out of the store without trying a couple bites.