Asparagus & String Beans with Smoky Romesco

Asparagus & String Beans with Smoky Romesco – Candy Coated Culinista

Having a BBQ? Try this interesting grilled appetizer for your guests.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• 2 bunches asparagus
• 1 pound, green, purple or yellow wax beans (preferably a combination)
• 1 thick slice country style bread
• 2 large red bell peppers, halved, cored and seeded
• 2 fresno chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 10 minutes prior to use.
2. Snap ends of asparagus and trim beans and set aside.
3. Grill the bread over direct heat until grill marks appear, about one minute per side.
4. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
5. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
6. Cover peppers in a kitchen towel (to make it easier to remove the skin)
7. Grill tomatoes and when cooled enough remove skin also.
8. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
9. Grill asparagus and beans and serve warm or at room temperature with romesco.

Tips
• Sprinkle some flaky finishing salt and serve.

Please Enjoy

My thoughts
This recipes was super simple and very easy to complete. The only thing here is you have to be a fan of romesco. I had heard of romesco before; but never had tried or made it. It reminds me of a salsa or pesto of sorts. Typically it is served with meat or fish; but today it’s served with grilled veggies and totally works. I added some finishing salt and it really rounded out the taste of the veggies.

Creamy Blue Cheesey Potatoes with Chives & Haricots Warm Salad

Creamy Blue Cheesey Potatoes with Chives & Haricots warm salad – Candy Coated Culinista

Nothing beats a warm salad and this recipe will not disappoint and if your reading this hating Blue Cheese I urge you to give this a try.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pound baby yellow skinned potatoes, halved & boiled
• 1 pound green haricots, ends trimmed
• Blue cheese, small wedge crumbled
• Chives, finely chopped
• Thyme, 6 sprigs

Assembly
1. In a large pot over high heat salted boil potatoes until tender; then drain and set aside.
2. Prepare haricots and steam until just cooked.
3. Place haricots in an ice bath to shock them and stop the cooking process.
4. Drain haricots and add to a platter along with the potatoes and crumble blue cheese over top.
5. Sprinkle chives and thyme and serve.

Tips
• If you must, you can swap out to another crumbly cheese if desired.

Please Enjoy

My thoughts
This is a beautiful way to enjoy some in season haricots. I remember a time I hated blue cheese and just like olives, anchovies and sushi I became a fan once I became an adult and my palette matured. The salty creaminess with that slight medicinal taste makes the perfect coating for the vegetables. One can’t eat loads of blue cheese in one sitting; but this recipe gives the perfect balance that I craved again the next day. I wish I had made more.

Green Beans Provencal

C.C.'s Green Beans Provencial - Candy Coated Culinista

C.C.’s Green Beans Provencial – Candy Coated Culinista

I needed to make a vegetable side for dinner and as I have plenty of green beans and grape tomatoes in the fridge. I think I am going to try and make C.C.’s green beans Provencal.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 1/2 pounds fresh green beans
• 1/2 pint (approximately 20) grape or cherry tomatoes, halved
• 1 small onion, diced
• 3 cloves garlic, diced
• ½ orange bell pepper, diced
• 2 tbsp white wine vinegar
• 2 tbsp water
• 2 tsp avocado oil
• 1 tablespoon freshly-grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 teaspoon black pepper

Assembly
1. Wash beans and trim.
2. In a medium saucepan over medium-high heat, steam the green beans for approximately 5 minutes and drain.
3. Place in a large bowl.
4. Prepare the grape tomatoes, onion, garlic & bell pepper and add to the large bowl.
5. In a small bowl, whisk together white wine vinegar, water, avocado oil, Parmesan cheese, salt, basil, parsley, black pepper and set aside.
6. Pour vinaigrette over the bean mixture; toss to coat.
7. Serve at room temperature.

Tips
• Don’t make this to ahead of time if you are going to dress the recipes as the brightness will fade.

Please Enjoy

Reviews
Mr. C. – “That green bean thing was really good, I really enjoyed that. Mr. C. said to write it down this recipe for him as he’d like to try making it too.

My Thoughts
I made this with rainbow trout for a light dinner dishes and it tasted great.

Rainbow Trout & Green Beans Provencial - Candy Coated Culinista

Rainbow Trout & Green Beans Provencial – Candy Coated Culinista

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