Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese, and Olives

It seems like the time of year when I am making all the vegetables from the garden or from my CSA.  This past week, green beans have been the best.  I absolutely knew I wanted to make this recipe from The Minnesota Homegrown Cookbook when I first saw it a few months ago and have been patiently waiting to get the right batch of green beans for it.  Last week, that batch of green beans arrived and now that I’ve made this recipe, it’s clearly a winner.  The right mix of crispy, chewy, and creamy, with a great dash of saltiness.  Delicious!

Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese, and Olives.jpg

Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese, and Olives

1 lb green beans
1 Tbsp olive oil
1 tsp extra virgin olive oil
1 Tbsp lemon juice
1/2 c oil-packed sun-dried tomatoes, drained
1/2 c pitted kalamata olives
2 tsp minced fresh oregano leaves
1/2 c crumbled goat cheese

Adjust oven rack to middle position and heat oven to 450°F. Line rimmed baking sheet with aluminum foil; spread beans on a baking sheet. Drizzle with oil, tossing by hand to coat evenly. Sprinkle with ½ teaspoon salt, toss to coat, and distribute in an even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel (10 to 12 minutes longer). While beans roast, rinse, pat dry, and coarsely chop the sundried tomatoes. Combine with extra virgin olive oil, lemon juice, olives (quartered lengthwise), and oregano in a medium bowl. Add beans; toss well to combine. Add salt and pepper to taste. Transfer to serving dish and top with crumbled goat cheese.

Potato Spinach Soup

Between Christmas and New Years, my parents, youngest sister, and I were trying to use up items in their refrigerator, and were tired of leftovers and all of the heavy food that we’d have for the holidays.  One day, as the snow was falling, as the temperature was about to drop into the horrendous sub-zero Minnesota winter days, I looked through the cupboards and found some potatoes, cheese, cream cheese, and all the necessary ingredients except for spinach, and decided to throw together this recipe from the Minnesota Homegrown Cookbook.  It made six servings, which was a delightful amount for us to have without excessive leftovers and we were able to enjoy it with some ham sandwiches, based on other things that were in the refrigerator.  As we are now in Iowa, where it has again reached subzero temperatures, this recipe jumped out to me as something I wanted to be able to share with anyone looking for some respite with things you may have in your refrigerator and cupboards.

Potato Spinach Soup

Potato Spinach Soup

3 c potatoes, diced
1 large onion, chopped
1/2 tsp salt
1/4 tsp lemon pepper
1 Tbsp fresh basil, chopped
1 1/2 tsp fresh rosemary, chopped, or 1/2 tsp dried
1 1/2 tsp fresh thyme, chopped, or 1/2 tsp dried
1/4 c fresh parsley, chopped
1/2 lb fresh spinach, chopped
2 oz cream cheese
1/2 c grated parmesan cheese
1/2 c grated cheddar cheese

Put 5 cups hot water in a large saucepan.  Add the first seven ingredients.  Simmer until potatoes are tender, about 20 minutes.  Add water if needed.  Add the rest of the ingredients.  Heat and stir until cheese is melted.  Salt and pepper to taste.