I love finding new ways to spice up vegetable dishes like green beans with prosciutto.
I truly enjoy our conversation on Facebook. It’s been a great place to ask questions and share ideas. Recently, I asked what kinds of recipes you’d like and many asked for instruction on how to prepare the many fresh vegetables available at the markets. Our family eats vegetables several times a day and I prefer to keep things simple. One rule I like to abide by is to eat vegetables with some good fats. Eating vegetables with good fat ensures maximum assimilation of minerals and nutrients.
I love roasting: Toss vegetables with ghee or tallow*, crank up the heat (to about 425ºF) and roast until golden. Roasting brings out the sweetness in the vegetable. My favorite vegetables to roast are: carrots, broccoli, cauliflower, onions (especially red onions), leeks, zucchini, squash and potatoes. Sautéing: I like to sauté leafy greens (such as kale, collard greens and chard) and combine them with a good bacon along with onions or leeks. I usually cook some bacon in the bottom of the pan along with red onions until crispy. I add the greens and toss until just wilted. Swiss chard with red onion and bacon is a family favorite. Blanching is quick: The beautiful beans and peas in the markets during spring and early summer are easy and quick to cook using the blanching method. Bring a pot of water to a boil, add the beans or peas and cook 1-2 minutes until bright green. Toss the beans in butter, season with Celtic sea salt and serve.
If you’re looking for more vegetable ideas, my weekly or bi-weekly meal plans can help. Each week contains numerous recipes featuring seasonal vegetables. Green beans with salty, crispy prosciutto and lemon vinaigrette make a great addition to your repertoire. The bright flavors pair well with grilled meats, fish or additional vegetables. This side dish is best served at room temperature and is a great dish to bring to a potluck.