Green Beans with Walnut Gremolata and Roasted Delicata Squash →

Are you tired of boring steamed or boiled green beans? Sweet, salty, and tangy, with just a hint of heat, this green bean-gremolata recipe from @eatingcleanforlife engages all five tastes and is one of my favorite recipes for green beans. The Delicata squash is simply brushed with coconut oil and roasted until tender; its sweetness provides a nice counterpoint to the savory beans and gremolata. It is vegetarian and vegan friendly, or for the omnivores, serve it with buttered, parsley potatoes, grilled strip steak, and fried sage leaves. It also makes a  perfect side dish for your Thanksgiving turkey feast. Delicious! Enjoy and be thankful!

Greens Beans with Walnut Gremolata and Roasted Delicata Squash
Serves 4-6
INGREDIENTS
Green Beans:
. 1 ½ pounds green beans, trimmed
. 2 tablespoons olive or avocado oil
. 1 tablespoons tamari or soy sauce
. 1 teaspoon honey
. ¼ teaspoon salt
. ¼ teaspoon pepper.

Walnut Gremolata:
. ½ cup toasted walnuts (sub pecans if you don’t have walnuts)
. 3 dates
. 1/3 cup fresh cilantro
. 3 scallions
. 1 teaspoon ginger, minced
. 1-2 garlic cloves, minced
. Zest of one lime finely minced
. Juice of one lime
. 1 teaspoon sesame oil
. ¼ teaspoon salt (optional; the tamari is salty)
. ¼ teaspoon red pepper flakes (optional)

PREPARATION
1. Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set aside.
2. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.
3. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.
4. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. 

Roasted Delicata Squash:
Ingredients:
. 1 or 2-Delicata squash depending on size, washed well and cut into ½-inch thick rings. (you don’t have to remove the skin)
·  2 tablespoons unrefined coconut oil, melted
·  sea salt and freshly ground black pepper, to taste 

Preparation:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place the sliced squash on the baking sheets; brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
3. Arrange the squash rings on small plates and spoon the gremolata mixture on top.

Green Beans with Walnut Gremolata →

Are you tired of boring steamed or boiled green beans? Sweet, salty, and tangy, with just a hint of heat, this green bean recipe from @eatingcleanforlife engages all five tastes and is one of my favorite recipes for green beans. It is vegetarian and vegan-friendly served with baked Delicata squash, or for the omnivores, serve it with buttered, parsley potatoes, grilled strip steak, and fried sage leaves. Delicious!

Greens Beans with Walnut Gremolata Recipe
Serves 4-6

INGREDIENTS
Green Beans:

• 1 ½ pounds green beans, trimmed

• 2 tablespoons olive or avocado oil

• 1 tablespoon tamari or soy sauce

• 1 teaspoon honey

• ¼ teaspoon salt

• ¼ teaspoon pepper.

Green Beans with Walnut Gremolata and Baked Delicata Squash

Walnut Gremolata:

• ½ cup toasted walnuts (sub pecans if you don’t have walnuts)

• 3 dates

• 1/3 cup fresh cilantro

• 3 scallions

• 1 teaspoon ginger, minced

• 1-2 garlic cloves, minced

• Zest of one lime

• Juice of one lime

• 1 teaspoon sesame oil

• ¼ teaspoon salt (optional; the tamari is salty)

• ¼ teaspoon red pepper flakes (optional)

PREPARATION

1. Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set it aside.

2. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.

3. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.

4. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. Place the green beans on a plate, then sprinkle the gremolata on top. Enjoy!

@eatingcleanforlife https://www.instagram.com/p/CiH8_5_gfyb/?hl=en

Gingery Grilled Vegetables →

An impressive, easy to make first course or side dish for your main protein of choice, this marinade recipe was in a booklet that came with my first Weber grill over 30 years ago. It pairs beautifully with poultry, meat, fish, tofu, or seitan. I have used it for years and can’t find it online, but it is a 5TastesTable standard for grilled summer vegetables, so I’m sharing it. The five tastes, sweet, salty, sour, umami, and bitter, combine to produce the perfect vegetable marinade for summer grilling. If you love grilled summer squash, zucchini, meaty portobellos, asparagus, and eggplant this marinade is a must try. I haven’t tried it with tofu, but the flavorful marinade should work well with tofu as well as garden veggies.

Gingery Grilled Vegetable Marinade
Makes about a cup; enough for 3 medium squash
Ingredients:

• ½ cup white wine vinegar

• 1/3 cup light soy sauce

• 6 tablespoons olive oil

• 2 tablespoons sesame oil

• 2 tablespoons minced fresh ginger

• 1 tablespoon brown sugar

• 2 large cloves garlic crushed/minced

• 2 teaspoons pepper sauce

• black pepper to taste

Use with Portobellos, Zucchini, Summer Squash, Egg Plant, Asparagus, etc. Marinate 30-60 min.

Preparation:

1. Cut your vegetables to the size you want. Use small to medium size squash quartered lengthwise, leave the mushrooms whole, cut eggplant into inch thick pieces.

2. Place the vegetables in a plastic zip-lock bag or flat covered container and cover with the marinade. Allow to marinate for at least 30 minutes, preferably for an hour.

3. Preheat your grill to medium hot. Once to temperature, oil the grill grates to prevent the vegetables from sticking to the grates.

4. Grill the vegetables about 2 minutes per side until just fork tender. A thick portobello will take a bit longer on the grill than slices of squash

5. You can slice portobellos in half inch slices.
   
   Wine pair: if served as a main course this recipe will pair with a wide range of white and red wines, otherwise choose your wine to pair with your choice of main entree.