|Q) GREEN BEANS WITH LIME
PREP: 15MIN. COOK:
6
MIN.
2
lb. fresh green beans, trimmed
V?
cup fresh Italian (flat-leaf) parsley
1
Tbsp. snipped fresh rosemary
2
tsp. finely shredded lime peel
1
Tbsp. fresh lime juice
1
clove garlic, minced
(V i
tsp.)
2
Tbsp. extra virgin olive oil
V
3
cup hazelnuts,toasted and chopped*
Lime wedges (optional)
1
.
Bring large saucepan of water to boiling.
Add 1 tablespoon
salt
and green beans.
Cook beans until crisp-tender, 3 to
4 minutes. Drain and immediately plunge
in ice water. Let sit in ice water 3 minutes
or until cool. Drain well and set aside.
2
.
In small bowl combine parsley, rosemary,
lime peel and juice, and garlic. Set aside.
3
.
In 12-inch skillet heat olive oil over
medium-high heat. Add beans. Cook,
stirring occasionally, 3 to 4 minutes or until
heated through. Season with
l / 2
tsp.
each
salt
and
black pepper.
Remove from heat.
Stir in lime mixture and hazelnuts. Serve
with lime wedges,
ser v es
8
.
*TIP:
To toast hazelnuts, spread in single
layer on baking sheet. Bake at 350°F for
5 to 10 minutes, stirring once or twice, until
lightly browned. Remove papery skins from
hazelnuts by nibbing nuts with clean towel.
EACH SERVING
103 cal, 7 g fa t (1 gsat. fat),
0 mgchol, 299 m g sodium, 10 gcarbo,Sgfiber,
3gpro. Daily Values: 19% vit. A, 33% vit. C,
5% calcium, 9% iron.
ROASTED KALE AND
RED ONIONS
Look for dark green, frilly-leaved kale in the
produce aisle among other winter greens.
PREP: 30 MIN. COOK: 20 MIN. OVEN:375°F
3
large red onions, cut in wedges
6
Tbsp. olive oil, divided
3/4
tsp. salt
Vi
tsp. ground black pepper
Vi
cup chicken broth
BETTER HOMES AND GARDENS NOVEMBER 2008
2 4 3
D ixie
n a p k in s
t o
t h e
r e s c u e .
The strength you need. The softness you love.
