Breakfast | GF-Zing!

Steam 1 1/2 pounds of green beans, or slice a couple of 12 ounce packages of mushrooms (cleaned really, really well, because after all what is all that dirt on those mushrooms anyway?)

Make a dressing of:

2-3 large cloves of garlic, minced
6-8 fresh basil leaves, minced
1/4 cup olive oil
3 Tablespoons GF red wine vinegar
salt
pepper

Marinate the beans or mushrooms in this dressing. You can add roasted red pepper strips, diced red onion, fresh spinach leaves (add spinach just before serving). Enjoy!

If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.

2 pounds fresh green beans
2-3 shallots
vegetable oil
1/4-1/2 cup of broken nut meats or pine nuts
salt and pepper
water

Grab either two pounds of fresh green beans, or a bag of the frozen haricots verts (the little skinny french green beans), prepare them for cooking and make sure you have some shallots and some pecans or pine nuts on hand.

In a heavy skillet, stir-fry 2-3 shallots, peeled and sliced, in 1 Tablespoon of vegetable oil until they begin to brown. Shallots brown very nicely. Then add 1/4-1/2 cup of broken nut meats or pine nuts – your choice! Pecans and pine nuts have a slightly sweet flavor and are the best for this purpose. Stir fry for another minute, then add the green beans and some salt and fresh pepper. Stir fry until the beans are cooked to your liking, adding 1/3 cup of water to the pan to loosen the tasty shallot material that is stuck to the bottom.

This dish goes well with almost any meat course, and of course it goes well with rice!

Mushrooms or Green Beans, Vinaigrette

Green Beans with Shallots