|
Time: 15 Minutes
1 lb. romano beans 1 pint of cherry tomatoes 3 garlic cloves, peeled and lightly crushed 2 Tbl. olive oil Salt to taste |
1) Heat the oil in a large pan or skillet over medium-high heat. Add the garlic and sauté until it is browned on all sides.
2) Add the cherry tomatoes and romano beans and sauté until the beans are tender but still a little crunchy.
Add salt and serve.
2) Add the cherry tomatoes and romano beans and sauté until the beans are tender but still a little crunchy.
Add salt and serve.
Black Pepper Honeyed Plums
Time: 15 Minutes
1 tsp. olive oil
6-8 plums, cut into quarters
1 Tbl. honey
Pinch of salt
¼ tsp. black pepper
Optional - parsley
1) Heat a large skillet or pan over medium-high heat. Add 1 tsp. olive oil
2) When the oil starts to simmer, add the plums. Heat for 2 minutes, stirring once. Add honey, salt and pepper. Cook, for 5 minutes, stirring occasionally, until the juices thicken and the plums are warmed through.
Serve warm, sprinkled with parsley (optional).
Click here to download a PDF of this week's recipes!
1 tsp. olive oil
6-8 plums, cut into quarters
1 Tbl. honey
Pinch of salt
¼ tsp. black pepper
Optional - parsley
1) Heat a large skillet or pan over medium-high heat. Add 1 tsp. olive oil
2) When the oil starts to simmer, add the plums. Heat for 2 minutes, stirring once. Add honey, salt and pepper. Cook, for 5 minutes, stirring occasionally, until the juices thicken and the plums are warmed through.
Serve warm, sprinkled with parsley (optional).
Click here to download a PDF of this week's recipes!