Wednesdays Unplugged - Roasted Green Beans and Cashews

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

QUOTE OF THE WEEK

"The world was made round so that we would never be able to see too far down the road." ~ Isak Dinesen

Last week was the middle week of our birthday request dinners...our daughter-in-law's turn. Everything she requested was already featured in past posts...Cider Stew, Pumpkin Soup with Homemade Salsa, Pear Salad with Best Balsamic Dressing, Scandinavian Almond Bars...so this week's post has nothing to do with last week's dinner!

RECIPE OF THE WEEK

Green beans have always been one of my favorite vegetables. I remember picking and eating them right out of the garden growing up... along with spinach, one of my other favorites. This recipe is based on one from Epicurious.com.

ROASTED GREEN BEANS and CASHEWS

• 3 pounds green beans, trimmed and halved
• 1 cup salted roasted cashews, chopped
• 1/2 - 3/4 cup chopped shallots
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon pepper

Preheat oven to 500 degrees F with rack in lower third of oven.

Toss green beans with cashews, shallots, oil, salt and pepper, then spread evenly in a large 4-sided sheet pan.

Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes.

Sharlene Hensrud, RE/MAX Results - Email - HomesMSP.com

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