MORE VEGETARIAN DISHES ENJOY DAN:

   GREEN BEANS, BELL PEPPERS, TOMATOES AND SLIVERED ALMOND by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound beans beans

1 roasted red bell pepper

1 roasted yellow bell pepper

3 garlic cloves, peeled and halved

1 tablespoon grape-seed oil, (plus extra for coating peppers and onion)

1 teaspoon red pepper flakes

1/4-cup white wine

1/4-cup crumbled feta cheese

1 teaspoon fresh thyme

1 tablespoon lemon juice

 

DIRECTIONS:                        (PRE-HEAT OVEN TO 450 DEGREES)

1.   In a dry pan over low heat add slivered almonds and toast, set aside.

2.   On a greased baking sheet place bell pepper, garlic, onion and coat with grape-seed oil and a splash of salt.

3.   Bake 20 minutes and the place in paper bag.

4.   Let cool and peel off brunt skin.

5.   In a skillet over medium-heat, cook onion, garlic, and peppers in 1 tablespoon grape-seed oil. Season with salt and pepper, sauté for 3 minutes.

6.   While vegetables cook, prepare the green beans.

7.   Rinse thoroughly and cut in half on the bias.

8.   Toss the beans into the skillet and mix with the peppers and onions.

9.   Add chopped tomatoes, stir to combine.

10.                Pour white wine over the green bean mixture.

11.                Reduce heat to low and simmer in their own juices for 20 minutes.

12.                Add red pepper flakes, feta cheese, fresh thyme, and lemon juice.

13.                Replace cover and continue cooking for 3 minutes.

14.                Garnish with slivered almonds.

 

ENJOY DAN:                              HALLELUJAH!!