Garlic Green Beans

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Want a healthy, quick side of greens that isn’t a salad? Look to these Garlic Green Beans, which are simple to make and add fresh flavor and lots of crunch to a plate. You can cook these longer, if you like a softer texture.

This recipe yields 6 servings

INGREDIENTS

  • 1 lb fresh green beans
  • 1 small red onion
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Pepper
  • Cayenne powder
  • 454 grams fresh green beans
  • 1 small red onion
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Pepper
  • Cayenne powder

Directions

  1. Wash and clean the beans by removing the tips. Bring a pot of water to a boil.

  2. Boil the beans for 2-3 minutes.. Cool in a bowl of ice water, then strain and dry.

  3. Heat olive oil in a sauté pan to glaze the onions and garlic. Add the green beans and season with salt, pepper, and a hint of cayenne.

 

Balsamic Cherry Chutney

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Cherries complement an array of vegetables and proteins because of their mildly sweet, versatile flavor. Case in point: this Balsamic Cherry Chutney. The acid of the vinegar marries with the herbs and fruit, resulting in a put-on-everything fresh condiment. Aim to use fresh cherries and high quality balsamic vinegar and olive oil, if you can.

This recipe yields 6 servings

INGREDIENTS

  • 1 cup pitted cherries, halved
  • ½ jalapeno, finely diced
  • 1 shallot, finely diced
  • 2 teaspoons tarragon, finely chopped
  • ½ cup balsamic vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • ½ teaspoon honey
  • 240 grams pitted cherries, halved
  • ½ jalapeno, finely diced
  • 1 shallot, finely diced
  • 2 teaspoons tarragon, finely chopped
  • 115 grams balsamic vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • ½ teaspoon honey

Directions

  1. Add the olive oil to a small pot over medium heat. Sauté the shallots and jalapeño until soft and fragrant.

  2. Add black pepper and balsamic vinegar. Turn the heat to low and simmer until everything starts to caramelize. The liquid will reduce to about half.

  3. Add the pitted cherries and let combine for about 1 minute.

  4. Turn off the heat and add the salt and honey.

  5. Once the chutney in the pot has cooled, add in the tarragon. 

  6. Serve over pork tenderloin, chicken, or any other favorite protein.

**This makes an excellent spread on toast or addition to coconut milk yogurt.

 

Shenandoah Chicken Thighs

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There’s a trifecta to our favorite chicken thighs: Crispy skin. Rich juicy flavor. Fall-off-the-bone texture. These marinate in a garlicky balsamic-honey glaze that gives the meat a rich sweet-tangy-umami flavor that is unforgettable. We make these on repeat for parties and weekend family dinners.

This recipe yields 4 servings

INGREDIENTS

  • 4 chicken thighs
  • 1 garlic clove, finely chopped
  • ¼ lemon, juiced
  • ½ cup soy sauce
  • ½ cup red wine
  • ½ cup aceto balsamico
  • ⅛ teaspoon of black pepper
  • ¼ cup of honey
  • 4 chicken thighs
  • 1 garlic clove, finely chopped
  • ¼ lemon, juiced
  • 120 grams soy sauce
  • 120 grams red wine
  • 120 grams aceto balsamico
  • ⅛ teaspoon of black pepper
  • 60 grams of honey

Directions

  1. In a large bowl, add soy sauce, red wine, aceto balsamico, garlic, lemon, honey and black pepper. Whisk together until honey has dissolved. Set aside a half cup of the marinade for later.

  2. Add the chicken thighs to the marinade, skin side down, and let it sit for about four to six hours (or overnight).

  3. Remove the chicken thighs from the marinade, and pat them dry.

  4. Preheat the oven to 350 degrees Fahrenheit/176 degrees Celcius.

  5. On the stove, heat an oven safe skillet to medium heat and add 2 tablespoons of olive oil. Sear the chicken thighs in the skillet for about two minutes per side. Next, transfer them to the oven and let them cook for about 30 minutes or until internal temperature reaches 165 degrees Fahrenheit.

  6. In a small pot, add the remaining half cup of marinade and a ¼ cup of aceto balsamic. Let it reduce until it almost caramelizes. Drizzle on top of the chicken and serve.