Warm Green Bean Salad

Warm Green bean salad. There is nothing I love more than a no-fuss recipe. Now everyone knows how much I love to garden and use fresh produce as much as I can. Fresh green beans in the spring are a must. They are loaded with nutrients and fiber. Also, my kids favorite vegetable to prep with me. What kid wouldn’t love snapping off the ends of green beans for you?! When shopping for green beans remember that they should snap when they are fresh not bend. Pancetta, shallot, brown sugar, dijon, vinegar, and other goodies give these tender green beans a slightly sweet and spicy flavor — the perfect side for a weeknight dinner or your upcoming Easter meal. You can even make the sauce and brown the pancetta and shallot the night before to save some time. Let me know what you think in the comments below.

Xo- Ayesha

 

Warm Green bean salad

Warm Green bean salad

One pound fresh green beans, trimmed.
4 ounces pancetta
One shallot, finely minced.
Two tablespoons brown sugar
One tablespoon dijon mustard
Two tablespoons red wine vinegar (You could substitute apple cider vinegar.)
Two teaspoons soy sauce

Pinch black pepper

Pinch red pepper flakes, optional.

In a small bowl, whisk together brown sugar, vinegar, dijon, soy, and seasonings. Mix well and set aside.

Bring a large pot of salted water to a boil. Quickly blanch green beans in boiling water for 2-3 minutes. Or longer if you prefer a more tender green bean.

Cook diced pancetta in a skillet over medium heat until crispy. Remove from the skillet and set aside. Cook shallot in the rendered fat and saute for about 1 minute.

Add drained green beans, pancetta and sauce mixture into the skillet. Toss and coat thoroughly before cooking for 1-2 minutes more and remove from heat. Serve immediately.

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

Take the stress out of cooking for family and friends with this delicious sheet pan dinner. One of my all-time favorite meals to make. Chicken, sausage, brussels sprouts, and butternut squash with a balsamic glaze drizzle. Umm yes, please! Everything is seasoned to perfection and spread out before roasting away. This is one of the easiest dinners possible! I like to use chicken thighs as they are juicy, flavorful and get that delicious brown crispy skin when roasting. Such a simple process that takes only minutes to prep. It can even be made beforehand and stored in your refrigerator until ready to be baked.

You can also choose to cover your sheet pan with foil or parchment paper for a simple cleanup. I’m using my non-stick brown sugar sheet pan from my new home collection! So clean up was a breeze. Just toss your vegetables on a sheet pan and drizzle with olive oil and seasonings. Top with chicken and pop it into the oven! It finishes cooking in less than 30 minutes. You can substitute in different fruits and vegetables like baby potatoes, sweet potatoes, thick chunks of apple, zucchini and more. Just make sure to cut them into uniform sizes for quick and even cooking. I hope that this makes your holiday entertaining just a little bit simpler. Share with me your favorite one-dish meals in the comments below.

Enjoy!

XO Ayesha

 

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

6 bone-in, skin on chicken thighs
1/2 pound (3-4 links) sweet Italian sausage links
4 tablespoons olive oil, divided
1lb brussels sprouts, trimmed and halved.
1lb butternut squash, cubed. (I love to use those pre-cut organic containers!)
One red onion, sliced.
4-6 garlic cloves, whole.
2 tablespoons apple cider vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 450 degrees.

Place Brussels, squash, onion, and garlic in large bowl and drizzle with half olive oil and vinegar. Season with salt and pepper and toss to coat.

Add spices to a small bowl and mix with remaining olive oil. Massage mixture over chicken. Set aside. Cut each of your Italian sausage links into four pieces.

Place vegetable mixture on a large rimmed baking sheet and spread into an even layer. Set chicken and sausage over vegetable mixture. Roast in preheated oven until juices run clear from chicken and vegetables are golden brown, about 25-30 minutes.

Tip: You can broil this dish during last few minutes if you love that golden brown crispy skin on your chicken. (Oversee it!)

Drizzle with a balsamic glaze (Can be bought in any store) over the top and serve immediately!

Yum!