Steamed green beans and sweet potato wedges

Steamed green beans and sweet potato wedges

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by Charlotte Today

WCNC.com

Posted on November 15, 2013 at 1:59 PM

Fresh Green Beans with Citrus Sea Salt
Chef Glenn Lyman www.gcooks.com
4 Servings

4 cups Fresh Green Beans, tough stems removed
1 TBL  Butter
1 TBL  Olive Oil
2 tsp. G|Cooks Citrus Sea Salt or sea salt
Zest of one lemon

Directions: 
Fill a mixing bowl halfway with ice and enough water to cover it.
Bring a pot of salted water to a boil and cook the green beans until just crisp-tender, 2  to 3 minutes.
Using a slotted spoon, transfer the green beans from the pot to the ice bath. Drain when cool, about 1 minute.
This can be done up to a day in advance. Store beans in the refrigerator until ready to finish.
Just before serving, heat oil in a large sauté pan over medium-high heat.
Add butter.
When the bubbling subsides, add the beans and toss to coat.
Add the G|Cooks Citrus Sea Salt and continue to cook for 2-3 minutes until just tender. Toss with lemon zest and serve.


Roasted Sweet Potato Wedges
Chef Glenn Lyman www.gcooks.com

4 medium Sweet potatoes, cleaned and cut into wedges (4 if they are skinny, 6 if they are fat)
1 tsp    G|Cooks Creole Soul Seasoning
2 tsp    ground cinnamon
¼cup     olive oil
3 sprigs fresh thyme
Kosher salt and pepper to taste

Directions:
Preheat oven to 400 degrees.
Place all ingredients in a large mixing bowl and toss to coat evenly.
Arrange sweet potatoes on a baking sheet, scattering the thyme all around.
Roast in the oven for 30-40 minutes turning once halfway through until tender and golden brown. Serve.

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