Thursday, January 25, 2018

Green Beans and Scallions with Gluten-free Panko



From Daryl:


Our sweet Linda Wiken is under the weather, so I'm stepping in for her today, and to cheer her up, I'm giving away one of her books and one of my books to one lucky commenter!

Giveaway below...

A few months back, Linda shared a delicious green bean dish that I've been dying to try.  I adore green beans and I don't usually dress them up. I mean, butter and salt and that's about it. I've enjoyed them since I was a little girl. My grandmother always served them for Christmas dinner with our rib roast, which I still do. Tradition!

But Linda was iffy about beans by themselves so she dolled them up with scallions and panko. Yum! However, since I need to eat gluten-free, I've had to tweak her recipe. Luckily, there are panko crumbs that are gluten-free, and my guests couldn't tell the difference!



Enjoy!


Green Beans and Scallions 
with Gluten-free Panko

1 1/2 lbs. French beans, tips trimmed
6 shallots, peeled and sliced into rings
8 ounces mushrooms, washed and sliced
5 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup gluten-free panko * 
1/2 teaspoons each freshly chopped rosemary, bay, sage, and tarragon
1/2 cup grated Asiago cheese
1 lemon, zest and juice


Preheat over to 425 F.  

Place French beans, scallions, and mushrooms in a large bowl and toss them with 3 tablespoons olive oil.  

Line two baking sheets with parchment paper and arrange the French beans mixture on them. Season with salt and pepper. Roast until tender and browned, approx. 25 to 30 minutes.

Heat the remaining 2 tablespoons olive oil in medium skillet over medium heat.  Add gluten-free panko and herbs, and stir constantly until golden brown, about  3 minutes. Remove from heat and stir in Asiago, lemon juice, and lemon zest.

Set the French bean mixture on a platter and top with the panko-cheese mixture. Serve immediately as a side dish.











GIVEAWAY

To cheer Linda up, I'm giving away a copy of her delicious TOASTING UP TROUBLE plus winner's choice of a COOKBOOK NOOK MYSTERY (since the 6th is coming out in February -- PRESSING THE ISSUE). You've got to get caught up on your reading, right? So tell me, what is your favorite vegetable? How do you cook it?












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