Recipes By Mary Catherine Tee
2 recipes found
Roasted Green Beans with Diced Dates, Garlic and Rosemary Marcona Almonds
Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. Or quinoa. Or by themselves. If you can't find Marcona almonds, substitute slivered almonds and reduce almond quantity by half.
Butternut Butter
To cut down on stove top time and to give it that full bodied roasted flavor, I roasted the butternut squash before pureeing. Mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup, this is clean recipe that tastes great on crackers, mixed into yogurt, or to eat by the spoonful. It's wonderful paired with plain chevre. Gift a jar of butternut butter with a crusty loaf of bread, homemade graham crackers, or goat cheese and crackers.