Italian Green Beans

Adapted by #FullPlateByJay from recipe by Giada De Laurentis; Prepared for the Velin Family on Dec. 25, 2014 and Dec. 25, 2015 in Shoreline, WA

This bright green and red dish makes a perfect side for Christmas. With wonderful flavor to go with almost any meal the rest of the year.  This recipe serves six, so just double it for a crowd.

Ingredients

1½ pounds fresh green beans, trimmed

2 T. butter

1 T. olive oil

3 large shallots, thinly sliced

2 garlic cloves, minced

1 pint cherry tomatoes (quartered) or grape tomatoes (halved)

¼ cup dry white wine or dry vermouth

2 T. thinly sliced fresh basil  (14 - 16 large leaves)

1 tsp. Mrs. Dash

½ tsp. seasoned salt

½ tsp freshly ground black pepper

½ tsp. lemon zest, freshly grated

Instructions / Method

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saut'e until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. 

Stir in the wine and basil. Season with salt, Mrs. Dash, pepper (adjust to taste), and lemon zest.  Simmer two minutes longer. Transfer to a serving bowl, and serve.

Nutritional analysis per serving (6 servings)

120 calories; 6.3 grams fat; 2.8 grams saturated fat; 10 milligrams cholesterol; 35 grams carbohydrates; 3 grams dietary fiber; 4.2 grams sugars; 16 grams protein; 375 milligrams sodium

Italian Sausage and Spinach Pie

Adapted by #FullPlateByJay from “Favorite Recipes” a cookbook from Active and Retired Michigan Bell employees

Absolutely delicious. A perfect brunch / luncheon entree or a light supper accompanied by a salad, sautéed greens, and a crisp rose.  Serves 8.

Ingredients

2 T. olive oil

1 lb. sweet Italian sausage links, chopped  (can can also use bulk Italian sausage)

1 medium onion, halved and then thinly sliced

1 medium red pepper, halved and thinly sliced

8 - 10 crimini mushrooms, halved then thinly sliced

6 eggs, lightly beaten

¾ cup ricotta cheese

1 T. sweet vermouth

1 tsp. Mrs. Dash

1 tsp. Italian seasoning

½ tsp. garlic powder

½ tsp. seasoning salt

½ tsp. Tabasco

¼ tsp. freshly ground pepper

2 (10 oz.) packages chopped-frozen spinach, thawed and squeezed dry

1 (16 oz.) package shredded Italian cheeses

- - -

Pie crust for 2-crust pie

2 T. cold butter, diced

Instructions / Method

Preheat oven to 375 degrees. Line pie pan with bottom crust.

In large skillet over medium-high heat cook sausage until well browned and cooked through.  Remove to plate.  In same skilled, with reserved fat, sauté sliced onions, red pepper, and mushrooms until soft, and the onions are just starting to brown.

In large mixing bowl, lightly beat the eggs together with ricotta, vermouth, and seasonings. Add the meat, veggies, and cheese and fold until  thoroughly incorporated. Pour into crust-lined pie pan, mounding higher in the center and tapering to the edges; dot with butter; top with second crust and seal…slash the top 4 - 5 times to allow steam to escape.  Place into preheated oven and bake for 50 minutes until top crust is golden brown.

May be enjoyed hot (after allowing the pie to rest 7 - 8 minutes), or cooled to serve at room temperature accompanied by a salad, some sautéed greens, and a crisp rose.

Nutritional analysis per serving (8 servings)

598 calories; 36 grams fat; 19 grams saturated fat; 248 milligrams cholesterol; 33 grams carbohydrates; 2.5 grams dietary fiber; 4 grams sugar; 34 grams protein; 787 milligrams sodium