Fresh Lemon Green Beans

Ingredients

• 1 (12-oz.) package fresh green beans
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1/2 lemon

Preparation

1. Microwave green beans according to package directions for 3 minutes.
2. Sauté beans, lemon zest, salt, and pepper in olive oil in a large nonstick skillet over medium-high heat. Cook until beans are hot and cooked tender-crisp, 2 to 3 minutes.
3. Squeeze lemon half evenly over green beans.

Parmesan Mushrooms

Ingredients

• 1 1/2 pounds mushrooms, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 1/4 cup Parmesan, grated
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. Preheat oven to 375 degrees F.
2. Lightly oil a baking sheet.
3. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste.
4. Gently toss to combine.
5. Place mushrooms evenly on baking sheet and tray.
6. Place into oven and bake for 12-15 minutes, or until browned and tender.

Sauteed Spinach With Basil

Ingredients

• 2 teaspoons olive oil
• 4 cloves garlic, thinly sliced
• 1/3 cup pine nuts
• 10 ounces fresh spinach leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups fresh basil leaves

Preparation

1. Heat the oil in a large skillet over medium-low heat.
2. Add the garlic and cook for 2 minutes.
3. Add pine nuts and cook until lightly golden.
4. Then put heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water.
5. Toss occasionally with tongs, until the spinach wilts, about 4 minutes.
6. Remove from pan.
7. Add basil and toss.

Watermelon, Mâche, and Pecan Salad

Ingredients

• 3/4 cup chopped pecans
• 5 cups seeded and cubed watermelon
• 1 (6-oz.) package mâche, thoroughly washed
• Pepper jelly vinaigrette
• 1 cup Gorgonzola, crumbled

Preparation

1. Preheat oven to 350 degrees F.
2. Arrange pecans in a single layer on a baking sheet, and bake for 5 to 7 minutes or until lightly toasted and fragrant.
3. Cool on a wire rack 15 minutes or until completely cool.
4. Then, combine watermelon and mâche in a large bowl; add vinaigrette, and toss.
5. Transfer watermelon mixture to a serving platter, and sprinkle with pecans and cheese.

Peas With Shallots & Bacon

Ingredients

• 6 oz. bacon, cut into 1/2-in. pieces
• 1 clove garlic, minced
• 2 shallots, sliced thinly on mandolin
• 1/2 cup heavy cream
• 2 lemons
• 1 tsp. kosher salt
• 1/2 tspn freshly ground black pepper
• 20 oz. frozen peas

Preparation

1. In a large skillet on medium heat, cook bacon until crisp.
2. Transfer bacon onto a plate lined with paper towels.
3. Remove all but 2 tablespoons of fat and keep reserve in a jar.
4. Next, add garlic and shallots to bacon fat and cook until softened, a few minutes.
5. Add heavy cream, 1 teaspoon lemon zest, and 1 tablespoon lemon juice and season with salt and pepper.
6. Bring to a boil and simmer for 5 minutes.
7. Add frozen peas and cook until peas are warmed through.
8. Crumble bacon on top and serve with lemon slices.