By Victoria Hart Glavin of Tiny New York Kitchen
Roast green beans instead of steaming them. Toss beans in a quick and tangy vinaigrette dressing, and serve warm.
2 Pounds Green Beans (Trimmed)
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
3 Tablespoons White Wine Vinegar
2 Teaspoons Dijon Mustard
1 Teaspoon Sugar
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Fresh Dill (Chopped)
Preheat oven to 450 degrees.
In large-size roasting pan toss green beans with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Place in oven for 25 minutes until tender and lightly browned. Stir once
halfway during roasting. While beans are roasting prepare vinaigrette. In small-size bowl, mix together remaining olive oil, vinegar, mustard, sugar, pepper, and remaining kosher salt. Stir in dill. Remove beans from oven and transfer to serving bowl. Drizzle vinaigrette over green beans. Toss until well coated. Serves 6
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.