one of the things i've missed most about this blog is my ability to capture (and remember!) the dinners i create via my weekend review posts. time to bring them back. after an indulgent friday night, saturday called for vegetables.
i got an iron skillet for a wedding gift (yes, we have a lot to catch up on) and i broke it in sunday night with some delicious white cheddar yogurt cornbread.
let's be honest, the weekend is the time for wineicecreamcheesechocolatedidimentionwine? but by the time monday rolls around i am craving a bowl of veggies so large that it makes people stare. i love this bowl of veggies so much that i didn't even envy the cheesy enchiladas my husband was eating right next to me. fast, light, & healthy - this bowl of beans is the perfect weeknight dinner.
green bean delight coat a shit-ton of green beans and cherry tomatoes with olive oil, salt, pepper, and garlic powder. roast at 400 degrees for ~25 minutes, turning halfway through (i like mine roasty). fill a bowl with an exorbitant amount of roasted green beans and tomatoes (hey, they are veggies) and top with chopped pecans (or walnuts) and a solid drizzle of tahini. add a toasted piece of healthy bread (Ezekial sprouted grains) if you just finished spinning for two hours and need to refuel (it happened, i needed carbs and i needed them fast). curl up on the couch with your veggie bowl and be delighted...
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