This weekend, I had the pleasure of cooking with my friend Dawn Nyman who just happens to be a chef and the owner of Foodies, a culinary school and catering business in St. Petersburg, FL.
We sautéed and seasoned our way to a juicy, chicken Piccata; we whipped up some fresh kiwi tarts, and we made a delicious vegetable medley using broccoli, fresh string beans, pine nuts and some Monini olive oil.
Clearly, the meal was cooked with more mature tastes in mind yet, that night, I had three teenage boys around my table (The neighborhood kids call to ask what I’m cooking, and then come over if I’ve piqued their interest.). And, what did they like more than anything else? The vegetables. It’s true. They liked the vegetables the most.
I have to admit, the medley was ridiculously simple to prepare, yet it seemed more elaborate when plated; it looked beautiful and had such wonderful mouth feel. The fact the kids inhaled it was a bonus. So, give the recipe a try … and let me know what you think!
Broccoli Green Bean Sauté with Pine Nuts
1 head broccoli, cleaned and cut into florets
1 bunch green beans, washed and trimmed and cut in half
½ cup pine nuts, toasted
¼ cup high-quality olive oil
- Fill half a large, non-stick sauté pan with water.
- Place the broccoli and green beans into the pan and cover.
- Cook covered on medium/high until all of the water evaporates.
- When the water has evaporated, add pine nuts, drizzle vegetables with olive oil and mix well.
- Serve hot.