Sautéed Green Beans with Lemon, Garlic and Shallots

Sautéed Green Beans with Lemon, Garlic and Shallots

Makes: 4 servings

Time: 20 minutes

12 ounces trimmed fresh green beans

1 tablespoon vegetable oil

1 tablespoon minced shallot

1 teaspoon minced garlic

1 tablespoon lemon juice

Kosher salt and black pepper

1. Blanch green beans by placing in boiling water for 1 minutea. Drain and place in an ice water bath. In a sauté pan, add the oil over medium high and cook the shallots for 30 to 45 seconds. Add the beans and cook for 2 to 3 minutes. Add the garlic and cook 1 to 2 minutes until the beans are tender. Season to taste with lemon juice, kosher salt and black pepper.

— Recipe by Amber Pankonin

Twice-Baked Harissa Sweet Potatoes

Makes: 6 servings

Time: 1 hour, 10 minutes

3 large sweet potatoes

1 1/2 teaspoons brown sugar

1 tablespoon butter, melted

2 teaspoons harissa

Salt and pepper, to taste

2 teaspoons extra-virgin olive oil

1. Wash potatoes and prick with a fork. In the oven heated to 375 degrees, bake for 45 minutes, or until you can pierce with a fork. Remove and allow to cool slightly before cutting off the top third lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

2. In a stand mixer with whisk attachment, add the potato flesh, brown sugar, harissa, salt and pepper. Whip until fluffy. Scoop into reserved potato skins and use a fork to create peaks.

3. Place potatoes on a baking sheet and brush skins with olive oil. Bake at 350 degrees for 25 minutes. Broil on high to brown, if desired. Top with additional salt and harissa.

— Recipe by Carlene Thomas