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Haricots Verts & Snow Peas with Hazelnuts and Orange


Haricots Verts & Snow Peas with Hazelnuts and Orange

Here’s a recipe from one of my favorite cookbooks, Ottolenghi.  The recipes are created by Yotam Ottolenghi and Sami Tamimi’s diverse culinary traditions rooted in the Mediterranean.   Everything has a ton of flavor and the recipes always manage to combine ingredients that I normally wouldn’t put together, but happen to pair perfectly.

I made this for brunch a couple weeks ago.  It’s light and perfect as a side or salad.  It has a beautiful green color and a contrast of flavors and textures that is unexpected and delicious!


Haricot Verts & Snap Peas with Hazelnuts and Orange


14 oz. haricots verts

14 oz. snow peas (can also substitute sugar snap peas)

1 cup unskinned hazelnuts

1 orange

1 clove crushed garlic

3 tbsp olive oil

2 tbsp hazelnut oil (or other nut oil, such as walnut)

salt and pepper to taste


  1. Preheat the oven to 350 degrees
  2. Using a small paring knife, trim the ends off the beans and snow peas
  3. Bring a large pot of bowling salt water to boil
  4. Boil the string beans for 3-4 minutes
  5. Remove the string beans from the water, keeping the water on the stove
  6. In a colander, run the string beans under cold water.  This blanches the string beans and helps them maintain their vibrant green color.
  7. Place the snow peas in the boiling water on the stove
  8. Cook the snow peas for 1-2 minutes
  9. Remove the snow peas and run under cold water (same as you did with the haricots verts)
  10. While the beans are drying, scatter the hazelnuts on a baking sheet and toast in the oven for 10 minutes
  11. Allow the nuts to cool.  Once you’re able to handle them, rub the nuts in between two paper towels or kitchen towels.  The skin should easily come off
  12. Chop the hazelnuts
  13. Using a vegetable peeler, remove the peel from the orange and slice into very thin matchsticks.  You can also use a zester if that’s easier!
  14. Combine the olive oil, hazelnut oil, salt, pepper, garlic, and the juice of half an orange.  Whisk together.
  15. To assemble the salad, combine the beans, hazelnuts and orange zest in a bowl.  Toss with olive oil and hazelnut oil mixture.


Balsamic Glazed Brussel Sprouts


Balsamic Glazed Brussel Sprouts

Hi my name is Sarah and I’m a brussel sprouts-aholic.  As a member of Brussel Sprouts Anonymous, I can admit that I am a little, well obsessed.  Come fall, I start making brussel sprouts for practically every meal.   They’re tender and yet perfectly charred on the outside, adding a crunchy textural component.

Just when my boyfriend started to get a little sick of this brussel sprouts phase, I came up with this recipe to keep him hooked.  He loves balsamic.  Balsamic in cereal?  He might actually consider.  So balsamic glazed brussel sprouts was the perfect vegetable concoction to keep him as hooked as I am.

The secret to getting the brussel sprouts to the perfect consistency is to actually steam them, while roasting and finish them by broiling for a few minutes.  It sounds complicated and confusing but I promise it’s easy.  Check out the recipe below!

Balsamic Glazed Brussel Sprouts

1 lb Brussel Sprouts trimmed with core remove

2 Tbspn Olive Oil

2 Tbspn Water

2 Tsbpn Balsamic Vinegar



  1. Preheat the oven to 400 degrees
  2. Trim and core the brussel sprouts by cutting in half lengthwise and removing the white core on the bottom.
  3. Place the brussel sprouts in a large piece of tin foil on top of a baking sheet. 
  4. Drizzle the brussel sprouts with olive oil, water, salt and pepper. 
  5. Close the tin foil, forming a large ball.  Leave a small hole on top so the tin foil is not sealed completely.  Combined with the water in the tin foil ball, this will allow the brussel sprouts to steam, while roasting in the oven.
  6. After 30 minutes remove the brussel sprouts from the oven and turn the oven up to Broil.
  7. Return the brussel sprouts to the oven and broil for 5-10 minutes.  This will depend on how hot your oven gets on Broil, so check them frequently.  They should get charred on top but not burnt all over.
  8. Remove the brussel sprouts from the oven and drizzle with Balsamic Vinegar (or glaze if available).