Sunday, March 7, 2010


Okay so last night I stayed up too late and was kareoking in Galena with a group of people I didn't know so this is a rough one for me...haha.
This vegetable recipe is so delicious and a great side dish that goes with steaks, chicken or fish. I see my friend Rich is a follower who hates nuts in his food so he can certainly omit them, but they are a key component in my opinion.


3 tbl teriyaki sauce

1-1/2 tbl honey

1-1/2 tbl unsalted butter

1-1/2 tbl fresh lemon juice

3 slices of good bacon

3/4 cup red bell peppers cut in strips

2 carrots sliced into thin coins

1 small zucchini sliced into thin coins

1 shallot thinly sliced

1-1/2 lbs fresh green beans

3/4 cup cashews

Combine sauce, honey and butter in a bowl set aside. In a large sauce pan 3/4 filled with water, add the lemon juice. Heat to high and add beans and carrots and cook until beans are bright green and carrots are tender about 5 minutes. Drain and put them in a bowl with water and ice cubes. Drain again and set aside.

In a saute pan add bacon and cook over medium high heat until crispy but not burned. Remove cooked bacon from the and crumble and set aside. Cook the pepper, zucchini and onion in the hot bacon fat and cook about 3-4 minutes. Add cashews, bacon, carrots and beans to the skillet. Cook through and pour into a serving dish and toss gently with teriyaki honey sauce.

As with so many recipes, you can add other types of vegetables or limit it to a few you prefer. ENJOY!


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