THE BEANS WERE LIKE BUTTAH!!!

Sometimes our meals are based on what we have available in the pantry and in the freezer.  Last night was no exception.  We had planned to cook veal chops with a caprese salad (Tomatoes, basil, mozzarella with olive oil and balsamic glaze).  But she wanted a starch as well, so she went foraging in the closet and found a can of butter beans.


Butter beans are basically large lima beans, so they are a little firmer than cannellini beans.  Sherry just made up an amazing little dish, with parmesan cheese, spices and sauteed mushrooms and garlic, a little red wine and baked it until done.  Oh, it was wonderful with the grilled veal chops.  

THE VEAL CHOPS (AND THE BEANS) WERE LIKE BUTTAH!!!

2 veal chops

1 can butter beans (large Lima, or Cannellini)

2 shallots, chopped

5 large mushrooms, chopped

5 cloves garlic, chopped

½ tsp. parsley

½ tsp. red pepper flakes

1 tsp. oregano

Red wine

Grated parmesan cheese

Bread crumbs

1.                 Marinate the veal chops in olive oil, garlic, red pepper flakes, thyme and oregano for 30 minutes.

2.                 Sauté the shallots and garlic in olive oil until wilted.  Add the mushrooms and cook until soft.

3.                 Add the spices, cook for 2 minutes, then add the cheese and red wine, bring to boil, then remove and place in small baking dish.

4.                 Cover with parmesan and bread crumbs.  Bake in 350º oven for 30 minutes.

5.                  While beans are baking, heat grill and cook veal chops until medium rare to medium, about 10 minutes.

Serve and Mangia bene!!

GRILLED ZUCCHINIS AND SUMMER SQUASH

It's a pretty remarkable experience to be blogging about a vegetable dish alone, but this one turned out to be very special.  The key is letting the marinade steep in the oil for an hour, then marinading the zucchinis for 1-4 hours before grilling.  The combination of flavors was amazing!!!  We served it with grilled chicken legs, rubbed with the same marinade as for the zucchinis.

GRILLED ZUCCHINIS, SUMMER SQUASH (AND SALAD)

• 1 teaspoon rosemary
• 1 teaspoon thyme or oregano
• 5 garlic cloves, minced
• Grated zest of 1/2 lemon
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs. zucchini/yellow zucchini/summer aquash, cut in half, then lengthwise into 1/2-inch slices

1. In a large bowl, mix rosemary, thyme, garlic salt, zest, salt pepper and oil. Let sit for 1 hour to meld.
2. Add zucchini to Ziploc bag, add marinade and let marinate for about 1-4 hours. 
3. Heat grill to medium high heat; grill zucchini for 4-5 minutes on each side.