Haricort Vert

8 oz fresh Haricort Vert (French green beans), washed
2 T butter
4 cloves garlic, chopped
high quality sea salt, recommended: Fleur de Sel
fresh ground black pepper
1 T lemon juice

Melt butter in small skillet over medium low heat. Add garlic and saute about 30 seconds. Add beans, toss to coat with butter. Cover skillet and reduce heat to low. Cook until beans wilt slightly but are still crunchy and bright green, approximately 5 minutes.

Uncover and remove from heat. Season with salt and pepper, drizzle with lemon juice just prior to serving. May be served hot or at room temperature. Serves 4.

Chef's Note: Haricort Vert green beans have a very mild flavor and are sweeter and more tender than American green beans. The extra cost is worth it. 8 ounces of fresh beans was only just enough for hubby and me today so adjust serving size according to green bean lovers at your table.

Baked Butternut Squash with Garlic

2 T fresh parsley, chopped
2 T olive oil
2 cloves garlic, minced
1/2 t kosher salt
12 grinds fresh black pepper
2 pounds butternut squash, peeled and cut into 1" cubes
1/3 c grated Parmesan cheese

Preheat oven to 400°. In a large bowl, combine parsley, oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to ungreased shallow 2-qt baking dish and top with freshly grated Parmesan. Bake uncovered 30 minutes or until squash is just tender. Serves 6.

Roast Pork Loin with Garlic and Rosemary

4 garlic cloves, minced
8 sprigs fresh rosemary, approx. 4 t chopped
1 1/2 t kosher salt
1/2 t fresh ground black pepper
1 to 2 pound boneless pork loin roast, trimmed

Preheat oven to 400°. Line 13x9 roasting pan with foil.

Combine garlic, rosemary, salt, and pepper in small bowl. Rub garlic mixture over pork and place pork, fat side down, in prepared roasting pan. Roast pork 35-40 minutes, or until thermometer inserted into thickest part of pork registers 155°. Remove from oven, let rest 10 minutes.

Slice pork crosswise into 1/3-inch-thick slices and arrange slices on platter. Garnish with fresh rosemary sprigs, if desired. Serve with garlic mashed potatoes. Serves 4.

Szechuan Beef

1 pound steak, thinly sliced (top sirloin used in photo)
1 T soy sauce
1 t dry wine
2 t cornstarch
4 T vegetable oil
1 t garlic, minced
2 dried red japanos peppers
3 green onions, diced
Sauce:
1 t sugar
1/4 t black pepper
1/4 t ground ginger
1/2 t sesame oil

Mix beef with soy sauce, wine, and cornstarch and set aside. Heat wok (or large saute pan) and vegetable oil over high heat approximately 3 minutes. Stir-fry garlic and japanos until fragrant, about 1 minute.

Add beef and sauce ingredients and stir-fry over high heat just until beef is no longer pink on outside, about 2 to 3 minutes. Top with green onion and serve over steamed rice. Serves 2.

Chef's Note: Remove japanos peppers prior to storing leftovers as they will increase in heat over time.

Sauteed Kale ~ by Bobby Flay

1 1/2 pounds kale stems and leaves, coarsely chopped
3 T olive oil
2 cloves garlic, minced
1/2 c water
Salt and pepper, to taste
2 T red wine vinegar

Heat olive oil in large saucepan over medium-high heat. Add garlic and cook until soft, but not colored. Raise heat to high, add water and kale; toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until liquid has evaporated. Season with salt and pepper to taste; add vinegar and serve. Serves 4.