It’s Thanksgiving week! This may be the year of smaller gatherings, but it is a holiday after all, which calls for some special menu planning– even “just” for immediate family. Personally, I like to try new recipes on holidays rather than stick to traditional foods. This year, for example… instead of a turkey, my family is having roast chicken! Foregoing rolls and subbing in focaccia! No mashed potatoes… it’s all about Greek lemon roasted potatoes! There are no rules, only delicious foods.
My Thanksgiving Menu (with recipes linked)
- Kale Salad with Apples and Cheddar dressed with lemon juice and olive oil
- Classic Focaccia Half will be topped with castelvetrano olives, and half will be topped with a tomato/anchovy/shallot paste
- No-Fail Roast Chicken with Lemon and Garlic It truly turns out every time!!
- Greek Lemon Roasted Potatoes I use dijon instead of yellow mustard– these potatoes are INCREDIBLE
- Green Beans with Garlic and Butter (recipe below!)
- Pumpkin Chiffon Pie with Samin Nosrat’s all-butter pie crust! This is the one thing we DO eat every year because my grammy got my husband HOOKED on this pie! I can’t be bothered with pie dough so he makes both the crust and the filling himself!
One fairly standard holiday vegetable is making a first-time appearance on our table: green beans. I just never had a thing for green beans before I learned how to cook them a very specific way. Turns out a parboil (partially boil in SALTED water) plus a short saute in garlic & butter is just the method I needed to turn this green from a rather boring vegetable to a favorite on the table. I’ve put together the recipe below so I never forget how to make them, and so I can share the recipe with you!
Green Beans with Butter and Garlic
Equipment
- Large, shallow skillet with lid
Ingredients
- 1 lb green beans, cleaned and ends trimmed
- Salt (for seasoning first water and then green beans)
- 2 cloves garlic, chopped
- 2 tbsp butter
- 1-2 tsp lemon zest
- 1 pinch crushed red pepper flakes
Instructions
- Place green beans in a deep skillet, cover with water, and add 2 big pinches of salt (about 2 tsp). Cover the skillet with lid and bring to a boil. Watch the pot closely and as soon as the water boils, reduce to a simmer and allow green beans to cook for 3-5 minutes.
- Drain water from the pot and return the skillet to the stove. Over medium heat, add butter, garlic, salt to taste, lemon zest, and crushed red pepper. Stir frequently until butter melts and garlic cooks, 2-3 minutes. Remove from heat and serve warm.
Did you make this recipe? Be sure to tag @dinneronthecouch in your photos!
I wish you a truly happy, filling, SAFE Thanksgiving holiday! xoxo- Morgan