French Beans and Snap Peas with
Shallot Mustard Sauté Sauce
ALPINE FRESH5
2 tablespoons butter
2 tablespoons olive oil
1 pound Alpine Fresh* French green beans, cleaned and trimmed
1 pound Alpine Fresh* snap peas, cleaned
Salt
Freshly ground black pepper
SHALLOT MUSTARD SAUTE SAUCE
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced shallots
2 tablespoons Dijon mustard
2 teaspoons grainy mustard
1/2 cup half-and-half
1. Melt butter and olive oil in a large skillet over medium heat. Add beans
and peas and sauté until crisp-tender. Season to taste with salt and pepper.
Keep warm.
2. To prepare the sauce, melt butter and olive oil in another skillet over
medium heat. Add shallots and sauté until soft. Add mustards and stir to
blend. Stir in half-and-half, reduce heat to low and cook until warmed.
3. Serve the sauce over the beans and peas. Makes 8 servings.
Recipe developed by Linda Carey, culinary specialist.
* Brands may vary by region; substitute a similar product.
Sautéed Spicy Lemon Baby Carrots
GRIMMWAY FARMS5
1/3 cup vegetable oil
5 pounds Grimmway baby carrots
1 cup cold water
2 tablespoons lemon juice
1-1 1/2 tablespoons finely chopped garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
Slivered green onions, for garnish (optional)
1. Heat oil in a large sauté pan over medium heat. Add carrots, stirring
to coat with oil.
2. Stir in water and cook, covered, until carrots are almost tender, about
10 minutes, depending on size of carrots.
3. Remove cover and cook over high heat until any remaining
water evaporates.
4. Sauté carrots over high heat, stirring frequently, until lightly browned
and just tender, about 5 minutes. Take care not to overcook.
5. Stir in lemon juice, garlic, red pepper flakes and salt. Heat, stirring
constantly, until carrots are hot and well coated with seasonings,
about 2 minutes.
6. Garnish each serving with green onion slivers, if desired.
Makes 24 servings.
