Here are two of the dinners we ate this week. They were very simple and required a minimal amount of effort, but both were delicious and featured some star items from this week's box.
The green beans were fabulous! They were fresh and crisp and just divine. I snapped off the stem ends (no need to trim the opposite end) and parboiled in salted water for about 4 minutes. Then, to stop the cooking, I drained and rinsed the beans in cold water.
Adapted from Mark Bittman's "How to Cook Everything Vegetarian"
Note: You can use other spices here as well. One of my favorites is two teaspoons of prepared Mexican chili powder (the kind with oregano), mixed with a bit of minced garlic and about a tablespoon of olive oil. Mix into the potatoes during the last 5 minutes of roasting, and sprinkle with lime juice and cilantro once you remove the potatoes from the oven.
1 1/2 pounds waxy new potatoes, red or yellow skinned
2 tablespoons olive oil
salt and freshly ground pepper
1/2 teaspoon smoked paprika
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray.
Wash and scrub your potatoes, then dry them well. Slice into 1-inch(ish) cubes, aiming for relatively uniform sizing so that everything cooks through in the same amount of time. Place the potatoes on the prepared baking sheet and add the olive oil plus salt and pepper to taste. Stir well to combine. Make sure your potatoes are in one layer on the sheet.
Place the tray in the oven and let the potatoes roast, undisturbed, for 20 minutes. After 20 minutes, stir. Roast for another 20 minutes, stirring once or twice during that time, then check for doneness. They might need a few more minutes if your pieces are larger. Remove the potatoes from the oven and add additional salt and pepper to taste, plus the smoked paprika, and stir.