Greek Fasolakia is a typical peasant dish rich in vegetables, and traditionally vegan! These stir-fried vegetables are part of the ancient tradition of Greek braised vegetables called Lathera, and served as the main dish of a light lunch, or among other small plates during the Greek Mezes. Here the recipe of Fasolakia!
Basil pesto is a must of Genovese cuisine (click here to read the recipe and history). People from Genoa are very proud of this tasty recipe and admit just a few variation. The most famous recipe with basil pesto is “Pesto Avvantaggiato” also called simply “Pesto Alla Genovese”. The pasta, commonly Linguine or Trofie, is cooked along with green beans and diced potatoes, then tossed with basil pesto. It’s critical do not re-heat basil pesto and add a few tbsp of water to obtain a creamy sauce. Easy and tasty!
This Grilled Sea bass recipe perfectly combines my Italian flair with the flavors of Latin America. Italians love to marinate protein with wine and Chilean sea bass is great with this tasty technique. The wine breaks down the tissue allowing the assimilation of the flavors. Lime juice and mixed herbs enhance the taste of the fish. I paired sea bass with crunchy green beans, previously marinated with Kosher salt and garlic, then quickly grilled. This easy recipe is great for your barbecue party! It needs to be marinate only a few hours, which makes it possible to prepare both fish and green beans in advance at home, or directly into a cooler bag.
Today I propose you a savory and healthy green beans salad, perfect for a quick lunch, but full of energy; Ideal for a lunchbox at work or a picnic! Tofu marinated with soy sauce in contrast with the sweetness of green beans and almonds, will give a unique flavor to this simple and tasty salad. A tip: use a soy sauce with low sodium content, otherwise you risk to oversalt the tofu!
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