I'm tired of the same bread stick or salad that I normally make with this. I want something different. Please give me some idea as to what to make, my family will try just about anything not very picky eaters.
4 garlic cloves, minced
3 tablespoons olive oil
2 pounds fresh green beans, trimmed
1/2 cup chicken broth
1 teaspoon sugar
1 1/4 teaspoons salt
1/4 teaspoon pepper
Sauté garlic in hot oil in a large skillet over medium-high heat; add beans, tossing to coat.
Add broth and remaining ingredients. Cover, reduce heat, and simmer 10 minutes or until green beans are crisp-tender.
Erin, Ravioli is very heavy and filling, you don't need and elaborate sides, just the salad, and the garlic bread will suffice. You can turn that broccoli into the salad, by boiling till tender, drain and reserve two tablespoons of the water, to add to the broccoli, extra virgin olive oil, the juice of a lemon, sea salt and freshly ground black pepper. You can do rapini the same way if you know how to prep them first.
3 large potatoes sliced
1 large onion sliced
1 large bell pepper
Minced garlic or garlic powder
Salt & pepper
1 teaspoon red pepper flakes (optional)
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!