While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.
A traditional side dish with a twist: cornmeal dusted onions on top and a spicy mushroom pepper cream sauce will make this your go-to green bean casserole recipe!
This salad is full of the taste of early summer, with a mix of textures and flavors. Young, firm, zucchinis are cut in thin pasta-like ribbons and marinated rather than cooked. For a heartier dish, cooked fettuccini could be added.
Green beans, tomatoes and garlic are a classic flavor combination and the perfect complimentary side for any entrée packed with a robust organic taste, such as Joanne's recipe for Chicken Breasts Stuffed with Goat Cheese and Olives.
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