Sometimes I'm just making them for me. This was part of last week's haul from the food bank: roasted garlic bread with ingredients I recognized, West Soy Thai Peanut Tofu, sauteed red peppers and onions served with a side of oven baked snap beans-(my new favorite way of eating them!)
I didn't get a close up of the beans largely because I was bummed that the purple ones didn't keep their color and ended up looking like the green ones. As I ate them I'm pretty sure Joe Dirt popped out of the bushes and said, "Daaaaang!" because they were so darned tasty. Since that brand of prepared tofu isn't really peanutty-(barely detectable), I made a schmear with a little extra peanut butter, garlic, and mae ploi chile sauce.
To make the oven baked snap beans is, well--um, er it's a snap!
preheat oven to 400
Wash and snap ends off beans.
Juice of 1/2 lemon, 2T olive oil, salt, pepper, and garlic powder to taste.
Rub lemon juice, oil, and seasonings into beans and spread evenly on a cookie sheet-(spray!) cook for 7-8 minutes on one side, flip, and cook for another 5-7 minutes. These are great on their own, but if you have to have a condiment to dip them in go ahead.
9 more days until MOFO! Are you ready?