Side Dish Time!
Mélange de Haricots
Parmesan Sage Breadcrumbs
Sauté sage leaves in butter for a couple minutes until slightly crisp. Remove them to a paper towel. Have you tasted warm whole fried sage leaves? They melt in your mouth like a savory candy…
Add panko bread crumbs to that same butter and toss until browned. Then add grated Parmesan and torn crispy sage leaves. Turn off the heat and mix well. This is my opportunity to thank the folks at Foodbuzz for the gifts: A cool green spatula and a nifty apron. Thanks guys! And a hearty congratulations on the Launch today.
Mélange de Haricots, a mix of French Green Beans and Yellow Wax Beans. Cook the beans then toss with a little butter and salt & pepper.
I have discovered these convenient little bags of fresh (baby) vegetables at the market. Snip the corner and microwave for 3 to 4 minutes, and the vegetables come out cooked perfectly. You may have seen the baby carrots I made on Rosh Hashanah? I am equally impressed with the beans and squash.
Sprinkle the warm toasted Parmesan Sage Breadcrumbs over the cooked beans. Toss gently.
Makes a great accompaniment to filet mignon! I am sending this Mélange de Haricots over to Sra of When My Soup Came Alive blog, as she is hosting Susan’s Legume Love Affair Event for October. Do you like all kinds of beans? Make sure to check out Legume Love!
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
Oh that looks wonderful. I love all the elements! Especially the sage.
I love that the baby vegetables are actual small vegetables and not tiny pieces of large, woody ones. I’ve never seen yellow wax beans before, they do add a nice touch of color! The meal looks super-delicious!
Ah! Now I have a great idea to get use from my sage. I am enjoying the last picture of the filet mignon…who can resist that?
I love this side dish, it looks so elegant and colorful!
I love how you used the sage butter to cook your breadcrumbs in. They too must have melted in your mouth! I’m tagging this side dish.. thanks for the great recipe Lori Lynn! 🙂
My sage died :(, when I started to remold my kitchen. But I wanna buy another one soon.The dish looks tasty and beautiful . I love fillet mignon, even people said that it is not a tasty meat, but I suppose that these people don’t know how about they talking 🙂
Happy (late) birthday to your mother