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!