This is my friend's beautiful 3+ month old baby boy! We spent the weekend together at their house in Columbia County, NY., and you can't believe how docile and good natured this baby was the whole time. Mom and Dad looked great and we spent a lot of time hugging their dog who is getting a little less love these days.
I've also included a picture of the lentil soup that Susan heated up for us...I love the picture, yes it was frozen but ultimately really good.
MLC and I made Roasted Green Beans. We have to go back and make them again because the three of us managed to eat them all....without Mike even having one bite. They were great with the soup and Susan also made a quesadilla with goat cheese, black beans and pineapple salsa.
The green beans are really easy and great warm or cold the next day though they never seem to make it that long.
Roasted Green Beans w/Lemon, Pine Nuts, and Parmigiano1.5 lbs. green beans, rinsed and trimmed
1 head garlic
1/4 Cus + 2Tbsp extra-virgin olive oil
1-1/2 Tbsp grated lemon zest
lemon juice from half a lemon
1tsp Sea salt
1/2 Tsp Fresh ground pepper
1/3 Cup pine nuts
1/4 Cup coarsely grated Parmigiano-Reggiano cheese
1 Tbsp coarsely chopped parsley
Heat to 450.
1. Put beans in large bowl. Peel garlic, slice cloves lengthwise into quarters and add to beans. Mix in 1/4 cup oil, 1 Tbsp zest, salt, pepper. Spread evenly on rimmed baking sheet and roast on top rack 10 minutes, stirring once. Bake 10-15 minutes more until lightly browned and tender.
2. Spread pine nuts on another baking sheet and toast on bottom rack 5 minutes (or just toast the nuts in a frying pan).
3. Put beans on platter, add lemon juice and 2 tbsp oil. Toss; add more salt/pepper to taste. Sprinkle on nuts, zest, cheese and parsley. Serve hot or at room temp.