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 Welcome Hey there, thanks for stopping by! Welcome to my little corner of the internet, my place to share my voice and photography. In case you don't know me, I am Sara (that's me to the left, the one without a big white furry coat). I am a photographer based in the San Francisco Bay area, California. I LOVE my work, and you will see a bit of that sneaking in here. I also use this as a place to share other parts of my life. You will find adventures, food and little tidbits about my life with my darling husband and our two fat cats.  Please feel free to have a look around and even leave me a note. I would love to hear from you! 
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A match made in heaven: Green Beans, Cashews & Shallots | Paleo Recipe
03.02.11

One Year Ago: Uncle Bill's Monday Lunch
Two Years Ago: Cape to Rio
Three Years Ago: San Francisco Days

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Green Beans are one of the sides that we LOVE. Charlie found this recipe on Epicurious and it has been a favorite ever since. He thinks that shallots make a big difference, I think you could sub red onions in a pinch and get by. Either way, be sure to make enough. The leftovers are just as good!

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Ingredients

  • 2 pounds green beans, trimmed and halved
  • 3/4 cup salted roasted cashews (3 ounces)
  • 1/2 cup chopped shallots (about 4 medium)
  • 2 tablespoon melted coconut oil
  • Salt & Pepper
Preparation


Preheat oven to 500°F with rack in lower third.

Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.

Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.



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