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About the Dish

  • Green Beans

    Green Beans

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • PeachDish Salt

    PeachDish Salt

  • Celery

    Celery

  • Shallot

    Shallot

  • Spinach

    Spinach

  • Lemon

    Lemon

  • Basil

    Basil

  • Sliced Almonds

    Sliced Almonds

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Remove tips from green beans, and cut beans in half. Remove and discard shiitake stems; halve caps. Halve celery lengthwise, and thinly slice crosswise. Peel, halve and thinly slice shallot. Peel and mince 2 cloves garlic. Zest and halve lemon. Measure 1 teaspoon lemon juice from 1 half (reserve the remainder for another use). Pick and thinly slice basil leaves. Pick spinach leaves and cut or tear into bite-size pieces. Discard any tough or woody ends from stems, then thinly slice remaining stems, keeping them separate from leaves.
2
In a mixing bowl combine green beans, shiitakes, 1 teaspoon olive oil, PeachDish Salt and 1/4 teaspoon black pepper. Mix thoroughly. Spread on a baking pan in a single layer. (Reserve bowl for later use.) Roast beans and shiitakes in oven 10 minutes. Remove pan and stir beans and shiitakes, then return to oven and roast until tender and lightly browned, 6-8 minutes more.
3
While the beans and shiitakes are roasting, in a large saucepot with a lid combine 1 teaspoon olive oil, celery, shallot and garlic. Place on low heat and cook 4-5 minutes, stirring frequently.
4
Remove pot from heat, add spinach leaves and stems and 1/4 teaspoon PeachDish Salt, and cover. Keep pot covered 2 minutes, then remove cover, stir spinach and re-cover for 4 minutes more. The spinach should be lightly wilted. Let spinach mixture remain in pot uncovered until needed.
5
Return cooked green beans and mushrooms to mixing bowl. Add 1 teaspoon lemon juice, lemon zest, basil and almonds. Stir to combine.
6
Divide wilted spinach mixture between 2 plates. Top with roasted green bean mixture. Enjoy!