GREEN BEANS WITH OLIVES AND ALMONDS SERVES 2 OR 3 8 ounces green beans, ends trimmed Kosher salt and freshly ground black pepper ¼ cup chopped kalamata or other olives 2 tablespoons sliv
Trang 1GREEN BEANS
WITH OLIVES AND ALMONDS
SERVES 2 OR 3
8 ounces green beans, ends trimmed
Kosher salt and freshly ground black pepper
¼ cup chopped kalamata or other olives
2 tablespoons slivered or sliced almonds, toasted
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice (from 1 lemon)
1 Place the green beans in an even layer on a large
microwave-safe plate and season with salt and pepper Lay a triple layer of damp paper towels on top of the beans, completely covering them, or cover with a clean damp kitchen towel Microwave on high power until the beans are bright green and tender but still crisp, 2½ to 6 minutes, depending on the power of your microwave Transfer to a large bowl
2 Toss the beans with the olives, almonds, olive oil,
parsley, and lemon juice Season to taste with salt and pepper and serve
Trang 2CORN
WITH GARLIC-CHILI BUTTER
Corn is pretty much custom-made for the microwave The husks trap in steam as it heats up, effectively creating a steam chamber inside, cooking the kernels quickly and efficiently All you need for an ear of microwaved corn is
a quick buttery spread you can whip up as it cooks.
SERVES 4
4 ears corn in the husk
3 tablespoons unsalted butter, at room temperature
1 small clove garlic, minced or grated on a Microplane (about ½ teaspoon)
2 tablespoons sliced scallions
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1 Place the corn on microwave-safe plate and microwave
on high power until cooked through, about 6 minutes
2 Meanwhile, combine the butter, garlic, scallions, and
chili powder in a small bowl and mash with a fork until smooth Season to taste with salt and pepper
3 Husk the corn and remove the silks Rub with the butter
and serve immediately