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Chef Kocoa Scott-Winbush
Kocoa's Easter Menu
Chef Kocoa Scott-Winbush
Roasted Green Beans* and Sweet Bell Peppers
serves 4-5

1 pound green beans, blanched
1 orange or yellow bell pepper, julienne
4 plum tomatoes, medium chop
1/4 cup fresh basil, julienne OR 1-1/2 teaspoons dried basil
salt & ground white pepper, to taste
Nice drizzle good quality olive oil

Layer chopped tomatoes on bottom of casserole dish. Season with salt, pepper and 1/2 of basil. Top with blanched (see below recipe) green beans and red pepper strips and season. Top with remaining basil and drizzle olive oil on top. Bake at 380ºF for 10 minutes or until warmed through.

Blanched Green Beans

Bring a pot of water to a boil large enough to hold green beans without bending them. Add large pinch of salt to boiling water. Cut the tops (part where green bean is attached to plant) off while keeping tips intact. Cook 1 to 1-1/2 minutes and immediately transfer to an ice water bath to shock (stop cooking process) the beans. Drain and dry well. Blanched green beans facilitate many recipes.

*You can substitute fresh asparagus in place of the green beans in this recipe.