Well Being

Eat Like A Personal Trainer: David Kirsch’s Favorite Healthy Recipes For Thanksgiving

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Haricots Verts with Shallots and Almonds

Serves 4

1lb haricot verts, trimmed 2 shallots, thinly sliced
2 Tbsp. olive oil
1/4 cup slivered almonds

Preheat oven to 450F. Blanch the beans in a large pan of boiling water for 1 minute, drain and shock by immediately plunging them into a bowl of ice water. Drain and pat dry with kitchen paper. Put the beans in a large bowl with the shallots and olive oil and toss together. Lay the beans on a large cookie sheet and scatter over the shallots. Roast for 15 minutes, until the beans are tender and the shallots are soft. Sprinkle over the almonds and roast for a further 1-2 minutes, to toast the almonds.

Next: Almond Brittle With Apricots And Dark Chocolate and Berry Tart with Whole Wheat Crust

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