These beautiful autumn days make me want to bake and cook the comfort foods. One combination our household can never get enough of is garlic + rosemary + potatoes.
With the long growing season in North Carolina I am still harvesting green beans (okra, tomatoes, and peppers, too), so this dish was half home grown, half store bought.
Wash and dice into 1-inch cubes, 1 bag of these Dutch Yellow Potatoes.
Combine in a 9 x 13 inch baking dish with chopped fresh green beans, 3 minced cloves of garlic + a sprinkling of dried garlic, fresh found pepper, sprigs of fresh rosemary, and 2 to 3 tablespoons of olive oil.
Mix well, if the vegetables seem dry, add more oil.
Bake in a 400 degree oven for 30 to 35 minutes, stirring once halfway through.
I made up a couple of quick Sesame Garlic Tempeh melts to go with our garlicky beans & potatoes. Just take a sandwich thin, add sliced tempeh, cheese if you like, and an Asian stir fry sauce of your choice and broil on low for 5 minutes.
There you have it – an easy weeknight meal – enjoy!