The envelope, please: On Tuesday morning, the James Beard Foundation, one of the country’s leading culinary nonprofit organizations, announced the finalists for its annual Restaurant and Chef Awards and Book, Broadcast, and Journalism Awards.
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Photo Courtesy Feeding America
To enhance the beans’ flavor without overpowering it, The Chew host uses only basil, lemon and garlic.
Roasted Green Beans with Basil
Created by Carla Hall for Feeding America’s 5-Ingredient Dinner Challenge
1 lb. green beans, trimmed
8 garlic cloves, in skins, ends trimmed
3 tbsp. extra-virgin olive oil
1 small onion, cut into quarter-inch-thick half-moons
¼ cup sliced fresh basil leaves
1 tsp. fresh lemon juice
1. Preheat the oven to 450F.
2. Toss the green beans and garlic cloves with 2 tablespoons oil on a half sheet pan. Arrange in a single layer on one side of the pan. Arrange the onion slices on the other side of the pan in a single layer and rub with the remaining tablespoon of oil. Sprinkle a half-teaspoon of salt over all the ingredients.
3. Roast until the green beans are browned and tender, about 25 minutes. Squeeze the garlic out of their skins into a large bowl. Mash the garlic, then add the green beans, onions, basil, and one-quarter teaspoon of salt. Toss well, then toss in the lemon juice. Serve immediately.
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Frances Janisch; Ken Arcara/Sipa
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