Directions

1. Preheat oven to 400F and line a large baking sheet with parchment paper.
2. Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl.
3. Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl.
4. Add the minced garlic, minced rosemary, oil, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet.
5. Roast for 35-38 minutes at 400F, stirring once half way through baking. Potatoes will be golden and brussels will be lightly charred when ready. Season with salt and pepper to taste and serve immediately.

Directions

1. Bring a medium pan over medium heat
2. Add extra-virgin olive oil and butter and onion.
3. Saute onion 3 minutes, add broth and bring to a boil.
4. Add beans, season with salt and cover pan and simmer for 8 minutes or until tender.

Directions

1. Melt butter in medium skillet over medium heat.
2. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes.
3. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
4. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

Directions

1. Remove strings and tips from fresh peas.
2. Cook fresh peas, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender.
3. Drain well. Transfer peas to a large bowl; set aside.
4. In a small saucepan, cook ginger in hot butter for 1 minute. Remove from heat.
5. Stir in toasted sesame oil, salt and pepper.
6. Pour butter mixture over hot cooked peas; toss to coat.
7. Sprinkle with sesame seeds. Serve warm, at room temperature or chilled.