To Die for Recipes: Two Winners

Thanks for sharing your recipes with me!  I received two that I was particularly excited about.

The first is my from my friend Bianca.  Check out her blog post!

Green or Yellow Bean Fries
1. Buy as many fresh green or yellow beans as you’d like
2. Wash and trim them
3. Line a pan with aluminum foil, spray with Pam, pre-heat oven to 450
4. Toss beans with olive oil, salt & pepper, red chili flakes
5. Bake for 40 min.

Enjoy!  Bianca has some fun ways to eat your beans on her blog.  My suggestion?  Drizzle with some fabulous balsamic vinegar.  My absolute favorite is Rubio Aged Balsamic Vinegar for $36 at Salumeria Italiana in the North End (can be purchased online).  Seems like a lot for vinegar but it is worth every penny and you only need a drizzle!

The second is actually a recipe that came from a bag of West Pak Avocados (thank you Anna!).  I made it and it is super simple and super scrumptious.  What a great way to say good-bye to summer.

Tropical Avo Salsa
2 cups finely diced tropical fruit such as kiwi, pineapple, mango and papaya (I used mangoes and pineapple)
2 avocados, pitted, peeled and diced
1/4 cup fresh cilantro, chopped
1 fresh serrano or jalapeno chile, seeded and finaly chopped (I used a tiny jalapeno and wished I would have had a litlte more kick)
2 tablespoons fresh lime juice (I used lemon juice)
1 fresh, diced tomato

Gently toss together. Salt and pepper to taste.

In case you are still suffering from the fat phobia era of the 1990’s, check out this link to learn more about the benefits of eating avocados.  They are creamy, delicious, and so good for you.

I welcome recipe ideas with open arms.  If you have any recipes you are drooling over, send it my way!

Marci RD, Nutrition Consultant


  1. Marci, I do that with all sorts of vegetables (minus the red chili flakes). Just the other day I roasted a mixture of green beans, onion, red potatoes, carrots, squash, and zucchini, all fresh from my grandmothers garden! It was DELICIOUS!

  2. Oh Bridget, that sounds amazing! Fresh veggies from a garden (granmother’s no less) is such a treat. A couple of months ago I roasted a hodge podge of roasted veggies and kept them in the fridge the whole week. We through them in burritos, pasta, and sandwiches. Come to think of it, I should do that again. 🙂

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