Writer Bridgette A. Lacy serves up some really tasty meals in her cookbook "Sunday Dinner," an ode to not only the food that's covered our tables on Sundays, but the culture and traditions around it.
The book, part of UNC Press' Savor the South series, features 51 recipes for classics such as Sunday Yeast Rolls and Papa's Nilla Wafer Brown Pound Cake, along with roasted veggies and a summer fruit salad. Lacy, who, for full disclosure, I used to work with, aims to offer inspiration for not just Sundays - but any day you're gathered around the table.
She shared this recipe from "Sunday Dinner" for green beans and fingerling potatoes - a great way to use all of those green beans in season right now.
Green Beans with Fingerling Potatoes
Courtesy "Sunday Dinner," a Savor the South cookbook by Bridgette A. Lacy
1 1/2 lbs. green beans fresh
10-11 fingerling potatoes
3 cups chicken broth
1/2 tbsp. Herbs de Provence
salt and black pepper to taste
2-3 pats salted butter
Rinse the green beans, snap off the ends, and break the beans into bite-sized pieces. Place the green beans and potatoes in a large pot and add the chicken broth.
Cover the pot and cook the vegetables on medium-high heat for 30 minutes, periodically stirring them with a slotted spoon. Add the Herbs de Provence and season with salt and pepper.
Cook for 10 more minutes or until the beans and potatoes are tender. Transfer to a serving dish and add the butter.
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