i was out of town for work for a few days last week and had taken a couple of days off before that, so i hadn't bought groceries in a couple weeks. i had fun just pulling stuff together from whatever i had on hand for a couple of days, but by the time the work week ended, i was ready to get back into meal prep mode.
these marinated charred green beans are one of my new favorite veggies. the roasted broccoli on the florian's bar menu is another new fave, but i haven't figured out if/how i'm going to recreate that yet. i used my grill pan and cooked the green beans in two batches. i didn't grab any fresh herbs while i was grocery shopping, so i used a teaspoon of dried oregano instead. also used 2 cloves of garlic because why not? they were great yesterday with dinner while still slightly warm, but were also delicious tonight at room temperature. the recipe note suggests adding them to a green salad and i'm actually making salads for lunch later this week, so i might try that out as well.
confession: i'd forgotten all about the basil in this sheet-pan chicken with zucchini and basil (note: login or subscription may be required) until i looked at the recipe again while writing this. oops. skipped the lemon too. my bad. in my defense, i was hungry by the time i got around to cooking yesterday and barely waited for the chicken and veggies to cool before i dove in. i made this with all chicken drumsticks, used dried oregano since i already had it out, used 3 cloves of garlic, and skipped the coriander. i had an extra onion from making short ribs in the crock pot on saturday, so i chopped that and added it to the zucchini/yellow squash. no regrets. i'll probably have more of this for dinner tomorrow so maybe i'll remember the lemon and basil then? doubtful, but it could happen, right? right.
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