a sprinkle or two sea salt and freshly ground pepper
a splash water
Wash green beans and snip off the stem ends, leaving the beautiful curled tips.
Place a saucepan over medium heat. Add the butter and begin heating and melting it.
Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately stir in the almonds to lower the butter’s temperature and stop it from browning further.
Continue cooking, stirring the almonds as they heat through and gently toast. From the time the butter is added until the almonds are lightly browned will take about 5 minutes.
Add green beans, vinegar and salt and pepper and a splash of water. Toss well to coat the beans with the butter and nuts. Cover the pan with a tight-fitting lid, lower the heat and continue cooking, steaming the beans until they’re tender.
1 tomato, chopped (1 c. à table de pâte de tomate)
1 large sweet potato, peeled and cut into 1-inch cubes
1/2 (3/4) cup water
1 small cauliflower, cut into bite sized florets
Place oil in a large non-stick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.
Stir in the spices and salt and pepper and toast for 15 seconds and then add tomatoes (pâte de tomate), sweet potatoes and water. Bring to a boil and then turn down the heat and cook until they are tender, about 10 minutes.
Add the cauliflower and stir well. Place a tight fitting lid on the pan and cook until the cauliflower is tender-crisp, about 5 to 8 minutes.