Looking for a bold, flavorful side dish that's both gluten-free and packed with a spicy kick? These Schezwan Green Beans are the perfect blend of heat, umami, and crisp freshness. With tender green beans coated in a zesty Schezwan sauce, this dish is quick to prepare and full of vibrant flavors. Whether you're adding a twist to your dinner table or satisfying your craving for something spicy, this recipe is sure to become a favorite. Perfect for pairing with rice or enjoying on its own, it’s a gluten-free delight that’s as simple as it is delicious!

Ingredients:
1 pound fresh green beans, trimmed
2 Tablespoons neutral oil (e.g., avocado or vegetable oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1-2 red chilies, finely chopped (adjust for spice level)
2 Tablespoons gluten-free soy sauce (or tamari for a deeper flavor)
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon coconut sugar (or brown sugar)
1 Tablespoon gluten-free Schezwan sauce (homemade or store-bought; see below for a quick recipe)
1 Tablespoon cornstarch or arrowroot powder mixed with 2 Tablespoons water (slurry)

Directions:
Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

In a small bowl, mix gluten-free soy sauce, rice vinegar, sesame oil, coconut sugar, and Schezwan sauce. Set aside.

Heat neutral oil in a large skillet or wok over medium-high heat. Add minced garlic, ginger, and red chilies. Sauté for 30 seconds until fragrant. Add the blanched green beans and stir-fry for 2-3 minutes until they are slightly charred.

Pour the sauce mixture over the green beans and toss to coat evenly. Add the cornstarch slurry to the pan and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the beans.

Transfer the Schezwan green beans to a serving dish. Garnish with toasted sesame seeds and sliced green onions, if desired.

Quick Gluten-Free Schezwan Sauce RecipeIf you don’t have pre-made gluten-free Schezwan sauce, here’s a quick recipe:
Ingredients:

• 2 Tablespoons gluten-free soy sauce
• 1 Tablespoon tomato paste
• 1 teaspoon rice vinegar
• 1 Tablespoon chili garlic sauce (ensure it's gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon coconut sugar (or brown sugar)

Instructions:

• Mix all the ingredients in a small bowl. 

Green Beans Gremolata is a simple, flavorful side dish that’s perfect for any occasion. Made with fresh green beans tossed in a vibrant mixture of garlic, lemon zest, parsley, and olive oil, this recipe is a delicious way to elevate your vegetables. Whether you’re preparing a quick weeknight dinner or hosting a holiday feast, this easy green bean recipe adds a fresh, zesty touch to your table. With optional additions like Parmesan cheese and toasted almonds, it’s versatile enough to suit any taste. Learn how to make this healthy, refreshing dish in just a few simple steps!

Directions:
Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.

In a small bowl, mix together the garlic, lemon zest, parsley, and dill (if using).

Heat the olive oil in a large skillet over medium heat. Add the green beans and sauté for 2-3 minutes, until warmed through. Season with salt and pepper.

Remove the skillet from the heat. Add the gremolata mixture to the green beans, tossing until the beans are evenly coated.

If using, sprinkle with grated Parmesan cheese and toasted pine nuts for added flavor and texture.
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Transfer to a serving dish and enjoy this vibrant and zesty side dish warm or at room temperature!

Tips:
1. For extra zing, squeeze a little fresh lemon juice over the green beans just before serving.
2. If you prefer your green beans softer, extend the boiling time by 1-2 minutes.

​Moroccan salads are not only delicious but also incredibly versatile. They can be served as appetizers, side dishes, or even as a light and refreshing meal on their own. Whether enjoyed at home with family or savored in bustling Moroccan cafes, these salads embody the essence of Moroccan hospitality and culinary tradition.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Moroccan salads are a vibrant and integral part of Moroccan cuisine, celebrated for their freshness, bold flavors, and diverse ingredients. These salads are not just a prelude to the main course but often stand out as stars in their own right, showcasing the rich culinary heritage of Morocco.

One of the defining features of Moroccan salads is their emphasis on seasonal produce. From ripe tomatoes and cucumbers in the summer to hearty root vegetables in the winter, these salads capture the essence of each season's bounty. Fresh herbs such as parsley, cilantro, and mint add layers of aroma and flavor, while citrus juices and olive oil contribute a zesty and nourishing touch.

One of the most iconic Moroccan salads is the Taktouka, a simple yet flavorful dish made from roasted and peeled bell peppers and tomatoes, seasoned with garlic, paprika, cumin, and olive oil. Another beloved classic is the Zaalouk, a warm salad of mashed eggplant cooked with tomatoes, garlic, and spices, creating a creamy and aromatic delight.

I just returned from Marrakech where I tasted a lot of Moroccan salads.  One of my favorites was Moroccan Cucumber Salad.  

In the photo above, it is located in the lower center of photo - right next to the French fries.  It was so good that I asked the waiter what was in it so I could to try to re-create it at home. He said it was cucumbers and rose water.  To me it tasted like it also had honey in it, so I added that to my recipes.

​Here's that re-creation.

Planning a trip to Morocco?  Stay connected with Airalo.

Moroccan Cucumber Salad

Ingredients:
1 English Cucumber or 2-3 Persian cucumbers
1 Tablespoon rose water (you could also use watermelon juice)
1 teaspoon honey
1 teaspoon Toasted Sesame Seeds (optional)

Directions:
Grate the cucumber and place it in a colander for the water to drain (20 minutes)
Mix the grated cucumber with sugar, vinegar and Orange Blossom water just before serving.
Optional: Garnish with cucumber rings and toasted sesame seeds.

I served it with Loubia Moroccan White Bean Stew over jasmine rice.

​Thanksgiving is almost here and mashed potatoes are as much a part of Thanksgiving dinner as the Turkey and the pies.  At least in our household, they are.  What about yours?

Since mashed potatoes can be labor-intensive - which is something you don’t really want on Thanksgiving Day - I’m trying to work on a recipe for mashed potatoes that you can make ahead of time but still give you the creamy goodness that you come to expect with the classic.

Enter baked mashed potatoes!  Not only do you have creamy mashed potatoes.  You have a crunchy topping.

The great thing here is, you can make it, cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you’re ready. It’s amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.

Baked Mashed Potatoes

​Ingredients:
1 Tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
3/4 cup freshly grated Parmesan, divided
Salt and freshly ground black pepper
2 Tablespoons bread crumbs
1 Tablespoon fresh parsley, chopped

Directions:
Preheat the oven to 400°F. Coat a baking dish with 1 Tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. 

Mix in the milk and melted butter. Mix in 1/2 cup of the Parmesan. Season, to taste, with salt and pepper. 

Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, remaining 1/4 cup of Parmesan and parsley in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. 

Recipe can be prepared up to this point 1-2 days in advance; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Note: When making this dish a day or two in advance, take it out of the fridge about 1-2 hours before serving time. Bake in a 400°F oven for about 20 to 30 minutes or until warmed through.

Looking for a healthy snack that's easy to make and delicious? Try my Baked Parmesan Broccoli Stalk Fries recipe! ⁣⁣??

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Using broccoli stalks instead of traditional potatoes makes them not only a delicious option, but also a much healthier one. Not only are they low in calories, but they’re also packed with nutrients and fiber. And the best part? You can make them at home in less than 30 minutes!⁣⁣

Did you know that the stalks of broccoli are often overlooked, despite being packed with health benefits? ⁣?⁣

If you're just throwing them away, you might be missing out on a great source of fiber, vitamin C, and other nutrients. ?
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Eating broccoli stalks can help improve digestion, maintain healthy cholesterol levels and support your immune system. Who knew that something so simple could have so many amazing benefits? ⁣

Crispy Broccoli Stalk Fries (Keto Friendly)
Yields 1 to 2 servings

Ingredients:
​1 large broccoli stalk, trimmed and peeled
2 Tablespoons extra virgin olive oil
3 Tablespoons grated parmesan cheese
1 clove garlic, minced
1/2 teaspoon each smoked paprika and cumin
salt and pepper to taste
1/4 cup freshly grated parmesan cheese

Directions:
Preheat your oven to 425℉ 

​Slice your broccoli stalk into medium thin thickness long sticks.

In a large bowl, whisk together the olive oil, 3 tablespoons grated parmesan, garlic and spices.

Add in the broccoli sticks to coat well. Next dip each stick on one side in the freshly grated parmesan. Transfer to your baking sheet, cheese side down.

​Bake for 15-20 minutes or until crispy. 

Look at all of that crispy cheesy goodness!

Serve with your favorite dip.  I served mine with a Creamy Peppercorn dip.

I paired it with a Halloumi Sandwich, a take on the Halloumi Burger I had in Howth, Ireland a couple of weeks ago.

Not only are these fries a tasty snack option- they're also low-carb and loaded with nutrients. Give them a try tonight and let us know what you think!⁣⁣ ?