Home Cooking · Side Dish · Vegan

What about Angels

Garlicky Green Beans with Confit Tomatoes

Turkish Stuffed Eggplant

I apologize for the repeat photo but none of the ones of the green beans straight on were in focus – so a repeat it is!  Since I had been falling behind a bit for my 52weeksfood challenge, I decided to do two challenges in one week.  The Turkish dish being the delicious stuffed eggplant I posted about this past Thursday, and the confit dish being today’s feature.  While I had heard of confits before (thank you Top Chef), I always assumed it required skills well beyond mine.  Nothing like being proved wrong and getting a delicious meal out of it!  BTW – this is not an appropriate side dish for people that don’t enjoy garlic.

[amd-zlrecipe-recipe:233]

The tomatoes can be done a day or two in advance – just add them a little bit earlier so that they can get heated up.  Taste wise they reminded me of sundried tomatoes, just a real concentrated WOW of tomato goodness.  The tomatoes would also go well on top of pizza, pasta, or as an alternative to brucshetta.

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