When we made the Grilled Pork Chops with Shallot Butter, we wanted to have some side dishes, too. We had a lot of leftover potatoes and green beans from the farmers market, so we decided to base the sides off of those.
And Cooking Light helped us with Parsley Potatoes and Green Beans with Toasted Almond Gremolata.
For the potatoes, we used whatever we had on hand, which didn't include reds, and Melissa added some chicken broth to steam the potatoes since they were searing at too high of a temperature. But other than that, we cooked them with the garlic, parsley, salt and pepper.
For the green beans, we stuck closer to the recipe by steaming the green beans and then draining and adding parsley, toasted almonds, lemon rind, lemon juice, olive oil, salt, black pepper and garlic.
Our menu that night: