It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
Secret Recipe Club ended its run about a year and a half ago, but today we’re back with a reunion meeting! I’d by lying if I said I didn’t want this group to regain its strength and come back in full force.
For this reveal I was assigned Cookaholic Wife written by Nichole. I’m fairly familiar with Nichole’s blog as we’re both members of a group called Festive Foodies. Nichole, as her blog title would suggest, is a loving wife who loves to cook and bake! On her About Me page she says, “I find the ocean soothing in a way that nothing else can compare.” Though she lives in Maryland and is staring at a different ocean, that is absolutely something I can agree with her on! There is nothing that makes me calmer than getting to listen to and watch the waves crashing on the sand.
And that’s not all we agree on! I’m thinking she’s my twin across the country! I, too, am a compulsive list maker and am addicted to my planner (bullet journaling is a little too “creative” for me to pick up, but I adore goggling at bullet journaling ideas on Pinterest and Instagram), I love Sharpies, and challenge that “too much” popcorn isn’t a thing.
When looking through Nichole’s Recipe Index I limited myself to side dishes. We were invited to a friend from church’s house for Easter dinner – and I said I’d bring the side dish and my grandmother’s pound cake. (It felt so good to have a secret SRC pinterest board again!)
Okay, so the recipe I’m ultimately sharing today didn’t make it to Easter dinner. I got too excited by it and cooked it in March instead. (We’re moving mid-April… so probably as you read this and simply needed to get this fabulous post scheduled!)
I picked this side dish because I love green beans and my husband loves mushrooms. Winner!
Roasted Green Beans and Mushrooms
- 1 lb green beans, trimmed
- 1 container (5 oz) sliced shitaki mushrooms
- 1 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- grated parmesan cheese, to taste
- Preheat oven to 450 degrees F.
- In a large bowl, toss together the green beans, mushrooms, oil, and vinegar. Place on a rimmed baking sheet. Season to taste with S+P. (Check out my kids’ technique here.) Roast 20-25 minutes.
- Sprinkle with parmesan. Serve warm.
*This recipe is adapted from Nichole at http://www.cookaholicwife.com/2012/03/roasted-green-beans-with-mushrooms.html*