Lasagna French Bread and Mustard Green Beans with Walnuts

With the tomatoes made ahead of time and refrigerated, this easy meal comes together in just the time it takes to saute green beans!

I made some of batgirl's Oven Roasted Tomatoes a few days ago and am so in love! I've seriously been eating this stuff with a spoon. Which is kinda nuts, since in general I'm not a fan of cooked tomatoes. I'll eat them raw all day long, but hate chunks of cooked tomatoes in soup and pasta sauce. But these tomatoes are nom! For the tomatoes I used overripe grape tomatoes, smashed garlic cloves, olive oil, salt and pepper, red pepper flakes, fresh chopped Italian parsley, and dried oregano.

For the Lasagna French Bread:

Oven roasted tomatoes, re-heated if made ahead of time (see link above)
French bread, sliced and toasted or broiled
Ricotta cheese (mix with garlic and/or parmesan if you're fancy)
Parmesan or Mozzarella, shredded, (optional)

Toast or broil bread, top each slice with a couple Tablespoons of Ricotta and a generous helping of roasted tomatoes. Season to taste with salt and pepper and add some shredded cheese, if desired.


For the Mustard Green Beans with Walnuts:

Lately I've been pretty obsessed with Jennifer Prince's book Eat Like a Farmgirl: 3 Ingredient Plant Based Meals. This is my take on an idea from the book.

Fresh green beans, trimmed and cut in half
Olive oil
salt and pepper
garlic powder
walnuts (about 2 T per 2 cups of beans, or whatever looks like a nice amount)
Grainy mustard, I like Plochman's (about 1 T per 2 cups of green beans)

Saute your green beans over medium high heat in a little olive oil, season with salt, pepper, and garlic powder. Add your walnuts and cook until tender-crisp, or to your liking. If you get impatient you can throw in a few tablespoons of water, place a lid on the pan and let steam for a few minutes. When they are done, stir in the grainy mustard.