Snail Butter Green Beans

This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!

  • 1 lb green beans, trimmed
  • 4 tbsp unsalted butter
  • 3 tbsp minced garlic
  • 1/2 c parsley, chopped
  • 1 tsp salt
  • Pepper
  • A few drops lemon juice

Steam green beans for 8 – 10 minutes until tender.

In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.

Serves 4.

Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.

Chicken with Mustard and Tarragon

This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.

  • 4 slices pancetta
  • 4 chicken breasts
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 bottle dry white wine
  • 1/2 c mustard
  • 1 2/3 c half and half
  • 1/2 c minced tarragon
  • 8 oz tagliatelle pasta

Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.

In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.

Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.

Meanwhile cook the pasta according to package.

Remove chicken from sauce, remove toothpick and tent with foil.

Add pasta to the sauce, toss to coat and cover for 2 minutes.

Serve chicken with pasta.

Serves 4