Lemony garlicky green beans

- I don't remember where I originally found this recipe but it's so simple that I make it fairly often.

Ingredients:

1 to 2 lbs of green beans, trimmed
1/2 cup of chicken broth
2 garlic cloves (crushed/minced)
1/4 cup of olive oil
1 small lemon

Directions:

1. In a large skillet, bring the chicken broth and the garlic to a boil.

2. Add the green beans and simmer, stirring occasionally, until they are bright green and tender (I like it when they're still a bit firm but that's up to you).

3. While the beans are cooking, slice up the lemon into thin slices.

4. Remove the green beans to a serving dish and drizzle with the olive oil.

5. Dump the lemons on top and give the whole thing a good stir. Enjoy!

- You can use the leftover chicken broth from the beans to flavor any gravy you might be making, just don't dump it out if you're intending to use it. :-)

Roasted Lemon Potatoes

Roasted Lemon Potatoes

Ingredients:
small baby potatoes (I typically estimate about 4 potatoes per person)
1/3 cup to 1/2 cup (or enough to coat) olive oil
lemon juice (about half the amount of oil you used)
a few teaspoons of sea salt
a little less fresh ground pepper
a few tablespoons of dried rosemary

Directions:

1. Cut the potatoes into quarters and put into a large bowl.

2. Add olive oil, lemon juice, sea salt, fresh ground pepper, and rosemary to the potatoes and mix until the potatoes are evenly coated (feel free to use your hands for this - after you wash them, of course).

3. Put the potatoes into a baking dish and bake at 425 for about 30 to 45 minutes. It's fine if there a little crispy, it's actually preferred.

If you're making these at the same time as you are using your broiler and if your oven is heated by the same source as the broiler, that's perfectly fine too. Just check the potatoes after about half an hour and keep an eye on them. When they're soft, they're done.