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I think the string bean is every woman’s best friend in the realm of side dishes. This vegetable is so versatile! It can be the casual pan in the kitchen, approachable to everyone’s fingers on a Friday afternoon. Or it can be topped with a maple-flavored crumble and disguised into a majestic side that begs to be served with a proper utensil at its proper course. Both are great options, in my opinion. It just depends on what your needs are and how successful you are at hiding string beans until Shabbos starts.
1 (12-ounce/340-gram) bag frozen string beans
1 bunch white asparagus
1 and 1/2 tablespoons Gefen Olive Oil
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Montreal steak spice
1/3 cup Gefen Maple Syrup
3 tablespoons Glicks Soy Sauce (or gluten free soy sauce)
1 teaspoon Tuscanini Apple Cider Vinegar
1 teaspoon yellow mustard
1–2 teaspoons hot sauce (I use Frank’s)
1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
1 (8-to-9-ounce/225-to-250-gram) package shoulder pastrami, diced
1/4 cup chopped pecans
Preheat oven to 425 degrees Fahrenheit (or 250 degrees Celsius).
Place string beans and asparagus on a baking sheet. Drizzle with olive oil and spices. Toss to coat evenly.
Place in the oven for 35–40 minutes or until slightly charred, mixing them halfway through to get an even char.
Whisk the maple syrup, soy sauce, vinegar, mustard, hot sauce, and garlic together in a bowl.
Place a frying pan over high heat and spray with cooking spray. Add the pastrami and sauté for five minutes, or until it darkens. Add the pecans and sauté for two more minutes, allowing them to toast on the bottom of the pan. Add the sauce mixture. Once it’s simmering, turn the heat to medium-low and allow to cook for another five minutes, or until the pastrami is coated and sauce is thick and reduced. Sprinkle with salt and pepper, to taste.
Arrange vegetables on a platter. Top with the pastrami crumble and any extra sauce.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consultant Chaya Surie Goldberger
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