Seasonal Vegetables Recipe

Name: Kona Grill - Tampas SEASONAL VEGETABLES Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb fresh green beans, trimmed; 1 cup baby carrots, halved lengthwise if large; 1 cup sugar snap peas or snow peas; 1 cup shiitake or cremini mushrooms, sliced; 2 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 2 cloves garlic, thinly sliced or minced; 1 shallot, finely minced; 1 tsp fresh lemon juice; 1 tsp light soy sauce or tamari; 1 tsp honey or maple syrup; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp toasted sliced almonds or chopped macadamia nuts (optional); 1 tbsp fresh parsley or chives, chopped; 2 cups water (for blanching); 3 cups ice water (for shock)

Inspired by Kona Grill - Tampa

Time25m

Serves4

| SAUTÉED GREEN BEANS

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Ingredients

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Main Vegetables

1 lb fresh green beans, trimmed

1 cup baby carrots, halved lengthwise if large

1 cup sugar snap peas or snow peas

1 cup shiitake or cremini mushrooms, sliced

Aromatics & Flavoring

2 tbsp Unsalted butter

1 tbsp extra-virgin olive oil

2 cloves garlic, thinly sliced or minced

1 shallot, finely minced

1 tsp fresh lemon juice

1 tsp light soy sauce or tamari

1 tsp honey or maple syrup

Seasoning & Finish

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp toasted sliced almonds or chopped macadamia nuts (optional)

1 tbsp fresh parsley or chives, chopped

Blanching/Finishing Liquid

2 cups water (for blanching)

3 cups ice water (for shock)

Method

Prep & Blanch

Bring 2 cups of water to a rolling boil in a medium saucepan. Add 1 teaspoon kosher salt to the water.

Add the trimmed green beans and baby carrots to the boiling water. Blanch for 2–3 minutes, until bright green and just fork-tender (carrots should still have a slight bite).

Using a slotted spoon or spider, transfer the vegetables immediately to a bowl of ice water to stop cooking. Leave in ice water for 2 minutes, then drain thoroughly and pat dry with a clean kitchen towel or paper towels.

Sauté

Heat and aromatic

In a large sauté pan or skillet over medium-high heat, add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter has melted and the pan is hot (but not smoking), add the minced shallot and cook 30–45 seconds until fragrant and translucent.

Add the sliced garlic and cook 20–30 seconds more, stirring constantly so the garlic softens but does not brown.

Add the sliced mushrooms to the pan and sauté 2–3 minutes until they begin to release their liquid and brown at the edges.

Add the blanched green beans, blanched baby carrots, and sugar snap peas to the pan. Increase heat to medium-high and toss to combine so the vegetables are evenly coated with fat. Sauté 2–3 minutes to reheat and develop light char and color.

Finish & Season

Push the vegetables to one side of the pan. Add the remaining 1 tablespoon butter to the empty side and let it foam briefly. Stir the butter into the vegetables, then add 1 teaspoon light soy sauce, 1 teaspoon honey (or maple syrup), and 1 teaspoon fresh lemon juice. Toss everything thoroughly to glaze the vegetables.

Season with 1 teaspoon freshly ground black pepper and adjust salt to taste (start with the 1 teaspoon kosher salt already used for blanching, add up to another 1/4 teaspoon if needed). Continue to sauté 30–60 seconds so flavors meld.

Remove the pan from heat. Stir in the chopped parsley or chives and sprinkle the toasted almonds or chopped macadamia nuts over the top if using.

Taste and adjust seasoning with a final squeeze of lemon or a pinch more salt or pepper if desired. Serve immediately while hot and slightly crisp.