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Flavorful cherry tomatoes, garlic, and shallots cook down to a quick and tasty sauce for this Mediterannean green beans and potato dish with cannellini beans. Serve these Greek-style green beans as a side or a light entree with a side of crusty whole-grain bread to catch every last bit of sauce. To save time and cut down on dirty dishes, use an immersion blender to blend the sauce right in the skillet rather than using a traditional blender.
By Shelli McConnell,
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.see more from this author