1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. 2. On a large rimmed baking sheet, toss the green beans with 2 tablespoons oil. Sprinkle with salt and pepper. Spread in an even layer and roast until crisp-tender, about 20 minutes. 3. Meanwhile, in a medium bowl, stir the ricotta, parsley, lemon zest and juice, and a pinch each of salt and pepper. Add more lemon zest and juice, salt, and pepper to taste if desired. 4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat on the Frigidaire Gallery® Induction Cooktop. Add the shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 4 minutes. Add the walnuts and cook, stirring frequently, until the nuts are toasted and fragrant, about 1 minute more. 5. Spread the ricotta mixture evenly in a serving dish and top with the green beans. Sprinkle the shallot-walnut mixture on top. Garnish with parsley.
Weeknight Tips: -The ricotta mixture can be refrigerated in an airtight container for up to 3 days. -Spread the ricotta mixture on toast for fancy crostini or dip veggies in it for a fun afterschool snack. -The green beans can be refrigerated in an airtight container for up to 3 days. -Reheat the green beans in the Frigidaire Gallery® Double Wall Oven. -Leftover green beans make an awesome mommy salad when simply eaten cold. -For a flavor-packed twist on any veggies, from broccoli to carrots, scatter the walnut-shallot mixture on top.
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