Ingredients
Preparation
Preheat oven to 375°. Prep green beans: Prepare an ice bath by filling a large bowl 1/3 full with cold water, and adding 6 to 8 ice cubes. In a large pot of salted boiling water, add green beans and cook until bright green and crisp-tender, about 3 minutes. With a slotted spoon or tongs, transfer green beans to ice bath to cool completely, then drain and transfer to a large bowl. Casserole filling: In a large Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally until tender and slightly golden, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, about 5 minutes more. Stir in garlic. Add the butter in the same skillet over medium heat. Move the mushrooms and onions to the side of the pan and whisk in flour; cook until golden, about 2 minutes. Gradually whisk in milk and stock and bring to a simmer. Cook until thickened, stirring occasionally, about 4 minutes. Season to taste with salt and pepper. Remove from heat, add greens mixture, and toss until ingredients are coated in the sauce. Bake until warmed through and bubbling around the edges, about 20 minutes. Meanwhile, heat olive oil in a shallow oven-proof skillet and add the walnuts. Put the skillet in the oven and toast for 8 minutes. Remove to a large bowl to cool. Stir in parsley, lemon zest, and garlic. Sprinkle over the warm casserole and serve immediately
Preheat oven to 325.° Place sweet potatoes in a steamer rack in a large pot. Fill the pot with water and steam until completely tender, about 35 to 40 minutes. Drain and let cool slightly. Slit the skins open and remove the flesh into a large bowl, discarding the skin.Stir together sweet potatoes, butter, honey, vanilla, milk, eggs, and salt together until smooth and creamy. Pour into a 9 x 13 baking dish and spread into an even layer. For streusel: In a medium bowl, stir together sugar, flour, butter, and honey loosely to absorb the dry bits. Stir in walnuts quickly to make clumps. Sprinkle the clumps evenly over potatoes. Bake until cooked through and golden on top, about 40 minutes.Serve warm.
Preheat oven to 375°. In a large 9 x 11 inch ovenproof casserole, toss pears with 2 tablespoons sugar, lemon juice, 1 tablespoon water, and cinnamon. In a large bowl, whisk together flour, oats, brown sugar, 1/4 cup sugar, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until it resembles coarse crumbs. Add nuts and squeeze mixture with your hands until big, moist clumps form. Scatter nut mixture on top of pears and bake until pears are bubbling and topping is golden, about 45 minutes. Let cool 10 minutes. Serve warm, with vanilla ice cream.
