If I’m being honest, this post very nearly didn’t happen. For another year, I am completely, distractingly obsessed with the Decorah Eagle Cam. If you’re not familiar with these eagles, first of all: I’m sorry. If you click that link, you’ll get hooked.
The camera overlooks the nest of a family of bald eagles in Decorah, Iowa. You get to watch the two eagles raise their adorable eaglets each Spring. You see Mom Eagle fly off to go hunting and bring back a huge fish. You see Dad Eagle organize the nest and keep things tidy (quite the homekeeper, he is). You see both of them pluck food and put it into their eaglet’s mouths. And then you watch one of them hunker down on top of the babies to protect them while the other flies away in search of more food (the eaglets are fed like 20 times a day). Truly, it’s mesmerizing. Productivity for the Foxes Love Lemons staff (ummm . . . me) has never been lower.
The eaglets are taking a nap right now, so I have just a few minutes to share this side dish with you! It’d be perfect for Easter dinner or even Mother’s Day brunch. I love the flavor of roasted vegetables so much more than almost any other preparation method, so here, I’ve roasted green beans and red bell pepper rings. While they were roasting, I whipped up some quick homemade breadcrumbs.
To finish it off, I topped it with fresh lemon juice and some shavings of Iberico Spanish cheese. This cheese combines the acidity of cow’s milk, the sharpness of goat’s milk and the intensity of sheep’s milk for a unique, buttery flavor. If you can’t get your hands on Iberico, feel free to use Manchego or any other type of cheese you’d like.
OK. Whew, I finished this. Back to the eagles. I think Dad Eagle just brought home a trout.
- 1 large red bell pepper
- 1 pound fresh green beans, ends trimmed
- 2-1/2 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 slice whole wheat bread, torn into large pieces
- 1/2 teaspoon dried oregano
- Juice of 1/2 lemon
- 1 ounce Iberico or Manchego cheese, shaved
- Preheat oven to 400 degrees F. Cut off top of bell pepper. Remove seeds and any white membranes from inside pepper, then slice pepper crosswise into 1/4-inch thick rings. Place pepper rings and green beans on rimmed baking pan. Drizzle vegetables with 1-1/2 tablespoons oil and sprinkle with salt and pepper. Roast 12 to 14 minutes or until tender.
- Meanwhile, in food processor fitted with knife blade attachment, pulse bread until it becomes small to medium breadcrumbs. In small skillet, heat remaining 1 tablespoon oil over medium-high heat. Add breadcrumbs and oregano; cook 4 to 5 minutes or until golden brown, stirring frequently.
- To serve, transfer vegetables to serving platter. Squeeze lemon juice over vegetables and sprinkle with breadcrumbs and shaved cheese.
Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.