Tri-Tip, Potato Skins and Roasted Green Beans

I cheat and use the pre-marinated Tri Tip from Trader Joe's. Just throw it on the grill and let it cook. Sides tonight are Potato Skins and Roasted Green Beans. Probably a salad, too.

Roasted Green Beans
1 big bunch petite green beans, trimmed (I like trader joes haricot verts in the produce section)
½ small red onion, cut into thin vertical strips
½ cup nuts (pecans are nice, pine nuts, too)
1-2 Tbs. olive oil
Salt and pepper

Dressing (Lemon Vinagrette)
Juice of 1 lemon
1/4 tsp. salt
shake pepper
shake dried italian herbs
1 big dollop (2 tbs?) dijon mustard
3/4 cup olive oil.

½ cup crumbled Feta Cheese.

Directions
Combine beans, onion, nuts, olive oil and salt and pepper in baking dish and toss. Roast for 20-25 minutes in 425F oven. Combine all dressing ingredients in a jar and shake, or whisk in a bowl until emulsified. Toss roasted beans with ¼ cup dressing and feta cheese. Serve hot.


Potato Skins
4 Russett Potatoes
1/2 bunch scallions, chopped
1 cup shredded cheese (Monterey jack is good)

Preheat oven to 425. Wash potatoes and prick all over with a fork. Bake for 1 hour and 15 minutes. Remove from oven and wearing oven mitt, slice each in half lengthwise. Scoop out flesh and either reserve for a soup, make into mashed potatoes or toss. Place skins on a baking sheet. Sprinkle with shredded cheese and scallions. At this point, skins can sit for a while before the final baking. Reset oven to 350. About 20 minutes before eating, put skins in the oven. Remove when cheese is bubbly. Serve with salsa, sour cream and guacamole.

Mashed Potatoes
4 russet potatoes
½ stick butter
¼ cup whole milk
Salt and pepper to taste
½ cup shredded cheese

Preheat oven to 425. Wash and prick the potatoes with a fork. Bake for 1 hour and 15 minutes. Remove from oven. Wearing an oven mitt, slice each potato lengthwise. Scoop out flesh. Reserve skins for Baked Potato Skins or discard. Mash potatoes with the rest of the ingredient. Serve immediately, or keep covered and warm in a low oven until serving.

Guacamole
4 ripe avocadoes
¼ cup plain yogurt
¼ cup best foods/Hellmanns mayo (I use the light version)
½ cup chopped cilantro (optional)
½ tsp. salt
Several shakes Franks Hot Sauce
Juice of 1 lemon.

Combine all in a bowl. Adjust seasonings to taste.