Tostones (or Patacones)

TOSTONES

2-3 large, ripe plantains
Oil, for frying
Salt

Peel the plantains by using a knife to cut a slit in the side and working peel off using a spoon.  If you haven't used plantains before, they don't peel as easily as bananas so don't worry if it takes a little effort to get the peel off.  Slice into 3/4-inch disks on a slight angle.

Pour enough oil into a large saucepan to cover the bottom of the pan and heat over medium-high heat until oil begins to shimmer.  Once the oil is ready, use tongs to set the plantain slices into the oil and lightly fry on both sides, turning when each side becomes golden.  Don't overcook them here because they will be fried for a second time.  Once the plantains are golden on both sides, remove to a plate and smash them, one at a time using the flat bottom of a glass or another plate.  If you cut the plantains too thick to begin with, they might just crumble, but if done right, they should just smoosh and flatten out a bit.

Check the temperature of your oil - you might want to turn it to low while smashing the plaintains and then bring it back up to medium-high before frying again.  Return the smashed plantains to the hot oil and fry them for a second time, turning once each side turns a darker golden color.

Remove from oil and set on paper towels.  Sprinkle with salt (I prefer the flaky kind for these).  Serve immediately with guacamole for dipping or use in place of tortillas or tortilla chips with carnitas, pico de gallo, and guac.

Sauteed Mushrooms, Onions, Green Beans, and Broccoli

This side dish comes together super fast and is super delicious with red meat especially (because steak and mushrooms equal amazing).  I tend to buy mushrooms on impulse because they sound good with no additional plan for what to do with them and this is what I concocted when I was looking for a different way to serve vegetables that was Whole30 compliant.  When I do Whole30, I prefer to eat in a way that if guests were over they would have no idea that the entire meal was dairy, gluten, sugar, soy, and legume free because the flavors, mouthfeel, and satisfaction-level of the dishes carry the day and this method of serving vegetables is on point because they are so far from bland, plain steamed veggies or a boring salad.

You can change up what you put in this and substitute asparagus, bok choy, or bell peppers if that is what you have on hand and you are trying to clean out your vegetable drawer in your refrigerator.  I was happy to have a little bowl of leftovers in the fridge the next morning because I just chopped the sauteed vegetables up a little more then scrambled them up with a couple of eggs and had a deliciously savory and sublimely easy breakfast (that was also Whole30 compliant).

SAUTEED MUSHROOMS, ONIONS, GREEN BEANS, AND BROCCOLI

1 tablespoon olive oil
1 onion, chopped into bite-size pieces
1 clove garlic, minced
2 cups mushrooms, sliced (I like the baby bellas but you could use whatever mushrooms are on hand)
1 cup green beans, cut into bite-size pieces
1 cup broccoli, cut into bite-size pieces
Salt, to taste

In a large pan, heat oil over medium heat, then add onion and saute for 5-7 minutes, or until onion softens.  Add garlic and cook 30 seconds, until fragrant.

Add remaining vegetables and season with salt, to taste.  Cook, stirring occasionally to ensure that the vegetables are all cooking evenly and not burning, until the mushrooms release their liquid and the beans and broccoli are bright green and tender-crisp.  Serve immediately.