From our kitchen to yours:

Sara Joss

(Katie Langenfeld)

This is the perfect recipe for the cook who does their best work by throwing a bunch of ingredients together and basking in the glory of the outcome. I made it for the first time last term for a co-op dinner and let’s just say there were no leftovers. If the title alone doesn’t make your mouth water, just wait until the first bite!
Serves 6.
Ingredients:
2 pounds small Yukon gold potatoes, halved
1/2 pound string beans, halved, ends cut off
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 tablespoons soy sauce
1/4 cup pure maple syrup
3 tablespoon Dijon mustard
2 tablespoons olive oil
Method:
Preheat oven to 400 F.
Place the vegetables in a 9×13-inch casserole dish.
In a mixing bowl stir together all the other ingredients until the mustard is dissolved.
Pour over the vegetables and mix well until everything is coated.
Cover with foil and place in oven. Bake for 25 minutes.
Remove from oven and toss everything.
Turn oven down to 350 F and cook for another 25 minutes uncovered.
Remove from oven, toss again, cook for 25 more minutes uncovered.
Let cool and dig in!

(Katie Langenfeld)

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