Chef challenges families to allow kids to eat school meals

Chef Paula Kendrick talks about the benefit of kids eating school meals and offers a healthy recipe you can try at home.

Parmesan Garlic Snap Beans

4 to 6 servings

1 pound Florida snap beans
3/4 cup yellow onions, sliced
1 teaspoon garlic cloves, minced
1 tablespoon canola oil
1/3 cup Parmesan cheese, grated
1 teaspoon basil, dried
1/2 teaspoon pepper

  • Make sure to use fresh snap beans with ends removed.
  • In a large bowl, add snap beans, sliced yellow onions, minced garlic, dried basil, pepper and canola oil.
  • Toss thoroughly to combine. 
  • Place bean mixture in single layer on sheet pan. 
  • Roast beans in convection oven set on 400° F for 15 minutes until beans are roasted and onions have caramelized.
  • Remove from oven and immediately add parmesan cheese to the beans.
  • Serve and enjoy.