Green beans almondine and zucchini with your choice of protein

• Trim the stem ends from the green beans if needed; cut the beans in half crosswise.

Bring a small [medium] sauce pot of generously salted water to a boil. Add the beans and cook until crisp-tender, 4 to 5 minutes. Drain, return to the pot, and cover to keep warm. Meanwhile, prepare the almonds.

In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.

• Set aside half the “Parmesan” blend for garnish.

To the pot with the green beans, add the almonds, half the balsamic vinegar, 1 to 2 tablespoons oil, and half the “Parmesan” blend and toss to combine; season to taste with salt, pepper, and the remaining balsamic vinegar and cover to keep warm. 

• Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the zucchini in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and starting to soften, 1 to 2 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

• Steak, chicken breasts, and pork chops: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
• Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper.
• Plant-based chicken: Pat the plant-based chicken dry with a paper towel. Season with salt and pepper.

In the same pan used for the zucchini, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes for steak, pork, or plant-based chicken and 6 to 8 minutes for chicken. 

Using a slotted spoon or tongs, transfer the green beans and almonds to individual bowls. Arrange the zucchini alongside and top with your protein. Drizzle with the green goddess dressing, sprinkle with as much of the remaining “Parmesan” blend as you like, and serve.