ATLANTA - Getting in the Halloween “Spirit” at Season’s Top Shop: It’s a sure sign that Halloween is right around the corner – the appearance of a Spirit Halloween store in your neighborhood. And with more than a thousand locations in the United States and Canada, there’s no excuse not to be ready when the big day rolls around!
Spirit Halloween was founded back in 1983, and purchased by Spencer’s in 1999. Stores open for the season in late-August, filled with costumes, accessories, and some of the scariest decorations this side of a real haunted house. Along with helping to make the holiday scarier than ever, Spirit Halloween works to make hospitals less-scary through Spirit of Children, a fundraising program for partner hospitals.
Good Day Atlanta’s Paul Milliken spent the morning at Spirit Halloween, shopping for the season’s creepiest must-haves.
WEB LINK: http://www.spirithalloween.com/
Lee Clayton Roper/Fresh Tastes: Award-winning cookbook author, cooking instructor, public speaker and television personality Lee Clatyon Roper celebrates her latest cookbook Fresh Tastes. Lee Clayton Roper shares her Lemon-dijon green beans with caramelized shallots recipe with Good Day Atlanta anchor Alyse Eady. Roper will be holding cooking classes locally at The Cook's Warehouse click here for more. For more on her recipes or her new book Fresh Tastes click here.
LEMON-DIJON GREEN BEANS WITH CARAMELIZED SHALLOTS
The deep, rich sweetness of caramelized onions are the perfect match for these roasted green beans tossed in a light sauce of olive oil, lemon juice and Dijon mustard. The beauty of this dish is it can be served hot or at room temperature, making it perfect for buffets, potlucks or picnics. Delicious with our Asian Pork Tenderloin (page 139), Scallops with Tomato and Pesto (page 160) and Parmesan-Onion Breaded Chicken Breasts (page 111).
2 tablespoons butter
4 ounces (about 2 to 3 large) shallots
1 teaspoon sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 pounds fresh green beans, trimmed and broken into 1- to 2-inch pieces
4 tablespoons extra virgin olive oil, divided
2 to 3 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
In a medium skillet, melt butter over medium-low heat. Peel shallots, cut in half and thinly slice. Using your hands, break slices into individual pieces. Sauté shallots in butter, stirring occasionally, about 10 to 12 minutes or until very soft. Stir in sugar and continue cooking, stirring occasionally, about 3 minutes or until golden brown. Season to taste with salt and pepper. Set aside.
Preheat oven to 400 degrees.
Place beans on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, tossing to coat. Season with salt. Roast for 10 to 12 minutes or crisp-tender.
In a medium mixing bowl, whisk together the lemon juice, mustard and remaining 2 tablespoons olive oil. Add cooked beans andtoss. Season to taste with salt and pepper. Serve hot or at room temperature with caramelized shallots sprinkled over the top.
MAKE AHEAD: Shallots can be caramelized up to 24 hours in advance, covered and refrigerated. Sauce can be made up to 24 hours ahead, covered and refrigerated. Bring shallots and sauce to room temperature before serving.
VARIATION: Green beans can be steamed instead of roasted.