There is a popular recipe for Spicy, Garlicy Cashew Chicken that appeared in the NYT. Basically, the recipe calls for marinating and then grilling chicken in a paste of cashews, lime, jalapeno pepper, oil, garlic, soy sauce and brown sugar. I made the recipe (using boneless dark meat chicken), and the cashew paste very much reminded me of coated kale chips.
I got the idea of using the sauce to make vegetable skewers using broccoli and red pepper. I parboiled broccoli, tossed it with olive oil and salt and pepper and then coated it with the cashew paste. The broccoli was then grilled (I used a George Foreman grill). The results were fantastic. The nut mixture got crisp in spots and remained soft in spots. It added the kind of varied texture and savory intensity to the broccoli that a cheese topping usually does.
Anyway . . . . fast forward to this week. I ask my husband if he would like the cashew sauce on grilled green beans and he said “YES!” before I could even finish my sentence. This cashew sauce inspires that kind of enthusiasm.
Note: I grilled the green beans, but I think roasting the green beans would also work.